OLIVE MEDLEY RECIPE RECIPES

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ROASTED ROOT VEGETABLE MEDLEY RECIPE | FOOD NETWORK



Roasted Root Vegetable Medley Recipe | Food Network image

Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.

Provided by Food Network

Categories     side-dish

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10 to 12 servings

Number Of Ingredients 13

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
  • Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

INSTANT VEGETABLE MEDLEY – INSTANT POT RECIPES



Instant Vegetable Medley – Instant Pot Recipes image

Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.

Provided by The Fresh and Healthy Instant Pot Cookbook by Megan Gilmore

Prep Time 5 minutes

Cook Time 2 minutes

Yield 4 servings

Number Of Ingredients 5

1 lb assorted non-starchy vegetables (such as cauliflower, carrots, and green beans)
2 tbsp extra-virgin olive oil
1 clove garlic (minced)
Fine sea salt and freshly ground black pepper
chopped fresh parsley (for garnish )

Steps:

  • Pour 1 cup water into the Instant Pot and arrange a steamer basket on the bottom. Place the vegetables in the steamer basket, making sure the vegetables aren’t touching the water. Secure the lid and move the steam release valve to Sealing. Select Manual/Pressure Cook to cook on high pressure for 0 minutes.
  • When the pot beeps and the screen reads L0:00, immediately move the steam release valve to Venting to quickly release the steam pressure. When the floating valve drops, remove the lid and press Cancel to stop the cooking cycle. The vegetables should be tender, but with some tooth to them. Use oven mitts to remove the steamer basket full of vegetables, drain the water from the pot, then dry the pot and return it to the Instant Pot housing.
  • Press Sauté and add the olive oil to the Instant Pot. Once the oil is hot but not smoking, add in the garlic and stir briefly, just until fragrant, about 30 seconds. Add the steamed vegetables to the pot and stir well to coat them in the garlic-infused olive oil, about 30 seconds more.
  • Season generously with salt and pepper, then serve warm with parsley on top. Store leftover vegetables in an airtight container in the fridge for 1 week. They make for great toppings in a salad or grain bowl.

More about "olive medley recipe recipes"

ROASTED VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. —Shirley Beauregard, Grand Junction, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 55 minutes
Category Side Dishes
Calories 152 calories per serving
  • Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
See details


ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Side Dishes
Calories 109 calories per serving
  • Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
See details


ROASTED WINTER VEGETABLE MEDLEY RECIPE - NYT COOKING
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 155 per serving
  • Remove from oven, combine squash and other vegetables and stir together.
See details


SAUTEED VEGETABLE MEDLEY RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 4
Total Time 40 minutes
Category side-dish
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
See details


VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES
This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 379 calories per serving
    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
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ROASTED SEASONED WINTER SQUASH MEDLEY - SKINNYTASTE
A winter squash medley roasted with a savory, sweet, spicy and smokey seasoning – SO good and a huge hit with my husband!
From skinnytaste.com
Reviews 4.9
Total Time 55 minutes
Category Side Dish
Cuisine American
Calories 140 kcal per serving
  • Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1 1/2 teaspoons more of spice mixture.  Toss gently to coat and serve hot.
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ROASTED ROOT VEGETABLE MEDLEY RECIPE | FOOD NETWORK
Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.
From foodnetwork.com
Reviews 4.7
Total Time 1 hours 15 minutes
Category side-dish
  • Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
See details


INSTANT VEGETABLE MEDLEY – INSTANT POT RECIPES
Steamed vegetables are one of the easiest and healthiest things you can make in the Instant Pot, and I like to boost their flavor by sautéing them in garlic and olive oil just before serving. Adding a touch of healthy fat to this side dish helps the body absorb their important fat-soluble vitamins, like vitamins A, D, E, and K. Vegetables can overcook if you don’t quickly release the pressure, so stay close to your Instant Pot or you may wind up with mushy vegetables.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
  • Season generously with salt and pepper, then serve warm with parsley on top. Store leftover vegetables in an airtight container in the fridge for 1 week. They make for great toppings in a salad or grain bowl.
See details


ROASTED VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. —Shirley Beauregard, Grand Junction, Colorado
From tasteofhome.com
Reviews 4.7
Total Time 55 minutes
Category Side Dishes
Calories 152 calories per serving
  • Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
See details


ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT
Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Side Dishes
Calories 109 calories per serving
  • Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.
See details


ROASTED WINTER VEGETABLE MEDLEY RECIPE - NYT COOKING
This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Calories 155 per serving
  • Remove from oven, combine squash and other vegetables and stir together.
See details


SAUTEED VEGETABLE MEDLEY RECIPE | FOOD NETWORK KITCHEN ...
From foodnetwork.com
Reviews 4
Total Time 40 minutes
Category side-dish
  • Bring a large pot of water to a boil and salt it generously. Fill a large bowl with ice water, and put a colander or strainer in it. Add the vegetable to the boiling water and cook, uncovered, until crisp tender, or the desired degree of doneness. Scoop the vegetable from the water and immediately put them in the ice water, to stop the cooking and set their color. Cool and drain, and use as desired. When blanching a mix of vegetables, don't cook them together since they may not all cook at the same time. Start with the lightest colored or mildest flavored vegetable, and blanch and refresh each vegetable, one after the other, until cooked as desired.
See details


VEGETABLE BAKE RECIPE | JAMIE OLIVER VEGAN RECIPES
This popular veggie medley is traditionally eaten with feta, but it’s also awesome with pork chops.
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 379 calories per serving
    1. Preheat the oven to 220°C/425°F/gas 7.
    2. Halve the aubergine lengthways and thickly slice.
    3. Drizzle some olive oil into a frying pan over a medium heat and cook the aubergine in batches for 5 to 7 minutes, or until softened and golden, adding a little more oil, if needed. Using a slotted spoon, transfer to a large bowl.
    4. Peel and thinly slice the onion, and peel and slice the garlic. Add the onion and garlic to the empty pan, with a little more oil if necessary, and sauté for 5 minutes, or until softened. Transfer to the bowl with the aubergine.
    5. Chop the potatoes into 1cm cubes, thinly slice the medium tomatoes and slice the courgettes.
    6. Add the potato, all the tomatoes, the courgette, passata and 200ml water to the bowl. Sprinkle with the oregano, then pick, finely chop and add the parsley. Season generously with sea salt and black pepper.
    7. Combine well with your hands and transfer to a large ovenproof dish. Drizzle with any remaining oil.
    8. Bake for 30 minutes, then turn the oven down to 200°C/400°F/gas 6. Bake for another 20 to 30 minutes, or until the top has browned and vegetables are tender. Allow to cool slightly before serving.
See details


ROASTED VEGETABLE MEDLEY RECIPE | ALLRECIPES
I followed the recipe almost exactly (sweet potato, carrot, parsnip, asparagus, red and yellow roasted bell pepper, fresh basil, pressed the garlic in a garlic press), except I had a few things in the oven cooking slowly on a lower temp, so I ended up sauteeing the veggies in a frying pan uncovered with a little olive …
From allrecipes.com
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GREEN BEAN AND MUSHROOM MEDLEY RECIPE | ALLRECIPES
Try subbing olive oil or go half olive and half butter for something a little more lighter. Add some actual minced garlic (about a clove, adjust for personal preference for garlic) just before the …
From allrecipes.com
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OLIVE GARDEN CHICKEN GNOCCHI SOUP - EASY CHICKEN RECIPES
Dec 13, 2021 · This copycat recipe for Olive Garden Chicken Gnocchi Soup is the ultimate winter comfort food! Pillows of potato gnocchi are mixed with a medley of fresh veggies, white meat …
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ITALIAN PASTA FAGIOLI RECIPE | EASY WEEKNIGHT RECIPES
Sep 07, 2021 · Olive Oil: You’ll need two tablespoons of olive oil, divided, for sauteing. Sausage: Both spicy and sweet Italian sausage work in this recipe! Get bulk sausage, or buy links and remove the meat from the casings. Onion: A small onion, finely chopped, gives this recipe …
From easyweeknightrecipes.com
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ITALIAN PASTA FAGIOLI RECIPE | EASY WEEKNIGHT RECIPES
Sep 07, 2021 · Olive Oil: You’ll need two tablespoons of olive oil, divided, for sauteing. Sausage: Both spicy and sweet Italian sausage work in this recipe! Get bulk sausage, or buy links and remove the meat from the casings. Onion: A small onion, finely chopped, gives this recipe …
From easyweeknightrecipes.com
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OVEN ROASTED VEGETABLES - FAVORITE FAMILY RECIPES
Apr 05, 2020 · Oven Roasted Vegetables medley is a colorful complement to beef, chicken, pork, or fish. The inspiration for this recipe came from the Claim Jumper Restaurant. I ordered their roasted …
From favfamilyrecipes.com
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ROASTED VEGETABLES - DAMN DELICIOUS
Oct 04, 2014 · Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.*
From damndelicious.net
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RECIPES | STACY'S®
Stacy's ® Garden Veggie Medley ... View Recipe. Baked Goat Cheese w/ Marinara Sauce. View Recipe. Fire Roasted Jalapeño Nachos. View Recipe. Greek Salad. View Recipe. Kalamata Olive Tapenade. View Recipe. Beet Hummus . View Recipe. Bacon, Honey and Ricotta Crostini. View Recipe.
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CARAMELIZED ONIONS AND BELL PEPPERS - ONCE UPON A CHEF
Caramelized onions, sweet caramel-colored ribbons, mixed with sautéed bell peppers are delicious with steak or spicy Italian sausage. Eaten raw, bell peppers are sweet and crunchy yet when …
From onceuponachef.com
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OLIVE GARDEN ALFREDO SAUCE - DAMN DELICIOUS
Sep 05, 2014 · As indicated in the “Notes” section at the bottom of the recipe, you can easily adapt this recipe for your favorite add-ins, like shrimp or grilled chicken. I used shrimp, roasting them at 400 degrees F for 6-8 minutes with a drizzle of olive …
From damndelicious.net
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ROASTED VEGETABLE MEDLEY RECIPE | ALLRECIPES
I followed the recipe almost exactly (sweet potato, carrot, parsnip, asparagus, red and yellow roasted bell pepper, fresh basil, pressed the garlic in a garlic press), except I had a few things in the oven cooking slowly on a lower temp, so I ended up sauteeing the veggies in a frying pan uncovered with a little olive …
From allrecipes.com
See details


GREEN BEAN AND MUSHROOM MEDLEY RECIPE | ALLRECIPES
Try subbing olive oil or go half olive and half butter for something a little more lighter. Add some actual minced garlic (about a clove, adjust for personal preference for garlic) just before the …
From allrecipes.com
See details


OLIVE GARDEN CHICKEN GNOCCHI SOUP - EASY CHICKEN RECIPES
Dec 13, 2021 · This copycat recipe for Olive Garden Chicken Gnocchi Soup is the ultimate winter comfort food! Pillows of potato gnocchi are mixed with a medley of fresh veggies, white meat …
From easychickenrecipes.com
See details


ITALIAN PASTA FAGIOLI RECIPE | EASY WEEKNIGHT RECIPES
Sep 07, 2021 · Olive Oil: You’ll need two tablespoons of olive oil, divided, for sauteing. Sausage: Both spicy and sweet Italian sausage work in this recipe! Get bulk sausage, or buy links and remove the meat from the casings. Onion: A small onion, finely chopped, gives this recipe …
From easyweeknightrecipes.com
See details


OVEN ROASTED VEGETABLES - FAVORITE FAMILY RECIPES
Apr 05, 2020 · Oven Roasted Vegetables medley is a colorful complement to beef, chicken, pork, or fish. The inspiration for this recipe came from the Claim Jumper Restaurant. I ordered their roasted …
From favfamilyrecipes.com
See details


ROASTED VEGETABLES - DAMN DELICIOUS
Oct 04, 2014 · Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.*
From damndelicious.net
See details


RECIPES | STACY'S®
Stacy's ® Garden Veggie Medley ... View Recipe. Baked Goat Cheese w/ Marinara Sauce. View Recipe. Fire Roasted Jalapeño Nachos. View Recipe. Greek Salad. View Recipe. Kalamata Olive Tapenade. View Recipe. Beet Hummus . View Recipe. Bacon, Honey and Ricotta Crostini. View Recipe.
From stacyssnacks.com
See details


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