ROASTED SQUASH AND ONIONS RECIPES
ROASTED CABBAGE & ONIONS RECIPE: HOW TO MAKE IT
I roast veggies to bring out their sweetness, and it works wonders with onions and cabbage. The piquant vinegar-mustard sauce makes this dish similar to a slaw. —Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 450°. Place cabbage and onions in a large bowl. Drizzle with oil; sprinkle with salt and pepper and toss to coat. Transfer to a shallow roasting pan, spreading evenly. Roast until vegetables are tender and lightly browned, 30-35 minutes, stirring halfway., Transfer cabbage mixture to a large bowl. Add chives and tarragon; toss to combine. In a small bowl, whisk dressing ingredients until blended. Drizzle over cabbage mixture; toss to coat. Let stand 10 minutes to allow flavors to blend. Serve warm or at room temperature.
Nutrition Facts : Calories 183 calories, FatContent 14g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 636mg sodium, CarbohydrateContent 15g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 2g protein.
ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS RECIPE ...
Provided by Ina Garten
Categories appetizer
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Cut the butternut squash, onions and apples in 1-inch cubes. Place them on a sheet pan and toss with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Divide the squash mixture between 2 sheet pans and spread it in a single layer. Roast for 35 to 45 minutes, until very tender.
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
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ROASTED BUTTERNUT SQUASH SOUP AND CURRY CONDIMENTS RECIPE ...
From foodnetwork.com
Reviews 4.5
Total Time 1 hours 10 minutes
Category appetizer
Reviews 4.5
Total Time 1 hours 10 minutes
Category appetizer
- Meanwhile, heat the chicken stock to a simmer. When the vegetables are done, put them through a food mill fitted with the medium blade. (Alternatively, you can place the roasted vegetables in batches in a food processor fitted with the steel blade. Add some of the chicken stock and coarsely puree.) When all of the vegetables are processed, place them in a large pot and add enough chicken stock to make a thick soup. Add the curry powder, 1 teaspoon salt and 1/2 teaspoon pepper. Taste for seasonings to be sure there's enough salt and pepper to bring out the curry flavor. Reheat and serve hot with condiments either on the side or on top of each serving.
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ROASTED BUTTERNUT SQUASH BREAD SALAD RECIPE - NYT COOKING
This sheet-pan recipe is an easy way to get a hearty vegetarian meal on the table in under an hour. Inspired by panzanella, which traditionally provides new life for stale bread by tossing it with juicy tomatoes, this bread salad instead gets its moisture from an earthy tahini dressing. The creamy tahini is lightly sweetened with honey, which plays well with the buttery squash, while a flourish of fresh herbs adds a light, springy finish. This makes for a nice supper on its own, but it would also work well as a side to roasted chicken or fish.
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Calories 317 per serving
From cooking.nytimes.com
Reviews 4
Total Time 35 minutes
Calories 317 per serving
- Arrange the squash and croutons on a platter or in a bowl and drizzle with the dressing. Scatter with the herbs, if using.
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ROASTED SPROUTS AND ONIONS RECIPE | REE DRUMMOND | FOOD ...
From foodnetwork.com
Reviews 4.6
Total Time 45 minutes
Category side-dish
Reviews 4.6
Total Time 45 minutes
Category side-dish
- Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.
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ROASTED SPROUTS AND ONIONS RECIPE | REE DRUMMOND | FOOD ...
From foodnetwork.com
Reviews 4.6
Total Time 45 minutes
Category side-dish
Reviews 4.6
Total Time 45 minutes
Category side-dish
- Roast until the vegetables are browned and heated through, about 40 minutes. Garnish with the parsley before serving.
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Radishes aren't just for salads anymore. This abundant springtime veggie makes a colorful side to any meal. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 88 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 40 minutes
Category Side Dishes
Calories 88 calories per serving
- Preheat oven to 425°. Toss radishes with remaining ingredients. Transfer to a greased 15x10x1-in. pan., Roast until crisp-tender, about 30 minutes, stirring once.
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ROASTED BUTTERNUT SQUASH SOUP RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 339 per serving
Reviews 5
Total Time 2 hours
Calories 339 per serving
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ROASTED BUTTERNUT SQUASH WITH ONIONS, SPINACH, AND ...
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ROASTED SQUASH, COCONUT AND CHILLI SOUP RECIPE - LOVEFOOD.COM
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MYSTERY LOVERS' KITCHEN: ROASTED BUTTERNUT SQUASH AND ...
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MYSTERY LOVERS' KITCHEN: ROASTED BUTTERNUT SQUASH AND …
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From mysteryloverskitchen.com
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ROASTED YELLOW SQUASH {3 INGREDIENTS!} - THE SEASONED M…
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From cookieandkate.com
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ROASTED BRUSSELS SPROUTS SALAD WITH MAPLE BUTTERNUT SQUASH ...
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THE BEST MEXICAN ROASTED VEGETABLES · EASY FAMILY RECIP…
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EXTRA CREAMY VEGAN ROASTED BUTTERNUT SQUASH SOUP L THE ...
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From themediterraneandish.com
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ROASTED CHICKEN AND BUTTERNUT SOUP RECIPE | MARTHA STEWART
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