ROASTED VEGETABLE CASSEROLE RECIPES

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ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT



Roasted Green Vegetable Medley Recipe: How to Make It image

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

Provided by Taste of Home

Categories     Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 15

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • 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.

Nutrition Facts : Calories 109 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable

VEGETABLE STEW RECIPES - BBC GOOD FOOD



Vegetable stew recipes - BBC Good Food image

Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.

Provided by Good Food team

Number Of Ingredients 1

More about "roasted vegetable casserole recipes"

WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
    3. Zest the lemon into a separate bowl and set aside.
    4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
    5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
    6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
    7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
    8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
    9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
    10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
    11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
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


CHICKEN AND VEGETABLE CASSEROLE RECIPE - FOOD.COM
Make and share this Chicken and Vegetable Casserole recipe from Food.com.
From food.com
Reviews 4.5
Total Time 1 hours
Calories 916.3 per serving
  • Bake, covered 1 hour or until vegetables and chicken are tender.
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VEGETABLE STEW RECIPES - BBC GOOD FOOD
Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.
From bbcgoodfood.com
See details


WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
    3. Zest the lemon into a separate bowl and set aside.
    4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
    5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
    6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
    7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
    8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
    9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
    10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
    11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
See details


VEGETABLE STEW RECIPES - BBC GOOD FOOD
Tuck into a wholesome, hearty vegetable stew for dinner. Try our popular spicy root & lentil casserole or 5-a-day tagine, each bursting with fragrant spices.
From bbcgoodfood.com
See details


WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 205 calories per serving
    1. Preheat the oven to 180ºC/350ºF/gas 4.
    2. Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
    3. Zest the lemon into a separate bowl and set aside.
    4. Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
    5. Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
    6. Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
    7. Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
    8. Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
    9. Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
    10. Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
    11. Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
See details


VEGETABLE CASSEROLE RECIPES | ALLRECIPES
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From allrecipes.com
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This was absolutely delicious. Have used many roasted vegetable recipes but this is one of the best. I used butternut squash instead of yam and had to use dried basil. I added some fresh parsley …
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