STEAMED CAULIFLOWER AND CARROTS RECIPES

STEAMED VEGETABLE MEDLEY RECIPE - FOOD.COM

Steamed Vegetable Medley Recipe - Food.com image

From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 cups cauliflower florets
1 cup carrot, sliced diagonally
1 medium red onion, sliced and separated into rings
1 cup sliced fresh mushrooms
1 1/2 tablespoons margarine
1 tablespoon lemon juice
1/4 teaspoon dried basil, crushed
1/4 teaspoon dried marjoram, crushed

Steps:

Place the cauliflower, carrots and onion in steamer basket.
Cover and steam over boiling water for 10 minutes.
Add mushroom and steam 5 minutes more or until vegetables are just tender.
Meanwhile, melt margarine.
Add lemon juice, basil and marjoram.
To serve, place vegetables in serving bowl.
Pour lemon mixture over vegetables and toss to coat.

Nutrition Facts : Calories 52.2, FatContent 3, SaturatedFatContent 0.5, CholesterolContent 0, SodiumContent 57.1, CarbohydrateContent 6, FiberContent 1.8, SugarContent 2.7, ProteinContent 1.4

ROASTED CARROTS AND CAULIFLOWER WITH THYME RECIPE | ALLRECIPES

Roasted Carrots and Cauliflower with Thyme Recipe | Allrecipes image

My whole family loves this dish, even cold! This goes very well with all roasted meats.

Provided by carina

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled and sliced
1 head cauliflower, trimmed and cut into bite-size florets
3 tablespoons olive oil
2 tablespoons chopped fresh thyme
1 tablespoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper
1 cup grated Parmesan cheese, or more to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine carrots, cauliflower, olive oil, thyme, garlic, salt, and pepper in a roasting pan; cover with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil, stir vegetables, and continue cooking until vegetables are tender, about 15 minutes more. Toss vegetables with Parmesan cheese.

Nutrition Facts : Calories 175.5 calories, CarbohydrateContent 13.6 g, CholesterolContent 11.7 mg, FatContent 10.9 g, FiberContent 4.7 g, ProteinContent 7.9 g, SaturatedFatContent 3.3 g, SodiumContent 672.9 mg, SugarContent 6 g

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