STEMS VEGETABLES RECIPES
OUR FAVORITE OVEN ROASTED VEGETABLES - INSPIRED TASTE
More of a method than a recipe, you can swap vegetables in or out. The oven temperature and timing assumes hearty root vegetables (or similar). Less hearty vegetables like yellow squash, zucchini or bell peppers will roast quicker. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position an oven rack towards the lower third of the oven. Heat the oven to 425 degrees Fahrenheit.
- Prepare vegetables by peeling and trimming as needed. Then cut into 1-inch pieces — see notes below for how we prepare most vegetables for roasting.
- Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets.
- Roast, stirring a few times during cooking until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.
Nutrition Facts : ServingSize about 3/4 cup, Calories 189, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 6 g, SugarContent 8 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 0 mg
STIR-FRIED CHINESE VEGETABLES RECIPE | FOOD NETWORK
Provided by Food Network
Categories side-dish
Total Time 35 minutes
Prep Time 20 minutes
Cook Time 15 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside.
- Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes.
- Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more.
- Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more.
- Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more.
- Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately.
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I added other root vegetables (parsnips, carrots, celery root, beets, turnips), several whole cloves of garlic, and left fresh herbs on the stems and placed under vegetables while roasting. I think 475 degree oven is too high -- I reduced to 400.
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