VEGETABLES MAKING RECIPES

Name: Make-Ahead Roasted Vegetables
Yield: Serves 6
Ingredients: 1 garlic head, halved crosswise; Cooking spray; 1 (4-ounce) red beet, peeled and cut into 8 wedges; 1 small yellow onion, peeled and quartered through the root; 12 ounces butternut squash, cut into 1/2-inch cubes (about 2 rounded cups); 1 cup cauliflower florets (4 ounces); 1 (8-ounce) package haricot verts (French green beans); 1 tablespoon olive oil

MAKE-AHEAD ROASTED VEGETABLES RECIPE | COOKING LIGHT

Make-Ahead Roasted Vegetables Recipe | Cooking Light image

Roasted veggies are not only delicious but they're incredibly handy to have around—and you don't need to stick to roasting them one at a time. Here are a half dozen different veggies you can roast together and keep on hand for grain bowls, soups, and more.

Provided by Cooking Light

Yield Serves 6

Number Of Ingredients 8

Ingredients

1 garlic head, halved crosswise
Cooking spray
1 (4-ounce) red beet, peeled and cut into 8 wedges
1 small yellow onion, peeled and quartered through the root
12 ounces butternut squash, cut into 1/2-inch cubes (about 2 rounded cups)
1 cup cauliflower florets (4 ounces)
1 (8-ounce) package haricot verts (French green beans)
1 tablespoon olive oil

Steps:

Preheat the oven to 400°F. Coat the cut side of the garlic halves with cooking spray and wrap tightly in foil. Line 2 large, rimmed baking sheets with parchment paper. Arrange the foil-wrapped garlic, beets, and onion, separately, on 1 baking sheet. Arrange the squash, cauliflower, and haricot verts, separately, on the other. Drizzle the vegetables with the oil and toss individually to coat. Roast at 400°F until tender and golden, 40 to 45 minutes for the garlic, beets, and onion; 15 to 20 minutes for the squash, cauliflower, and haricots verts. Cool completely, about 20 minutes. Store individually in ziplock plastic bags. Refrigerate until needed.

Nutrition Facts : Calories 94, CarbohydrateContent 17 g, FatContent 3 g, FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 0 g, SodiumContent 28 mg, SugarContent 5 g, UnsaturatedFatContent 2 g

BASIC VEGETABLE STOCK RECIPE | ALLRECIPES

Basic Vegetable Stock Recipe | Allrecipes image

This is a good basic stock, and is perfect for vegetarians!

Provided by Stan Webber

Categories Soups, Stews and Chili Recipes Broth and Stock Recipes

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 6 cups

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 large onion
2 stalks celery, including some leaves
2 large carrots
1 bunch green onions, chopped
8 cloves garlic, minced
8 sprigs fresh parsley
6 sprigs fresh thyme
2 bay leaves
1 teaspoon salt
2 quarts water

Steps:

Chop scrubbed vegetables into 1-inch chunks. Remember, the greater the surface area, the more quickly vegetables will yield their flavor.
Heat oil in a soup pot. Add onion, celery, carrots, scallions, garlic, parsley, thyme, and bay leaves. Cook over high heat for 5 to 10 minutes, stirring frequently.
Add salt and water and bring to a boil. Lower heat and simmer, uncovered, for 30 minutes. Strain. Discard vegetables.
Other ingredients to consider: mushrooms, eggplant, asparagus (butt ends), corn cobs, fennel (stalks and trimmings), bell peppers, pea pods, chard (stems and leaves), celery root parings, marjoram (stems and leaves), basil, potato parings . . . Get the idea?

Nutrition Facts : Calories 37.4 calories, CarbohydrateContent 5.9 g, FatContent 1.4 g, FiberContent 1.9 g, ProteinContent 1.3 g, SaturatedFatContent 0.2 g, SodiumContent 226.6 mg, SugarContent 1.8 g

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