Roasted Vegetable Medley
Hearty roasted vegetables, flavored with honey, thyme and balsamic vinaigrette, are the perfect winter warm-up!
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SERVINGS = 4
COOK TIME = 45min
INGREDIENTS:
1/2 cup balsamic vinaigrette
2 tbsp. honey
1 tsp. dried thyme
1 tsp. kosher salt
1/2 tsp. black pepper
10 small red potatoes, scrubbed and quartered (about 1 lb.)
1 medium butternut squash, peeled and cubed (about 3 cups)
1 cup baby carrots
1 large red onion, cut into 8 wedges
EASY STEP-BY-STEP INSTRUCTIONS:
1. Preheat oven to 425°F. Whisk the vinaigrette, honey, thyme, salt and pepper in a small bowl.
2. Place the potatoes, squash, carrots and onion in a large bowl. Toss with the vinaigrette mixture.
3. Spoon the vegetable mixture onto a large baking sheet with sides. Roast, stirring every 10 minutes, until the vegetables are golden brown and fork tender, 30–35 minutes.
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Vegetable Medley Recipe | Jamaican Style Vegetable Medley | Steamed Mixed Vegetables Recipe |
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Steamed Vegetable Medley Recipe:
Ingredients:
1/2 cabbage cut up
1 broccoli cut up
1/2 cauliflower, cut up
1 pok choi (Bok Choy), cut up
1 carrot cut up
1/4 onion cut up
1 plum tomato cut up
1/2 red & green bell pepper
1 spring thyme
3 cloves of garlic
1/4 hot pepper (optional)
2 tbsp unsalted butter
1-2 tsp garlic powder
1 tbsp all-purpose seasoning
2 tbsp olive oil
Add salt & pepper to taste
*Serving for 3-4 people
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How to Make Roasted Vegetables for a Crowd | Side Dish Recipes | Allrecipes.com
Roast these delicious fresh vegetables on a sheet pan in batches for a side dish to feed a crowd! Get the recipe:
Ingredients:
1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 1/2 pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
2. Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
3. Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
4. Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
5. Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
6. Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
7. Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
8. Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
#roasted #sheetpan #roastedveggies
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Roasted Fall Vegetable Medley • VEGAN THANKSGIVING Recipe
[ OPEN FOR FULL RECIPE ] This oil free roasted vegetable medley is absolutely delicious and so good for you! It combined all of my favorite Fall veggies, including brussels sprouts, butternut squash, cranberries, and shallots. Let me know if you give it a try!
[ ROASTED FALL VEGETABLE MEDLEY]
2 Shallots, thinly sliced
1 Yellow Onion, diced
1 cup Celery, diced (around 5 stalks)
1 Gala Apple, diced
4 c Butternut Squash, cubed
1 lb bag Brussels Sprouts, cut in half
⅓ cup Dried Cranberries
⅓ cup Chopped Pecans
½ tablespoon Fresh Rosemary
1 teaspoon Dried Thyme
Black Pepper to taste
2 cups Veggie Broth
1. Chop all of your veggies. Preheat oven to 375F
2. In a medium to large pot, add around ⅓ cup of water and cook your onion, shallots, and celery over medium-low heat, until translucent
3. Add in the gala apple, cranberries, rosemary, thyme, and black pepper to taste and cook for another 5 minutes, or until the apples are tender
4. Add the butternut squash and brussel sprouts to the pot and mix well
5. Place a thin layer of vegetable broth in the base of a baking tray, then add in the vegetable medley from the pot
6. Pour the remaining vegetable broth on top of the vegetables, then sprinkle with chopped pecans
7. Bake at 375 for 45 min.
Notes:
* If you’d like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterwards, but carefully watch them so they do not burn!
* If you are watching your sodium intake, be sure to use a low sodium (or salt free) vegetable broth, or simply dilute your broth with water
* If you have any leftovers, this is great on top of some mixed greens as a salad :)
* This recipe is adapted from a Vegan Stuffing recipe, which you can find here:
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FAST Vegetable Stir Fry | EASY Chinese Veggies Recipe
LEARN HOW TO COOK A FAST VEGGIE STIR FRY THAT'S BETTER THAN TAKEOUT
LAY HO MA!! Stir fry's can literally be put together in minutes and they are absolutely delicious. Join me in this episode and learn how to cook a fast and easy vegetable stir fry in just 10 minutes! Let's begin
Ingredients:
4 cremini mushrooms
1/4 red onion
3/4 green bell pepper
3/4 red bell pepper
60g broccolini
1/2 cup baby corn
1 tbsp hoisin sauce
1 tsp dark soy sauce
1 1/2 tbsp soy sauce
1 tsp black vinegar
splash of toasted sesame oil
drizzle of olive oil
Directions:
1. Quarter the cremini mushrooms. Roughly chop the red onion, green bell pepper, and red bell pepper. Chop the broccolini into bite sized pieces
2. To make the sauce, combine the hoisin sauce, both soy sauces, black vinegar, and toasted sesame oil
3. Heat up a nonstick pan to medium heat. Drizzle in some olive oil
4. Sauté the red onion and both bell peppers for a couple of minutes
5. Add the mushrooms and broccolini. Sauté for 3-4min
6. Add the baby corn and sauce. Sauté another couple of minutes, then plate and serve
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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