Hearty Roasted Vegetable Sauce Recipes

HEARTY VEGETABLE STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the olive oil over medium heat. Once the oil begins to shimmer, add the mushrooms and cook for about 5 minutes, or until most of their juices have been released.
• Add the onions, carrots, and celery, and cook for 4-5 minutes, or until onions are semi-translucent.
• Add the garlic, rosemary, thyme, pepper, tomato paste, and soy sauce, and cook for 2-3 more minutes, until the herbs are fragrant.
• Add the flour and stir until fully incorporated. Add the wine and stir until mostly absorbed.
• Add the potatoes, vegetable broth, and bay leaves, and bring to a boil. Reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally, until the potatoes are tender and the stew has thickened.
• Remove the bay leaves.
• Enjoy!

HEARTY ROASTED PORK LOIN & VEGETABLES RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C).
• Using a sharp knife, score the fat cap of the pork loin in a crosshatch pattern. Do not cut through to the meat.
• Using your hands, rub 2 tablespoon olive oil all over the pork. Liberally season all over with 1 tablespoon salt, plus more as needed. Rub 2 tablespoons of the McCormick® Savoury Spice Blend all over the pork.
• Transfer the pork to a 9 x 13-inch (22 x 33 cm) baking sheet. Roast for 10 minutes, until the fat is beginning to render and brown.
• Meanwhile in a large bowl add the Brussels sprouts, butternut squash, and red onion, 2 tablespoons olive oil, and 1 tablespoon McCormick® Savoury Spice Blend and toss to coat.
• Remove the pork from the oven. Reduce the oven temperature to 375°F (190°C).
• Evenly spread the vegetables on the baking sheet, turning the Brussels sprouts cut-side down. Clear a space in the center of the pan, then return the pork to the pan. It is okay if some of the vegetables are underneath the pork.
• Return to the oven and cook for 35-50 minutes, depending on the size of the pork loin, until the internal temperature reaches 165°F (75°C).
• Remove from the oven and let rest for 10-15 minutes before carving the pork and serving with the vegetables.
• Enjoy!

FOUR CHEESE ROASTED VEGETABLES

Steps:

• Place potatoes and carrots in greased 13x9-inch baking dish. Drizzle with oil. Sprinkle with basil, oregano, salt and pepper. Toss lightly to coat.
• Bake in preheated 425 degrees F oven 20 minutes. Stir in zucchini, bell pepper and garlic. Return to oven. Bake 20 minutes or until vegetables are tender.
• Sprinkle vegetables with cheese. Return to oven 2 minutes or just until cheese melts. Garnish with basil, if desired.

HEARTY LEFTOVER ROAST LAMB AND VEGETABLE SOUP

Steps:

• Cut or tear up the lamb into small bit sized pieces.
• Coarsely chop the onion, dice the carrots, and thinly slice the celery stick.
• In your instant pot or all-in-one cooker, add the oil and set the cooker to saute. Add the onion and lamb, then stir for about 3 minutes.
• Add the mushrooms, carrots, celery, soup mix, vegetable broth or stock, worcestershire sauce, bay leaves, salt, and pepper. Stir to combine.
• Put on the lid, set the cooker to the pressure cook setting. Have the lid valve set to seal and set the timer for 35 minutes.
• Once cooked, turn the valve to vent to release the pressure. Allow it to vent fully before you remove the lid.

ROASTED VEGETABLE SAUCE

Steps:

• Preheat oven to 375 degrees. Toss prepared vegetables in a very large bowl. Add the olive oil, and a healthy amount of salt and pepper. Mix until all vegetables are completely coated with oil and seasoning.
• Transfer the vegetables and the oil to two separate baking sheets. Roast in the oven for an hour, rotating rakes half way.
• Once roasted transfer the vegetables, including the juices and oil, to a large bowl and puree with am emersion blender until smooth (or do in batches in a food processor.).
• Stir in the vegetable broth, basil, and salt and pepper to taste.

HEARTY ROASTED VEGETABLE SAUCE

Steps:

• Preheat oven to 450.
• Toss vegetables in olive oil, salt, and pepper in a 13x9 pan. Spread vegetables into a flat layer.
• Roast for 15 minutes.
• Remove from oven. Stir in vinegar and garlic. Spread vegetables into a flat layer.
• Return to oven for 5 more minutes.
• Remove from oven. Allow to cool slightly.
• Puree in the food processor to a coarse, pesto-like consistency.
• Serve over your favorite pasta.

ROASTED VEGGIE TACOS WITH CREAMY CILANTRO SAUCE

Steps:

• Heat the oven to 425 degrees Fahrenheit. Line a large low sided baking sheet with parchment paper or foil.
• Place zucchini, onion, bell pepper, and tomatoes onto the baking sheet. Drizzle with olive oil. Scatter three quarters of a teaspoon of chili powder and a few pinches of salt over the vegetables. Toss to coat.
• Roast the vegetables, stirring occasionally, until tender, about 25 minutes.
• About 5 minutes before the vegetables are done, toss the black beans along with the remaining 1/4 teaspoon of chili powder and a light drizzle of olive oil onto the baking sheet with vegetables. Continue to roast until the beans are hot and vegetables done.
• Add sour cream, lime juice, jalapeño, cilantro, and a pinch of salt to a blender. Blend until smooth. Taste then add more lime juice or salt if needed. Refrigerate up to a week.
• Wrap tortillas, in two stacks, with aluminum foil. Place into the oven for 10 to 15 minutes, or until heated through.
• Fill each warmed tortilla with vegetables and black beans. Top with avocado, pickled onions, and a drizzle of the cilantro sauce. Serve with extra sauce on the side.

EASY ROASTED SAUSAGE AND VEGETABLES

Steps:

• In a medium bowl, whisk together the vinegar, maple syrup, sugar, one and one-half teaspoons sumac, dill, fennel seeds and paprika. Put the sausage links in the mixture, cover and coat. Set aside.
• Prepare the vegetables and place in the casserole dish (9 x 12" with lid). Drizzle with the olive oil. Add salt and pepper to taste.
• Place the sausages on top the vegetables. Drizzle the sauce mixture all over the meat/veggies.
• Cover with a lid. Roast in a 400 preheated oven for 50 minutes.
• Remove the lid. (Dish should be about 14" from broiler.) Turn to broil for 5-8 minutes and let the sausages/veggies crisp/golden brown somewhat.
• Garnish with the remaining sumac and fresh parsley.