Kathys Roast And Vegetables Recipes

MISO MAPLE ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
• Combine the butter, miso paste, maple syrup, soy sauce, rice wine vinegar, sesame seeds and crushed red pepper in a small saucepan over medium heat. Cook, whisking, until melted and syrupy, about 5 minutes.
• Toss the carrots, parsnips and fennel with the miso mixture in a large bowl and sprinkle with salt and pepper. Transfer to the prepared baking sheet and spread in an even layer. Bake until the vegetables are tender and caramelized, 35 to 40 minutes.

KATHY'S ROAST AND VEGETABLES

Steps:

• Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
• Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
• Cover, and cook on low for 6 to 8 hours, stirring occasionally.

ROASTED VEGETABLES

Steps:

• Preheat oven to 425°.
• Place vegetables in a large zip lock bag.
• Combine oil, garlic, herbs, salt and pepper in measuring cup. Blend together and pour over vegetables. Close bag and mix well.
• Pour onto a large, foil lined baking sheet. Spread evenly over pan.
• Bake 45 minutes (or so) until veggies are done. Stir every 15 to 20 minutes.

ROASTED VEGETABLE SALAD

Steps:

• Preheat oven to 400 degrees
• Combine cut broccoli, cauliflower, carrots, potatoes, and Brussel sprouts on a baking sheet lined with a silicone baking mat or parchment paper.
• Add one clove of garlic minced.
• Season with garlic powder, onion powder, and salt and pepper
• Roast for 30 minutes
• Remove from oven and all to cool.
• Combine cut onion, zucchini, mushrooms, asparagus, and red bell pepper.
• Add one clove of garlic minced.
• Season with garlic powder, onion powder, and salt and pepper
• Roast for 30 minutes
• Remove from oven and all to cool.
• Combine all vegetables (phase 1 and phase 2 together in a bowl) and refrigerate until ready to use.
• Cook quinoa according to these directions.
• Allow for quinoa to cool completely or place in the refrigerator.
• PREpare roasted vegetable salad greens
• Combine kale, Romaine lettuce, and purple cabbage
• Place the combination in each bowl around the base of each bowl
• Make a well in the middle of each bowl
• Add cooled quinoa or choice of grain
• Add a generous portion of cold roasted vegetables around the greens
• dressing
• Add all ingredients (tahini last, so it doesn't stick to the bottom) of a high-speed blender.
• Blend on high until smooth.
• Refrigerate until ready to use.