ROASTED CAULIFLOWER WITH SHALLOTS, ORANGE AND THYME
Roasted cauliflower pairs perfectly with shallots and aromatic orange and thyme for a deliciously beautiful holiday side dish that will please the whole crowd (even vegans)!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix cauliflower, shallots, olive oil, salt and pepper. Spread in pan. Roast 35 minutes; stir. Roast 15 to 20 minutes longer or until browned and tender.
- Toss roasted cauliflower with thyme and orange peel. Top with pine nuts.
Nutrition Facts : Calories 130, Carbohydrate 8 g, Cholesterol 0 mg, Fat 2, Fiber 3 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 3 g, TransFat 0 g
FRENCH ROASTED CAULIFLOWER WITH THYME
I just love roasted cauliflower! It changes it from a ho-hum vegetable into a awesomely delicious one! Adapted this recipe from Rebecca Franklin from Your Guide to French Food. My sister says it tastes even better with a little lemon juice squeezed over when done.
Provided by Sharon123
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat an oven to 400°F.
- Mix cauliflower, onions, and garlic together in a large roasting pan.
- Drizzle the vegetables with the oil, season them with the pepper and thyme, and toss gently to coat.
- Roast the vegetables uncovered for 20-35 minutes, stirring occasionally, until they turn golden brown. If you like, squeeze a little lemon juice over when serving. The smaller you chop the cauliflower, the less time it takes to bake. I love the crunchy brown bits, that's why I chop it all up so small! Enjoy!
ROASTED ROOT VEGETABLES WITH SHALLOTS AND THYME
Make and share this Roasted Root Vegetables With Shallots and Thyme recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Prepare all the vegetables for roasting.
- Halve the small potatoes.
- Peel the turnips and cut them into wedges ½ inch thick.
- Peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long.
- Trim and core the fennel bulbs, then cut lengthwise into wedges ½ inch thick.
- In a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots.
- Add the olive oil and use your hands to toss the vegetables, coating them evenly.
- Season with kosher salt and pepper and toss again to coat evenly.
- Roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes.
- Sprinkle with the garlic and thyme and stir well.
- Roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer.
- Serve warm.
Nutrition Facts : Calories 285.6, Fat 4.7, SaturatedFat 0.7, Sodium 118.8, Carbohydrate 57.1, Fiber 7.5, Sugar 6.1, Protein 7.2
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