Zestyroastedvegetables Recipes

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ZESTY ROASTED VEGETABLES



Zesty Roasted Vegetables image

Make and share this Zesty Roasted Vegetables recipe from Food.com.

Provided by Redsie

Categories     Onions

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 lb whole mushroom
1/2 lb baby carrots
1 medium onion, peeled, cut into 1/2-inch-thick wedges
1 large green bell peppers or 1 large yellow bell pepper, cut into 8 strips
1/3 cup zesty reduced-fat Italian salad dressing
1/3 cup grated parmesan cheese, divided

Steps:

  • Preheat oven to 450°F.
  • Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
  • Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
  • Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.
  • Sprinkle with remaining cheese.

ROASTED ROOT VEGETABLES WITH MUSTARD



Roasted Root Vegetables With Mustard image

The root vegetables are wonderful this way. The mustard oil packs a real whollop. Mustard oil is very strong smelling and extremely hot. "USE SPARINGLY". Once opened, the oil may be refrigerated for up to 6 months.

Provided by Baby Kato

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons Dijon mustard, coarse
2 -3 tablespoons olive oil
1 tablespoon mustard oil (optional)
6 sprigs thyme, chopped
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/4 teaspoon black pepper, fresh ground
2 carrots, sliced 1-inch lengths
4 parsnips, sliced 1-inch lengths
4 medium potatoes, 1-inch cubes, yukon gold
1 large sweet potato, 1-inch cubes
1 large sweet onion, 1/2-inch wedges

Steps:

  • Preheat oven to 375°F.
  • Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
  • Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
  • Let stand 10 minutes and spread in one layer in large baking dish.
  • Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
  • Try not to break vegetables when turning.

Nutrition Facts : Calories 287.8, Fat 7.6, SaturatedFat 1.1, Sodium 471.9, Carbohydrate 51, Fiber 7.6, Sugar 6.2, Protein 6

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