1、Dijon Oven-Roasted Vegetables

Prep Time 15min. Total Time 50min. Servings 6 servings, 1 cup each
Try our Dijon Oven-Roasted Vegetables as a side dish with your lunch or dinner. Our Dijon Oven-Roasted Vegetables recipe is a zesty and colorful dish.

Dijon Oven-Roasted Vegetables recipe

Ingredients

Method

  • Mix dressing and mustard until blended.
  • Toss potatoes with 2 Tbsp. dressing mixture in large bowl; spread onto bottom of large shallow pan sprayed with cooking spray.
  • Bake 15 min.Meanwhile, toss asparagus, squash and onions with remaining dressing mixture.
  • Add asparagus mixture to pan with potatoes.Bake 18 to 20 min. or until vegetables are tender.

  • https://www.truecookbook.com/recipe/dijon-oven-roasted-vegetables-59525/

    2、Oven-Roasted Vegetables

  • Makes: 6 servings
  • Carb Grams Per Serving: 15
  • Oven-Roasted Vegetables recipe

    Ingredients

    • 2 medium sweet potatoes and/or white potatoes, peeled and cut into 1-inch cubes
    • 2 carrots, cut into 1-inch pieces, or 1 cup packaged peeled baby carrots
    • 1 medium parsnip, peeled and cut into 1-inch pieces
    • 1 medium red onion, cut into thin wedges (optional)
    • 1tablespoon olive oil
    • 3 cloves garlic, minced
    • 1teaspoon desired dried herbs (such as marjoram, thyme, rosemary, and/or oregano), crushed
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • Fresh herb sprig (optional)

    Method

    1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired, red onion. In a small bowl combine oil, garlic, desired herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
    2. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. If desired, garnish with fresh herb sprig.

    3、Oven-Roasted Vegetables

  • Makes: 6 servings
  • Prep: 15 mins
  • Roast: 35 mins 425°F
  • Oven-Roasted Vegetables recipe

    Ingredients

    Method

    1. In a 13x9x2-inch baking pan arrange potatoes, carrots, parsnip, and, if desired,red onion. In a small bowl combine oil, garlic, mixed herbs, salt, and pepper. Drizzle oil mixture over vegetables; toss to coat. Cover with foil.
    2. Bake in a 425 degree F oven for 30 minutes. Remove foil; stir vegetables. Bake, uncovered, for 5 to 10 minutes more or until vegetables are tender. Makes 6 servings.

    4、BOCA Roasted Vegetable Vegan Chili

    Prep Time 30min. Total Time 45min. Servings 6 servings, 1 cup each
    Showcase garlicky roasted farmers' market vegetables in this crumbled BOCA and bean vegan chili. Everyone will love our BOCA Roasted Vegetable Vegan Chili!
    BOCA Roasted Vegetable Vegan Chili recipe

    Ingredients

    Method

    1. Heat oven to 450°F.
    2. Combine vegetables, garlic and oil in 13x9-inch pan.
    3. Bake 15 min. or until vegetables are golden brown, stirring occasionally.Transfer to large saucepan.Stir in remaining ingredients; cover.
    4. Cook on medium-high heat 10 min. or until crumbles are cooked through (160ºF), stirring occasionally.

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