الخضار المشوي في الفرن - Roasted Vegetables
المكونات: بروكولي كبيرة مقطعة إلى قطع كبيرة - فلفل احمر مقطع - كوسه مقطعه - مشروم - ذره صغيره - جزر صغير
الصوص: خل بلسميك - زيت زيتون - ملح - فلفل - بابريكا - بودره الثوم - اوريجانو - زعتر و روز ماري
يُحمّى الفرن إلى درجة 180 مئوية و يوضع الخضار المقطع في وعاء كبير.و يحضر الصوص في وعاء صغير ويضاف الى الخضار. توزّع قطع الخضار في طبقة واحدة على صينية خبز كبيرة أو صينية تحميص. وتوضع في الفرن لمدة 35 دقيقة.
Ingredients: Broccoli, red bell pepper, zucchini, mushroom, baby corn, baby carrots.
Sauce: Balsamic vinegar, olive oil, garlic powder, paprika, oregano, thyme, rosemary, salt and pepper
Preheat oven to 200 degrees C
In a large bowl, combine the broccoli, red bell peppers, zucchini, mushroom, baby corn, baby carrots
In a small bowl, stir together sauce ingredients. Toss with vegetables then spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
It only took me 27 years to try roasted hasselback potatoes, but I think I’m in love! The slices are beautiful, but also allow the flavors of a toast to more deeply penetrate the potatoes and help them cook faster - genius! I roasted mine with whole garlic cloves, shallots, olive oil, sea salt, and dried thyme. You slice the hasselback cuts by putting either dinner knives or chopsticks on both sides of the potato to prevent cutting through. So good!
Good morning! A typical lunch for me of quinoa with roasted vegetables with a few extras. I love this kind of food because it's something I can easily #mealprep and happily eat throughout the week.
I'm still in Germany today but will be on my way home this evening. It's been such a busy trip and I'm ready to come home and back to my normal routine. .
I love a good tri tip 😛😛😛
Tri Tip Steaks marinated in red wine vinegar, Worchester, Garlic, sriracha, and Montreal steak seasoning then grilled up
Topped with a horseradish sauce with 1/4 cup @fage 5% Greek yogurt, 1/2 tbsp of horseradish, and 1/2 tbsp steak sauce
Broccoli was roasted at 400 for 15 minutes with olive oil, salt, and @traderjoes everything but the bagel seasoning 🍽
Tonight was one when I literally had to work with what I had - in the fridge and in my head. My usually well-planned weekly menu was not going according to plan. Partly my fault, partly not.
When I checked out the pantry after a long, but happily productive day in the office, this is what I had to work with: butternut, mushrooms, some lovely mozzarella, cauliflower and two baby potatoes. There were also the makings of salad, garlic, garden herbs and a single rasher of bacon.
Anyone who knows me, my answer to most challenges is to roast or sauté. Make of that what you will! Anyhow, we ended up with cumin-roasted cauliflower and a salad that a companied a roasted butternut round, topped with sautéed mushrooms and garlic, on to which I sprinkled fresh origanum with some red onion rings before topping that with a goodly dollop of grated mozzarella and bacon (or not - for the veggies). All that went under the grill for about twenty minutes, during which time I made a salad. The end result?
Palatable enough to be sharing here!
How do you like your CARROTS? 🥕 I love mine roasted with tons of warm spices. (especially this time of year! ❄️) Think: chili powder, cumin, coriander, curry, turmeric. Not only do they deepen the color of the carrots, the combination blends nicely with the carrots’ mild sweetness. 😋 Then I roast them on 375 for about 45 minutes till they’re super tender, flipping halfway through....Just some inspo for your next veggie roast! 💁🏼♀️ #NCeats
Roasting vegetables is not only easy but also makes for the best leftovers! Throw them into some hot broth, add some fresh herbs and voila! Healthy and nutritious #soup!
My husband and I had the most incredible trip to Newfoundland this past week. The people there are some of the nicest I’ve ever met and everywhere you turn is a picture-perfect view. I already miss being there 😭 but am happy, as always, to return to my little kitchen!
Roasted up some of my favourites tonight: parsley root, orange and purple carrots, two varieties of radish and sweet potato with nothing but some avocado oil, salt and pepper. Letting the delicious flavour of these veggies shine! ✨☀️💛
12 16010:49 PM Jul 23, 2018
Roasting is a simple and quick way to produce Brussels sprouts that are well-caramelized on the outside and tender on the inside. To ensure we achieved this balance, we started out roasting the “tiny cabbages,” covered, with a little bit of water. Tap the link in our profile for the recipe.
19 306710:09 PM Nov 16, 2018
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