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Categories:
Featured Recipes, Recipes, Vegetables
Roasted Root Vegetables
Seriously, guys, brussels sprouts are delicious! At least they are when they have been lightly coated with olive oil and roasted until they turn golden brown. If you haven't tried them before, give them a chance. You'll be pleasantly surprised.
This recipe works well both as a side dish or as an entree with slightly larger portions and a side of cooked millet or rice.
- Prep:10 min
- Cook:40 min
- Total:50 min
- Serves 6 to 8
- 2 tablespoons of our Butterextra virgin olive oil
- 1 medium butternut squash, peeled, seeded, and diced
- 1 parsnip, peeled and diced
- 2 turnips, peeled and diced
- 24 brussels
Categories:
Featured Recipes, Main Courses, Recipes
Roasted Vegetable Lasagna
- Prep: 45 min
- Cook: 30 min
- Total: 1 hour 30 min
- Serves 12
Vegetables
cooking spray Preheat oven to 375°F. Cover a rimmed baking sheet with aluminum foil and lightly grease with cooking spray. 3 carrots, sliced about 1â„4 inch thick 1 large zucchini, sliced about 1â„4 inch thick and cubed 8 ounces white mushrooms, sliced 1 small red onion, chopped Chop vegetables and place in a large bowl. 1 tablespoon olive oil 1â„2 tablespoon balsamic vinegar 1 teaspoon sugar 1â„2 teaspoon salt, or to taste 1â„4 teaspoon pepper, or to taste Add olive oil, balsamic vinegar, sugar, salt, and pepper. Toss to evenly coat veggies. Pour veggies out onto prepared baking sheet. Bake at 375°F until vegetables are tender, about 20 minutes. While veggies are roasting, cook noodles. When done, remove veggies from oven and let cool for 10 minutes.Sauce
3 cups / 24 ounces pasta sauce IfShopping Cart
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