EASY, QUICK AND DELICIOUS SEAFOOD MEDLEY | HOW TO COOK SEAFOOD BOIL | SHELLZ HOMESTYLE KITCHEN
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How to Make: Roasted Vegetable Medley
You can use your choice of vegetables, optional
In this video i used;
Whole frozen green beans
Cut 1-1/2 inch carrots
Pearl onions
Zucchini
Yellow squash
Small cut corn
Whirl oil or butter 1/2 stick melted
Fresh dill and chives
Garlic and onion powder
Vegetable seasonings or perfect pinch seasoning
1/4 cup of chicken or vegetable stock or water
**All seasonings generously used, and are based on how much vegetables used.
Slow oven roast, covered cooked @ 325 degrees. Remove covering last 15 mins of cooking.
Air Fryer Frozen Seafood Medley Recipe - How To Cook Seafood Mix In Air Fryer - Dinner In 15 Min!
This air fryer seafood medley is amazing! Just dump a bag of frozen seafood mix in the air fryer and it will cook it to perfection - no need to defrost! Air fried mixed seafood is so easy to make and tastes mouthwatering, you'll love it! EASY AIR FRYER RECIPES HERE:
Harvest Fresh Roasted Vegetable Medley Farro Bowl
Roasted Vegetable Medley Farro Bowl! Made with our Cubed Vegetable Medley, Cabbage, Farro, Feta, and a delicious Honey Balsamic dressing. Healthy, super easy to make, and a delicious bowl to enjoy for lunch or dinner! Visit us at harvest-fresh.ca/ for recipe ideas, videos, and more! Instagram @harvestfresh43.
Mixed vegetables quick and easy
Frozen veggies have less sodium..try em my way....
How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Winter Vegetables
Recipe courtesy of Ina Garten
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 8 servings
Level: Easy
Ingredients
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
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How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network