Roasted Vegetables
Life essential recipe: how to make roasted vegetables - well!
TIPS:
1. Used whole garlic rather than minced, and sprigs of herbs instead of minced or dried - else it burns;
2. Cut vegeteables into larger pieces so they have time to caramelise before the inside turns into overcooked soggy mush; and
3. Roast hardy root vegetables (like carrots, potatoes) separately from watery vegetables (like zucchini, eggplants). They just don't play nicely together in the oven!
See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.
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HOMEMADE DOGGY FREEZER MEALS/ Beef & pork Vegetable Medley #recipe #dogfood #vlog #food
This week I'm adding eggs to Bella's meals. This a homemade recipe made for both humans and dogs.
Beef and pork Vegetable Medley
1 tube of ground beef and ground porc
1 carrot chopped
1 cup frozen broccoli, chopped
1 small potatoes, chopped
1 cup frozen or fresh kale
2 eggs
1 tbsp dehydrated pumpkin powder or puree pumpkin.
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Easy Oven Roasted Vegetables | Vegetable Medley | South African Youtuber (Ep4 Xmas Lunch Ideas)
Recipe:
Roughly chopped vegetables.
Butternut
Red onion
Robot peppers
Baby marrows
Mixed Herbs
Monkey Gland Sauce
Sweet Chilli Sauce
Boil your butternut for 5-7 minutes
Grill at 180 degrees for 10-15 minutes
Beef Vegetable Medley in Chunky Tomato Sauce over Pasta Recipe
This is a quick and easy one pot dinner using ground beef and lots of vegetables! I think whole Marzano tomatoes really adds to the brightness in this recipe. Serve over pasta or rice! Enjoy.
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Beef Vegetable Medley in Chunky Tomato Sauce over Pasta Recipe
INGREDIENTS:
1 pound of cooked pasta - I used Rotini
1 pound ground beef
1 diced small onion
1 large diced carrot
1/2 small diced bell pepper
1 cup diced mushrooms
1 1/2 cups or 1 small diced zucchini
1 - 28oz can whole Marzano tomatoes and juice
3-4 large cloves minced garlic
1 tbsp. tomato paste
1 tsp. oregano
1 tsp. basil
olive oil
salt and pepper
Parmesan cheese
In a skillet on med high, brown and chop ground beef.
Drain excess fat. Add salt, black pepper, cook and stir for one minute.
Remove from pan.
On med heat, add olive oil, diced onion, bell pepper, carrot, pinch
salt and black pepper. Cook and stir 2-3 minutes.
Add minced garlic and mushrooms. Cook and stir 1-2 minutes.
Add tomato paste, stir until dispersed.
Add chicken broth/water and stir. Bring up to a simmer and add spices and stir.
Add marzano tomatoes and juice. Stir, cook and chop tomatoes.
Bring to simmer and cook for 5 minutes.
Add zucchini and ground beef to pan. Stir, bring to simmer and cook for 10 minutes or until zucchini is tender.
Add water as needed.. Taste for seasonings.
Serve over pasta.
Garnish with Parmesan cheese
Enjoy.
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Roasted Vegetable Medley
Hearty roasted vegetables, flavored with honey, thyme and balsamic vinaigrette, are the perfect winter warm-up!
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???? ROASTED VEGETABLE MEDLEY ????
SERVINGS = 4
COOK TIME = 45min
INGREDIENTS:
1/2 cup balsamic vinaigrette
2 tbsp. honey
1 tsp. dried thyme
1 tsp. kosher salt
1/2 tsp. black pepper
10 small red potatoes, scrubbed and quartered (about 1 lb.)
1 medium butternut squash, peeled and cubed (about 3 cups)
1 cup baby carrots
1 large red onion, cut into 8 wedges
EASY STEP-BY-STEP INSTRUCTIONS:
1. Preheat oven to 425°F. Whisk the vinaigrette, honey, thyme, salt and pepper in a small bowl.
2. Place the potatoes, squash, carrots and onion in a large bowl. Toss with the vinaigrette mixture.
3. Spoon the vegetable mixture onto a large baking sheet with sides. Roast, stirring every 10 minutes, until the vegetables are golden brown and fork tender, 30–35 minutes.
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