How to Make A Roasted Vegetable Medley
FULL RECIPE BELOW
Looking for the perfect autumn recipe? Learn how to make your own roasted vegetable medley. We've got the perfect recipe just for you!
ROASTED AUTUMN VEGETABLE MEDLEY RECIPE:
Ingredients:
2 cups winter squash, peeled and cubed
2 cups combination white and red potatoes, cubed
2 cups Brussel sprouts, trimmed and halved
3 tbsp olive oil
½ cup yellow onion, chopped
3 cloves garlic, minced
2 bay leaves
3-4 tbsp dry white wine
½ tsp fresh rosemary leaves, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh marjoram, finely chopped
3 tbsp fresh parsley, finely chopped
Salt and pepper to taste
Directions:
1. Preheat oven to 425 degrees. Toss the squash and potatoes in oil. Place in roasted pan, sprinkle with salt and pepper and roast for about 20 minutes or until tender. In a separate pan, toss the Brussel sprouts in oil and roast for about 15 minutes or until golden brown.
2. In the meantime, heat a large skillet over medium heat. Add oil and bay leaves and cook for approximately 15 seconds to extract flavor. Then add onion and cook until beginning to sweat and slightly translucent. Add garlic and cook for an additional 1-2 minutes or until fragrant.
3. When everything is out of the oven, deglaze the skillet with white wine and add potatoes and squash. Toss to coat and cook for an additional minutes. Add the herbs and then the Brussel sprouts continuing to gently toss so all the vegetables are coated. Add salt and pepper to taste. Serve warm.
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Why are a restaurant's vegetables so much better than homemade ones?
Today, I show you why roasted vegetables at a restaurant are so good and how you can replicate them at home.
Inspired from @internetshaquille ‘s vid ➡️
Why are Restaurant Burritos Better than Homemade?:
???? RECIPE Link(s):
Roasted Carrots w/ Rosemary -
Cheesy & Garlicky Roasted Broccoli -
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▪ The Food Lab by J. Kenji Lopez Alt -
▪ Salt, Fat, Acid, Heat by Samin Nosrat:
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USEFUL KITCHEN GEAR
????Thermapen Thermometer:
???? Made In Wok I use:
???? Budget Whetstone for sharpening:
???? Salt Pig:
⚖ Scale:
???? Budget 8-inch Chef's knife:
???? Nicer 8-inch Chef Knife:
???? Magnetic Knife Rack:
???? Cast iron griddle:
???? Baking Sheet:
???? Wire Rack:
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⏱ TIMESTAMPS:
0:00 Intro
0:28 Restaurant vs Home Cook
1:32 1. Salt is the seasoning, not herbs or spices
4:40 2. Use fats, thoughtfully
6:56 3. Embrace high heat (+ convection)
8:12 4. Give the vegetables space and time
9:21 5. Try parboiling
10:30 6. Frozen vegetables are your friend
11:41 7. Add flavor enhancers after roasting
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com]( and affiliated sites.
ROASTED VEGETABLES | easy oven roasted recipe
Roasted vegetables are perfect for the holidays. This easy oven-roasted recipe is also perfect for meal prep and simple enough to make on a busy weeknight. This is a basic cooking technique every healthy home cook should have in their back pocket. Let me show you how!
Try adding roasted vegetables to your weekend meal prep so you have them on hand to add to salads, veggie bowls, omelets, and quesadillas.
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TIMESTAMPS:
0:00 Intro
0:15 Tips + Tricks
0:37 Getting Started
0:42 Which Vegetables To Make
1:33 Preparing Veggies
3:10 Seasoning The Veggies
3:49 Prepping The Veggies + Sheet Pan's
4:55 Roast Em' Up
5:39 Meal Prep Storage
6:14 Bloopers
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ROASTED VEGETABLES | easy oven-roasted vegetable recipe
3 cups broccoli florets
3 cups cauliflower florets
1 bunch radishes halved or quartered depending on size (about 1 cup)
4-5 carrots peeled and cut into bite-sized chunks (about 2 cups)
1 red onion cut into chunky pieces* (about 2 cups)
1-2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
INSTRUCTIONS
Preheat oven to 425 degrees F. Lightly coat two rimmed baking sheets with olive oil or cooking spray. Place broccoli, cauliflower, radishes, carrots and onion in a large bowl.
Season with olive oil, salt, pepper, and garlic powder. Gently toss everything together.
Divide evenly amongst rimmed baking sheets. You don’t want to crowd the veggies or they will steam.
Roast for 25-30 minutes, flipping the veggies halfway through. Serve and enjoy!
roasted vegetables on a sheet pan
NOTES
I like to cut each half of the onion into thirds and then slice across.
It’s important that all of the veggies are cut into fairly uniform pieces so they cook at the same time.
Flipping the veggie halfway through is optional. If you feel lazy, you can skip it. But if you want caramelization on both sides of the veggies, be sure to flip!
Ultimately, you need to use 10-12 cups of veggies – the exact mix doesn’t matter.
NUTRITIONAL ANALYSIS
Serving: 1serving | Calories: 78kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 454mg | Potassium: 504mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7080IU | Vitamin C: 71mg | Calcium: 56mg | Iron: 1mg
Disclaimer: product links may include affiliate links.
#roastedvegetables #ovenroastedvegetables #roastedvegetablesrecipe
Vegetable Medley Recipe • Quick, Healthy and Delicious! - Episode #32
Bonjour my friends! In this episode I'll show you how to make my Vegetable Medley recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Sauteed Vegetable Medley Recipe
Sauteed Vegetable Medley Recipe
Ready in under 30 minutes, this easy to make sauteed vegetable medley recipe has mellow sweet and earthy undertones.
Ingredients
2 garlic cloves
2 shallots
1 carrot
8 oz of Brussels sprouts
1 tbsp of paprika1 tsp of black pepper
Directions
1. Dice shallots and mince garlic. Slice each Brussels sprout in half. Set aside.
2. Using a vegetable peeler or food processor, create long, thin carrot strips. Set aside.
3. Add garlic, shallots, carrot and Brussels sprouts to a medium sized frying pan. Sprinkle with paprika and black pepper.
4. Drizzle with oil and cook on medium heat for approximately 15 minutes, or until Brussels sprouts become tender. Stir frequently.
5. Let cool and serve and enjoy!
Full Recipe: livegrowgreen.com/blog/sauteed-vegetable-medley
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Roasted Vegetable Recipe - How To Roast Vegetables In A Cast Iron Pan - Healthy Weight Loss Recipes
roasted vegetable is a healthy vegetable salad recipe for weight loss. Healthy, tasty, and easy to make on a cast iron pan or tawa with just 1 tbsp coconut oil.
ingredients:
1 tbsp coconut oil
1/2 of a medium brocolli
2 baby corns
6 cloves of garlic
1 medium carrot
10-15 shallots/small button onions
1/2 of a medium sweet potato
1 whole capsicum
salt to taste
Curry leaves (you can use any herb of your choice like parsely, thyme, rosemary, coriander leaves etc)
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1 tsp red chilli flakes
1/2 tsp blackpepper
1/3 tsp roasted jeera/cumin
1/3 tsp amchur/dry mango powder
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A bowl of this is a filling meal with healthy carbs from the sweet potato.
You can also serve this with whole wheat roti or rice of your choice.
Make sure your cast iron is well seasoned.
Using Iron cookware helps in iron absorption
RESEARCH:
Cast Iron and Iron Absorption:
Thyroid And Iron:
How to season cast iron pan:
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Note:
Those suffering from hypothyroidism can avoid consumption of raw cruciferous vegetables such as cabbage, Brussels sprouts, broccoli, cauliflower, mustard greens, kale, and turnip. However, the goitrogenic potential of a plant or food depends upon the amount of active goitrogen present in it. Various procedures like soaking, washing, boiling and cooking can help in reducing the goitrogenic potency of these foods.
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(Rs: 3713)
My big cast iron pan:
(Rs: 2549)
My small cast iron pan:
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Hi I am Nisa Homey, Skinny Recipes is my youtube channel where I share healthy recipes for weight loss and weight management with easily available ingredients. The recipes are healthy, easy to make, and nutrient dense. Join me and change your lifestyle with my recipes, new videos every Tuesday, Thursday, & Saturday
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Copyright (c): nisahomey.com, this recipe is developed and first published on Feb 8, 2018 by Nisa Homey
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