Roasted Fall Vegetable Medley • VEGAN THANKSGIVING Recipe
[ OPEN FOR FULL RECIPE ] This oil free roasted vegetable medley is absolutely delicious and so good for you! It combined all of my favorite Fall veggies, including brussels sprouts, butternut squash, cranberries, and shallots. Let me know if you give it a try!
[ ROASTED FALL VEGETABLE MEDLEY]
2 Shallots, thinly sliced
1 Yellow Onion, diced
1 cup Celery, diced (around 5 stalks)
1 Gala Apple, diced
4 c Butternut Squash, cubed
1 lb bag Brussels Sprouts, cut in half
⅓ cup Dried Cranberries
⅓ cup Chopped Pecans
½ tablespoon Fresh Rosemary
1 teaspoon Dried Thyme
Black Pepper to taste
2 cups Veggie Broth
1. Chop all of your veggies. Preheat oven to 375F
2. In a medium to large pot, add around ⅓ cup of water and cook your onion, shallots, and celery over medium-low heat, until translucent
3. Add in the gala apple, cranberries, rosemary, thyme, and black pepper to taste and cook for another 5 minutes, or until the apples are tender
4. Add the butternut squash and brussel sprouts to the pot and mix well
5. Place a thin layer of vegetable broth in the base of a baking tray, then add in the vegetable medley from the pot
6. Pour the remaining vegetable broth on top of the vegetables, then sprinkle with chopped pecans
7. Bake at 375 for 45 min.
Notes:
* If you’d like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterwards, but carefully watch them so they do not burn!
* If you are watching your sodium intake, be sure to use a low sodium (or salt free) vegetable broth, or simply dilute your broth with water
* If you have any leftovers, this is great on top of some mixed greens as a salad :)
* This recipe is adapted from a Vegan Stuffing recipe, which you can find here:
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Easy Oven Roasted Vegetables | Vegetable Medley | Quick & Healthy Roasted Vegetables Recipe | Vegan
#RoastedVegetables #VegetableMedley #OvenRoastedVegetables
Ingredients:
• Broccoli - 1 medium size
• Red Pepper - 1 medium size
• Mushrooms - 1 cup
• Olive Oil - 2 tbsp
• Salt - According to taste
• Sage - 1 tsp
• Red Chilli Flakes - 1 tsp
• Black Pepper - 1/2 tsp
• Walnuts - 3-4
• Cranberries - 10-15
• Almonds - 5-10
• Pumpkin Seeds - 2 tsp
• Lemon Juice - 2 tbsp
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How to Make Roasted Vegetables for a Crowd | Side Dish Recipes | Allrecipes.com
Roast these delicious fresh vegetables on a sheet pan in batches for a side dish to feed a crowd! Get the recipe:
Ingredients:
1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 1/2 pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
2. Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
3. Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
4. Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
5. Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
6. Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
7. Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
8. Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
#roasted #sheetpan #roastedveggies
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Roasted Vegetable Medley Recipe
There is just nothing better than a roasted vegetable medley prepared with the natural heat of a wood-fired oven. Perfectly roasted and beautifully caramelized these morsels of goodness are perfect as a vegetarian side dish, mixed and tossed with pasta, accompanied by a bowl of rice or simply placed on top of a good slice of hardy home baked bread. Remember that cooking is an art so don't be stifled by an exact recipe. Be creative and let your ingredients inspire you as you choose from the seasonal bounty of your specific area.
View the Roasted Vegetable Medley Recipe at
One Pan Roasted Vegetables - Super Easy Bake and forget!
Roasting vegetables is a culinary marvel that effortlessly combines simplicity with sensational flavours. What sets this cooking method apart is its sheer convenience and ease of execution. By cutting the veggies to the right size, you can bake and forget for 30 minutes. No adding halfway through and no flipping.
The beauty of roasting lies in its hands-off nature. Once your veggies are in the oven, you're free to indulge in other tasks or simply savour a moment of relaxation. As they roast, the high heat works its magic, transforming the ordinary into the extraordinary. The aromas that waft from your oven are an enticing preview of the culinary delight to come.
What's truly remarkable about roasting veggies is how effortlessly it elevates everyday ingredients into a mouthwatering masterpiece.
Vegetables require ample space! The greater the space they have on your baking sheet, without overcrowding, the superior their roasting outcome. When veggies overlap, they tend to steam instead of achieving that desired roasted texture, resulting in somewhat limp and soggy flavours.
Preheat your oven to a scorching 400°F - 200°C to ensure that the vegetables become tender on the inside and acquire that delightful caramelised exterior. Then lower to 350°F - 180°C once you put in your veggies.
Apply just enough olive oil to thinly coat the vegetables evenly. Too little can lead to burning and drying out, while excessive oil makes them overly oily and soggy.
Be patient and allow them to bake sufficiently to achieve those golden brown edges; this is where the true flavour magic happens!
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Easy Oven Roasted Vegetables Recipe
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How To Make Roasted Vegetables
Brussel sprouts
Orange cauliflower
Cauliflower
Carrots
Red peppers
Yellow peppers
Red onion
Brocolli
Black pepper
Red pepper flakes
Onion powder
Garlic powder
Hungarian paprika
Salt
Avocado oil
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