Garlic roasted veggies

[HeavenLeigh]

I love veggies and garlic :lick: the more garlic the better.
Any recipes ya'll would share?

[Mel-icious]

Sometimes I get leary about roasting garlic on my veggies, so I like to make garlic oil, or garlic butter. That way I get all the flavor of the garlic, without chancing the bitterness from it being burned.

Anywho, what kind of veggies are you looking for? I know you want potatoes don't cha?

These are most excellent!! :lick:

* Exported from MasterCook *

Garlic Roasted Potatoes

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds small red or white potatoes
1/4 cup good olive oil
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons minced garlic (6 cloves)
2 tablespoons minced fresh parsley
Preheat the oven to 400 degrees F.

Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
Copyright, 2001, Barefoot Contessa Parties!, All rights reserved

[Mel-icious]

On this I would make a garlic oil, or you can buy it. I add a few smashed cloves of garlic to olive oil, slowly warm them together over low/md heat, let it steep in the oil for about 10-15 minutes and drain out the garlic, then I would toss my veggies with that. Here's one, feel free to add garlic to it.
* Exported from MasterCook *

Roasted Squash Vegetable Medley

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium zucchini -- cut into chunks
1 medium yellow squash -- cut into chunks
1 medium onion -- halved then cut
into chunks
1/2 pound button mushrooms -- quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper


Preheat oven to 425 degrees F.
Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.

Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.


Description:
"Recipe courtesy Rachael Ray"

[Mel-icious]

Another excellent one:


* Exported from MasterCook *

Roasted Brussels Sprouts

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F.
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot.

Description:
"Show: Barefoot Contessa Episode: Scary Dinner"



* Exported from MasterCook *

Roasted Baby Carrots

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads and Sides Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 teaspoons vegetable oil
1 tablespoon chopped fresh thyme
OR
1 teaspoon dried thyme leaves
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 (16 ounce) package baby-cut carrots (6 cups)

Heat oven to 425º. Spray rectangular pan, 13 × 9 × 2 inches, with cooking spray. Mix all ingredients except carrots in large bowl; toss to coat. Spread carrots in pan.

Bake uncovered 35 to 40 minutes, stirring occasionally, until carrots are tender.

[HeavenLeigh]

Thanks M :lick: I LOVE garlic roasted taters :D as if you could have never guessed that! Both recipes will be added to my menu.

[HeavenLeigh]

We must have posted at the same time........OMG, brussel sprouts are the coolest veggie in the world. I could eat my weight in them!

[Mel-icious]

My absolute favorite recipe:


* Exported from MasterCook *

Roasted Asparagus With Balsamic Browned Butter

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
40 asparagus spears -- trimmed (about 2
1 lbs )
Cooking Spray
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 TBSP butter
2 TSP low sodium soy sauce
1 TSP balsamic vinegar

1.Preheat oven 400
2.Arrange asparagus in a single layer on baking sheet; coat with cooking spray. Sprinkle with salt and pepper. Bake for 12 minutes or until tender.
3.Melt butter in a small skillet over medium heat; cook for 3 minutes or until lightly browned, shaking pan occasionally. Remove from heat; stir in soy sauce and vinegar. Drizzle over asparagus, tossing well to coat. Serve immediately.

Yield:8 servings (5 spears)

[Mel-icious]

Your welcome, I love those sprouts, I eat them once a week!! To me they are better roasted than steamed. :lick:

Last one:


* Exported from MasterCook *

Roasted Vegetables Three Ways

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 potatoes -- cut into 1" chunks
2 sweet potatoes -- peeled and cut into
1" chunks
2 carrots -- peeled and cut into
1" chunks
1 large onion -- cut into wedges
1 medium zucchini -- cut into 1" chunks
2 bell peppers -- cut into 1" chunks
Choose one of the following:

Cantonese Dressing
1/3 cup soy sauce
1/3 cup rice vinegar
1 Tbsp grated fresh ginger root
1 Tbsp honey
1 Tbsp dark sesame oil
3 garlic cloves -- minced or pressed
1/2 tsp ground anise

Italian Dressing
4 tsp olive oil
1/4 cup fresh lemon juice
6 garlic cloves -- minced or pressed
3 Tbsp minced fresh rosemary (2-3 tsp dried or
ground)
1 Tbsp minced fresh oregano
1 tsp salt

Caribbean Dressing
3 Tbsp soy sauce
1 Tbsp canola or other vegetable oil
2 Tbsp red wine vinegar
1 Tbsp packed brown sugar
1 small onion -- coarsely chopped
1/2 tsp dried thyme
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground black pepper
2 tsp grated fresh ginger root
1 large garlic clove -- minced or pressed
1 fresh green chile -- coarsely chopped,
seeds removed for a milder "hot"

1. Preheat oven to 425F.
2. Parboil potatoes, sweet potatoes, and carrots in boiling water to cover for 2 minutes. Drain well. In a large bowl, combine the parboiled vegetables with the onions, zucchini, and peppers.
3. To make the dressing of your choice, either whisk together the ingredients in a bowl, or puree them until smooth in a blender or food processor.
4. Toss the vegetables well with the dressing. Place the vegetables in a single layer on a large unoiled baking tray and bake, stirring every 15 minutes, until all of the vegetables are tender, about 45 minutes.
5. To roast without parboiling, bake the vegetables in sequence. Prepare a large baking tray with cooking spray or a light coating of oil. Placee the white potatoes and carrots on the tray and bake for 15 minutes. Add the sweet potatoes and bake for another 15 minutes. Remove vegetables from the oven and transfer to a large bowl. Add the onions, zucchini, and peppers to the bowl and toss with the dressing of your choice. Spread the vegetables on the baking tray in a single layer and return to the oven. Bake until all of the vegetables are tender, about 45 minutes, stirring occasionally to prevent sticking.

[jana]

:drool: These sound SOOO delish!

Since you guys mentioned brussels sprouts...

How do you avoid the bitterness of brussels sprouts? I've only had them once and I think they were boiled (they were practically mush) with other veggies and they were soooo nasty. They literally made me :gag: . Did whoever cooked them just do it wrong or is it just the nature of the beast? I'd love to give them another chance (with some of these recipes!) but I'm scared! :)

[HeavenLeigh]

I have never had brussel sprouts that were bitter :huh: At least to me they're not. I love 'em :lick:

I don't like them mushy tho :gag: I like 'em soft but form holding. They are great with butter sauce......I can't wait to try the recipe M posted!
I'd say try the recipe. If you don't like them then you'll know it was because you don't like them, not because they were prepared wrong. :D

[Mel-icious]

Some of it is the nature of the beast. They have a cancer fighting agent, chemical, property, thingy, in them that makes them bitter.

When you buy them, look for smaller ones and don't cook the hell out of them. I've come across a few bitter ones, but for the most part, I've had good luck with them. Just try to buy the smallest ones possible, and try them roasted, when I roast them I have good luck on cutting out the bitterness. Brussel sprouts are just one of those veggies, you either like them or you don't. :huh:

[jana]

Well, last night I tried the Brussels Sprouts with Browned Garlic that you posted some time ago, M. The verdict?

Not too shabby! :D I only bought 4 teeny tiny sprouts and they weren't bitter at all, nor were they mush. :)

Thanks for all the brussels sprouts secrets! I'm going to have to make some more garlic roasted veggies tonight :lick: but I can't decide which recipe to do. I'm heading to the store now to buy some squash and other veggies. If I can find some more small sprouts, I'll add those, too! :D

[Csara]

I'm not a huge brussel sprout fan, but they are pretty good fried.

**Fried Breaded Brussel Sprouts**

brussel sprouts
unbleached flour
bread crumbs
beaten eggs, egg beaters or egg whites
salt
pepper
garlic, minced
olive oil

Trim the sprouts, cut in half length wise. Bring water to a boil
and blanch the sprouts for about 4 minutes to 6 minutes. Remove
and place in cold water to stop cooking.

Place sprouts into a mixture of flour, salt and papper, coat well.
Remove and place the sprouts into beaten eggs, coat well. Remove and place into bread crumbs and coat well.

Fry the brussel sprouts in olive oil and garlic for about 10 minutes
over medium heat or until a golden brown.

Also, the recipe M has for garlicky greenbeans is amazing!! I made those at Thanksgiving and everyone LOVED them. It can also be used for other veggies like broccoli, zucchini, etc.

[Mel-icious]

Originally posted by Csara
Also, the recipe M has for garlicky greenbeans is amazing!! I made those at Thanksgiving and everyone LOVED them. It can also be used for other veggies like broccoli, zucchini, etc.


Aren't they awesome!! I could eat them alone, I found that gem of a recipe on the Cooking Light boards and I love them.

Now I have to try the sprouts fried, never had them that way, lookin' forward to them. :lick:

Jana, glad you had a pleasant experience with the sprouts, hopefully, you will continue the success with them. :D

[Deana]

M, do you ever sub frozen brussel sprouts for fresh? I have a bag of frozen and thought maybe I'd try them roasted tonight...

[Mel-icious]

Sorry D, I've never used frozen. The only veggie I buy frozen is corn. We have an awesome and amazingly cheap produce market by us, its cheaper for me to buy fresh than frozen.

Did you try them with frozen?