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Thread: Roasted Veggies YUM

  1. #26
    Senior Member Karyn's Avatar
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    Quote Originally Posted by JSNOMORE
    Love roasted veggies. Two nights ago we did potato,sweet potato,brussel sprouts, onions, mushrooms and cauliflower. Delicious. I do the fries all the time but I never peel them. Thats where all the good stuff is. Even sweet potatoes don't get peeled. I think some people peel them with out thinking. try them with the peel on. They are evn yummier
    Peelings have all the vitamins. Roasting brings out the natural sweetness of veggies, they are wonderful roasted.

  2. #27
    Super Member d.rickman's Avatar
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    We roast 1 bunch asparagus, 1 red onion diced, 1 butternut squash diced, 1 of each red, yellow, orange peppers, 2 cups sliced mushrooms, 20 brussel sprouts, with 3 tbsp olive oil, salt, pepper and 3 tbsp oregano. Roast at 400 degrees and stir every ten minutes for 30 minutes total.

    If we have any leftovers I keep in freezer and add to our next soup pot.

    I like it as I can prepare it the night before, and just bake when I get home, while I'm preparing the rest of dinner.

  3. #28
    Super Member butterflywing's Avatar
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    Quote Originally Posted by Tropical
    I have been reading about the healthy benefits of some vegetables. I decided that more fresh vegetables couldn't hurt. I decided that pumpkin would be added to our menus. Since I couldn't find canned 100% pure pumpkin w/o sugar and spices, I bought a pie pumpkin and peeled and boiled it. It was very good. So I tried roasted pumpkin - so much better. My DH said it is better than squash (we both love squash.) I bought two more pumpkins since pie ones are small and they keep well.

    Then I decided to saute some radishes which I love and DH doesn't. Raw veggies are my favorite, but they hurt my stomach. DH loved the cooked radishes, too. They don't hurt my stomach. :)

    Yesterday, I roasted a sweet potato, carrots, and a baking baking potato all mixed together and coated with olive oil. I put them in a foil lined pan so I wouldn't have to wash the pan later. I left the pan uncovered so the veggies would brown a little.

    Then I sauteed egg plant, zucchini, fresh white mushrooms, leeks, radishes and a little bit of fresh jalepeno pepper. I added a dash of hot pepper flakes, sea salt, paprika and black pepper. When all were done, I served them together in one dish. Then I added sauteed cauliflower on the side. The vegetables were so tasty it was very hard to stop eating them. My DH like them so much he offered to wash the dishes to give me a break. He always dries them. He's a sweetheart. :)

    We have always eaten a lot of vegetables and now that I roast them, we will be eating them a lot more. :) I will keep trying different vegetable combinations. :)

    I posted this because it turned out so great for us, that I thought someone else might want to try roasted vegetables if they haven't already. Don't forget the pumpkin. :)
    don't forget the parsnips. they get so sweet. and, if you can digest them, the onions.

  4. #29
    Power Poster nativetexan's Avatar
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    remember the degree you cook at depends on your altitude where you live. i'm used to cooking at350 but must do 450 or 425 in Colorado!

  5. #30
    Junior Member Old hen's Avatar
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    Quote Originally Posted by Pinkiris
    I've recently been making roasted sweet potato "fries". I peel the sweet potatoes, cut into sticks, toss with olive oil and garlic pepper. Lay out in a single layer on a foil lined cookie sheet and bake at 425 degrees for about 15 minutes. Turn with a spatula and bake another 5 minutes. Yummy!!
    To make it really healthy and full of good nutrients, just wash the potato, but don't peel it. Even my little grandkids think they taste great, and they don't even know that they are good for them, too.

  6. #31
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    It all sounds wonderful and like many others, why haven't I done it sooner/more often, not hard or time consuming either.

  7. #32
    pal
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    My friends and I went to Carmine's for dinner in NYC.

    They served Zucchini cut up like skinny fries,(with the skin still on) breaded with Panco and then either baked or fried. Unbelievable!!!!!!

  8. #33
    pal
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    My friends and I went to Carmine's for dinner in NYC.

    They served Zucchini cut up like skinny fries,(with the skin still on) breaded with Panco and then either baked or fried. Unbelievable!!!!!!

  9. #34
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    thanks! love all the seasonings. i've printed it for future reference!!

  10. #35
    Senior Member zkosh's Avatar
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    Yummy! I am sitting here drooling and getting hungrier by the minute!

  11. #36
    Senior Member ncredbird's Avatar
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    Read a few years ago on the Cooking Light forum that canned pumpkin is actually not pumpkin at all but rather butternut squash.
    Since we always have a bumper crop of butternut and it over winters well I have a constant supply of it on hand. I use either interchangeably in recipes depending on what I have on hand and that includes making holiday pies with the butternut rather than pumpkin. You can also substitute sweet potato for either. Ann in TN

  12. #37
    Super Member Pinkiris's Avatar
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    Why didn't I think of cutting them into sticks. Are they match size sticks or chunkier?[/quote]

    Chunkier than match size, mainly because I'm too lazy to cut them smaller! :lol:

  13. #38
    Junior Member Old hen's Avatar
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    Quote Originally Posted by ncredbird
    Read a few years ago on the Cooking Light forum that canned pumpkin is actually not pumpkin at all but rather butternut squash.
    Since we always have a bumper crop of butternut and it over winters well I have a constant supply of it on hand. I use either interchangeably in recipes depending on what I have on hand and that includes making holiday pies with the butternut rather than pumpkin. You can also substitute sweet potato for either. Ann in TN
    Also carrots!

  14. #39
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    Quote Originally Posted by katesnanna
    I'm amazed. Firstly that you buy pumpkin in a can. Surely fresh veges are available. Secondly it sounds like you don't have roast veges all that often. I know you have mashed potato with roast meat but do you also have roast veges? I'm sure you would all think we have different ways here.
    I make roast veges as often as I can. Just a spray of oil and all in the one baking dish. My DH asks for mashed veges sometimes. I love roast veges because they are healthier as, except for some herbs they need nothing else.
    We know that Americans didn't take to our national spread, Vegemite. Would it interest you to know it was developed by an American scientist working for Kraft.
    I'd be interested to hear other stories about what you enjoy eating.

    Try roast parsnip. Wonderful.
    We have eaten roasted vegetables for many years and quite often. I just hadn't tried pumpkin before. Pie pumpkins are not available year around. It is not always easy to find quality fresh vegetables even when they are in season so I try to find some in cans to try once in a while.

    One of our favorite roasted vegetables is asparagus. This too is not available year round. The canned type is way to mushy for us though. It is hard to find it frozen and it's expensive to purchase frozen.

    While I like parsnip (especially blended into mashed potatoes) I am allergic to them as with many other foods.

    I used to roast vegetables with roasts. I rarely buy red meat anymore. It isn't healthy for my DH with his cancer nor is for me with my food allergies.

    Thanks for responding. :)

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