MAPLE-ROASTED CARROT SALAD
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 4 servings for lunch, 6 servings as a side dish
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with 1/4 cup of olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they¿ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
- Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
- In a small bowl, combine the vinegar, garlic, and 1/2 teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
WARM CARAMELIZED VEGETABLES
For a satisfying side, try this tangy asparagus-potato salad!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In 3-quart saucepan, heat 1 inch water to boiling. Add potatoes and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 12 minutes or until tender; drain and return to saucepan.
- Meanwhile, in 2-quart saucepan, heat 1 inch water to boiling. Add asparagus. Heat to boiling; reduce heat to medium. Cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
- While vegetables are cooking, in 10-inch skillet, melt butter over medium-high heat. Cook onion in butter about 5 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and asparagus; stir until coated. Sprinkle with pepper.
Nutrition Facts : Calories 260, Carbohydrate 39 g, Cholesterol 25 mg, Fat 2, Fiber 4 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 12 g, TransFat 1/2 g
CARAMELIZED-VEGETABLE SALAD
Caramelized onions, beans and potatoes are a sweet and fragrant topping for leaf lettuce in this warm veggie salad.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Heat 1 inch water to boiling in 4-quart Dutch oven. Add potatoes, green beans and 1/2 teaspoon salt. Heat to boiling; reduce heat to medium. Cover and cook about 10 minutes or until vegetables are tender; drain and set aside.
- While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter 10 to 12 minutes, stirring occasionally, until golden brown. Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and green beans; stir until coated.
- Arrange lettuce on large platter. Arrange warm vegetables on lettuce. Sprinkle with pepper.
Nutrition Facts : Calories 295, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg
CARAMELIZED VEGETABLES
Substitute green beans for the asparagus if desired. Try some carrots in the mix as well. You can also substitute cider or red wine vinegar for the balsamic if you need to, but I highly recommend the balsamic.
Provided by Karen From Colorado
Categories Potato
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat about 1 inch of water in a 3 qt saucepan to boiling.
- Add potatoes and 1/2 teaspoon salt and bring back to a boil.
- Reduce heat, cover and cook about 12 minutes or until potatoes are tender; drain and return to saucepan.
- Meanwhile, heat about 1 inch of water in a 2 qt saucepan to boiling; add asparagus and bring it back to a boil.
- Reduce heat, cover and cook about 5 minutes or until crisp-tender; drain and add to potatoes.
- While vegetables are cooking, melt butter in a 10 inch skillet over med high heat.
- Cook onion in butter for about 5 minutes, stirring occasionally, until golden brown.
- Stir in vinegar, brown sugar and 1/4 teaspoon salt.
- Pour onion mixture over potatoes and asparagus; stir to coat and sprinkle with ground pepper if desired.
Nutrition Facts : Calories 261, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 387.2, Carbohydrate 38.6, Fiber 4.4, Sugar 12.4, Protein 5
CARAMELIZED-VEGETABLE SALAD
This is a warm green bean and potato salad full of sweet flavor from caramelized onions. Serve it as a side dish but it could almost be a meal all on it's own.
Provided by Asha1126
Categories Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 inches of water to boil in 4-quart Dutch oven. Add potatoes, green beans and 1/2 teaspoon salt. Heat to boiling and reduce heat to medium. Cover and cook about 10-15 minutes or until vegetables are tender. Drain and set aside.
- While vegetables are cooking, melt butter in 12-inch skillet over medium-high heat. Cook onions in butter 10 to 12 minutes, stirring occasionally, until golden brown.
- Stir in vinegar, brown sugar and 1/4 teaspoon salt. Pour onion mixture over potatoes and green beans and stir until coated.
- Arrange lettuce on large platter. Arrange warm vegetables on lettuce. Sprinkle with pepper.
- Enjoy.
Nutrition Facts : Calories 296.8, Fat 10.6, SaturatedFat 6.6, Cholesterol 27.1, Sodium 402.1, Carbohydrate 47.8, Fiber 7.5, Sugar 13.8, Protein 6
LENTIL SALAD WITH ROASTED VEGETABLES
This lentil salad looks and tastes bright, thanks to a combination of tangerine juice, sherry vinegar and colorful caramelized roasted root vegetables. It works either as a main course, served with good bread and butter, or as side dish with roasted meat or fish. For the maximum visual impact, use both golden and red beets. Vegetarians can feel free to leave out the bacon. Leftovers will keep for at least five days, though try to pack it up without the radicchio, which gets soggy in the fridge.
Provided by Melissa Clark
Categories dinner, lunch, salads and dressings, appetizer
Time 1h30m
Yield 10 to 12 servings
Number Of Ingredients 24
Steps:
- Heat oven to 400 degrees. Place vegetables in one layer on one or two large rimmed baking pans, toss with olive oil and salt. Place thyme and rosemary on top of vegetables, cover pans with foil and roast for 25 minutes. Remove foil, stir in bacon and bake for 30 to 40 minutes longer, until vegetables are tender and golden all over.
- In a large pot, combine lentils, 6 cups water, garlic, bay leaf, salt and pepper and bring to a boil over high heat. Reduce heat to low and simmer for 20 to 30 minutes, until lentils are tender.
- In a small bowl, whisk together vinegar, mustard and salt. Then whisk in olive oil.
- Drain lentils and discard bay leaf; keep or discard garlic as you like. Toss lentils with half of the sherry vinaigrette while still warm. Add more salt, olive oil and vinegar as needed.
- Toss radicchio with enough of remaining vinaigrette to lightly coat it and arrange it on a platter. Combine lentils and roasted vegetables, adding more of the vinaigrette to taste; spoon mixture on top of radicchio. Garnish with scallions, parsley, sea salt and black pepper. Squeeze tangerine juice over the lentils and drizzle with more olive oil if needed.
QUICK-PICKLED VEGETABLE SALAD
The best salads don't have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you'll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Provided by Alexa Weibel
Categories brunch, dinner, lunch, weekday, salads and dressings, vegetables, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Prepare the pickled onions: Set the sliced onion in a small heatproof bowl. Combine the vinegar, sugar, coriander seeds (if using), salt and 1/2 cup water in a small saucepan. Bring to a boil over high, then pour over onions. Stir to combine, let cool, then transfer onions and brine to a lidded container. Refrigerate until chilled. (Makes about 2/3 cup drained onions. Onions will keep up to 3 weeks.)
- Prepare the salad: In a medium bowl, combine the celery, carrots, olive oil, lemon zest and juice. Season generously with salt and pepper and toss to coat.
- When ready to serve, add the lettuce, radishes (if using) and herbs to a large bowl, season lightly with salt and pepper and gently toss to coat. Using a slotted spoon or tongs, transfer the celery and carrots to the vegetables in the large bowl, leaving the vinaigrette behind in the medium bowl.
- To the vinaigrette, add the mustard, 1/4 cup drained pickled red onions and 4 teaspoons of the pickled red onion brine and stir to combine; season to taste. Add vinaigrette to salad, toss to coat and season. Serve immediately.
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