ROASTED ASPARAGUS, ZUCCHINI, AND TOMATOES
A touch of lemon and garlic gives these vegetables a refreshing flavor.
Provided by Vicki B
Categories Side Dish Vegetables Tomatoes
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Place asparagus in a microwave-safe dish with a splash of water; microwave for 3 to 4 minutes.
- Spread zucchini, yellow squash, and grape tomatoes out on the prepared baking sheet. Drizzle with olive oil and sprinkle with garlic and sea salt.
- Roast in the preheated oven for 5 minutes. Add asparagus and roast until vegetables are tender, 3 to 5 more minutes. Transfer vegetables to a serving bowl; squeeze lemon juice over the top and season with sea salt.
Nutrition Facts : Calories 100.5 calories, Carbohydrate 15.5 g, Fat 4.1 g, Fiber 6.4 g, Protein 5.2 g, SaturatedFat 0.6 g, Sodium 98.2 mg, Sugar 3.8 g
ROASTED SQUASH SALAD
Provided by Amanda Freitag
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Slice acorn squash into rounds about 1 inch thick. Slice butternut squash into about 1-inch chunks. Slice kabocha squash into half-moon slices, also about 1 inch thick. Spread the squash out onto a sheet tray, making sure they are in a single layer and slightly spaced out; use two sheet trays if necessary. Drizzle all the squash with the honey and half the olive oil, season with salt and pepper and roast until soft but not falling apart, 15 to 20 minutes.
- Core Brussels sprouts and cut into quarters. Spread them out on a sheet pan, drizzle with remaining olive oil and season with salt and pepper. Roast until slightly tender, 10 to 15 minutes.
- Spread pepitas out on a sheet tray. Sprinkle with salt and lightly toast until they pop and are a light brown, 6 to 10 minutes.
- In a small bowl, whisk together the pumpkin seed oil and lemon juice. Lightly dress the arugula leaves with the mixture.
- To assemble, place dressed arugula on a large platter, then arrange squash and Brussels over the arugula. Sprinkle with pepitas and pomegranate seeds and garnish with shaved Parmesan.
ASPARAGUS, SQUASH & RED PEPPER SAUTE
The appealing vegetable trio is enlivened by a wine-scented saute. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large cast-iron or other heavy skillet, saute the peppers, squash and asparagus in wine and oil until crisp-tender. Sprinkle with salt and pepper.
Nutrition Facts : Calories 90 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 163mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
OVEN-ROASTED SPRING VEGETABLE MEDLEY
With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
ASPARAGUS, SQUASH, AND RED PEPPER SAUTé
An appealing vegetable trio is enlivened by a wine-scented sauté.
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat the oil and wine in a wide skillet. Add the bell peppers, squash, and asparagus, and sauté over medium-high heat, stirring frequently, until all the vegetables are tender-crisp to your liking, about 8 minutes. Season with salt and pepper, and serve.
- Now that the seasons for fresh produce have been stretched by imports, it's not quite as much of a thrill to see the first asparagus of early spring. A pity, since I once considered the arrival of asparagus to the market as much an awaited sign of spring as forsythia and robins. Still, I like to stick with vegetables that are in season by buying locally. Freshly picked, slender asparagus is more agreeable to my eyes and palate than thick, stringy imported winter asparagus.
- Spring asparagus needs to have only about half an inch trimmed off the bottom of the stalks; scraping is unnecessary when the stalks are slender. Asparagus makes a good side dish, simply steamed, with a tiny bit of nonhydrogenated margarine or whipped butter added. Microwave cooking yields good results; place the stalks in a small casserole dish with just enough water to keep them moist. Cover and cook until tender-crisp to your liking. How long this takes depends on the quantity and quality of the asparagus, so test often and serve right away.
- Another great way to prepare slender asparagus is to cut it into 2- to 3-inch lengths and sauté it in olive oil with minced garlic.
- Calories: 73
- Total Fat: 4g
- Protein: 1g
- Carbohydrate: 5g
- Cholesterol: 0mg
- Sodium: 5mg
ROASTED SPAGHETTI SQUASH WITH ASPARAGUS AND GOAT CHEESE
A delicious alternative to pasta! This dish combines roasted spaghetti squash with sauteed asparagus, onions, garlic, and goat cheese, finished with fresh thyme and basil. Garnish with a few basil leaves and some Parmesan cheese.
Provided by KateS
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Spray spaghetti squash with cooking spray and season with salt and pepper. Place squash, cut-side down, on the prepared baking sheet.
- Bake in the preheated oven until tender, about 35 minutes. Cool for 10 minutes.
- Heat olive oil in a large skillet over medium heat. Saute onion in hot oil until just starting to turn translucent, about 5 minutes. Add asparagus to onion and continue to saute until onion is tender, 5 minutes more. Stir garlic into onion mixture; saute until fragrant, about 1 minute. Remove onion mixture to a plate.
- Return skillet to heat. Scrape spaghetti squash flesh from skin using a fork to create 'noodles'; stir noodles into hot skillet and saute until heated through, 2 to 3 minutes.
- Pour vegetable broth into skillet with spaghetti squash; bring broth to a simmer and cook until mostly reduced, about 2 minutes. Stir onion mixture and goat cheese into spaghetti squash until cheese is melted, about 1 minute. Add basil and thyme. Season with salt and ground black pepper to taste.
Nutrition Facts : Calories 367.4 calories, Carbohydrate 52.9 g, Cholesterol 22.4 mg, Fat 14.7 g, Fiber 5.4 g, Protein 15.5 g, SaturatedFat 7 g, Sodium 364.1 mg, Sugar 6.3 g
ROASTED ASPARAGUS, YELLOW SQUASH, CARROTS AND RED ONION
This was adapted from Jugalbandi's blog and is not only delicious but beautiful! My 3 y/o wasn't quite won over (yet) but my 15 month old thought it was the bee's knees. You can easily sub different veggies, just chop 6-7 cups of veg total. Great, healthy veg side.
Provided by lolablitz
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400.
- Toss veggies with the olive oil, cayenne, cumin and coriander on a large baking sheet. Add salt and pepper to taste.
- Roast veggies for 20 minutes or until crisp-tender.
- Meanwhile, in a small bowl, mix pomegranate molasses (or balsamic), orange juice, lemon juice, lemon zest and herbs.
- Toss with roasted veggies and serve.
Nutrition Facts : Calories 109.1, Fat 7.4, SaturatedFat 1.1, Sodium 42, Carbohydrate 10.1, Fiber 3.3, Sugar 5.8, Protein 3
More about "roasted squash and asparagus recipes"
BALSAMIC HERB SHEET PAN ROASTED VEGETABLES - AMBITIOUS …
From ambitiouskitchen.com
4.7/5 (11)Total Time 50 minsServings 6Calories 133 per serving
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
- Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
- Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.
ROASTED BUTTERNUT SQUASH WITH ASPARAGUS - AMIRA'S …
From amiraspantry.com
4.7/5 (3)Estimated Reading Time 3 mins
OVEN ROASTED ASPARAGUS AND SQUASH - SARAH KOSZYK
From sarahkoszyk.com
Reviews 6Category Side DishCuisine AmericanTotal Time 55 mins
ROASTED ASPARAGUS, CARROTS AND ZUCCHINI - SPOON …
From spoonuniversity.com
ROASTED DELICATA SQUASH RECIPE - LOVE AND LEMONS
From loveandlemons.com
PERFECT ROASTED ASPARAGUS RECIPE - COOKIE AND KATE
From cookieandkate.com
ASPARAGUS, SHIITAKE AND SPAGHETTI SQUASH SAUTE - CHATELAINE
From chatelaine.com
29 BEST EASY SUMMER SQUASH RECIPES - HOW TO COOK SUMMER …
From countryliving.com
MOM'S ROASTED TURKEY WITH BUTTERNUT SQUASH AND ASPARAGUS
From recipes.heart.org
ROASTED SQUASH AND ASPARAGUS RECIPE | FOOD NETWORK
From foodnetwork.cel30.sni.foodnetwork.com
ROASTED BROCCOLI AND ASPARAGUS WITH SUMMER SQUASH
From barefeetinthekitchen.com
ROASTED SUMMER SQUASH IS LIGHTLY SEASONED, TOPPED WITH A
From pinterest.com
ROASTED VEGGIES - BIGOVEN
From bigoven.com
PERFECT ROASTED BUTTERNUT SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
HOW TO ROAST VEGETABLES - MEL'S KITCHEN CAFE
From melskitchencafe.com
EASY ROASTED ASPARAGUS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
ROASTED GARLIC SPAGHETTI SQUASH WITH ASPARAGUS AND BACON
From paleorunningmomma.com
45 HEALTHY AIR FRYER RECIPES - HEALTHY MEAL IDEAS FOR AIR FRYING
From goodhousekeeping.com
15 BEST EGGPLANT RECIPES - WHAT TO MAKE WITH EGGPLANT - THE …
From thepioneerwoman.com
You'll also love