Spice Roasted Veggies Recipes
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
SPICY ROASTED VEGETABLES
This recipe was developed for use on the Leanness Lifestyle program. It must be paired with a high quality protein using the 40/40/20 guideline.
Provided by Patroc
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place all chopped vegetables into a large bowl or pot.
- Pour oil over the vegetables.
- Sprinkle salt and peppers over the vegetables.
- Spray with butter spray.
- Stir till all are covered.
- Spread mixture onto a foil covered baking sheet and spray with butter spray.
- Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
- Let vegetables cool and place one cup @ in seperate freezer bags to freeze.
Nutrition Facts : Calories 170.9, Fat 3.8, SaturatedFat 0.6, Sodium 65.8, Carbohydrate 32.6, Fiber 6.2, Sugar 8.7, Protein 3.9
SPICE-ROASTED VEGGIES
Provided by James Briscione
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
- Place the carrots, asparagus, onions and tomatoes in a bowl. Add the olive oil and fajita seasoning and toss well to coat.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast until tender, 12 to 15 minutes or until desired tenderness. Remove from the oven and cool slightly. Squeeze the lime juice over the roasted vegetables and garnish with cilantro and almonds.
ROASTED VEGETABLES WITH INDIAN SPICES
Brings a wonderful smell when roasting. Goes well with brisket or chicken. Personally I like it as it is, without meat or fish. I usually serve it over cous-cous.
Provided by Chef Dudo
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400F.
- Mix cumin, coriander, pepper and chillies with the oil and butter.
- Peel the potatoes, carrots and parsnips and cut into chunks, or halve lengthways.
- Put in a roasting tin large enough to take them in a single layer.
- Pour the spice mixture over the vegetables and toss everything together until well coated.
- Roast for about 1 hour until golden and crisp, turning the vegetables a couple of times during cooking so they brown evenly.
- Sprinkle with sea salt and serve.
Nutrition Facts : Calories 246.4, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 99.9, Carbohydrate 35.3, Fiber 8.1, Sugar 7.9, Protein 3.5
ROASTED INDIAN-SPICED VEGETABLES
These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g
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