Best Braised Spring Vegetable Medley Recipes

OVEN-ROASTED SPRING VEGETABLE MEDLEY

Oven-Roasted Spring Vegetable Medley image

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

Ingredients

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

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

ROASTED ROOT VEGETABLE MEDLEY

Roasted Root Vegetable Medley image

Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

SPRING VEGETABLE MEDLEY

Spring Vegetable Medley image

From Hebron, Indiana, Edna Hoffman shares this garden-fresh side dish. Seasoned with Dijon mustard and thyme, the battered vegetables are perfect when served with seafood, poultry or beef.

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

2 cups quartered small red potatoes
1 cup fresh baby carrots
1/2 cup water
1/2 teaspoon chicken bouillon granules
2 cups cut fresh asparagus (2-inch pieces)
1 medium zucchini, cut into 1/4-inch slices
1 tablespoon butter, melted
1-1/2 teaspoons Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt

Steps:

In a large saucepan, bring the potatoes, carrots, water and bouillon to a boil. Reduce heat; cover and simmer for 10 minutes. Add the asparagus and zucchini; cover and simmer for 10 minutes longer or until crisp-tender. Combine the butter, mustard, thyme and salt; pour over vegetables; toss to coat.

Nutrition Facts : Calories 119 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 356mg sodium, Carbohydrate 20g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

BRAISED SPRING VEGETABLES

Braised Spring Vegetables image

Make and share this Braised Spring Vegetables recipe from Food.com.

Provided by Wade in Indianapolis

Categories Vegetable

Time 40m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon unsalted butter
2 cups radishes, trimmed and quartered
1 1/2 tablespoons olive oil
1 red onion, halved and thinly sliced
3 sprigs fresh thyme
1 pinch sugar
1 pinch kosher salt
2 garlic cloves, thinly sliced
1 bunch scallion, trimmed and halved
1/4 cup white wine
1 lb asparagus, trimmed and cut into 1 inch lengths
1 bunch swiss chard, leaves torn into bite-sized pieces (stems cut to one inch lengths)
1/2 lb sugar snap pea, trimmed
1 cup vegetable broth
1 pinch ground pepper
1 cup peas, shelled
1 head boston lettuce, torn into bite-sized pieces
6 tablespoons parmesan cheese

Steps:

Heat butter in a large skillet over high heat until sizzling.
Add radishes and cook on one side until dappled golden brown (about 5 minutes).
Turn radishes a sear for 3 minutes more - transfer to a bowl.
Add oil to pan and stir in onions, thyme, sugar, and salt. Cook until onions are golden brown - stir occasionnally (about 10 minutes).
Add garlic and cook 30 seconds.
Add scallions (cut side down), cook until light golden (about 2 minutes).
Pour in wine and boil (about 2 minutes).
Toss in asparagus, chard stems, snap peas, and broth.
Season with salt and pepper.
Cover and simmer for 2 minutes.
Toss in chard, peas, and lettuce; season with more salt and pepper.
Cover and cook until wilted (about 3 minutes).
Stir in cheese.
Serve with dumplings, polenta, or noodles.

Nutrition Facts : Calories 173.6, Fat 7.6, SaturatedFat 2.8, Cholesterol 9.9, Sodium 401.7, Carbohydrate 19.4, Fiber 6.5, Sugar 6.4, Protein 8.4

BRAISED SPRING VEGETABLE MEDLEY

Braised Spring Vegetable Medley image

Categories Potato Braise Vegetarian Asparagus Lima Bean Spring Bon Appétit

Yield 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

1 14 1/2-ounce can vegetable broth
8 ounces red-skinned potatoes, cut into 1/2-inch cubes (about 1 3/4 cups)
8 ounces frozen lima beans (about 1 1/2 cups), thawed
6 ounces asparagus spears, trimmed, cut into 1-inch lengths
1/2 cup dry white wine
3/4 cup frozen peas
2 tablespoons prepared pesto sauce

Steps:

Bring broth to simmer in heavy medium saucepan over medium heat. Add potatoes; cover pan and cook potatoes until beginning to soften, about 5 minutes. Add lima beans, asparagus and wine. Cook, uncovered, until all vegetables are tender, about 5 minutes. Add peas and cook 1 minute. Season stew to taste with salt and pepper.
Ladle stew into deep bowls. Top with pesto sauce and serve.