Best Roasted Vegetables With Thai Vinaigrette Thailand Recipes

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BROCCOLI AND SCALLIONS WITH THAI-STYLE VINAIGRETTE



Broccoli and Scallions With Thai-Style Vinaigrette image

Roasting gives broccoli an incredible texture and crunch, and it softens and sweetens the bite of the scallions. This is paired with a highly addictive vinaigrette that is a play on the classic Thai dipping sauce prik nam pla. If you're lucky enough to find yourself with leftovers, spoon it over roast fish, chicken or even plain white rice.

Provided by Colu Henry

Categories     dinner, lunch, weekday, vegetables

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds broccoli (about 3 good-sized crowns and their stems), cut into florets
4 scallions, cut into 2-inch pieces
4 tablespoons olive oil
Kosher salt and black pepper
1/4 cup freshly squeezed lime juice (from 1 to 2 limes)
1 scallion, finely chopped
1 1/2 teaspoons light brown sugar
1/2 teaspoon red-pepper flakes, plus more to taste
2 tablespoons fish sauce
1 tablespoon finely chopped cilantro
1 tablespoon finely chopped mint

Steps:

  • Heat the oven to 425 degrees. In a large bowl, toss the broccoli and scallions with the olive oil. Season well with salt and pepper and toss again. Spread the mixture evenly onto a large sheet pan and roast until crisp and golden, about 15 to 20 minutes, tossing halfway through to ensure even cooking.
  • While the vegetables roast, make the vinaigrette: In a small bowl, whisk all the ingredients until the brown sugar is dissolved. Taste and adjust seasoning if needed.
  • Place the broccoli and scallions in a bowl and toss with the vinaigrette. Serve right away or the vegetables will become soggy.

Nutrition Facts : @context http, Calories 197, UnsaturatedFat 11 grams, Carbohydrate 16 grams, Fat 14 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 768 milligrams, Sugar 5 grams

ROASTED VEGETABLES WITH BALSAMIC-LEMON VINAIGRETTE



Roasted Vegetables with Balsamic-Lemon Vinaigrette image

Categories     Vegetable     Roast     Thanksgiving     Vegetarian     Kid-Friendly     Back to School     Squash     Sweet Potato/Yam     Fall     Brussels Sprout     Bon Appétit     Small Plates

Yield Serves 10

Number Of Ingredients 9

12 baby beets, trimmed, peeled
2 pounds red-skinned sweet potatoes (yams; about 3 medium), peeled, cut into 1-inch pieces
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2-inch-thick slices
1 1/2 pounds brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary or 1 teaspoon dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed
1/4 cup balsamic vinegar
2 teaspoons grated lemon peel

Steps:

  • Preheat oven to 450°F. Cook beets in medium pot of boiling salted water until almost tender, about 15 minutes. Drain. Transfer beets to large roasting pan. Add sweet potatoes, squash, brussels sprouts and rosemary to pan. Drizzle with 2 tablespoons oil; sprinkle generously with salt and pepper. Toss to coat. Place garlic head, cut side up, on small piece of foil and drizzle with 1 teaspoon oil; wrap in foil. Place in roasting pan with vegetables. Roast vegetables and garlic until tender and vegetables are brown in spots, turning occasionally, about 45 minutes.
  • Unwrap garlic. Peel and thinly slice garlic cloves. Transfer vegetables and garlic to large bowl. Whisk vinegar, lemon peel and 3 tablespoons oil in small bowl. Season with salt and pepper. (Vegetables and dressing can be made 8 hours ahead. Chill vegetables; let dressing stand at room temperature. Before continuing, rewarm vegetables in microwave.) Pour dressing over; toss to coat. Serve warm.

ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE



Roasted Fall Veggies With Lemon and Mustard Vinaigrette image

Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.

Provided by Kittencalrecipezazz

Categories     Lemon

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

3 carrots, peeled and cut into about 2-inch pieces (if you can purchase thick carrots for this)
2 big onions (cut into 6 wedges)
1 large red bell pepper, seeded and cut into thick strips
1 large green bell pepper, seeded and cut into thick sprips
1 yellow squash, cut into quarters lengthwise
1 -2 large zucchini, cut into quarters, lengthwise
1/4 cup olive oil (or to taste)
1 -2 tablespoon minced garlic (optional)
salt and pepper
1/4 cup olive oil
2 tablespoons water
2 teaspoons red wine vinegar
2 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
minced shallot (minced garlic may be substituted for the shallots)
salt and pepper
fresh herb

Steps:

  • Set oven to 400°F.
  • Grease a large baking sheet/pan.
  • Mix all the veggies with olive oil and garlic (if using) to coat well.
  • Season with salt and pepper.
  • Place on the baking pan.
  • Roast in oven for about 30-35 minutes, or until tender.
  • To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
  • Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
  • Garnish with fresh herbs if desired.
  • Delicious!

Nutrition Facts : Calories 222.1, Fat 18.6, SaturatedFat 2.6, Sodium 51.5, Carbohydrate 13.4, Fiber 3.7, Sugar 7.6, Protein 2.5

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