Tag Archives: veggie

Roasted Parmesan Carrots

4 servings
Mom always said “eat your carrots, help your eyes.” Rich in beta carotene, carrots not only support health but also taste amazing when roasted and tossed with Parmesan. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


1 pound fresh carrots, peeled
1 teaspoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon dried thyme
3 tablespoons grated Parmesan cheese


Preheat oven to 450F. Cut carrots crosswise in half and then lengthwise into 1/2-in.-thick sticks. Toss carrots with oil, salt, pepper and thyme; spread evenly in a greased 15x10x10-in. baking pan.

Roast until tender and lightly browned, stirring once, 12-15 minutes. Toss with cheese.

– Taste of Home

Great Twice Baked Potatoes

6 servings


1/4 cup olive oil
salt and pepper to taste
6 baking potatoes
1/2 cup shredded Cheddar cheese
1 egg, beaten
1/4 cup butter
1 cup sliced green onions, divided
1/2 cup milk
paprika to taste


Preheat oven to 400 degrees F (200 degrees C).

In a small bowl combine oil, salt and pepper. Rub potato skins with oil mixture.

Bake potatoes (do not wrap in foil) in preheated oven for 50 to 60 minutes, or until soft.

Remove potatoes from oven and slice skin off of the top. Scoop the flesh into a large bowl, reserving the intact skins. To the potatoes add cheese, egg, butter and half of the green onions. Mash potatoes while gradually adding milk. Spoon the mixture into the skins and top with remaining onions and paprika.

Bake for an additional 15 minutes, or until golden brown.

– Allrecipes

Roasted Brussels Sprouts

6 servings
Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge.


1 1/2 pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper


Preheat oven to 400 degrees F.

Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.

Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

– Allrecipes

Pumpkin & Cauliflower Garlic Mash

6 servings
I wanted healthy alternatives to my family’s favorite recipes. Pumpkin, cauliflower and thyme make an amazing dish. You’ll never miss those plain old mashed potatoes. —Kari Wheaton, South Beloit, Illinois


1 medium head cauliflower, broken into florets (about 6 cups)
3 garlic cloves
1/3 cup spreadable cream cheese
1 can (15 ounces) solid-pack pumpkin
1 tablespoon minced fresh thyme
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper


Place 1 in. of water in a large saucepan; bring to a boil. Add cauliflower and garlic cloves; cook, covered, until tender, 8-10 minutes. Drain; transfer to a food processor.

Add remaining ingredients; process until smooth. Return to pan; heat through, stirring occasionally.

– Taste of Home

Thyme-Roasted Vegetables

10 servings (3/4 cup each)
The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband’s been known to have more than just one serving at a time. It’s that good. —Jasmine Rose, Crystal Lake, Illinois


2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1-1/2 large)
3 medium carrots, sliced
1/2 pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1-1/2-inch pieces
1 large sweet yellow pepper, cut into 1-1/2-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 400F. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat.

Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

– Taste of Home

Baked Acorn Squash with Blueberry-Walnut Filling

4 servings
I absolutely love squash – and I’ve filled it with so many variations of savory stuffing over the years. But my favorite way to stuff it is with an unexpected fruit filling, like this sweet apple-blueberry one. —Bruce Newcomer, Fredericksburg, Virginia


2 medium acorn squash
2 tablespoons butter, softened
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium apple, chopped
1 tablespoon lime juice
1 cup fresh blueberries
1/2 cup chopped walnuts
1/4 teaspoon ground nutmeg
1/4 cup maple syrup


Preheat oven to 400F, Cut each squash lengthwise in half; remove and discard seeds. Using a sharp knife, cut a thin slice from bottom of each squash half to allow them to lie flat. Place in shallow roasting pan, cut side down. Add 1/2 in. of hot water to pan. Bake, uncovered, until squash is tender, about 35 minutes. Drain water from pan; turn squash cut side up. Spread with butter; season with salt and pepper.

For filling, in a large bowl, toss apple pieces with lime juice. Add blueberries, walnuts and nutmeg; divide among squash halves. Drizzle with maple syrup. Bake until heated through, about 30 minutes. Cover loosely with foil if filling browns too quickly.

from Taste of Home

Roasted Pumpkin and Brussels Sprouts

8 servings
While traveling to Taiwan, I had the pleasure of trying a unique vegetable dish that included fresh pumpkin. It inspired me to roast pumpkin with Brussels sprouts. —Pam Correll, Brockport, Pennsylvania


1 medium pie pumpkin (about 3 pounds), peeled and cut into 3/4-inch cubes
1 pound fresh Brussels sprouts, trimmed and halved lengthwise
4 garlic cloves, thinly sliced
1/3 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon sea salt
1/2 teaspoon coarsely ground pepper
2 tablespoons minced fresh parsley


Preheat oven to 400F. In a large bowl, combine pumpkin, Brussels sprouts and garlic. In a small bowl, whisk oil, vinegar, salt and pepper; drizzle over vegetables and toss to coat.

Transfer to a greased 15x10x1-in. baking pan. Roast 35-40 minutes or until tender, stirring once. Sprinkle with parsley.

Taste of Home