Oven Roasted Vegetables With Apples Dried Cranberries And Pumpkin Seeds Food

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OVEN-ROASTED VEGETABLES WITH APPLES, DRIED CRANBERRIES, AND PUMPKIN SEEDS



Oven-Roasted Vegetables with Apples, Dried Cranberries, and Pumpkin Seeds image

Enjoy sweet and savory flavors with this delicious side dish recipe, courtesy of chef Andrew Carmellini. Also try:Cider-Glazed Rack of Pork

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Number Of Ingredients 14

1 butternut squash, top half only, cut into 1-inch pieces (about 2 cups)
2 medium white turnips, cut into 1-inch pieces (about 2 cups)
1 small rutabaga, peeled and cut into 1-inch pieces (about 2 cups)
2 small Fiji or Winesap apples, cored and cut into wedges (about 1 cup)
2 tablespoons extra-virgin olive oil
Coarse salt
1/4 teaspoon freshly ground black pepper
1/4 cup dried cranberries
1/4 cup hot water
1 tablespoon bourbon
1 tablespoon unsalted butter
1/4 cup pumpkin seeds
Pinch of cayenne pepper
1/4 cup celery leaves

Steps:

  • Preheat oven to 450 degrees with a rack set in the center.
  • Place squash, turnips, rutabaga, and apples on a large rimmed baking sheet. Drizzle with olive oil and season with 1/2 teaspoon salt and pepper; toss to combine. Transfer to oven and roast, turning once, until brown and tender when pierced with a knife, about 15 minutes.
  • Meanwhile, place cranberries in a small bowl. Cover with hot water and bourbon; set aside.
  • Melt butter in small skillet over medium heat. Add pumpkin seeds and stir to coat with butter. When seeds start to puff and make cracking sounds, add a pinch of salt and cayenne pepper; shake pan to coat seeds and remove from heat.
  • Remove vegetables from oven and add cranberries and their liquid. Top with toasted pumpkin seeds and celery leaves; serve immediately.

ROASTED PUMPKIN SEEDS



Roasted Pumpkin Seeds image

Use these seeds to garnish chef Michael Anthony's Butternut Squash Custard.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds     Pumpkin Seeds

Yield Makes 1/4 cup

Number Of Ingredients 3

1/4 cup pumpkin seeds
1 teaspoon olive oil
Coarse salt

Steps:

  • Preheat oven to 350 degrees. In a small bowl, toss together pumpkin seeds and olive oil; season with salt and pepper. Evenly spread pumpkin seeds on a baking sheet and transfer to oven. Cook until toasted and fragrant, 10 to 12 minutes.

THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES



The Easiest (and Best) Oven Roasted Vegetables image

This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!

Provided by Chris from Kansas

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

1 (1 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 1/2 lbs fresh mixed vegetables (I typically use a combination of sliced zucchini, asparagus, red bell peppers, whole mushrooms, and)
1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil

Steps:

  • Preheat oven to 450.
  • In large plastic bag or bowl, add all ingredients.
  • Close bag and shake or toss in a bowl until vegetables are evenly coated.
  • Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
  • Bake, stirring once, 20 minutes or until vegetables are tender.

OVEN-ROASTED ROOT VEGETABLES & APPLES



Oven-Roasted Root Vegetables & Apples image

Experience the delicious flavor of this Oven-Roasted Root Vegetables & Apples dish. This savory Oven-Roasted Root Vegetables & Apples is a guaranteed hit!

Provided by My Food and Family

Categories     European

Time 55m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 7

5 carrots (1/2 lb.), peeled
1 lb. parsnips, peeled, diagonally sliced
1/4 cup KRAFT Zesty Italian Dressing
1 tsp. orange zest
1/4 tsp. ground red pepper (cayenne)
2 Gala apples, each cut into 8 wedges
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

  • Heat oven to 425ºF.
  • Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
  • Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
  • Bake 20 min.
  • Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g

VEGAN OVEN ROASTED PUMPKIN WEDGES WITH CRANBERRY, PECAN AND CHILE PESTO



Vegan Oven Roasted Pumpkin Wedges With Cranberry, Pecan and Chile Pesto image

This sweet and savory pumpkin dish came to The Times from Tara Deshpande Tennebaum in 2015 when the Well blog invited readers to share their favorite vegetarian Thanksgiving recipes. Ms. Deshpande Tennebaum, who is from Mumbai, married a Minnesotan, and has come to love the holiday. She developed this recipe when they were in India for Thanksgiving one year, using red pumpkin, a native vegetable that is similar to American pumpkin.

Provided by Tara Parker-Pope

Time 2h25m

Yield Serves 10 with about 2 wedges each

Number Of Ingredients 8

1 cup sweetened dried cranberries
1 cup natural orange juice
1 cup grapeseed oil, divided
1.5 cups whole unsalted pecans
2 teaspoons red chile flakes (or to taste)
1/2 teaspoons fresh thyme leaves
kosher salt
4 1/2 to 5 pound pumpkin

Steps:

  • To make the pesto: Combine cranberries, orange juice and 1/2 cup grapeseed oil in a bowl to soak while you prepare the other components. In a medium skillet, dry roast the pecans over a medium flame until fragrant, about 3 to 4 minutes. Remove to a tray and allow to cool. Gently toast the red chile flakes about 1 minute in the same skillet and remove to a small plate or bowl. Blitz the cranberries and orange juice in a small food processor. Add chile flakes, thyme and three-fourths of the pecans and process until smooth. Add the remaining pecans and pulse one or two times for a chunky consistency. Season with kosher salt to taste, and more red chile flakes if desired. Set the pesto aside or refrigerate.
  • Preheat oven to 325 degrees Fahrenheit. Slice open the pumpkin and remove seeds and fibers. Slice pumpkin into 1¼-inch-thick wedges. Brush all over with 1/2 cup grapeseed oil. Sprinkle with sea salt. Place on a rimmed baking sheet and cover with foil.
  • Roast covered for 90 minutes. Remove foil and increase heat to 375 degrees and cook another 20 to 30 minutes, until the edges begin to caramelize. Allow to cool slightly before serving wedges with the pesto.

Nutrition Facts : @context http, Calories 401, UnsaturatedFat 28 grams, Carbohydrate 29 grams, Fat 33 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 673 milligrams, Sugar 17 grams

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Top Asked Questions

How to cook vegetables and apples in the oven?
This savory Oven-Roasted Root Vegetables & Apples is a guaranteed hit! Heat oven to 425ºF. Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips. Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat.
How do you cook roasted vegetables in the oven?
These easy oven roasted vegetables are a colorful side dish that pairs well with any dinner you make. They are so effortless that you'll want to make them every single day! Preheat the oven to 400F. Line 2 extra-large or 3 large baking sheets with parchment paper Place all the cut vegetables in one or two bowls ( depending on the size of the bowl).
How do you cook vegetables in a 9x13 Pan?
Preheat oven to 450. In large plastic bag or bowl, add all ingredients. Close bag and shake or toss in a bowl until vegetables are evenly coated. Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag. Bake, stirring once, 20 minutes or until vegetables are tender. Preheat oven to 450 degrees.
How do you cook a pumpkin in the oven?
Preheat oven to 325 degrees Fahrenheit. Slice open the pumpkin and remove seeds and fibers. Slice pumpkin into 1¼-inch-thick wedges. Brush all over with 1/2 cup grapeseed oil. Sprinkle with sea salt. Place on a rimmed baking sheet and cover with foil. Roast covered for 90 minutes.

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