Sentences with phrase «roast the vegetables until»

Toss with olive oil, spread on baking sheet and roast vegetables until tender and charred around the edges, about 20 minutes.

Roast the vegetables until soft, about 35 to 40 minutes.

Roast vegetables until golden and tender, about 20 - 30 minutes, turning halfway through.

Roast the vegetables until tender and lightly browned, about 25 minutes, stirring once or twice.

Roast all vegetables until tender.

Not exact matches

Once coated, roast in the oven for about 20 minutes or until vegetables are as tender as you like them.

Roast the vegetables in the oven for 45 - 50 minutes until cooked through, adding the courgettes half way through.

In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2 cup salsa, and 1/4 cup vegetable broth or water until smooth.

Roast the vegetables for 30 - 40 minutes, stirring once or twice (every 15 - 20 minutes or so), until the vegetables are soft and browned on the edges.

Roast for 20 - 25 minutes or until vegetables begin to caramelize and are tender; stirring midway through cooking.

Transfer the baking sheet to the oven and roast the vegetables for 30 - 40 minutes, or until they're soft and have some nice browning on the edges.

Once you get to this point, roasts them the same way as roasted broccoli florets or any other roasted vegetables: toss in extra-virgin olive oil, put on a baking sheet in a single layer and bake in a 400F oven for about 35 minutes, or until soft and browned.

Transfer the roasted vegetables to the bowl of a food processor fitted with a metal blade and pulse until finely chopped.

Roast for 35 - 45 minutes until the vegetables are browned.

Add vegetables and roast for about 30 minutes or until tender.

Roast for 15 minutes or until vegetables are nicely browned.

Place the vegetables on 2 parchment - lined sheet pans and roast for 15 - 20 minutes until slightly browned at the edges.

It wasn't until I started cooking and eating real food that I discovered roasting vegetables.

Reserving the red onions, cube the vegetables and roast them in the oven until golden, giving the aubergine a 20 minute head start.

Remove the foil and roast for 30 minutes longer, until the chicken is cooked through and the vegetables are tender.

When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth, one laddle at a time, until you like the consistency.

Add onions to pan, tossing to combine, and roast until vegetables are tender and golden brown, about 10 minutes longer.

Stir through the harissa paste, sprinkle in the cumin and / or caraway and roast for around 45 - 50 minutes until the vegetables are golden and tender and beginning to crisp around the edges.

Arrange carrots and Jerusalem artichokes in a single layer, season with salt and black pepper, and roast until vegetables are lightly browned, about 20 minutes.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Roast for about 25 minutes, or until the vegetables are very tender and starting to brown.

Add the roasted vegetables and the lentil soup in a blender and blend until smooth.

Roast 20 - 22 minutes in preheated oven until vegetables are softened and caramelized, stirring once halfway through.

Roasted the veggies until the onions are browned slightly and your seasonal vegetables are softening.

Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.

Combine roasted cauliflower, vegetable broth, and milk in a high powered blender and blend until completely smooth.

Remove duck quarters and root vegetables from crock pot and place in a foil lined baking sheet or roasting pan and roast until skin on the duck is crispy.

Take a big «ol rimmed cookie sheet, add vegetables, some flavourful meat, a dash of spice and salt, and bake it all up until the veg are soft and brown, the meat is cooked and juicy, and your house smells like you spent all day — and a pile of pots and pans — searing, roasting and braising.

Roast the vegetables, turning once halfway through cooking, until tender and slightly wilted, about 15 minutes.

Roast for 25 to 35 minutes or until all the vegetables are tender, turning once.

Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes more.

Spread the vegetables out onto two large foil - lined baking sheets and roast until soft and lightly browned, stirring every so often as they cook, 25 to 30 minutes.

Roast for about 1 hour or until the bones and vegetables are dark golden brown.

Transfer the roasted vegetables to a blender, add the cilantro, and purée until smooth.

Roast the vegetables for 20 to 25 minutes, stirring every few minutes, or until nicely but not overly browned.

Roast until vegetables are fork tender and caramelized on edges, about 45 minutes.

Roast for 25 - 30 minutes, or until vegetables start to soften and turn golden brown.

Roast in the oven, tossing vegetables half way through, for about 20 minutes or until squash is soft and mushrooms are brown.

Prep Ahead Tip: The vegetables can be chopped and roasted ahead of time and stored in the refigerator until ready to use.

Place chicken, breast side up, on top of vegetables and roast until skin becomes brown and vegetables are starting to get tender, about 1 hour.

Roast the vegetables for 30 - 40 minutes or until tender.

Spread on large baking sheet, and roast 10 to 12 minutes, or until vegetables are tender and beginning to brown, stirring once or twice.

Roast for about 30 minutes, stirring a couple of times, or until the vegetables are tender and a little browned.

Spread out on baking sheet and roast for 30 minutes, turning occasionally until vegetables are soft, but firm.

Roast for 20 - 25 minutes until vegetables are soft and fragrant - keep in mind you don't want them too overcooked as they will get a chance to cook some more on the stove.