Sentences with phrase «pepper in a roasting pan»

Not exact matches

Cover the bottom of a roasting pan or baking tray in olive oil and place the tomatoes, peppers with the garlic, fresh rosemary, dried thyme, bay leaves, salt and a drizzle more olive oil on top.

In a large roasting pan, toss the potatoes and garlic cloves in olive oil and season with salt and peppeIn a large roasting pan, toss the potatoes and garlic cloves in olive oil and season with salt and peppein olive oil and season with salt and pepper.

In roasting pan or baking dish, toss together red peppers, sweet potatoes, onion, garlic, oil, Italian seasoning, salt and pepper.

Season roast with an additional 2 teaspoons kosher salt and 1 teaspoon black pepper, and place on the rack in the pan.

Put the onion quarters and shallot halves in a roasting pan with two tablespoons of olive oil, a good pinch of salt and a couple of grinds of black pepper and toss together gently.

In a pan, with 3 spoonfuls of olive oil, add the cauliflower, carrots, paprika, chopped onion, a tiny piece of salt and pepper and remove until roasting.

Place the squash in a roasting pan then coat them with the oil and black pepper and add the garlic.

Make the roasted pureed vegetable mixture: In a sauce pan on low heat combine the roasted pureed vegetable mixture, 1/2 cup of chicken stock, salt and pepper to taste.

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.

In the roasting pan, combine the tomato paste, maple syrup, liquid smoke, pepper, and red wine.

Cut the tomatoes in half, chop the onion and pepper and put it all in a large roasting pan [Before Rroasting pan [Before RoastingRoasting]

I mounded the tomatoes, chopped onion and pepper in my big stainless steel turkey roasting pan and roasted the lot for about an hour.

In a large roasting pan, toss the sweet potato and celeriac with the olive oil and sprinkle with salt and pepper.

Combine the squash, onions, and chilies in a roasting pan and season with chili powder, cayenne, salt and pepper.

- While the squash roasts, cook the ground beef by placing a medium - size non-stick pan over medium - high heat, and drizzling in about 1 tablespoon of olive oil; once the oil is hot, add in the onion, and saute for about 2 minutes; next, add in the ground beef and break it up with a spoon / spatula into small crumble; once the beef has slightly browned, add in a couple of pinches of salt and pepper, the garlic, the cumin, the cayenne and the cinnamon, and stir to combine; allow the beef to finish browning, then turn the heat off, and turn the seasoned beef mixture out into a bowl; next, add to the beef the cooked brown rice, the black beans, the quartered cherry tomatoes, the chopped cilantro, the sunflower seeds and the orange zest, and combine the ingredients very well; add another pinch of salt if needed, and set the mixture aside for a moment, keeping warm.

Roast in the oven until the skins have started to char & separate from the inner flesh and the peppers have started to collapse, about 25 - 30 minutes (you may need to rotate pans halfway to ensure even roasting).

Preheat oven to 200 degrees celsius Grease baking tray or ceramic roasting pan Mix together spinach, eggs, and garlic in a bowl Season with salt and pepper Spoon mixture into prepared pan and flatten, pressing down with fingers Bake for 15 - 20 minutes or until set Allow to cool slightly then using a knife or pizza cutter slice into 10 rectangles Use a spatula to remove individual slices from pan Wrap slices in freezer wrap and freeze until ready to use

Slice the beets in half and place them in a roasting pan with a little oil, salt and pepper.

Place the 4 acorn squash segments in a baking sheet lined with parchment or aluminum foil, salt and pepper, Roast at 450F for about 25 - 30 minutes, checking half way thru, rotate the pan.

When the oven is heated, place potatoes, squash, and onions in bottom of a roasting pan, drizzle with any remaining marinade, remaining 1/4 cup oil, remaining 1 tablespoon salt, and season well freshly ground black pepper.

Place the Brussels sprouts in a medium roasting pan and toss with the oil and season with salt and pepper.

In a well - greased counter pan (12» x 20» x 2»), evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of pan.

This delicious, gluten - free, paleo, simple to prep and cook One - Pan Mediterranean Roast Chicken with potatoes, onions, red pepper and black olives is all made and cooked in one pan, making clean - up a breeze!

1) Wash, de-seed and cut bell peppers into halves 2) Pre-heat oven to 180 deg celcius 3) Line a baking sheet with parchment paper and place bell pepper halves face down on the baking sheet, and let them roast in the oven for 20 - 30 minutes 4) While bell peppers are cooking, dice onion, and chop spring onions and stir fry them in a pan, until onions turn soft and slightly caramelized 5) Add in minced beef to the onions, and using a wooden spoon, move beef around until browned and cook.

Preheat your oven to 220 C. Toss your prepped veggies in a large roasting pan with the coconut oil, some sea salt, black pepper and dried herbs of choice.

I started these with a homemade sauce that came from combining some scratch tomato paste I had from leftover tomatoes this summer; adding a small jar of slow roasted tomatoes I also had canned in the fall and infusing it with more flavour by adding fresh garlic, salt, pepper and some fresh oregano I have growing under a lamp for the winter, mixing and heating it all together in a pan.

In a roasting pan, add the sausages, tomatoes, onion, garlic, rosemary, salt and pepper.

Usually when I make roasted vegetables I put carrots, green peppers and green beans in a pan and sprinkle some balsamic vinegar and garlic powder on them.

Sprinkle salt and pepper over the cauliflower and place the roasting pan in the oven.

Speaking of, I tend to stay busy and move pretty quickly in general, so to achieve the deeply charred sprouts that I favor as efficiently as possible, I crank the oven to 500 degrees and roast theshaved sprouts on a sheet pan with a lip — very lightly spritzed wirh olive oil and sprinkled with sea salt and pepper — for 15 minutes, stirring after every 5.

Toss sweet potato, onion, garlic, olive oil, cumin, salt and pepper together in roasting pan or oven - safe skillet.

We kept the layers of potato (and made it easy by using a vegetable peeler to make thin slices right into the pan), but encased them in a tender chickpea - flour batter with chopped roasted peppers and green olives.

Veggies 8 cups of veggies, roughly chopped (I used broccoli, pepper, zucchini and leftover butternut squash) 2 tbsp of sundried tomatoes, sliced Combine the veggies with the prepared roasted garlic sauce and place in an 8 × 8 pan and bake at 350 for 30 minutes.

So while those broccoli steaks are roasted in the oven, get the tahini sauce ready, and if you want to go a step further, lightly pan fry those pistachios with salt and pepper.

Lay on a roasting pan and drizzle with olive oil, sprinkle with a little salt and pepper in place in the oven.

Toss red peppers, cherry tomatoes, and zucchini with olive oil to coat and put them in a roasting pan and place the veggies in the oven with pizza crust.

In a large roasting pan, combine the onion, garlic, bell peppers, tomatoes, red wine vinegar, herbes de Provençe, and 4 tablespoons of olive oil.

Directions: Rinse quinoa, allow to drain thoroughly, place in boiling salted water and simmer with lid on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid on for 5 more minutes / Spoon and spread quinoa onto a cookie sheet / Let it cool and dry out a bit, then put quinoa in a large bowl / While quinoa is cooking, place squash ribbons and leeks on one or two cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.

Place brisket in roasting pan and salt and pepper.

In a non-stick fry pan, roast the cumin, black pepper and cloves until fragrant.

While the squash is roasting, in a saute pan heat the oil and saute the onions, peppers, mushrooms and garlic.

Season short ribs generously with salt and pepper; place in a large roasting pan and chill, uncovered, 12 hours.

Toss potatoes and 1/4 cup duck fat in roasting pan (save remaining fat for another use); season with salt and pepper.

Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper.

1) Wash & dice bell peppers, eggplant and onion 2) Place rinsed dried quinoa and water in a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin a small pot, and bring to a boil 3) Once water starts boiling, cover pot and reduce heat to a minimum for 15 minutes 4) Remove pot from heat and allow to stand for 5 minutes (with cover still on) 5) Fluff quinoa with a fork and let it cool 6) In a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuIn a frying pan, roast diced onions and eggplant for a few minutes, stirring well 7) Add in green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin green peppers and stir for 2 minutes 8) Add in red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperatuin red peppers and stir for another 2 -3 minutes (I added red peppers last so the red color would remain vibrant) 9) Add salt & pepper to taste 10) Mix cooked quinoa and roasted vegetables together 11) Serve at room temperature

With Odom's Tennessee Pride ® Country Sausage, roasted red peppers, and smoked cheddar cheese, these quiches are substantial... but baked in a muffin pan, it's miniature in stature so everyone gets their own baby quiche... no annoying attempts to cut a slice out of a pie - shaped quiche, because we all know how annoying that can be.

Place the asparagus in a roasting pan or on a baking baking sheet and toss with the 1 tablespoon olive oil, salt and pepper.

You'll season the chicken with salt and pepper, lay the chicken out in a roasting pan, then toss some potatoes (and whatever other veggies you have hanging out in the fridge) with melted butter around the chicken.

Only inside time is puree and bottling... Fire roast 20 ghost peppers and puree two raw Chop 4 whole carrots Chop whole onion Chop two bell peppers 6 cloves minced garlic 2 cups cider vinegar 2 table spoons salt 2 table spoons pepper Combine all into sauce pan and simmer till veggies are soft (about 45 min) Turn on oven fan and open window, puree in batches, return to pan.

When we make Savory Bites, meals in the cupcake tin, I use clear bowls filled with the very same vegetable options and I add sautéed spinach, blanched broccoli, artichoke hearts, roasted peppers and tomatoes, grilled vegetables, so that when they are making «personal pan pizzas» or penne pasta gratins they can layer in the Colors they are attracted to first, instead of thinking about the taste.