The caramelized fennel with its barely - there anise flavor, and
the roasted sweet red onions go so wonderfully with the bright citrus taste of the blood oranges and clementines, and what better accompaniment to seafood than citrus!
Not exact matches
In
roasting pan or baking dish, toss together
red peppers,
sweet potatoes,
onion, garlic, oil, Italian seasoning, salt and pepper.
Healthy
roasted cauliflower soup slowly cooked with garlic,
sweet red pepper and
onion then pureed with vegetarian broth.
In this recipe, I used
sweet sugar snap peas, cucumber,
roasted beets, blueberries, hemp seeds, and a teeny bit of
red onion.
Lazy weekday breakfast: a little duck fat with leftover slow cooked lamb shoulder, bone broth gravy and leftover
roasted Brussels sprouts, leeks,
red onion and kumara (
sweet potato) with a side of homemade golden kraut
The foods:
Roasted mixed veggies (asparagus,
red onion, carrots,
sweet potatoes tossed with avocado oil, fresh herbs and balsamic vinegar)
Start with
sweet potatoes, which are in season, beautiful and cheap, and
roast them with
red onion and olive oil.
These babies are little cornmeal cakes filled with sautéed
red onion, corn,
sweet bell pepper, and fire
roasted poblano pepper.
Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized
onions (sort of fajita style), bronzed carrots (slices of carrot
roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and
onion, very thick pureed white bean soup, about 5
sweet potato fries, a couple of artichoke hearts, a dab of
roasted red peppers, and half of a veggie burger made with black beans and corn.
Most recently, Chef Ryan Bloome of Terrain worked in collaboration and crafted a six - course supper beginning with atuffed squash blossoms featuring
roasted summer squash, farro, Farm at Doe Run cheese and basil pesto followed by herb porchetta, diver scallops and dry - aged rib eye with
roasted chanterelles, mushroom escabeche and
sweet onion soubise served in
red wine reduction.
This
Roasted Fall Vegetables Orzo is a mix of Brussels sprouts, broccoli,
red onions, and
sweet potatoes.
Filling 2 tablespoons olive oil 2 tablespoons unsalted butter 1 cup
red or yellow
onions, finely diced 1 pound ground turkey meat (or leftover
roasted turkey) 1 pound yams (
sweet potatoes), peeled and diced small 2 teaspoons ground cumin 1 teaspoon ground cinnamon To season — kosher or sea salt & ground black pepper
Foil Baked Fish with Black Beans and Corn Ingredients 4 skinless white fish fillets (6 to 8 oz each), 1 - inch thick salt and pepper 4 Tbsp unsalted butter, softened 2 tsp minced chipotle chiles in adobo sauce or 1 tsp dry Chipotle chili powder 1 tsp grated orange zest 2 Tbsp freshly squeezed orange juice 2 cloves garlic, minced 1 (16 - oz) can black beans, rinsed and drained 2 cups corn kernels, I used half frozen
sweet corn and half frozen
roasted corn (from Trader Joes) 1/2
red onion, minced 1/4 cup chopped fresh cilantro Directions Preheat oven to 450 degrees and adjust rack to lower middle position.
Layer the beans first before adding cheese sauce,
roasted sweet potatoes, avocado (or guacamole, if using), green
onion, pickled jalapeños,
roasted red pepper, cabbage, cilantro, and salsa.
Spread goat cheese along the bottom of the crust and then add the pesto,
roasted sweet potato,
red onion, pears, pumpkin seeds and top with more goat cheese.
These Balsamic
Roasted Root Vegetables are a medley of caramelized
sweet potatoes, acorn squash, carrots, parsnips, and
red onion finished with Carrot Top Cashew...
2 tablespoons ground cumin 2 teaspoons
sweet paprika 2 teaspoons chili powder 1/2 teaspoon garlic powder 1/2 teaspoon
onion powder 1/2 teaspoon dried oregano 1 teaspoon coriander 1 1/2 teaspoons salt 1/2 teaspoon black pepper 3 tablespoons olive oil 1 large
onion, diced 1 green bell pepper, diced 1
red bell pepper, diced 3 cloves garlic, minced 1 (4 ounce) can diced mild green chiles, drained 1 (28 ounce) can fire
roasted chopped tomatoes 1 1/2 cup fronzen whole kernel corn, defrosted 32 ounces vegetable broth homemade or store bought 2 (15 ounce) cans black beans, drained and rinsed 1/2 lime
Since my oven recently bit the dust, I had to boil the
sweet potatoes and leave the
red onion raw, although I still wrote the recipe below to specify that the
sweet potatoes should be
roasted as I have no doubt it takes it to the next level of deliciousness.
The
roasted butternut squash gets so nice and creamy, and combined with
sweet red onion and salty feta... You've got a happy, happy me!
While the
sweet potatoes are
roasting, dice the
red onion.
But if you put the Kale and
roasted sweet beets together with raw pecans, warm wild rice,
sweet red onions, small cubed bake chicken, goat cheese and the right amount of good balsamic vinaigrette salad dressing, you might as well «Drop the Mic!!!»
Red onions and sliced kumquats become deliciously
sweet when
roasted and provide a vibrant pop of color.
I love the combo of the
roasted sweet potato and
roasted red onion.
Roasted sweet potatoes,
onions, black beans and
red peppers are tossed in a fresh and zesty olive oil - based cilantro lime dressing.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary
sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with
roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic
roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised
onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas
red lentil cauliflower burger
roasted rosemary root vegetables
roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow
roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek yogurt cupcakes greek yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores
roasted maple papaya strawberry ice cream
sweet potato pie thick and fudgey brownies vanilla bean cheesecake vanilla bean ice cream vanilla chocolate cake vanilla chocolate chunk cheesecake vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
I actually sprinkled the za'atar over the
sweet potato and
red onion before putting it in the oven to
roast.
Inspired by a recipe from Yotam Ottolenghi, this is possibly my favorite way to enjoy
roasted sweet potatoes: a turn in the oven, along with some
red onions, then layered on massaged kale (all three from the backyard garden), drizzled with an addictive tahini dressing and topped with herbs, za'atar and crunchy pepitas.
ingredients
ROASTED PORK SHOULDER IN BANANA LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE:
sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno slices pickled
red onion
While that's happening, I cut up a big eggplant into chunks, 1/2 of a
sweet onion and a
red bell pepper and
roast them on super high heat in the oven until they are soft and slightly charred, about 40 minutes.
In this Mexicali
Sweet Potato Noodle Salad,
roasted poblanos and charred corn are tossed with
sweet potato noodles, kale, jalapeño, cabbage and
red onion in a simple lime infused Mexicali dressing...
First you
roast the beets, then the white
sweet potatoes, carrots, and finally, the
red onion.
We have had it with different salads with fruits and seeds, oven
roasted root vegetables, mashed
sweet potatoes and lemon, raw broccoli salad with raisins, sunflower seeds,
red onion and yoghurt...:)
Mmmm... I loved the
sweet - and spiciness of the
roasted butternut squash and
red onion, the savory light pillows of gnocchi, the saltiness of the vegan parmesan, creaminess of the sauce, crunchiness of the nuts and the depth and freshness of the basil.
You have your
roasted sweet potatoes and
red onion, green beans and pepitas, all on a bed of
red leaf lettuce and topped with a tangy yogurt dressing.
This vegetarian class may include escarole, bean, and barley soup; Mediterranean galette filled with oven -
roasted zucchini,
red onion, tomatoes, and asparagus; baked
sweet potato wedges served with ginger crème fraiche; insalata mista; corn bread; and baked phyllo filled with apples, honey, and cinnamon.
A rich spaghetti sauce,
sweet with the flavour of tomatoes, with some warmth from a little spice and the smoky flavour of
roast red peppers and
red onions.
4 cups cooked black beans 4 cups
roasted sweet potato, diced into 1/4 inch cubes 2 1/2
roasted red peppers, diced 1/2 medium
red onion, diced 1 tomato, diced 1 1/2 cloves garlic, crushed 1/2 bunch fresh cilantro 1 3/4 cups canned whole tomatoes, in their liquid 1/2 lemon, juiced 1/4 teaspoon ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground all spice 1/2 teaspoon smoked paprika 1 teaspoon dried oregano 2 tablespoons olive oil 6 tablespoons
red wine vinegar salt and pepper to taste
Mini
Roasted Veggie Skewers w / Raw Garlicky Basil Dip yield: approx 12 skewers, 6 ″ long, approx 2 cups of dip 1
sweet white
onion, quartered, layers separated, larger ones cut again if needed, total of 24 pieces 2
red peppers cut into 1 ″ square pieces, total of 12 pieces 3 slender zucchini sliced into 1/2 inch thick rounds, total of 24 slices 12 cherry tomatoes 3 cloves garlic crushed 1/4 cup olive oil sea salt 12 skewers 6 ″ long
Steak Sauce, caramelized
onions, a
roasted red pepper aioli, and
sweet and spicy bacon.
Combine the chickpeas,
roasted sweet potato,
red chillies,
red onion and green pepper and toss them all together
1 1/2 cups chopped carrots 2 cups chopped
sweet bell peppers (a mixture of yellow,
red and orange — no green) 1 large
onion, diced (yields about 2 cups) 5 - 6 cloves garlic, chopped or sliced 1 pound ground beef 1 pound beef, cubed (use steak,
roast, stew meat, etc) 3 - 4 chipotles in adobo, chopped 1 — 28oz can organic crushed tomatoes 2 — 14.5 cans organic diced tomatoes 1 cup of beef stock (or use water if you have to) 1 tsp Celtic sea salt 1 tsp garlic powder 1/2 tsp
onion powder 1 tsp ground coriander 1/2 tsp cumin Paleo - friendly fat of choice Optional: fresh diced tomatoes, avocados and cilantro to top the stew with.
A quick rough chop of
sweet carrots, savory
red bell peppers, and spicy
sweet sliced
onion —
roasted until caramelized in the oven — and then whipped with fresh basil?
Crunchy purple cabbage,
sweet red bell peppers, tender
roasted sweet potatoes, fiber - rich chickpeas, and an extra bite from green
onions.
Garden Eggplant Ratatouille 4 tablespoons extra-virgin olive oil, divided 1 medium eggplant, peeled and cubed in 1 / 2 - inch dice 1
sweet onion, thinly sliced half moon 2 snall zucchini, diced 1
red bell pepper, seeded and diced 3 Roma plum tomatoes, diced 4 - 5 cloves garlic, chopped 1 - 14.5 ounce can diced fire
roasted organic tomatoes 1/4 teaspoon sea salt and fresh cracked pepper to taste Pinch of crushed
red chili flakes 1 tablespoon aged balsamic vinegar 10 fresh basil leaves, chiffonade cut 2 oz.
Ridiculously delicious curry filled with
roasted sweet potato, fennel,
red onion and fresh mint with a curry sauce that's out of this world!
Collard Wraps with Cashew Honey Mustard by Allyson Meyler For the wraps: — 3 - 4 purple
sweet potatoes — 6 large collard leaves — 3/4 tsp chili powder — 1/4 tsp garlic powder —
red pepper flakes (optional)-- salt / pepper — olive oil — 2 large carrots, shredded — sliced
red onion — sprouts —
roasted red pepper, sliced — 1 - 2 ripe avocados, sliced — chopped cashews For the cashew honey mustard: — 1 cup cashews (soaked for 4 hours prior) Read more
Ingredients You Need: • 3 tbsp Tablelands Coconut Spread • 1 tblsp Moroccan seasoning • 1 tsp cumin seeds • 600g
roasting vegetables (heirloom carrots, beetroot,
sweet potato, pumpkin, parsnip,
red onion) • 3/4 cup brown rice, cooked and drained (or) choose your own grain: Quinoa, Barley etc
● 4 chicken breasts, ideally USDA organic & pasture - raised ● 2 large
sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1
red onion, sliced ● 1 head cauliflower ● 1 cup frozen fire
roasted corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2 cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
My favorite
roasted vegetables are
sweet potatoes and
red onion.
One of my favorite ways to use the Autumn Glory Apples though was as a dinner side dish —
roasted sweet potatoes and apples —
sweet potatoes, Autumn Glory apples,
red onions, sage, and just a hint of cardamom.