Sentences with phrase «toss until the vegetables»

Pour dressing over the vegetables and toss until all vegetables are covered.

Add bulgur, haricots verts, zucchini, cucumber, and parsley to bowl and toss until vegetables are evenly coated.

Remove pan from heat and add the fennel and watercress and toss until the vegetables are lightly wilted, about 1 minute.

Preheat oven to 425 degrees F. Toss cauliflower, carrots and broccoli in a bowl with olive oil, salt and pepper and toss until vegetables are coated.

Not exact matches

Toss the vegetables until they're evenly coated in oil and spices.

Toss in corn, chickpeas and steamed green vegetables, and continue to cook until all heated through.

Toss the vegetables until they're completely coated in oil and spices.

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.

Remove the veggies from the pan and set aside, place the skillet back on the heat an reduce the stock until thickened and glaze consistency, then add the root vegetables back in, tossing around to evenly coat.

On a large sheet pan, toss mushrooms and eggplant with 2 - 3 Tablespoons olive oil to coat and dust with 2 - 3 Tablespoons za'atar until all the vegetables are lightly coated.

Broil, tossing once more, until the vegetables are tender, 3 to 4 minutes total.

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

Toss vegetables in 2 tablespoons of grape seed oil and cook for 15 - 20 minutes or until sunchokes can be easily pierced with a fork.

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

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

Arrange the vegetables and onion on the baking sheet, drizzle with olive oil, sprinkle with the herbes de Provence and 1 teaspoon sea salt and toss until the veg and onions are evenly coated in the oil and spices.

In medium bowl combine onion and cauliflower and toss with 2 tablespoon of olive oil, 1/2 teaspoon sea salt and 1/2 teaspoon sweet paprika until olive oil, spices and vegetables are evenly distributed.

While I am still partial to vegetables with a bit of bite, eaten straight from the colander (broccoli is particularly good for that I find), it is so true that the long and slow cooking brings out so much more flavour — it wasn't until I tried a dish called pasta con le mappe (essentially pasta tossed with panfried cauliflower) that I realised how sweet cauliflower can be.

Pour this mixture over the vegetables and toss until the mixture is well coated.

Toss the vegetables in a little oil until cooked, but still crunchy.

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

Toss vegetables in the Caramelized Vegetable Reduction until glazed.

Toss them nicely in 3 tablespoons of vegetable oil until thoroughly coated.

Roast for approximately 45 - 50 minutes, tossing every 15 minutes or so, or until the edges of the vegetables begin to blacken.

Toss in the vegetables and cook until heated through.

Toss the mixture into a food processor and let it whir until the vegetables become combined but still slightly chunky.

Spread the vegetables on the prepared baking sheet and roast for 20 to 25 minutes, tossing once or twice, until the carrots are tender and the garlic and onion is fragrant.

Toss the sweet potato wedges in just enough vegetable oil to coat them, then lay them out on a baking tray and roast at 200 °C / 400 °F / gas mark 6 until golden and crunchy.

Spread vegetables out in a roasting pan and roast for 20 minutes, tossing once or twice, until tender and caramelized.

Toss vegetables until fully coated and let sit for at least 20 minutes.

Heat half the oil in a large non-stick wok over medium — high heat, add the mushroom and eggplant and stir - fry, tossing the wok often, for 5 — 6 minutes or until the vegetables are cooked through.

Of course, the easiest thing to do with a medley of root vegetables is to cut them into uniform pieces, toss them with butter or olive oil, herbs and sea salt in a roasting pan (add whole garlic cloves in their peels) and caramelize them at 400 degrees for at least thirty minutes, or until fork tender.

Add the Swiss chard, kale, and water and toss to coat with the vegetable mixture; cook until wilted.

Combine the chicken, vegetables, pasta, and alfredo sauce in the pot used to cook the pasta and toss over low heat until evenly combined, adding reserved pasta water as / if needed to reach desired consistancy.

Transfer to a large rimmed baking sheet lined with parchment and roast, tossing occasionally, until the vegetables are browned and tender, about 15 minutes.

Tip in the noodles and toss everything together and continue to stir - fry for a couple of minutes, until the vegetables and the vermicelli are all well combined.

Vegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in thVegetables with Bite To bring out the natural sweetness in hearty vegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in thvegetables, rub greens like Chinese broccoli with a little oil and grill until they just start to soften, then dress with 1/4 cup of sauce and toss the vegetables back on the grill for another five minutes, searing in thvegetables back on the grill for another five minutes, searing in the flavors.

Roast 20 to 25 minutes, or until vegetables are browned, tossing once or twice.

In a saucepan over medium heat, add the vegetable oil and once the oil simmers, add achiote pepper, garlic cloves, cloves, cinnamon stick, black peppercorns, cumin, paprika, chili powder, oregano, and garlic powder and cook, tossing and stirring, until fragrant, about 2 minutes.

Toss the cooled spaghetti with the cooked vegetable medley and peanut sauce until well coated.

Turn heat down and cook tossing noodles with sauce and vegetables for another 2 minutes until well combined and heated through.

Roast for about 40 minutes, tossing halfway through the roasting process, until vegetables are tender and caramelized.

Toss vegetables in coconut cooking oil and roast on cookie sheet for about 45 minutes or until tender.

Cook, tossing constantly, until shrimp and vegetables are heated through, about 1 minute.

In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing.

Roast, tossing once, until vegetables are soft, 12 — 15 minutes.

Add kale and mushrooms and cook, tossing gently, just until vegetables are softened, about 5 minutes.

Remove lid and cook until liquid evaporates completely, about 5 minutes, then continue to cook, tossing vegetables occasionally, until browned in the remaining butter and honey, about 5 minutes.

Roast, tossing approximately every 10 minutes) until vegetables are browned and fork - tender (about 30 minutes).

Pour 1/2 over vegetables and toss until well coated.