Search Results (522 found)
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Steamed potatoes and carrots are tossed with herbed lemon butter. You could toss any steamed veggies with this flavored butter.
www.delish.com
Recipe for Orange-Curry Roasted Vegetables, as seen in the January 2008 issue of 'O, The Oprah Magazine.'
www.delish.com
Douglas Monsalud of Kitchenette in San Francisco serves hyper-seasonal dishes like this lemony pasta salad with lots of green vegetables and herbs.
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Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. You can also add parsnips, rutabaga, or any similar vegetable; be creative!
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The family or your company will be impressed when you bring a magnificent roast chicken with potatoes, carrots, and celery to the dinner table.
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Penne pasta is tossed with asparagus and snow peas in this quick, light, and easy dish.
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This simple, time-saving recipe lets you prepare winter root vegetables in advance for Thanksgiving dinner. Parboil parsnips, rutabaga, and carrots, freeze or refrigerate them until needed, then toss them with vegetable oil, salt, pepper, and dried basil before roasting them to bring out their natural sweetness.
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Japanese soba noodles are marinated in tamari, sesame oil, rice wine vinegar, white sugar and chili oil, then tossed with julienned carrots and red bell peppers for a delicious cold salad with an Asian flair.
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Recipe for Grilled Vegetables with Romesco Pesto, as seen in the May 2008 issue of 'O, The Oprah Magazine.'
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The softened grilled garlic is delicious spread on the tomato bread.
www.chowhound.com
A healthy spaghetti with roasted vegetables, pine nuts, and olives recipe.
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Turkey and a variety of vegetables make a great filling for stuffed green bell peppers.