All recipes » American » 400 or fewer calories » Vegetables » Roast

	Oven Roasted Vegetables by Salad Foodie I enjoy roasted vegetables and have tried several ways of preparing them, but this is the version I keep coming back to. Love the garlic and the way the veggies begin to caramelize.	2 votes 2317 views
	Las Vegas Recipe Guru Summerlin Roasted Vegetables with Braised Beef by Las Vegas Recipe Guru Summerlin On a recent trip to visit a dear friend at Balboa Island near Newport Beach, we were taking a walk along the beach and came across a small vendor selling fresh vegetables. She had giant onions, had to weigh at least 2 pounds. The question came up of…	1 vote 1 comment 3200 views
	Curried Coconut Carrot Soup by Bob Vincent A couple of weeks ago I attended an open house of a new cooking school in San Francisco. This recipe is adapted from one done in the demo kitchen by Chef David Groff who is an instructor at the school and former chef at the Zuni Cafe in San Francisco. I changed the recipe a bit. His called for sweating onions until soft. I elected…	1 vote 2996 views
	Roasted Vegetable Succotash by Robyn Savoie Of all traditional Thanksgiving dishes, succotash is the most likely one that was served at the first feast. Introduced to colonial cooks by the native Indians of Rhode Island, succotash was probably made with local shell or cranberry beans. Contemporary cooks, like their colonial counterpart's, know that roasting brings out the…	1 vote 3495 views
	Roasted Vegetable Salad by Mary Joseph This can be prepared the day before (recommended). Just be sure to take it out of the fridge about 10 minutes before serving so it comes to room temperature.	3 votes 6564 views
	Roasted Brussels Sprouts Chips by Jennifer Tyler Lee Like potato chips, only 500X better! These crispy, crunchy Roasted Brussels Sprouts Chips will have your kids begging for Brussels!	1 vote 2317 views
	Roasted Butternut Squash by B Innes To roast butternut squash you can either roast cut in half, cut side down, in a pan with a little water for about 1-1½ hours and then scoop out of the skin or peel, seed, cube and roast for about 30 minutes on high heat. My version uses a light marinade to oil the cubed squash and add a little sweetness. I keep it simple, but feel…	1 vote 1 comment 3346 views