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Roasted Spring Chicken & Vegetables

Roasted Spring,Spring Chicken,Chicken Vegetables,My Recipes

Roasted Spring Veggie Medley

Line shallow baking pan with foil. Spread pictured veggies and a few sprigs of thyme. Sprinkle with salt and pepper. Whisk 4 cloves garlic, 1/3 c olive oil, 1 1/2t basil, 1/2t paprika, salt and pepper. Drizzle. Roast 20 minutes at 400, turn, roast until tender, 15 to 25 minutes more.

Two-Potato Pancakes

information Per 1-cup serving: Calories: 145 Protein: 3 Total Fat: 9 Saturated Fat: 2 Carbohydrates: 16 Cholesterol: 0 Sodium: 8 Fiber: 7 Sugar: 3 VeganGluten-Free RECIPES HOME My VT Recipe Box Specialty Diets Dairy-Free Gluten-Free Low-Calorie Low-Fat Vegan CATEGORY CUISINE HOLIDAY MENUS PARTY MENUS BROWSE BY SEASON BROWSE BY ISSUE Butternut Squash with Pepita-Cilantro Vinaigrette

Oven-Roasted Eggplant with Caramelized Miso

Miso Caramelized Eggplant #MADE just did soy sauce, a little Chinese mustard, and sugar for sauce. Good enough to fulfill my craving for the eggplant miso from tsunami!

Winter Rainbow Panzanella (My New Roots)

Winter Rainbow Panzanella; Tuscan salad made with anchovies, chopped salad vegetables, and bread soaked in fragrant dressing.

roasted cauliflower and garlic soup with caramelized onions

roasted cauliflower & garlic soup with caramelized onions // brooklyn supper. Savor this silky soup on D-Burn (with shiitake mushrooms and spinach or chard instead of kale), I-Burn, H-Burn, and Phase 3. Bonus: It includes a great recipe for homemade rich vegetable broth.

Roasted Tomato & Feta Frittata

delicious and healthy frittata (or crustless quiche) made with roasted tomatoes, feta cheese and spinach. A great way to use up leftovers.