Broccoli florets are roasted after being tossed in olive oil and sprinkled with sea salt, freshly ground black pepper, and minced garlic. A squeeze of lemon juice before serving seals the deal.
Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts -- just pour them frozen from the bag onto the baking sheet, season, and roast.
Creamy risotto and a colorful array of tender spring vegetables are cooked to perfection in Swanson(R) Vegetable Broth, then mixed with Parmesan cheese for a flavorful side dish.
Bow tie pasta with roasted red peppers and cream sauce delivers a rich flavor in this quick and easy recipe. Balsamic vinegar helps balance the natural sweetness of the red peppers.
This Pot Roast with Caramelized Onions and Roasted Carrots recipe contains short ribs, canola oil, extra-virgin olive oil, carrots, canola oil and more.
This Roasted Cauliflower with Cheddar Cheese Sauce recipe contains cheddar cheese, whole milk, unsalted butter, all-purpose flour, head cauliflower and more.
You can make these ahead several days and store in the fridge. If baking cold, let stand 30 minutes first. Originally submitted to ThanksgivingRecipe.com.
