Side dish - Recipes with california blend vegetables

Author: Leslie Hicks  

California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Roasted California Blend Vegetables with Garlic Herb Butter is a delicious and nutritional accompaniment to any meal.

California Blend Vegetables with Parmesan Bread Crumbs

California Blend Vegetables with Parmesan Bread Crumbs
A mix of broccoli, carrots, and cauliflower topped with Parmesan bread crumbs. A hint of cayenne brings a touch of heat to this very delicious side dish!
Provided by: Lauren Harris
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American,Gluten Free,Vegetarian
Number of ingredients: 7
Ingredients:
  • 2 cups carrots (* cut into bite-size pieces)
  • 2 cups broccoli florets (* cut into bite-size pieces)
  • 2 cups cauliflower (* cut into bite-size pieces)
  • 2 tablespoons butter (* melted)
  • 1/4 cup Parmesan cheese (* grated)
  • 1/4 cup panko bread crumbs
  • 1/8 teaspoon cayenne pepper (* optional)
Nutrition:
  • Serving Size: 1 serving
  • Calories: 72 kcal
  • Carbohydrate: 7 g
  • Protein: 2 g
  • Fat: 3 g
  • Saturated Fat: 2 g
  • Cholesterol: 9 mg
  • Sodium: 126 mg
  • Fiber: 2 g
  • Sugar: 2 g
How to cook:
  1. Preheat oven to 350F.
  2. Add the chopped vegetables and melted butter to a medium size bowl.
  3. Stir to coat the vegetables in the butter.
  4. In a small bowl, combine the Parmesan cheese, panko bread crumbs, and cayenne pepper (if using). Mix well.
  5. Add the Parmesan cheese mixture to the bowl of vegetables and mix well.
  6. Pour the vegetables into a medium-size baking dish, evenly spreading any extra bread crumbs from the bottom of the bowl all over the top of the veggies.
  7. Cover with foil and bake 30 minutes.
  8. Remove the foil and bake for another 15 minutes, or until the vegetables are fork-tender and the bread crumbs are golden brown.
Notes: Roasted California Blend Vegetables Recipe, 1½ cups broccoli florets · 1½ cups carrots · 1½ cups cauliflower florets · 2 tbsp olive oil · 1 tsp garlic salt · 1 tsp dried oregano · 1 tsp granulated sugar · 1 tsp

How to make ROASTED CALIFORNIA BLEND VEGETABLES

How to make ROASTED CALIFORNIA BLEND VEGETABLES | Recipes.net Replace your Duration: 1:32

California Blend Vegetables with Garlic Herb Butter

California Blend Vegetables with Garlic Herb Butter
Fresh vegetables, herbs, and garlic butter are featured in this simple 30-minute side dish. This is an easy recipe for the holidays, but also pairs wonderfully with most entrees for a quick weeknight dinner. Roasted California Blend Vegetables with Garlic Herb Butter is a delicious and nutritional accompaniment to any meal.
Provided by: Lauren Harris
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: American,Gluten Free,Vegetarian
Number of ingredients: 9
Ingredients:
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cups carrots ((cut into 1/2-inch pieces))
  • 1 tablespoons extra virgin olive oil
  • salt ((to taste))
  • pepper ((to taste))
  • 4 tablespoons butter ((room temperature, you will likely have extra))
  • 1 tablespoon fresh herbs ((minced, I use parsley, dill and thyme))
  • 1 clove garlic ((minced, about 1 teaspoon))
Nutrition:
  • Serving Size: 1 serving
  • Calories: 91 kcal
  • Carbohydrate: 8 g
  • Protein: 2 g
  • Fat: 6 g
  • Saturated Fat: 3 g
  • Trans Fat: 1 g
  • Cholesterol: 10 mg
  • Sodium: 50 mg
  • Fiber: 3 g
  • Sugar: 3 g
  • Unsaturated Fat: 4 g
How to cook:
  1. Roasted California Blend Vegetables
  2. Preheat oven to 425°F.
  3. Toss broccoli, cauliflower and carrots with olive oil. Spread on a sheet pan and season with salt and pepper.
  4. Roast 15-20 minutes, tossing once halfway, or until fork tender.
  5. Garlic Herb Butter
  6. While the vegetables are roasting combine the butter, fresh herbs, and garlic until well blended.
  7. Once the vegetables are done roasting, add 1-2 tablespoons of the butter and toss to melt and combine. Adjust seasoning or add more butter, if desired.
Notes: California Blend Vegetable Casserole, California Blend Vegetable Casserole ; Produce. 2 (1 lb) bags California-blend frozen vegetables. 1/2 cup Onions ; Condiments. 1/2 cup Mayonnaise ; Baking & Spices.

California Blend Vegetable Casserole

California Blend Vegetable Casserole
A cheesy vegetable casserole that's packed with flavor and ready to serve in 30 minutes.
Provided by: Sara
Yields: 0 servings
Number of ingredients: 9
Ingredients:
  • 2 (1 lb) bags california-blend frozen vegetables, thawed
  • 1/2 cup chopped onions
  • 1/4 cup butter, melted
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup Ritz crackers, crushed
  • 1 1/2 – 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic pepper
Nutrition:
  • Serving Size: 6 serving
  • Calories: 449 calories
  • Sugar: 1 grams
  • Sodium: 603 milligrams
  • Fat: 35 grams
  • Saturated Fat: 15 grams
  • Unsaturated Fat: 18 grams
  • Trans Fat: 0 grams
  • Carbohydrate: 23 grams
  • Protein: 14 grams
  • Cholesterol: 68 milligrams
How to cook:
  1. Preheat oven to 400 degrees.
  2. Grease a 13×9″ baking pan with nonstick spray.
  3. In a large bowl mix the onions, butter, mayo, sour cream, salt and garlic pepper.
  4. Add the vegetables and mix until well coated.
  5. Fold in the Ritz crackers and cheese and transfer the mixture to the baking pan.
  6. Bake for 30-40 minutes or until vegetables are tender and cheese is melted.
Notes: Baked Vegetable Medley, Ingredients · 20 ounces frozen California blend vegetables broccoli, cauliflower & carrots · 10 ounces cream of mushroom soup · 1/3 cup sour cream

California Vegetable Bake

California Vegetable Bake
California vegetables (broccoli, carrots and cauliflower) covered with easy cream and cheese sauce topped with Ritz® crackers. Very easy and always a big hit.
Provided by: TERILY
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 7
Ingredients:
  • 2 (20 ounce) bags California-blend frozen vegetables
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup chopped onion
  • 1 cup shredded Cheddar cheese
  • ½ cup melted butter
  • 1 sleeve buttery round crackers (such as Ritz®), crushed
Nutrition:
  • Calories: 471 calories
  • Carbohydrate: 25.2 g
  • Cholesterol: 54.7 mg
  • Fat: 39 g
  • Fiber: 5 g
  • Protein: 8.5 g
  • Saturated Fat: 14.6 g
  • Sodium: 429.2 mg
  • Sugar: 1.7 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
  3. Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
  4. Bake in the preheated oven until golden brown and bubbly, about 30 minutes.
Notes: Roasted Frozen Vegetables - More Than Meat And Potatoes, 24 ounce bag of California- style frozen mixed vegetables, thawed · ½ cup parmesan cheese, grated · ¼ cup of olive oil · 1 teaspoon onion powder
Write a comment: