Colored cabbage with wine and anchovies from Jamie Oliver, beetle with glazing Balsamik, carrots with honey and garlic and not only.
1. Cabbage slices with spices in the oven
Photo: Irina Rostokina / Shutterstock
Baked cabbage is crispy outside and soft inside.
Ingredients
- 1 middle head of white cabbage;
- 3 tablespoons of olive oil;
- Large salt – to taste;
- ground pepper – to taste;
- 1 teaspoon of caraway caraway.
Cooking
Cut the cabbage with rounds with a thickness of about 2.5 cm.
Cover the baking sheet with baking paper and grease 1 tablespoon of olive oil. Put cabbage slices into one layer. Pour them with the remaining oil, sprinkle with salt, pepper and cable and fenhel seeds.
Bake 40–45 minutes in preheated to 200 ℃ oven, until the vegetables become soft inside, and their edges – golden.
Prepare 🥧
- Original cabbage pie from lavash
2. Baked beets with icing balsamik
Photo: Dragonfly666 / Depositphotos
For baking will take at least an hour, but it’s worth it! The beets are more appetizing than boiled, and acquires a special taste thanks to the zest of orange and balmic glaze.
Ingredients
- 900 g of beets;
- olive oil – for lubrication;
- salt – to taste;
- 120 ml of balsamic vinegar;
- 2 teaspoons of sugar;
- 1 teaspoon of orange zest;
- freshly ground black pepper – to taste.
Cooking
Wash the beetle, remove the tops, grate with olive oil and sprinkle with salt.
Cover the baking sheet with foil, put the root crops on it and cover with another foil sheet.
Heat the oven to 200 ℃. Bake from 1 to 2 hours, depending on the size of the beets and its age. Young small fruits will prepare much faster than large with thick skin. After the first hour, check the beets every 15 minutes, piercing with a knife. If it enters it easily, the vegetables are ready.
Meanwhile, make icing. Mix balsamic vinegar and sugar in a pan. Heat over high heat until the mixture thickens and reaches the consistency of the syrup. Remove from the stove.
When the beets cool slightly, peel it. Cut the quarters or smaller – to your taste. Put the finished beetle in a plate, pour with balsamic icing and sprinkle with an orange zest. Salt and pepper.
Experiment 🌱
- Pickled quick cooking
3. Baked vegetables in the oven with mint, ginger and caminet
Photo: Okkijan / Depositphotos
Change the mix of vegetables depending on the season and your mood. Pumpkin, asparagus and broccoli is perfect here.
Ingredients
- 450 g of a mixture of potatoes, cauliflower, carrots and radishes;
- 1½ teaspoon of dried mint;
- ½ teaspoon of chili pepper flakes;
- ½ teaspoon of caraway seeds;
- ½ teaspoon of fine sea salt;
- 1 teaspoon of ground caraway seeds;
- 1 teaspoon of ground ginger;
- ½ teaspoon of cinnamon;
- 4 tablespoons of olive oil;
- freshly squeezed lemon juice;
- Fresh mint, fried sesame seeds or pumpkin seeds, ugly yogurt – at will.
Cooking
Wash and dry the vegetables. Cut potatoes, cauliflower and carrots with slices with a thickness of about 0.6 cm. Divide the radishes into quarters.
In a mortar, slightly pushing dried mint, chili pepper, caraway seeds and salt to soften the grains. Add ground caraway seeds, ginger, cinnamon and olive oil and mix until smooth.
Pour vegetables with oil in a deep plate and neatly, but stir thoroughly. Put in one layer on baking paper.
Bake for 15 minutes in preheated to 220 ℃ oven, until all the vegetables are prepared.
When serving, sprinkle with lemon juice and, if desired, add fresh mint and sesame seeds or seeds. And yogurt will be the perfect dressing.
Try it 🥔
- 11 original vegetable dishes that are prepared without unnecessary troubles
4. Baked vegetables with parmesan and paprika
Photo: Jayme Burrings / Shutterstock
The refueling impregnes vegetables and makes them specially juicy and tasty, and cheese breading-crispy, as in fruit. You can take other vegetables to your taste.
Ingredients
- 600 g of vegetables (zucchini, cauliflower and red sweet pepper);
- 60 ml of Italian refueling;
- 225 g of breadcrumbs or panko;
- 3 tablespoons of grated parmesan;
- ½ teaspoon of paprika;
- ½ teaspoon of garlic powder.
Cooking
Cut the vegetables with medium pieces, throw in a zip package and pour ital dressing. Shake so that the slices are completely covered with a mixture.
In a bowl, combine breadcrumbs, grated parmesan, paprika and garlic powder. Roll vegetables in the resulting mass and put on a baking sheet covered with parchment.
Heat the oven to 215–220 ℃. Bake for 15-18 minutes, until the vegetables become soft, and panning is golden. Serve right away.
Save the recipe 👍
- Freedom zucchini
5. Baked carrots with honey and garlic
Photo: Talyaal / Shutterstock
Brown oil sauce turns the root crop into an incredibly tasty and unusual dish. In this recipe, you can use the usual and mini-carrot.
Ingredients
- 120 g of butter;
- 3 tablespoons of honey;
- 2 cloves of garlic;
- 900 g of carrots;
- salt, pepper – to taste;
- Parsley – for decoration.
Cooking
Heat the oil in a saucepan over medium heat, constantly stirring until it becomes foamy and brown. Add honey and garlic and remove from the stove.
Peel the carrots and cut with cubes 5 cm long. Put in a deep bowl, pour the finished sauce and mix well so that the vegetables are completely covered with it. Distribute on a baking sheet and sprinkle with salt and pepper.
Bake for 15–20 minutes at a temperature of 220 ℃, until the carrot becomes soft. You can cover the shape with foil and remove it after 10 minutes: so the vegetables will become fried.
Put the finished carrots to the dish, decorate with parsley and serve right away.
Take a note 🥕
- Caramelized carrots
6. Color cabbage in the oven with wine and anchovies from Jamie Oliver
Photo: Unixx.0.Gmail.COM / Depositphotos
Such cauliflower can be a side dish or a snack. And if you serve vegetables with rice or paste, then they will become the main dish.
Ingredients
- 3 small bulbs;
- 2 tablespoons of olive oil;
- 6 anchovies (fillet) in oil;
- 6 large green olives with bones;
- 6 cloves of garlic;
- 500 ml of white dry wine of Gavi or any other;
- A pinch of saffron – optional;
- 1 large head of cauliflower with leaves.
Cooking
Clean and cut the onion into quarters, then divide into petals and put in a deep heat -resistant pan. Add 1 tablespoon of olive oil and fry over medium heat. Throw anchovies and stir from time to time. Crush the olives in the pan without removing the seeds, and throw chopped garlic. Cook for 2 minutes, then pour the wine and add saffron.
Remove the base of the color cabbage. With a sharp knife, cut the deep cross in the stem. Take out the extreme dried leaves.
Put the cabbage in the pan with a stem down. Sprinkle the remaining olive oil. Pour the sauce and place several onions on top. Bring to a boil.
Transfer the pan to the oven preheated to 180 ℃ for 1.5 hours, until the cabbage becomes soft. Check the readiness with a knife. During the baking process, pour the head with juice from the bottom of the pan twice.
To serve, carefully shift the cabbage to the dish, sprinkle with soft onions, olives, pour in aromatic sauce and cut.
Surprise loved ones 🥦
- What else to cook from cauliflower
7. Eggplant casserole with Cherry and Ricotta
Photo: fanfo / shutterstock
In this dish, the aromas of eggplant and cheese are intertwined. It will do not only for breakfast, but also for lunch or dinner.
Ingredients
- 1 average eggplant;
- 2 tablespoons of olive oil + for lubrication;
- 500 g of cherry tomatoes;
- salt and black pepper – to taste;
- 6 eggs;
- 250 ml of milk;
- 1 tablespoon of flakes of red pepper;
- 450 g of ricotta cheese.
Cooking
Cut the eggplant with cubes about 1 cm wide. Combine olive oil, chopped eggplant and tomatoes in a deep bowl. Season with salt and black pepper and put the mixture on a baking sheet covered with parchment paper. Bake for 20-30 minutes in preheated to 220 ℃ oven, until the vegetables become soft.
Mix eggs, milk and red pepper separately. Pour ready vegetables there there. Pour the mixture into a baking dish greased with oil and put the pieces of ricotta on top.
Bake 30–35 minutes at a temperature of 190 ℃. Let cool for 5 minutes and serve.
Evaluate 🍆
- Eggplant in Marinara sauce, stuffed with vegetables and cheese
8. Baked Brussels cabbage with grapes and walnuts
Photo: kolpakova svetlana / shutterstock
The sweetness of red grapes makes nutty notes in the taste of cabbage even brighter.
Ingredients
- 700 g of Brussels cabbage;
- 700 g of red grapes;
- 2 tablespoons of olive oil;
- 4 tablespoons of fresh thyme;
- Large salt and freshly ground pepper – to taste;
- 2 teaspoons of balsamic vinegar;
- 75 g of fried walnuts or walnuts of bakers.
Cooking
Cut the Brussels cabbage into halves or quarters, if large. Put them on two baking sheets with grapes, sprinkle with olive oil and sprinkle with thyme, salt and pepper. Bake in preheated to 230 ℃ oven for about 20 minutes, until the vegetables become soft inside and crunching from the outside.
Sprinkle each baking sheet with 1 teaspoon of balsamic vinegar. Chop the nuts coarsely and mix with the finished cabbage and grapes.
A variety of diet 🍇
- Chicken
9. Baked potatoes with asparagus and lemon-horsing dressing
Photo: D and J FoodStyling / Shutterstock
Lemon-horn gas station perfectly complements crispy vegetables. This dish will be a great side dish for a baked chicken or grill steak.
Ingredients
- 450 g of small young potatoes in the peel;
- 5-6 tablespoons of olive oil + for lubrication;
- salt – to taste;
- 450 g of asparagus;
- 3 tablespoons of lemon juice;
- 1 teaspoon of grated lemon zest;
- 1 teaspoon of Dijon mustard;
- freshly ground black pepper – to taste;
- 1 tablespoon of freshly chopped pop.
Cooking
Wash the potatoes and cut into large pieces. Put them on a greased baking sheet. Sprinkle 1 tablespoon of olive oil and salt. Mix and place slices in one layer. Bake at a temperature of 230 ℃ about 15 minutes: during this time the potatoes will partially prepare.
Remove the bottom in asparagus and cut into pieces about 4 cm long. Mix them with 1 tablespoon of oil and salt. Remove the baking sheet, move the potatoes on one side and put an asparagus nearby in one layer. Return the vegetables to the oven and bake for another 10 minutes or a little longer until they become soft.
Meanwhile, combine lemon juice, zest, mustard, salt and a pinch of black pepper in a small bowl. Gradually add the remaining olive oil, stirring with a whisk.
Pour half of the gas station on finished vegetables and mix well. Sprinkle with a stage. Serve vegetables with the remaining sauce.
Add to the menu 👌
- Pickled asparagus
10. Baked vegetables in the oven with fresh herbs
Photo: Magdanatka / Shutterstock
You will get an incredibly aromatic dish with a mix of fresh sage, thyme and rosemary.
Ingredients
- 4 medium carrots;
- 2 large turnips or Pasternak;
- 1 small pumpkin;
- 1 average head of cauliflower;
- 450 g of Brussels cabbage;
- 120 ml of olive oil;
- 10 sage sheets;
- 5 twigs of thyme;
- 2 sprigs of rosemary;
- Large salt and freshly ground pepper – to taste.
Cooking
Cut carrots, turnips, pumpkin, colored and Brussels cabbage into approximately equal pieces 1-2 cm long so that they are equally baked. Mix them in a deep bowl with olive oil, sage, thyme and rosemary, sprinkle with salt and pepper.
Heat the oven to 220 ℃. Put the vegetables into two baking sheets in one layer and bake for about 55 minutes until they become soft and golden. During cooking a couple of times, prevent them from browning from all sides. Transfer to a plate and serve hot.
1. Cabbage slices with spices in the oven
Photo: Irina Rostokina / Shutterstock
Baked cabbage is crispy outside and soft inside.
Ingredients
- 1 middle head of white cabbage;
- 3 tablespoons of olive oil;
- Large salt – to taste;
- ground pepper – to taste;
- 1 teaspoon of caraway caraway.
Cooking
Cut the cabbage with rounds with a thickness of about 2.5 cm.
Cover the baking sheet with baking paper and grease 1 tablespoon of olive oil. Put cabbage slices into one layer. Pour them with the remaining oil, sprinkle with salt, pepper and cable and fenhel seeds.
Bake 40–45 minutes in preheated to 200 ℃ oven, until the vegetables become soft inside, and their edges – golden.
Prepare 🥧
- Original cabbage pie from lavash
2. Baked beets with icing balsamik
Photo: Dragonfly666 / Depositphotos
For baking will take at least an hour, but it’s worth it! The beets are more appetizing than boiled, and acquires a special taste thanks to the zest of orange and balmic glaze.
Ingredients
- 900 g of beets;
- olive oil – for lubrication;
- salt – to taste;
- 120 ml of balsamic vinegar;
- 2 teaspoons of sugar;
- 1 teaspoon of orange zest;
- freshly ground black pepper – to taste.
Cooking
Wash the beetle, remove the tops, grate with olive oil and sprinkle with salt.
Cover the baking sheet with foil, put the root crops on it and cover with another foil sheet.
Heat the oven to 200 ℃. Bake from 1 to 2 hours, depending on the size of the beets and its age. Young small fruits will prepare much faster than large with thick skin. After the first hour, check the beets every 15 minutes, piercing with a knife. If it enters it easily, the vegetables are ready.
Meanwhile, make icing. Mix balsamic vinegar and sugar in a pan. Heat over high heat until the mixture thickens and reaches the consistency of the syrup. Remove from the stove.
When the beets cool slightly, peel it. Cut the quarters or smaller – to your taste. Put the finished beetle in a plate, pour with balsamic icing and sprinkle with an orange zest. Salt and pepper.
Experiment 🌱
- Pickled quick cooking
3. Baked vegetables in the oven with mint, ginger and caminet
Photo: Okkijan / Depositphotos
Change the mix of vegetables depending on the season and your mood. Pumpkin, asparagus and broccoli is perfect here.
Ingredients
- 450 g of a mixture of potatoes, cauliflower, carrots and radishes;
- 1½ teaspoon of dried mint;
- ½ teaspoon of chili pepper flakes;
- ½ teaspoon of caraway seeds;
- ½ teaspoon of fine sea salt;
- 1 teaspoon of ground caraway seeds;
- 1 teaspoon of ground ginger;
- ½ teaspoon of cinnamon;
- 4 tablespoons of olive oil;
- freshly squeezed lemon juice;
- Fresh mint, fried sesame seeds or pumpkin seeds, ugly yogurt – at will.
Cooking
Wash and dry the vegetables. Cut potatoes, cauliflower and carrots with slices with a thickness of about 0.6 cm. Divide the radishes into quarters.
In a mortar, slightly pushing dried mint, chili pepper, caraway seeds and salt to soften the grains. Add ground caraway seeds, ginger, cinnamon and olive oil and mix until smooth.
Pour vegetables with oil in a deep plate and neatly, but stir thoroughly. Put in one layer on baking paper.
Bake for 15 minutes in preheated to 220 ℃ oven, until all the vegetables are prepared.
When serving, sprinkle with lemon juice and, if desired, add fresh mint and sesame seeds or seeds. And yogurt will be the perfect dressing.
Try it 🥔
- 11 original vegetable dishes that are prepared without unnecessary troubles
4. Baked vegetables with parmesan and paprika
Photo: Jayme Burrings / Shutterstock
The refueling impregnes vegetables and makes them specially juicy and tasty, and cheese breading-crispy, as in fruit. You can take other vegetables to your taste.
Ingredients
- 600 g of vegetables (zucchini, cauliflower and red sweet pepper);
- 60 ml of Italian refueling;
- 225 g of breadcrumbs or panko;
- 3 tablespoons of grated parmesan;
- ½ teaspoon of paprika;
- ½ teaspoon of garlic powder.
Cooking
Cut the vegetables with medium pieces, throw in a zip package and pour ital dressing. Shake so that the slices are completely covered with a mixture.
In a bowl, combine breadcrumbs, grated parmesan, paprika and garlic powder. Roll vegetables in the resulting mass and put on a baking sheet covered with parchment.
Heat the oven to 215–220 ℃. Bake for 15-18 minutes, until the vegetables become soft, and panning is golden. Serve right away.
Save the recipe 👍
- Freedom zucchini
5. Baked carrots with honey and garlic
Photo: Talyaal / Shutterstock
Brown oil sauce turns the root crop into an incredibly tasty and unusual dish. In this recipe, you can use the usual and mini-carrot.
Ingredients
- 120 g of butter;
- 3 tablespoons of honey;
- 2 cloves of garlic;
- 900 g of carrots;
- salt, pepper – to taste;
- Parsley – for decoration.
Cooking
Heat the oil in a saucepan over medium heat, constantly stirring until it becomes foamy and brown. Add honey and garlic and remove from the stove.
Peel the carrots and cut with cubes 5 cm long. Put in a deep bowl, pour the finished sauce and mix well so that the vegetables are completely covered with it. Distribute on a baking sheet and sprinkle with salt and pepper.
Bake for 15–20 minutes at a temperature of 220 ℃, until the carrot becomes soft. You can cover the shape with foil and remove it after 10 minutes: so the vegetables will become fried.
Put the finished carrots to the dish, decorate with parsley and serve right away.
Take a note 🥕
- Caramelized carrots
6. Color cabbage in the oven with wine and anchovies from Jamie Oliver
Photo: Unixx.0.Gmail.COM / Depositphotos
Such cauliflower can be a side dish or a snack. And if you serve vegetables with rice or paste, then they will become the main dish.
Ingredients
- 3 small bulbs;
- 2 tablespoons of olive oil;
- 6 anchovies (fillet) in oil;
- 6 large green olives with bones;
- 6 cloves of garlic;
- 500 ml of white dry wine of Gavi or any other;
- A pinch of saffron – optional;
- 1 large head of cauliflower with leaves.
Cooking
Clean and cut the onion into quarters, then divide into petals and put in a deep heat -resistant pan. Add 1 tablespoon of olive oil and fry over medium heat. Throw anchovies and stir from time to time. Crush the olives in the pan without removing the seeds, and throw chopped garlic. Cook for 2 minutes, then pour the wine and add saffron.
Remove the base of the color cabbage. With a sharp knife, cut the deep cross in the stem. Take out the extreme dried leaves.
Put the cabbage in the pan with a stem down. Sprinkle the remaining olive oil. Pour the sauce and place several onions on top. Bring to a boil.
Transfer the pan to the oven preheated to 180 ℃ for 1.5 hours, until the cabbage becomes soft. Check the readiness with a knife. During the baking process, pour the head with juice from the bottom of the pan twice.
To serve, carefully shift the cabbage to the dish, sprinkle with soft onions, olives, pour in aromatic sauce and cut.
Surprise loved ones 🥦
- What else to cook from cauliflower
7. Eggplant casserole with Cherry and Ricotta
Photo: fanfo / shutterstock
In this dish, the aromas of eggplant and cheese are intertwined. It will do not only for breakfast, but also for lunch or dinner.
Ingredients
- 1 average eggplant;
- 2 tablespoons of olive oil + for lubrication;
- 500 g of cherry tomatoes;
- salt and black pepper – to taste;
- 6 eggs;
- 250 ml of milk;
- 1 tablespoon of flakes of red pepper;
- 450 g of ricotta cheese.
Cooking
Cut the eggplant with cubes about 1 cm wide. Combine olive oil, chopped eggplant and tomatoes in a deep bowl. Season with salt and black pepper and put the mixture on a baking sheet covered with parchment paper. Bake for 20-30 minutes in preheated to 220 ℃ oven, until the vegetables become soft.
Mix eggs, milk and red pepper separately. Pour ready vegetables there there. Pour the mixture into a baking dish greased with oil and put the pieces of ricotta on top.
Bake 30–35 minutes at a temperature of 190 ℃. Let cool for 5 minutes and serve.
Evaluate 🍆
- Eggplant in Marinara sauce, stuffed with vegetables and cheese
8. Baked Brussels cabbage with grapes and walnuts
Photo: kolpakova svetlana / shutterstock
The sweetness of red grapes makes nutty notes in the taste of cabbage even brighter.
Ingredients
- 700 g of Brussels cabbage;
- 700 g of red grapes;
- 2 tablespoons of olive oil;
- 4 tablespoons of fresh thyme;
- Large salt and freshly ground pepper – to taste;
- 2 teaspoons of balsamic vinegar;
- 75 g of fried walnuts or walnuts of bakers.
Cooking
Cut the Brussels cabbage into halves or quarters, if large. Put them on two baking sheets with grapes, sprinkle with olive oil and sprinkle with thyme, salt and pepper. Bake in preheated to 230 ℃ oven for about 20 minutes, until the vegetables become soft inside and crunching from the outside.
Sprinkle each baking sheet with 1 teaspoon of balsamic vinegar. Chop the nuts coarsely and mix with the finished cabbage and grapes.
A variety of diet 🍇
- Chicken
9. Baked potatoes with asparagus and lemon-horsing dressing
Photo: D and J FoodStyling / Shutterstock
Lemon-horn gas station perfectly complements crispy vegetables. This dish will be a great side dish for a baked chicken or grill steak.
Ingredients
- 450 g of small young potatoes in the peel;
- 5-6 tablespoons of olive oil + for lubrication;
- salt – to taste;
- 450 g of asparagus;
- 3 tablespoons of lemon juice;
- 1 teaspoon of grated lemon zest;
- 1 teaspoon of Dijon mustard;
- freshly ground black pepper – to taste;
- 1 tablespoon of freshly chopped pop.
Cooking
Wash the potatoes and cut into large pieces. Put them on a greased baking sheet. Sprinkle 1 tablespoon of olive oil and salt. Mix and place slices in one layer. Bake at a temperature of 230 ℃ about 15 minutes: during this time the potatoes will partially prepare.
Remove the bottom in asparagus and cut into pieces about 4 cm long. Mix them with 1 tablespoon of oil and salt. Remove the baking sheet, move the potatoes on one side and put an asparagus nearby in one layer. Return the vegetables to the oven and bake for another 10 minutes or a little longer until they become soft.
Meanwhile, combine lemon juice, zest, mustard, salt and a pinch of black pepper in a small bowl. Gradually add the remaining olive oil, stirring with a whisk.
Pour half of the gas station on finished vegetables and mix well. Sprinkle with a stage. Serve vegetables with the remaining sauce.
Add to the menu 👌
- Pickled asparagus
10. Baked vegetables in the oven with fresh herbs
Photo: Magdanatka / Shutterstock
You will get an incredibly aromatic dish with a mix of fresh sage, thyme and rosemary.
Ingredients
- 4 medium carrots;
- 2 large turnips or Pasternak;
- 1 small pumpkin;
- 1 average head of cauliflower;
- 450 g of Brussels cabbage;
- 120 ml of olive oil;
- 10 sage sheets;
- 5 twigs of thyme;
- 2 sprigs of rosemary;
- Large salt and freshly ground pepper – to taste.
Cooking
Cut carrots, turnips, pumpkin, colored and Brussels cabbage into approximately equal pieces 1-2 cm long so that they are equally baked. Mix them in a deep bowl with olive oil, sage, thyme and rosemary, sprinkle with salt and pepper.
Heat the oven to 220 ℃. Put the vegetables into two baking sheets in one layer and bake for about 55 minutes until they become soft and golden. During cooking a couple of times, prevent them from browning from all sides. Transfer to a plate and serve hot.