4 cups cleaned and diced winter vegetables*
1 piece thick sliced bacon, cut into 1-inch pieces (optional)
1 Tbsp. olive oil
1 1/2 tsp. dried thyme
1 Tbsp. garlic powder
2 oz. feta cheese
Preheat oven to 425 degrees. In a medium-sized bowl, toss together vegetables, bacon, olive oil, thyme and garlic powder. Spread mixture into a shallow baking pan. Roast in oven about 35 minutes, stirring vegetables every 10 minutes,
until tender. Remove from oven and sprinkle with feta cheese. Serve hot over toasted baguette slices, pasta or crackers
*Choose any mixture of winter squash (butternut), carrots, parsnips, brussel sprouts, turnips, sweet potatoes or rutabagas. Note: vegetable mixture may be cooked ahead of time and reheated prior to serving.
Makes about 3 1/2 cups.
Per 1/2 cup serving: 130 calories, 7 g fat, 4 g protein, 13 g carbohydrates, 2 g fiber, 250 mg sodium.
2 cups butternut squash, peeled, and cut into bite-size pieces
1 lb. small sunchokes, unpeeled and scrubbed, cut in half or quartered
1 medium red onion, trimmed and cut into wedges
1 1/2 TBS garlic oil
2 TBS minced fresh herbs (try sage, rosemary, thyme, or a combination)
Preheat oven to 425. Toss together all ingredients in a large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.
from the Lundberg rice website
1 1/2 cups Lundberg Wild Blend®
3 1/2 cups water
1/2 cup fresh parsley, chopped
2 Tablespoons olive oil
1 medium onion, chopped
3 cups 1/2 inch cubed butternut squash (from 1-1/2 pound squash)
2 apples, unpeeled, cored, cut into 1/2 inch cubes
1 Tablespoon dried thyme
1 cup chicken broth or water
1/2 cup walnut pieces
Directions: Preheat oven to 425°F. 9 X 13 inch well buttered baking dish. Combine water and Lundberg wild blend in a large saucepan with lid. Bring water to boiling, reduce heat to simmer and cover. Cook 50 minutes, remove from heat with lid on and steam 10 minutes. Stir in parsley and set aside. Heat oil in a large skillet and sauté onion over medium-high heat until translucent. Add butternut squash, apples, and thyme and sauté 5 minutes. Stir in broth. Combine rice and onion/butternut squash/apple mixture and pour into a buttered 9X13 inch baking dish. Sprinkle walnuts over the top. Bake 425°F for 20-25 minutes. until heated through and squash is tender.
Serves 10-12. Nutritionals: Serving size 1 cup, Calories 120, Calories from Fat 40, Total Fat 4.5g (Sat. Fat .05g, Trans Fat 0g), Cholesterol 0mg, Sodium 60mg, Total Carbohydrates 20g, Fiber 2g, Sugars 3g, Protein 3g.
4 large beets, trimmed, peeled and quartered (about 2 cups)
6 garlic cloves, quartered
1 TBS minced thyme
2 tsp olive oil
1/4 cup + 1 TBS orange juice
Directions: Preheat the oven to 375. In a 9×13” baking pan, combine the beets, garlic, half of the thyme and the oil. In a small bowl, combine the orange juice and 2 TBS water; pour over the beets. Cover with foil and roast until tender, 45-50 minutes. Remove the foil; roast 10 minutes longer. Serve, sprinkled with the remaining thyme.
Serves 4 Per serving: 65 calories, 2 g fat, 1 g. protein, 10 g carbohydrates, 43 mg sodium.
2 Tbsp. lemon juice
2 Tbsp. olive oil
1 pinch cayenne pepper
1 tsp. minced thyme leaves
Salt and ground black pepper to taste*
1 lb. unpeeled firm boiling potatoes, cut into segments
Directions: Preheat oven to 430 degrees. In a large bowl, mix together lemon juice, olive oil, cayenne pepper, thyme leaves and salt. Add potato segments and stir well. Put the potatoes on a lightly oiled cookie sheet and spread out. Bake in the oven for 35-40 minutes, turning once. Sprinkle with ground black pepper.
*additional salt and pepper not included in analysis
Serves 2. Per 1 serving : 320 calories, 14 g fat, 5 g protein,
46 g carbohydrate, 6 g fiber, 15 mg sodium
lb carrots (about 6?) peeled and sliced ¼ inch thick diagonally
½ tsp salt
3 Tbs honey
½ cup chicken/veggie broth
1 Tbs unsalted butter
½ tsp minced fresh thyme leaves
½ tsp grated lemon zest
2 tsp lemon juice
ground black pepper
Directions: Bring carrots, salt, honey, and chicken broth to boil, covered, in 12- inch skillet over medium high; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 Tablespoons, 1 to 2 minutes. Add butter, fresh thyme and lemon zest; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
Turn off heat, add lemon juice; toss to coat. Transfer to serving dish, scraping glaze from pan. Season to taste with pepper.
Steamed pea pods are a great addition to this side dish
2 14.5-oz. cans chicken broth
2 celery ribs, chopped
1 medium head (3 lbs.) cabbage, shredded or chopped
1 medium onion, chopped
¼ cup butter
3 Tbsp. all-purpose flour
1 tsp. salt
¼ tsp. pepper
2 12-oz. cans evaporated skim milk
1 cup 1% milk
2 cups lean cooked ham, diced
½ tsp. dried thyme
Directions: In large stock pot, combine chicken broth, celery, cabbage, onion and carrots. Bring to a boil, then reduce heat and simmer covered 15 to 20 minutes or until vegetables are tender. Meanwhile, in medium saucepan, melt butter over medium heat. Stir in flour until smooth; cook about 1 minute. In a separate container, mix together evaporated skim milk and milk. Gradually whisk the milk mixture into the flour mixture, stirring constantly to prevent lumps. Cook milk until thickened, plus 1 minute more. Gradually add thickened milk to the cooked cabbage mixture. Add ham and thyme; heat thoroughly.
1 lb. fresh potatoes
2 tsp. butter, melted
1 Tbsp. olive oil
½ tsp. minced garlic
¼ tsp. salt
¼ tsp. dried thyme
Directions: Heat oven to 400º F. Scrub and slice unpeeled potatoes into ¼-inch slices. Layer slices in an 8 x 8-inch baking dish. In a small bowl, mix together butter and oil and drizzle over potato slices. Sprinkle with garlic, salt and thyme. Bake 25 minutes or until potatoes are fork-tender.
Per serving: 130 calories, 6 g fat, 2 g protein,
18 g carbohydrate, 2 g fiber, 170 mg sodium
6 whole fresh beets, tops removed
1 Tbsp. olive oil
1 clove garlic, minced
½ Tbsp. dry thyme
Directions: Wash and scrub the beets, but do not skin. Toss all ingredients, making sure beets are well coated. Roast uncovered at 350 degrees for 50-60 minutes, until beets are tender. Let cool and carefully remove the skins. Season to taste with up to ½ tsp. salt or salt substitute and pepper. Serve warm or cold.
Per serving: 84 calorie, 12.6 g carbohydrate,
3.6 g fat, 3.5 g fiber
3 cups carrot sticks – Boil until crisp tender, about 5 minutes.
Drain and cool slightly
¼ cup snipped fresh dill
¼ cup minced fresh oregano
1 Tbls. minced fresh thyme
3 Tbls. fresh lemon juice
2 Tbls. olive oil
1 Tbls. sugar or honey
1 Tsp. grated lemon peel
Add carrots and toss. Cover and refrigerate