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Roasted Vegetables with Lemon-Garlic Vinaigrette Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek A zesty vinaigrette makes these roasted Brussels sprouts, fennel ...
Start by preheating your oven to 375°. Next, combine the chopped carrots, celery, zucchini, onions and squash in a spacious bowl. Set aside. Coat a roasting pan or sheet pan with olive oil. Place ...
This easy dish comes together quickly and is cooked all on one baking sheet. Putting the pan in the oven while it preheats makes it hot enough to lightly sear the chicken and vegetables, adding ...
Put the veggies on to the baking tray, keeping potatoes together, carrots together and so on, but don't overcrowd the baking sheet. Put the veggies in the oven for about 20 to 25 minutes. Check on ...
These one-pot dinner recipes, like chicken and veggies or butternut squash risotto, are made with fall produce and have gained popularity with our readers. Our 19 Most Popular One-Pot Dinners For Fall
This one-pot dinner makes perfectly juicy chicken every time. Just be sure to take the lid off and finish the dish under the broiler for that beautiful browned skin. Get the Dutch Oven Roast ...
Preheat the oven to 425°F with a rack set in the top position. On a large sheet pan, toss the broccolini, tomatoes, and onion with 1/4 cup oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Add the ...
The bacon is cooked in a pan until the edges are browned. After frying, add the bacon to a sheet pan with the Brussels sprouts and walnuts and roast until tender and aromatic. Brussels Sprouts ...
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