Best Baby Vegetable Jumble Recipes

Steamed Baby Vegetables image

Provided by Food Network

Time 15m

Yield 2 servings

Number Of Ingredients 3

1 cup miniature pattypan squash, trimmed
1 cup miniature zucchini, trimmed
1 cup miniature carrots, trimmed

Steps:

Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.

Roasted Root Jumble with Feta image

Provided by Aarti Sequeira

Categories main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/4 cup raw hazelnuts
1 tablespoon coriander seeds
2 teaspoons cumin seeds
1 large fennel bulb, cut into 1/2-inch wedges
1 large red onion, cut into 1/2-inch wedges
1 large lemon, cut into 1/4-inch slices
2 large carrots, peeled and cut into 1/2-inch rounds
1/4 cup extra-virgin olive oil, plus more for garnish
Kosher salt and freshly ground black pepper
1/2 cup feta cheese, crumbled
Minced fresh cilantro or parsley, to garnish

Steps:

Preheat the oven to 350 degrees F.
Place the hazelnuts in an ovenproof skillet. Place them in the oven to toast for 10 to 12 minutes. Let cool and roughly chop.
In the same skillet, lightly toast the coriander and cumin on the stove over low heat, 3 to 4 minutes. Let cool. Grind the cumin and coriander along with the chopped toasted hazelnuts in a spice grinder.
Increase the oven temperature to 375 degrees F.
Lay the fennel, red onion, lemon and carrots in a baking dish. Drizzle with the olive oil. Season with salt and pepper, sprinkle with the hazelnut and spice mixture and toss to coat. Bake for 20 minutes. Sprinkle the feta cheese over the top and bake for another 20 to 25 minutes, until the vegetables are caramelized and soft.
Garnish with a drizzle of olive and sprinkle with cilantro or parsley.

Baby Vegetables with Tarragon Nage image

Provided by Michael Chiarello : Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons sea salt
1 pound baby vegetables (zucchini, pattypan squash, carrots, etc.)
2 cloves garlic, sliced thin
5 ounces sweet butter (1 stick plus 2 tablespoons)
5 tablespoons cold water
2 tablespoons fresh tarragon, chopped
1/2 teaspoon fresh ground black pepper

Steps:

Bring a gallon of water to a boil in a stockpot. Salt it with 2 tablespoons sea salt. Wash the baby vegetables under cold water in colander.
Blanch vegetables in boiling water for 2 minutes, drain and refresh in cool water. Dry well.
In a large saute pan heat 1 tablespoon of butter with the garlic and saute until light brown. Add the cold water. When water comes to a simmer reduce heat to low and swirl in the butter, whisking constantly, one tablespoon at a time. When you add in the last of the butter also add the vegetables, tarragon, and pepper and just heat through. Taste and season with salt if needed. Remove from heat and serve.