Roast a tray of vegetables when you have the time and keep them in the fridge to turn into delicious nutritious meals in minutes. Eat them as a side or follow our easy recipes for a tasty salad or ...

Season well with salt and pepper. Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5-10 minutes ...

Serve immediately. Tuck in as soon as the roast vegetables come out of the oven, if they sit around in or out of the oven, they’ll quickly go soggy and you may wonder why you bothered.

Drain and set aside. Step 6: In a large bowl, combine penne, 3 cup shredded cheese, tomato sauce, peas and roasted vegetables. Mix gently until evenly coated with sauce.

Celebrate Easter with these healthy and delicious recipes. You'll find inspiration for breakfast, main courses, dessert and ...

Place in the oven and roast for about 1 hour until crisp and ... Add vegetable water from your green vegetables or beef stock if using. Whisk well to remove lumps. Cook down by boiling until ...

Arrange the vegetables around the corned beef. Serve with the mustard sauce. Adapted from several recipes. Tested by Susan Selasky for the Free Press Test Kitchen. Preheat the oven to 300 degrees.