5 root vegetable sandra lee Recipes

  • Pot Roast with Roasted Root Vegetables (Sandra Lee)
    beef bottom round roast, salt, plus more for seasoning and
    17 More
    beef bottom round roast, salt, plus more for seasoning, freshly ground black pepper, plus more for seasoning, all-purpose flour, canola oil, carrots , cut into 2-inch pieces, stalks celery, yellow onion, beef broth, water, minced fresh garlic, worcestershire sauce, fresh thyme, carrots , cut into 3-inch pieces, russet potatoes, cut into 1-inch cubes, turnips, cut into wedges, canola oil, fresh rosemary and fresh thyme leaves, red onion, sliced
    8 hour 10 min, 19 ingredients
  • Roasted Root Vegetable Pasta Salad (Sandra Lee) Roasted Root Vegetable Pasta Salad (Sandra Lee)
    cider vinegar, spicy brown mustard and
    5 More
    cider vinegar, spicy brown mustard, salt and freshly ground black pepper, penne pasta, cooked and cooled, leftover roasted root vegetable salad recipe, roughly chopped, chopped fresh parsley leaves, onion, sliced
    20 min, 7 ingredients
  • Round 2 Recipe - Southwest Beef and Black Bean Chili (Sandra Lee) Round 2 Recipe - Southwest Beef and Black Bean Chili (Sandra Lee)
    canola oil, yellow onion, diced, chopped garlic and
    7 More
    canola oil, yellow onion, diced, chopped garlic, crushed tomatoes, cubed leftover pot roast from pot roast with roasted root vegetable recipe, black beans, drained, chili powder, water, salt and freshly ground black pepper, shredded monterey jack cheese
    40 min, 10 ingredients
  • Root Vegetable Au Gratin (Sandra Lee) Root Vegetable Au Gratin (Sandra Lee)
    milk, fresh thyme leaves, butter, canola oil and
    10 More
    milk, fresh thyme leaves, butter, canola oil, minced garlic, flour, grated cheddar, pumpkin pie spice, salt and freshly ground black pepper, carrots, peeled , sliced on the bias 1/4-inch thick, parsnips, peeled , sliced on the bias 1/4-inch thick, breadcrumbs, grated parmesan, chopped fresh parsley
    2 hour , 15 ingredients




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