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Veggie Marinades: Flavorful Upgrades for Healthy Eating

POSTED August 1, 2017

We all know “eating your veggies” is vital to a healthy diet, but why should they be boring? The solution to boring veggie sides and mains, these perfectly portioned, fully prepared marinades feature savory seasoning blends made to amp up your dishes. Each marinade captures bold, bright flavors crafted to bring out the best in your favorite veggies… even your not-so-favorites. Easy upgrades are key in the switch to healthy recipes. Do your taste buds a favor and ditch the bland, steamed and overcooked veggies you’ve tortured yourself with in the past. With no recipe required, these fun and flavorful DeLallo Veggie Marinades are ready to rescue your veggies and encourage healthy eating for everyone in the family—even the picky ones.

Meet the Marinades: Four Delicious Varieties

Garlic & Herb

Savory and herbaceous loaded with garlic and best-loved Mediterranean flavors, like sun-dried tomato and oregano. (Perfect for potatoes, asparagus and cherry tomatoes.)

Honey Sesame 

Perfectly sweet and nutty sesame with a bold garlicky kick. (Perfect for Brussels sprouts.)

Smoky Sweet Chipotle

Irresistibly balanced with smoky-hot chipotle peppers and warm honey. (Perfect forcorn, potatoes and broccoli.)

Sweet Asian Chili

Sweet-and-savory blend of honey, soy sauce and Asian-inspired seasonings. (Perfect for stir-fry veggies like red and yellow peppers, carrots and broccoli.)

HOW TO ROAST VEGGIES (SIMPLY):

  1. Preheat the oven. (See chart for suggested temps.)

  2. If you didn’t buy your veggies precut, wash and then cut your chosen vegetables into bite-sized pieces. (Remember, smaller pieces = a faster cook time.)

  3. On a baking sheet, arrange veggies in a single layer and be sure not to crowd.

  4. Shake the marinade to mix.

  5. Toss veggies with the marinade. Be sure to coat well.

  6. Allow veggies to marinate, if desired. (No time to let the flavors mingle? No worries. Our marinades are flavor-packed and ready to roast or grill!)

  7. Roast until vegetables are charred at the edges and tender enough to poke with a fork.

  8. Keep checking for doneness—time depends on the type of vegetable and how big or small of piece it is.

GENERAL ROASTING TIMES

Roasting times are based on a temperature of 425°F. (Lower temps will need a longer cook time.)

  • Root vegetables (potatoes, beets, carrots): 30-45 minutes, depending on cut size.
  • Winter squash (butternut squash, acorn squash): 20-60 minutes, depending on cut size.
  • Crucifers (broccoli, cauliflower, Brussels sprouts): 15-25 minutes.
  • Softer veggies (zucchini, squash, peppers): 10-20 minutes.
  • Thin veggies (asparagus, green beans): 10-20 minutes.
  • Onions: 30-45 minutes, depending on desired crispiness.
  • Tomatoes: 15-20 minutes.