Add a little shallot and dried dill or tarragon to a mixture of frozen vegetables and you’ll have a delicious side dish on the table in no time. If you prefer to make this recipe with fresh vegetables cut them into bite-sized pieces and add a tablespoon or two of water to the pan when you add the vegetables adjusting the cooking time as necessary.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Inspired Taste | 2023-04-12 20:42:52 |  27,730 Views |
Recipe for easy baked vegetables
As EatingWell’s Associate Editorial Director Carolyn Malcoun looks for cool farm chefs and other food stories to tell. She holds a bachelor’s degree in journalism from the University of Wisconsin and a degree in culinary arts from the New England Culinary Institute. She started at EatingWell as an intern in the Test Kitchen in 2005 and joined the editorial team shortly thereafter.
The EatingWell Test Kitchen is a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process that includes testing by trained recipe testers using various equipment (e.g. gas and electric stoves) and a variety of tools and techniques to ensure that it actually works when you make it at home. Testers shop at major grocery stores to research ingredient availability. Finally a registered dietitian reviews each recipe to ensure that we deliver food that is not only delicious but also meets our nutritional guidelines. Learn more about our nutritional philosophy and nutritional parameters.
As a former dietitian and nutrition advisor at EatingWell Sylvia Geiger worked closely with the culinary and editorial teams to ensure that our recipes were not only delicious but also met the nutritional parameters we set for ourselves.
