ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
ONE-PAN ROAST DINNER
Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler
Provided by Good Food team
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 10
Steps:
- Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it's tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
- Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.
Nutrition Facts : Calories 845 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 1.1 milligram of sodium
POT ROAST WITH VEGETABLES
This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.
Provided by judy2304
Categories Main Dish Recipes Beef Pot Roast Recipes
Time 6h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
- Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
- Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
- Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
- Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.
Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g
ALL-IN-ONE-PAN ROAST AND VEGETABLES
I found this recipe in a magazine and thought I would give it a try. I made two changes - 1. one green pepper in place of a red (next time I will stick with red only) 2. Italian seasoning in place of thyme. Otherwise, I followed the recipe exactly. The smell of this cooking was so wonderful. My dh came down about 10 minutes after I put the pan in the oven and wondered WHAT smelled so good and "did I have anything he could munch on while he waited????" Ha Ha! Anyway, when it finally came out of the oven, we were not disappointed.
Provided by RigelBee
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Remove ribs and seeds from peppers, and cut into 1-inch strips or pieces.
- Halve onions and cut into 1-inch wedges.
- Scrub potatoes and cut into 1-inch chunks.
- Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.
- Drizzle with 1 tablespoon of oil.
- Season with salt and pepper, and toss to coat.
- Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers.
- Move vegetables to sides of sheet.
- Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and 3/4 teaspoon thyme.
- Roast 40 to 50 minutes, tossing vegetables occasionally until tender.
- Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm.
- Serve.
- (Save leftover meat for Beef and Mango Wraps).
Nutrition Facts : Calories 537.4, Fat 31.9, SaturatedFat 11.4, Cholesterol 115.3, Sodium 100.1, Carbohydrate 22, Fiber 3.6, Sugar 4.5, Protein 40.1
ONE-POT CHICKEN AND VEGETABLE ROAST
Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.
Provided by Cool Runnings Foods
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
- Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
- Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 423.1 calories, Carbohydrate 51.5 g, Cholesterol 32.3 mg, Fat 18.7 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1315.2 mg, Sugar 7.9 g
ALL-IN-ONE ROAST CHICKEN & VEG
Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe
Provided by Good Food team
Categories Dinner, Main course
Time 1h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.
Nutrition Facts : Calories 300 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.32 milligram of sodium
More about "all in one pan roast and vegetables recipes"
OVEN ROASTED VEGETABLES (ONE PAN) | ONE POT RECIPES
From onepotrecipes.com
Cuisine AmericanTotal Time 30 minsCategory Main CourseCalories 99 per serving
ONE-PAN ROAST CHICKEN DINNER RECIPE - BBC FOOD
From bbc.co.uk
SHEET PAN OVEN ROASTED VEGETABLES - THE CHUNKY CHEF
From thechunkychef.com
ONE PAN BEEF ROAST WITH ROOT VEGETABLES - IT'S WHAT'S …
From beefitswhatsfordinner.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
ONE-PAN RECIPES | JAMIE OLIVER
From jamieoliver.com
HOW TO ROAST VEGETABLES PERFECTLY EVERY TIME - FOOD NETWORK
From foodnetwork.com
ALL-IN-ONE-PAN ROASTED VEGETABLE RICE PILAF | FAMILY …
From family-friends-food.com
EASIEST ROASTED BEEF RECIPE (EFFORTLESS MEAL WITH VEGGIES!)
From valyastasteofhome.com
HOW TO ROAST EVERY VEGETABLE - ALLRECIPES
From allrecipes.com
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
21 SHEET-PAN VEGGIE RECIPES - EATINGWELL
From eatingwell.com
SHEET PAN CHICKEN AND VEGGIES (15 MINUTE PREP TIME)
From therealfooddietitians.com
SHEET-PAN ROASTED ROOT VEGETABLES - EATINGWELL
From eatingwell.com
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED) - TASTE OF …
From tasteofhome.com
EASY PAN ROASTED VEGETABLES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
#time-to-make #course #main-ingredient #preparation #main-dish #beef #dietary #one-dish-meal #low-sodium #low-carb #low-in-something #meat #roast-beef #4-hours-or-less
You'll also love