ROASTED MIXED VEGETABLES
Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!
Provided by CURTONA
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g
MIXED VEGETABLE BAKE
Carolyn Woodall of Roxboro, North Carolina combines convenient frozen veggies with crunchy water chestnuts and chopped celery in this cheesy side dish topped with cracker crumbs.
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mixed vegetables, water chestnuts, celery, onion and mayonnaise. Stir in cheese. , Transfer to a greased shallow 1-qt. baking dish. Toss cracker crumbs and butter; sprinkle over vegetables. Bake, uncovered, at 350° for 30-35 minutes or until golden brown.
Nutrition Facts : Calories 314 calories, Fat 24g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 325mg sodium, Carbohydrate 19g carbohydrate (4g sugars, Fiber 4g fiber), Protein 7g protein.
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
MIXED VEGETABLE BAKE
Simple seasonings are all you need to flavor colorful roasted vegetables.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray.
- Place potatoes, onion and carrots in baking dish; toss with half each of the oil, garlic, thyme, tarragon, salt and pepper. Bake 10 minutes.
- Meanwhile, in medium bowl, toss bell pepper and zucchini with remaining oil and seasonings. Stir into mixture in baking dish. Bake 30 to 35 minutes longer or until vegetables are tender; stirring halfway through bake time.
Nutrition Facts : Calories 180, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 4 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 4 g, TransFat 0 g
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
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
BAKED VEGETABLES I
Very simple vegetable dish seasoned with dry soup powder, and baked until tender and caramelized. Try different dry soup types to vary the flavor. I like onion or mushroom.
Provided by Klara Yudovich
Categories Side Dish Potato Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly oil a large, shallow baking dish.
- Combine vegetables in prepared baking dish, and lightly salt. Brush with olive oil, and sprinkle with dry soup mix.
- Bake for 30 to 45 minutes in the preheated oven, or until vegetables are tender. You can feel with a fork when they are ready.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 41.4 g, Fat 14.5 g, Fiber 8.9 g, Protein 7.8 g, SaturatedFat 2 g, Sodium 719.2 mg, Sugar 9.2 g
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
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