OVEN BAKED VEGETABLES
Cook with the skins on. It not only saves on time, but it also saves vital nutrients.
Provided by KRISTAB
Categories Side Dish Potato Side Dish Recipes
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.
- In prepared pan combine potatoes, carrots, onions and bell pepper.
- In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.
- Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.
Nutrition Facts : Calories 97.5 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 2.1 g, Sodium 224 mg, Sugar 5.8 g
OVEN-ROASTED VEGETABLES
This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!
Provided by Greeny4444
Categories Vegetable
Time 1h25m
Yield 1 large pan, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Chop all the vegetables, as specified in the ingredient list.
- Preheat oven to 450 degrees F.
- Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
- Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
- Stir until all the vegetables are coated evenly.
- Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
- Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
- Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
ROASTED VEGETABLES WITH BALSAMIC GLAZE
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the roasted vegetables: Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, sweet potatoes, Brussels sprouts, butternut squash, carrots, fingerling potatoes and garlic with the oil, salt and pepper on a large jelly roll pan. Spread the vegetables in an even layer and roast, stirring once halfway through, until tender, 40 to 45 minutes. Remove the garlic from the skins before serving.
- For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.
THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES
This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!
Provided by Chris from Kansas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- In large plastic bag or bowl, add all ingredients.
- Close bag and shake or toss in a bowl until vegetables are evenly coated.
- Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
- Bake, stirring once, 20 minutes or until vegetables are tender.
ROASTED VEGETABLES
The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.
Provided by Melissa Clark
Categories dinner, easy, quick, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
- Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
OVEN BAKED VEGETABLES
Mom made this easy side with fresh vegetables from our garden. Knowing that us kids helped plant, nurture and pick the veggies made it even more tasty! -Joann Jensen (daughter), Lowell, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt. , Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.
Nutrition Facts :
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 BAKED VEGETABLES
Steps:
- Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
- When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
BAKED VEGETABLES II
No one will be able to resist these cheesy vegetables! Change the vegetables according to your family's preference. Anything is good! You can use any kind of cheese you like, too.
Provided by Skipper Rathgeber
Categories Everyday Cooking Vegetarian
Yield 8
Number Of Ingredients 11
Steps:
- In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent.
- Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese.
- Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
Nutrition Facts : Calories 586.1 calories, Carbohydrate 66.8 g, Cholesterol 30 mg, Fat 26 g, Fiber 23.4 g, Protein 28.3 g, SaturatedFat 8.1 g, Sodium 241.8 mg, Sugar 11.5 g
BAKED VEGETABLES AND RICE
A tasty combination of chopped mediterranean vegetables are combined with rice and herbs, topped with potato slices and then baked. Flavours and textures combine to make a great side dish or vegetarian meal. The rice will cook until quite soft with lovely crunchy bits at the edges. Vegetable combinations can be altered to what you have on hand - try chopped leeks, carrots, mushrooms or zucchinis but always include the fresh herbs. Adapted from a Greek recipe. Can be enjoyed hot or cold.
Provided by ballarat
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle peeled and diced eggplant with salt and set aside for bitter juices to drain off while you prepare the other vegetables. When ready to use, rinse under cold water and squeeze out any liquid.
- Combine all the ingredients except the thinly sliced potato and hot water in a lightly greased baking dish and mix well.
- Add hot tap water.
- Completely cover with the potato slices and brush with olive oil.
- Bake in a moderate oven until the rice is soft and potatoes are cooked - about 1 - 1 1/2 hours.
Nutrition Facts : Calories 346.8, Fat 13.3, SaturatedFat 4.8, Cholesterol 15.3, Sodium 59.1, Carbohydrate 53.4, Fiber 9.6, Sugar 9.5, Protein 6.7
BAKED MIXED VEGETABLES
Thyme and tarragon provide the pleasant seasoning in this colorful side dish of potatoes, carrots, red peppers and zucchini. The recipe is a snap to assemble and makes two big pans, so it's great for a potluck or large gathering.-Alison Gilmore, Portland, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 dishes (8 servings each).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the potatoes, carrots, zucchini, onions and red peppers. Add the oil, garlic, tarragon, thyme, salt and pepper; toss to coat. Divide between two greased 13-in. x 9-in. baking dishes., Bake, uncovered, at 350° for 55-65 minutes or until tender, stirring occasionally.
Nutrition Facts :
MARINATED ROASTED VEGETABLES
Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!
Provided by Bone Man
Categories Potato
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
- Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
- Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
- Serve hot.
- TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!
ROASTED VEGETABLES
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time
Provided by Barney Desmazery
Categories Side dish
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
- Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
BAKED VEGETABLES
Make and share this Baked Vegetables recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Lightly grease a large baking dish.
- Combine vegetables in prepared baking dish, and lightly salt.
- Brush with olive oil until well coated.
- Sprinkle with dry soup mix.
- Bake for 30 to 45 minutes, or until vegetables are tender.
Nutrition Facts : Calories 205.4, Fat 4.5, SaturatedFat 0.7, Cholesterol 0.3, Sodium 655.8, Carbohydrate 38.5, Fiber 8.2, Sugar 9, Protein 6.7
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