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 ROASTED VEGETABLES
Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
- Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
- Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg
ROASTED MIXED VEGETABLES
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g
ROASTED MIXED VEGETABLES
I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang
Provided by MimiKooks
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In a bowl, toss vegetables, oil, vinegar and rosemary.
- Season with salt (preferably sea or coarse) and pepper.
- Spread on baking sheet.
- Roast 15 minutes until crisp-tender.
Nutrition Facts : Calories 247, Fat 21, SaturatedFat 3, Sodium 24.8, Carbohydrate 12.8, Fiber 3.8, Sugar 8.7, Protein 3.8
EASY ROASTED MIXED VEGETABLES
This is the side dish that can do it all-and that includes acting as a main dish! Russet potatoes, carrots and zucchini are seasoned in a versatile way that makes them a perfect addition to any meal. Pair them with a simple protein, and you've got a weeknight meal that hits the spot every time. Next to a fancier cut, they're a stylish and flavorful accompaniment that's perfect for company. And if it's a meatless meal night, simply pair these with a grain, and you've got a hearty bowl of goodness that satisfies. As if that wasn't enough, this is also an ideal for make-ahead meal prep: Roast a batch on the weekend and use it to supplement the next week's lunches!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix melted butter, salt and pepper. Add potatoes, carrots and red onions; toss to coat. Add zucchini and toss to coat. Transfer to pan; spread in single layer. Roast 30 minutes; stir.
- Add tomatoes to pan. Roast 8 to 10 minutes longer or until vegetables are browned and potatoes are very tender. Top with lemon slices, feta cheese and herbs.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g
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
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.
More about "mixed roasted vegetables recipes"
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
SIMPLE ROASTED MIXED VEGETABLES RECIPE - VALYA'S TASTE OF HOME
From valyastasteofhome.com
HOW TO ROAST VEGETABLES PERFECTLY EVERY TIME - FOOD NETWORK
From foodnetwork.com
LEMON-ROASTED MIXED VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
MIXED ROAST VEGETABLES - WAITROSE & PARTNERS | FOOD
From waitrose.com
KETO OVEN ROASTED VEGETABLES RECIPE | WHOLESOME YUM
From wholesomeyum.com
MIXED ROASTED VEGETABLES - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
MIXED ROASTED VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
MIXED ROASTED VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
ROASTED MIXED VEGETABLES | ITALIAN FOOD FOREVER
From italianfoodforever.com
BEST ROASTED VEGETABLES (PERFECTLY SEASONED!) – A COUPLE COOKS
From acouplecooks.com
SHEET PAN OVEN ROASTED VEGETABLES - THE CHUNKY CHEF
From thechunkychef.com
MIXED ROAST VEGETABLES - 25 RECIPES | WOOLWORTHS
From woolworths.com.au
ROASTED VEGETABLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THE ULTIMATE SPICE MIX FOR ROASTED VEGETABLES - HONESTLY FIT
From honestlyfit.com
DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)
From mygreekdish.com
HOW TO ROAST VEGETABLES | DINNER RECIPES | GOODTO
From goodto.com
MIXED VEGGIES ROASTED IN A TOASTER OVEN - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
15 VEGETABLE COMBOS TO ROAST TOGETHER - HOMESTEAD GEEK
From homesteadgeek.com
ROASTED VEGETABLES - RECIPES NEED
From recipesneed.com
EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
24 RECIPES THAT START WITH A BAG OF FROZEN MIXED VEGETABLES
From tasteofhome.com
MIXED ROASTED VEGETABLES - GLUTEN FREE RECIPES
From fooddiez.com
10 BEST FRESH MIXED VEGETABLES RECIPES | YUMMLY
From yummly.com
EASY ROASTED VEGETABLES {BEST SEASONING MIX} - CHELSEA'S MESSY …
From chelseasmessyapron.com
OVEN ROASTED MIXED VEGETABLES - FAIRYBURGER
From fairyburger.com
ROASTED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
ROASTED MIXED VEGETABLES | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
ROASTED VEGETABLE SEASONING | LAURA FUENTES
From laurafuentes.com
ROASTED VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
SIMPLE ROASTED MIXED VEGETABLES - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
15 RECIPES FOR LEFTOVER VEGGIES - COOKIE AND KATE
From cookieandkate.com
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED)
From tasteofhome.com
MIXED ROASTED VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
ROASTED MIXED VEGETABLES - SERVES 4 — BRAVA | BRAVA HOME
From brava.com
EMMA’S ROASTED SUMMER VEGETABLES – RICKY'S DINNER RECIPES
From rickysrecipes.com
MIXED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
GOULASH WITH MIXED VEGETABLES RECIPE - THERESCIPES.INFO
From therecipes.info
ROASTED MIXED VEGETABLES | WILTON
From wilton.com
MIXED VEGETABLES RECIPES - MY FOOD AND FAMILY
From myfoodandfamily.com
You'll also love
Related Search