HERB ROASTED ROOT VEGETABLES
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts :
HERB-ROASTED VEGETABLES
Frozen vegetables can often be bland by themselves. But tossing them with a little olive oil and some seasonings and then baking brings out their wonderful flavor.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 144 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 400mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
- Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.
HERB-ROASTED CHICKEN AND VEGETABLES
Stuffing the roast chicken with fresh herbs infuses it with flavor; the high oven temperature yields crisp skin and juicy meat. Throw carrots and other vegetables in and it becomes a one-pot dinner!
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h10m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Season chicken inside and out with salt and pepper and place in a roasting pan. Stuff thyme and parsley in cavity. In a large bowl, toss leeks, carrots, and potatoes with oil; season with salt and pepper. Scatter vegetables around chicken, arranging potatoes at edges of pan; pour wine into pan. Roast until chicken is golden brown and juices run clear when pierced between breast and leg (an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees), about 1 hour.
Nutrition Facts : Calories 647 g, Fat 13 g, Fiber 5 g, Protein 88 g
OVEN ROASTED HERBED VEGETABLES
This is a variation on a vegetable recipe from "New Dieter's Cookbook" by Better Homes and Gardens. You can add Zucchini as I did, however, the zucchini cooks much faster so will not hold its shape. I still liked the added zucchini though. You can also add a little creol seasoning to give a zip. Makes 4 VERY generous servings!!
Provided by JWPsMom
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Cut all vegetables and place in 13x9 baking pan.
- In a small bowl combine oil, garlic, herbs, salt, and pepper. Drizzle over vegetables.
- Mix the oil mixture with vegetables to coat.
- Cover dish with foil and back for 30 minutes.
- Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.
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.
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4.7/5 (10)Total Time 50 minsServings 6Calories 133 per serving
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
- Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
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