OVEN ROASTED VEGETABLES (SOUTH BEACH)
Make and share this Oven Roasted Vegetables (South Beach) recipe from Food.com.
Provided by dojemi
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees.
- Cut zucchini, summer squash, red pepper, yellow pepper and asparagus into bite-size pieces.
- Put all vegetables in a large roasting pan, and toss with the oil, salt and black pepper.
- Spread in a single layer.
- Roast for 30 minutes, stirring occasionally, until vegetables are lightly browned and tender.
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
POT ROAST WITH ROASTED VEGETABLES
This hearty dish is the perfect fall meal -- loaded with sweet root vegetables and a roast made flavorful and tender from hours simmering in a rich brew of red wine, tomatoes and beef base.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the beef: Preheat the oven to 350 degrees F.
- Heat a large Dutch oven, with a lid, over medium-high heat. Season the beef generously with salt and pepper and sprinkle lightly with the flour. Add the oil to the pot, and sear the beef on both sides until a deep mahogany brown, about 10 minutes total.
- Transfer the beef to a plate. Pour off all but about 2 tablespoons of the oil from the pot.
- Add the garlic and onion to the pot and cook, stirring occasionally, until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up with your hands as you add them, and cook until a deep brick red, about 5 minutes more; reserve the tomato juice in the can.
- Add the wine to the pot and use a wooden spoon to scrape up any browned bits that cling to the bottom. Add the reserved tomato juice, beef base, 2 cups water, thyme and bay leaves and bring to a boil. Return the beef to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
- Cook until the beef is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender, about 1 hour more.
- For the roasted vegetables: Meanwhile, toss the carrots, onions, parsnips and turnip with the olive oil and some salt and pepper in a large bowl. Spread out the vegetables in a single layer on a baking sheet. You may have to use 2 baking sheets. Once the beef comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning halfway through cooking, until caramelized and tender, 30 to 45 minutes.
- Transfer the beef to a plate and cover loosely with foil. Skim the fat off the surface of the sauce in the pot and discard. Bring the sauce to a boil over medium-high heat and cook until thickened, about 5 minutes. For a thicker sauce, whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, if using. Taste and adjust the salt and pepper as needed. Keep the beef warm in the sauce until ready to slice.
- Slice the pot roast, lay it on a platter and surround it with the vegetables. Spoon some of the sauce on top and serve the remaining sauce on the side.
OVEN-ROASTED ROOT VEGETABLES
Enjoy the tender, sweet taste of these Oven-Roasted Root Vegetables. Bake these vegetables in the oven until they're a scrumptious golden brown.
Provided by My Food and Family
Categories Vegetable Recipes
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Toss vegetables with dressing.
- Spread evenly into 15x10x1-inch baking pan sprayed with cooking spray.
- Bake 45 min. or until vegetables are tender and golden brown, stirring after 30 min.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g
OVEN ROASTED VEGETABLES
Make and share this Oven Roasted Vegetables recipe from Food.com.
Provided by cookiedog
Categories Potato
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Peel beets, yams and onions; cut all vegetables into 1½-inch chunks.
- Place beets on half of a large shallow baking pan and remaining vegetables on the other half. Drizzle with olive oil and toss lightly to coat.
- Bake for 45 to 50 minutes or until vegetables are tender and starting to crisp on the edges, stirring every 15 minutes. Drizzle with vinegar and cook for 10 minutes more.
- Toss with rosemary and season to taste with salt and pepper.
Nutrition Facts : Calories 270.4, Fat 7.2, SaturatedFat 1, Sodium 98.3, Carbohydrate 49, Fiber 7.1, Sugar 11.1, Protein 4.8
OVEN ROASTED VEGETABLES
This is a very tasty one dish meal that is very filling. Two thumbs up from the dh on this one. I serve it with dinner rolls or crusty bread. This is so yummy!!
Provided by Mrs. Doeinck
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place large baking sheet ( I just use two cookie pans) in oven, and preheat to 450°F Cut 4 20-inch sheets of heavy-duty foil. Combine all ingredients except cheese in very large bowl. Toss to coat, and season with salt and pepper.
- Divide vegetable mixture among foil sheets. Sprinkle cheese over top. Fold foil over, and crimp edges to seal.
- Arrange packets in single layer on heated baking sheet. Reduce oven to 400°F and bake 30 to 45 minutes or until vegetables are tender. (Pierce packet with knife to test veggies). Let stand 5 minutes before serving.
- To serve: Place packets on plates, slit tops, and fold back foil.
OVEN ROASTED VEGETABLES
Delicious roasted vegetables can be interchanged with your favorite vegetables. This is an easy, healthy, yet sophisticated side that is paired perfectly with steak, chicken or any dinner meal.
Provided by kyliecross
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Quarter and Chop Zucchini, Squash and Red Onion into 1/2 inch pieces. Peel Carrots and slice on a diagonal into 1/2 inch chunks. Place all vegetables in a roasting pan. Salt and pepper liberally.
- In a bowl, combine olive oil, garlic, rosemary, oregano and nutmeg. Whisk until combined. Pour over vegetables in pan and stir them around until all the vegetables are completely coated with the olive oil mixture.
- Cover pan in foil. Roast at 425 for 30 minutes Remove foil and roast for an additional 10 minutes.
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.
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
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
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