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.
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
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 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.
SHEET PAN ROASTED VEGGIES
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
- Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
- Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.
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
OVEN-ROASTED VEGETABLES
Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.
Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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
OVEN-ROASTED VEGETABLES
Roasting vegetables is a simple method that makesefficient use of cooking space -- the pan can share the oven with a chicken or pork roast -- and results in deep flavor. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Serves 5 and then some
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees. Place each type of vegetable in its own area on a rimmed baking sheet. Drizzle the olive oil over all the vegetables. Sprinkle with the salt and pepper.
- Roast until the vegetables are tender and lightly caramelized, 25 to 30 minutes. Test each type of vegetable for doneness. Arrange on a platter.
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
OVEN ROASTED VEGETABLES
Great with just about any main dish.
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F.. Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper. Combine zucchini, asparagus, bell peppers and garlic in large bowl. Add 1/4 cup dressing and toss to coat. Arrange on large baking sheet. Sprinkle with salt and pepper.
- Combine potatoes, carrots and turnips in same large bowl. Add 1/4 cup dressing and toss to coat. Arrange on another large baking sheet. Sprinkle with salt and pepper.
- Place sheet with potatoes on top rack. Bake 10 minutes. Place sheet with zucchini on bottom rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 minutes longer. Arrange vegetables on large platter. Serve warm or at room temperature, passing remaining dressing separately.
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 (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.
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
INA GARTEN'S OVEN-ROASTED VEGETABLES
I got this recipe from the Today Show starring chef Ina Garten. My husband and I enjoy this simple, but delicious, recipe at least once a week. I make the recipe as posted but have substituted a large onion when I forget to buy fennel bulbs. I also use frozen baby green beans instead of French string beans.
Provided by karenandmickeydorman
Categories Potato
Time 1h
Yield 6-8 cups, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half length-wise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 - 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans and asparagus with the roasted vegetables and roast for another 10 - 15 minutes, until the vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts.
Nutrition Facts : Calories 229.4, Fat 13.5, SaturatedFat 2.4, Cholesterol 3.7, Sodium 691.7, Carbohydrate 24, Fiber 7.3, Sugar 2.6, Protein 5.9
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