ROASTED HARVEST VEGETABLES
This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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.
ROASTED HARVEST VEGETABLES
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
- Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.
ROASTED HARVEST VEGGIES
Roasted vegetables have a flavor all their own, These veggies go well with a pot roast.. Sometimes I also add regular potatoes thickly sliced
Provided by Bergy
Categories Yam/Sweet Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F.
- Heat a large roasting pan in the oven for 15 minutes.
- Drizzle 1/2 tbsp oil into the pan.
- Put in all the veggies and toss to mix.
- Drizzle remaining oil over the veggies.
- Season with salt& pepper.
- Cover tightly with foil and roast for 30 minutes remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.
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 HARVEST VEGETABLES
Make and share this Oven-Roasted Harvest Vegetables recipe from Food.com.
Provided by Drunk Chef
Categories Low Protein
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.
Nutrition Facts : Calories 30, Fat 1.2, SaturatedFat 0.2, Sodium 120.9, Carbohydrate 3.8, Fiber 1.1, Sugar 1.8, Protein 1.5
ROASTED HARVEST VEGETABLES
You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.
Provided by emsiizilla
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
- Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
- Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.
Nutrition Facts : Calories 138.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 27, Fiber 4.7, Sugar 5.9, Protein 2.4
ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN
I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut off the top of the pumpkin in such a way that it gives you a"top.
- "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
- Clean out the inside of the pumpkin and rub with olive oil.
- Sprinkle with a bit of salt and add about 1/2 cup of water.
- Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
- Remove from the oven and set aside.
- Peel and cut the root vegetables in large pieces all about the same size.
- Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
- Close the bag and shake to coat the vegetables well.
- Pour the vegetables in a large roasting pan.
- Add the cut onions, shallots, minced garlic, and herbs.
- Stir with a large spoon.
- Sprinkle with the kosher or sea salt and some black pepper.
- Place the pan, uncovered, in a 425 degree oven.
- Roast for about 20 minutes, shaking the pan two or three times.
- Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
- Continue baking until all veggies are soft, about 10-20 minutes more.
- Remove the vegetables to the warm pumpkin and cover with the top.
- Serve, adding small pieces of the softened pumpkin if you like.
- Remember to remove the bay leaves before eating.
- VARIATIONS: Add some roasted red or green peppers.
- Add a bit of cayenne pepper for a"hot" taste.
ROASTED FALL VEGGIES WITH LEMON AND MUSTARD VINAIGRETTE
Roasting veggies intensifies the flavor, this is a veggie combination that goes well together and seems to all get roasted at the same time, you can also add in potatoes and/or fennel bulb, but remember if you add in veggies such as potatoes or fennel they will take a longer time to cook, just keep and eye on them, and maybe remove all of the other veggies and continue to roast until done. The lemon-mustard vinaigrette can be made ahead of time, and ALL ingredients can be adjusted to suit taste. This is a wonderful side dish to serve with a turkey or roasted chicken dinner. If you like then roast the veggies with fresh garlic mixed with the olive oil.
Provided by Kittencalrecipezazz
Categories Lemon
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Set oven to 400°F.
- Grease a large baking sheet/pan.
- Mix all the veggies with olive oil and garlic (if using) to coat well.
- Season with salt and pepper.
- Place on the baking pan.
- Roast in oven for about 30-35 minutes, or until tender.
- To make the lemon-mustard vinaigrette: whisk all ingredients together while the veggies are roasting.
- Place the roasted veggies in a serving bowl and pour the vinaigrette over the warm veggies, then serve.
- Garnish with fresh herbs if desired.
- Delicious!
Nutrition Facts : Calories 222.1, Fat 18.6, SaturatedFat 2.6, Sodium 51.5, Carbohydrate 13.4, Fiber 3.7, Sugar 7.6, Protein 2.5
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
ANGIE'S ROASTED HARVEST VEGETABLES
Cranberry juice and pancake syrup put the tart and sweet in this delicious Healthy Living roasted vegetable dish.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Toss first 4 ingredients in large baking dish.
- Mix remaining ingredients; pour over vegetables.
- Bake 50 min. or until vegetables are tender.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
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