Easy Peasy Roasted Root Vegetables Recipes

OVEN-ROASTED ROOT VEGETABLES

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.

EASY ROASTED VEGETABLES

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.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

EASY PEASY ROASTED ROOT VEGETABLES

Steps:

• Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
• Place the chopped sweet potatoes, parsnips and carrots on a large roasting tray. Drizzle over the olive oil and scatter with the salt, pepper and herbs.
• Toss thoroughly to get the veggies well-coated in the oil and seasonings, then spread the veggies out so they are well spaced. (Too close and the veggies will steam and go soggy rather than roast and go crispy and caramelised - which is what you want!)
• Roast for 20 minutes in your pre-heated oven, then turn the veggies and add in the red onion wedges. Take care to ensure the veggies are well spaced out again.
• Roast for a further 20 minutes, or until the veggies are cooked all the way through and have a nice amount of caramelisation on the edges.
• Serve as a side dish to roasted meats, fish or nut roast.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.