EASY ROASTED MIXED VEGETABLES
This is the side dish that can do it all-and that includes acting as a main dish! Russet potatoes, carrots and zucchini are seasoned in a versatile way that makes them a perfect addition to any meal. Pair them with a simple protein, and you've got a weeknight meal that hits the spot every time. Next to a fancier cut, they're a stylish and flavorful accompaniment that's perfect for company. And if it's a meatless meal night, simply pair these with a grain, and you've got a hearty bowl of goodness that satisfies. As if that wasn't enough, this is also an ideal for make-ahead meal prep: Roast a batch on the weekend and use it to supplement the next week's lunches!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix melted butter, salt and pepper. Add potatoes, carrots and red onions; toss to coat. Add zucchini and toss to coat. Transfer to pan; spread in single layer. Roast 30 minutes; stir.
- Add tomatoes to pan. Roast 8 to 10 minutes longer or until vegetables are browned and potatoes are very tender. Top with lemon slices, feta cheese and herbs.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g
ROASTED MIXED VEGETABLES
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g
MIXED ROASTED VEGETABLES
Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
- Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
- Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg
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
ROASTED MIXED VEGETABLES
Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!
Provided by CURTONA
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g
ROASTED MIXED VEGETABLES
This mix of vegetables roasted to perfection can be a hearty side dish or even a meatless entree. Recipe is from Italian Food Forever
Provided by Lavender Lynn
Categories Vegetable
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Place the vegetables on a baking sheet and drizzle with the oil.
- Use you hands to lightly toss the vegetables to ensure they are lightly coated all over.
- Sprinkle the vegetables with he minced garlic, season with salt and pepper and bake for 40 to 45 minutes or until the vegetables are soft and browned. You will need to turn the vegetables over a couple of times during the cooking period to ensure even browning.
- Cut all of the vegetables into 1 1/2 inch pieces.
- Remove from the oven and cool until the vegetables are just warm. Sprinkle with the balsamic vinegar and chopped basil and toss to mix well. Serve.
Nutrition Facts : Calories 221.5, Fat 14.5, SaturatedFat 2.1, Sodium 19.5, Carbohydrate 22.1, Fiber 8.1, Sugar 10.4, Protein 4.6
ROASTED MIXED VEGETABLES
I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang
Provided by MimiKooks
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In a bowl, toss vegetables, oil, vinegar and rosemary.
- Season with salt (preferably sea or coarse) and pepper.
- Spread on baking sheet.
- Roast 15 minutes until crisp-tender.
Nutrition Facts : Calories 247, Fat 21, SaturatedFat 3, Sodium 24.8, Carbohydrate 12.8, Fiber 3.8, Sugar 8.7, Protein 3.8
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
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
EASY ROASTED VEGETABLES
Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.
- Roast, stirring vegetables once (and rotating sheets' rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through.
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3.8/5 (5)Estimated Reading Time 5 minsServings 12Total Time 45 mins
- Preheat the oven to 425 F (218 C). Rinse and cut cauliflower, carrots, broccoli, and red potatoes into smaller pieces. Place all the veggies into a large bowl.
- Transfer buttered and seasoned veggies into a glass baking dish that comes with glass lid (I used 2 glass baking dishes for this recipe; you may split the recipe in half if it's too much for the size of your family).
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