Easy Roasted Vegetables Recipes

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SIMPLE ROASTED VEGETABLES



Simple Roasted Vegetables image

Enjoy this delicious side dish of oven-roasted mushrooms, bell pepper, zucchini and onions - ready in just 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 4

Number Of Ingredients 8

1 medium red or green bell pepper
1 medium onion
1 medium zucchini
1/4 pound mushrooms
Olive oil-flavored or regular cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves, if desired

Steps:

  • Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut each half lengthwise in to 4 strips.
  • Peel the onion and cut in half. Wrap one half of onion, and refrigerate for another use. Cut remaining half into 4 wedges, then separate into pieces.
  • Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end of each mushroom stem, and leave the mushrooms whole.
  • Heat the oven to 425°. Spray the bottom of the pan with cooking spray. Arrange the vegetables in a single layer in the sprayed pan. Spray the vegetables with cooking spray until lightly coated. Sprinkle with salt, pepper and basil.
  • Bake uncovered 15 minutes. Remove the pan from the oven. Turn vegetables over. Bake uncovered about 10 minutes longer or until vegetables are crisp-tender when pierced with a fork.

Nutrition Facts : Calories 30, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg

EASY ROASTED VEGETABLES



Easy Roasted Vegetables image

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

5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

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

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Top Asked Questions

How to make roasted vegetables in the oven?
Directions: 1 Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. 2 Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the... 3 Place into oven and bake for 12-15 minutes, or until tender. 4 Serve immediately. More ...
What to add to roasted vegetables for summer?
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What kind of Veg to serve with roast potatoes?
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