Fourveggieroast Recipes

SHEET PAN ROASTED VEGGIES

Sheet Pan Roasted Veggies image

Provided by Valerie Bertinelli

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

5 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes, sliced in half lengthwise
3 cups Brussels sprouts, trimmed
2 shallots, peeled, root-end slightly trimmed and quartered so the wedges hold together
1 medium sweet potato, cut into 1 1/2-inch chunks

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.

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

Ingredients

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

FOUR VEGGIE ROAST

Four Veggie Roast image

This is from a diabetic recipe newsletter in my email. These are most of the things we grow in our garden every summer (except the carrots), so I thought it would be perfect to try. This should go well at potlucks, picnics, and just a weeknight dinner with the fam.

Provided by Redneck Epicurean

Categories Potato

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

2 large carrots
1 1/2 cups fresh green beans
1 small onion
5 -6 small new potatoes
1 tablespoon oil
2 garlic cloves, minced
2 teaspoons soy sauce
1/2 teaspoon ginger
black pepper, to taste

Steps:

Preheat the oven to 425 degrees.
Wash all the vegetables. Peel and trim the carrots and slice into 1/2 inch pieces on the diagonal. Snip the ends off the green beans and snap into 2 inch pieces. Slice the potatoes in half and peel and quarter the onions.
In a large bowl, combine the remaining ingredients. Toss with the vegetables to coat.
Spread on a baking dish and bake for 20-25 minutes or until fork tender. Stir once.

Nutrition Facts : Calories 311.2, Fat 5, SaturatedFat 0.8, Sodium 278, Carbohydrate 61.5, Fiber 9.9, Sugar 6.3, Protein 8

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