Garlic Roasted Vegetables Recipes

GARLICKY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
• Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.

ROASTED ROOT VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
• Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
• Serve immediately.

GARLIC ROASTED VEGGIES

Steps:

• Preheat oven to 425˚F.
• Chop vegetables and place in a large bowl.
• Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
• Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
• Remove from oven and serve warm. Enjoy!

OVEN-ROASTED VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

GARLIC-ROASTED VEGETABLES

Steps:

• Toss all ingredients in a bowl.
• Line a large cookie sheet with parchment paper and place everyone on it evenly.
• Lightly coat with cooking spray.
• Bake at 400 degrees 45 minutes or til potatoes are tender.

GARLIC ROASTED WINTER VEGETABLES

Steps:

• Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.

VEGETARIAN GARLIC & HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 350 degrees.
• Trim the root ends and tops from the carrots and turnips.
• Do not trim the root ends of the beets.
• Trim the tops to 1/2 inch.
• Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
• Turn to mix well.
• Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.