Harvest Vegetable Roast Recipes
HARVEST ROASTED VEGETABLES
An easy recipe for Harvest Roasted Vegetables with butternut squash, Brussels sprouts, cranberries, bacon, and walnuts. Your new favorite fall side dish!
Provided by Meggan Hill
Categories Side Dish
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Line a baking sheet with parchment or foil for easy clean up.
- In a large skillet over medium-high heat, cook bacon until crispy. Remove bacon from skillet, chop, and set aside. Reserve 1/4 cup rendered bacon fat and discard the rest (or add olive oil to reach 1/4 cup fat).
- In a large bowl, add Brussels sprouts, squash, cranberries, and rosemary. Drizzle with bacon fat and toss to coat. Spread evenly in a single layer on prepared baking sheet, arranging the sprouts cut-side down as much as possible.
- Bake until vegetables begin to brown and are tender, about 40 to 45 minutes. Remove from oven and transfer to serving dish. Add chopped bacon, walnuts, and salt and pepper to taste and toss to combine.
Nutrition Facts : Calories 188 kcal, Carbohydrate 8 g, Protein 12 g, Fat 13 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 28 mg, Sodium 501 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
ONE PAN ROASTED HARVEST VEGETABLES
Roasted Harvest Vegetables are made with carrots, sweet potatoes, brussels sprouts and baby potatoes. Easy to customize and the perfect side dish for fall!
Provided by Kelly
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
- Combine all the ingredients to a large mixing bowl. Toss to coat well.
- Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
- Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
- Remove from oven and transfer to serving dish.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 35 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 714 mg, Fiber 6 g, Sugar 4 g
ROASTED HARVEST VEGETABLES
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
- Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.
ROASTED HARVEST VEGETABLES
This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED HARVEST VEGETABLES
You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.
Provided by emsiizilla
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
- Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
- Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.
Nutrition Facts : Calories 138.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 27, Fiber 4.7, Sugar 5.9, Protein 2.4
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
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.
OVEN-ROASTED HARVEST VEGETABLES
Make and share this Oven-Roasted Harvest Vegetables recipe from Food.com.
Provided by Drunk Chef
Categories Low Protein
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.
Nutrition Facts : Calories 30, Fat 1.2, SaturatedFat 0.2, Sodium 120.9, Carbohydrate 3.8, Fiber 1.1, Sugar 1.8, Protein 1.5
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