Herb Roasted Vegetables With Garlic Croutons Recipes

HERB ROASTED VEGETABLES WITH GARLIC CROUTONS

Steps:

• Heat oven to 425 degrees F. Line 2 (10 x 15 x 1-inch) baking pans with foil.
• Coat cauliflower, broccoli, carrots and cabbage with oil in large bowl. Place on prepared baking sheets. Sprinkle with brown sugar, Italian seasoning and salt.
• Bake 23 to 26 minutes or until fork tender. Top with croutons.

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.

PAULA WOLFERT'S ROASTED VEGETABLES WITH GARLIC AND HERBS

Steps:

• Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
• Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.

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.

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

HERB ROASTED VEGETABLES WITH GARLIC CROUTONS

Steps:

• Heat oven to 425 degrees F. Line 2 (10 x 15 x 1-inch) baking pans with foil.
• Coat cauliflower, broccoli, carrots and cabbage with oil in large bowl. Place on prepared baking sheets. Sprinkle with brown sugar, Italian seasoning and salt.
• Bake 23 to 26 minutes or until fork tender. Top with croutons.

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.

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
• Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.