MIXED ROASTED VEGETABLES
Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
- Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
- Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.
Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg
ROASTED VEGETABLES
The easiest, simplest, and BEST way to roast vegetables - perfectly tender and packed with so much flavor!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 12-15 minutes, or until tender.* Serve immediately.
ROASTED MIXED VEGETABLES
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g
EASY ROASTED MIXED VEGETABLES
This is the side dish that can do it all-and that includes acting as a main dish! Russet potatoes, carrots and zucchini are seasoned in a versatile way that makes them a perfect addition to any meal. Pair them with a simple protein, and you've got a weeknight meal that hits the spot every time. Next to a fancier cut, they're a stylish and flavorful accompaniment that's perfect for company. And if it's a meatless meal night, simply pair these with a grain, and you've got a hearty bowl of goodness that satisfies. As if that wasn't enough, this is also an ideal for make-ahead meal prep: Roast a batch on the weekend and use it to supplement the next week's lunches!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix melted butter, salt and pepper. Add potatoes, carrots and red onions; toss to coat. Add zucchini and toss to coat. Transfer to pan; spread in single layer. Roast 30 minutes; stir.
- Add tomatoes to pan. Roast 8 to 10 minutes longer or until vegetables are browned and potatoes are very tender. Top with lemon slices, feta cheese and herbs.
Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g
OVEN-ROASTED VEGETABLES
This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!
Provided by Greeny4444
Categories Vegetable
Time 1h25m
Yield 1 large pan, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Chop all the vegetables, as specified in the ingredient list.
- Preheat oven to 450 degrees F.
- Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
- Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
- Stir until all the vegetables are coated evenly.
- Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
- Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
- Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
ROASTED MIXED VEGETABLES
Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!
Provided by CURTONA
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g
ROASTED VEGETABLE CURRY
Make and share this Roasted Vegetable Curry recipe from Food.com.
Provided by Andtototoo
Categories Indian
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Break the cauliflower into bite-size florets and put into a large mixing bowl.
- Peel and dice the potatoes. Add to the mixing bowl.
- Add the oil, salt and turmeric to the mixing bowl and stir until everything is well mixed and the turmeric is evenly distributed.
- Spread the vegetables and oil mixture onto a large baking/cookie sheet with sides. All of the vegetables should be touching the surface of the baking sheet. If the baking sheet is too crowded, the vegetables may not brown. A large jelly roll pan would also work well.
- Bake in a preheated 425 degree oven for 25 minutes.
- After 25 minutes, flip the vegetables over with a spatula and cook at least 20 more minutes, or until the vegetables are starting to brown.
- While the vegetables are roasting, making up an Indian spice mixture. In a small bowl put the ground coriander, ground cumin, cayenne (reduce amount if you don't want it to be hot), garam masala and the ground fennel (optional). Stir to blend.
- When the vegetables have gotten some browning and have about 10 minutes left of cooking time, remove the baking sheet from the oven. Flip over the vegetables again with the spatula. Test one vegetable to make sure that there is enough salt. Then, sprinkle the Indian spice mixture onto the roasted vegetables.
- Return the baking sheet to the oven one more time and cook about 10 more minutes.
- Variations: Add some baby carrots to the mixture. Frozen petite peas can also be added, but stir the peas in after the curry is done. The heat from the roasted vegetables will defrost the peas.
Nutrition Facts : Calories 264.2, Fat 17.7, SaturatedFat 2.3, Sodium 620.5, Carbohydrate 24.7, Fiber 4.9, Sugar 2.9, Protein 4.4
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
ROASTED VEGETABLES
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time
Provided by Barney Desmazery
Categories Side dish
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
- Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
ROASTED MIXED VEGETABLES
I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang
Provided by MimiKooks
Categories Vegetable
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375°F.
- In a bowl, toss vegetables, oil, vinegar and rosemary.
- Season with salt (preferably sea or coarse) and pepper.
- Spread on baking sheet.
- Roast 15 minutes until crisp-tender.
Nutrition Facts : Calories 247, Fat 21, SaturatedFat 3, Sodium 24.8, Carbohydrate 12.8, Fiber 3.8, Sugar 8.7, Protein 3.8
More about "mixed roasted vegetables recipes"
OUR FAVORITE OVEN ROASTED VEGETABLES - INSPIRED TASTE
From inspiredtaste.net
24 RECIPES THAT START WITH A BAG OF FROZEN MIXED …
From tasteofhome.com
KETO OVEN ROASTED VEGETABLES RECIPE | WHOLESOME YUM
From wholesomeyum.com
EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
10 BEST FRESH MIXED VEGETABLES RECIPES | YUMMLY
From yummly.com
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
5/5 (21)Total Time 1 hr 40 minsCategory SidesCalories 209 per serving
SHEET PAN OVEN ROASTED VEGETABLES - THE CHUNKY CHEF
From thechunkychef.com
SIMPLE ROASTED MIXED VEGETABLES - JUST A LITTLE BIT OF BACON
From justalittlebitofbacon.com
SPICY ROASTED VEGETABLES - GOURMET DONE SKINNY
From gourmetdoneskinny.com
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED)
From tasteofhome.com
15 VEGETABLE COMBOS TO ROAST TOGETHER - HOMESTEAD GEEK
From homesteadgeek.com
MIXED ROASTED VEGETABLES RECIPE | EAT SMARTER USA
From eatsmarter.com
ROASTED MIXED VEGETABLES | WILTON
From wilton.com
ROASTED VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
LEMON-ROASTED MIXED VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
ROASTED VEGETABLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
BEST ROASTED VEGETABLES AND SEASONING MIX - KIM'S CRAVINGS
From kimscravings.com
EASY ROASTED VEGETABLES {BEST SEASONING MIX} - CHELSEA'S MESSY …
From chelseasmessyapron.com
DELICIOUS BRIAM RECIPE (GREEK MIXED ROASTED VEGETABLES)
From mygreekdish.com
SIMPLE ROASTED MIXED VEGETABLES RECIPE - VALYA'S TASTE OF HOME
From valyastasteofhome.com
ROASTED MEDITERRANEAN VEGETABLES WITH MIXED GRAINS AND FETA
From elizabethchloe.com
HOW TO ROAST VEGETABLES | DINNER RECIPES | GOODTO
From goodto.com
ROASTED VEGETABLE SEASONING RECIPE - LAURA FUENTES
From laurafuentes.com
ITALIAN OVEN ROASTED VEGETABLES RECIPE (W/ VIDEO)| THE …
From themediterraneandish.com
WAYS TO USE ROASTED VEGETABLES – 10 DELICIOUS IDEAS
From apriljharris.com
MIXED ROAST VEGETABLES - 22 RECIPES | WOOLWORTHS
From woolworths.com.au
MIXED ROASTED VEGETABLES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MIXED VEGGIES ROASTED IN A TOASTER OVEN - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
OVEN ROASTED VEGETABLES - THE HARVEST KITCHEN
From theharvestkitchen.com
ROASTED VEGETABLES - RECIPES NEED
From recipesneed.com
OVEN ROASTED VEGETABLES RECIPE - COOKING CLASSY
From cookingclassy.com
OVEN ROASTED MIXED VEGETABLES - FAIRYBURGER
From fairyburger.com
MIXED ROASTED VEGETABLES - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
MIXED ROAST VEGETABLES - RECIPES
From waitrose.com
10 BEST ROASTED VEGETABLES RECIPES | YUMMLY
From yummly.com
GRILLED MIXED VEGETABLES - 101 COOKING FOR TWO
From 101cookingfortwo.com
BEST ROASTED VEGETABLES (PERFECTLY SEASONED!) – A COUPLE COOKS
From acouplecooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love