My Herb Roasted Vegetables Recipes

HERB-ROASTED VEGETABLES

Steps:

• Place vegetables in a single layer in an ungreased cookie sheet.
• Combine the remaining ingredients: drizzle over vegetables and toss to coat.
• Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
• Note: I usually end up cooking for a bit longer to suit or tastes.

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).

MY HERB ROASTED VEGETABLES

Steps:

• Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
• Mix the first set of herbs together
• Toss with oil coated veggies
• Layer on a cookie sheet.
• Bake 450°F for 20 minutes.
• Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
• Mix second set of herbs.
• Toss with second set of veggies.
• After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
• Bake an additional 20 minutes at 450°F.
• Enjoy!

ROAST WITH ROOT VEGETABLES AND HERBS

Steps:

• Preheat the oven to 450 degrees F.
• Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
• Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
• Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
• While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.

HERB-ROASTED VEGETABLES

Steps:

• Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.

HERB ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

HERBED ROASTED WINTER VEGETABLES

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets.
• Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 20 minutes.) Transfer to platter and serve.

HERB-ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Preheat oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan.
• Bake 40 minutes or until vegetables are crisp-tender, stirring occasionally.
• Sprinkle with cheese.

HERB-ROASTED VEGETABLES

Steps:

• Heat oven to 450°F.
• Combine ingredients.
• Spread onto bottom of foil-lined 15x10x1-inch pan sprayed with cooking spray.
• Bake 40 to 45 min. or until vegetables are tender, stirring occasionally.

EASY ROASTED VEGETABLES

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.

HERB-ROASTED MEDITERRANEAN VEGETABLES

Steps:

• Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup).
• Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing.
• Sprinkle with cheese.