ROASTED VEGETABLES FOR A CROWD
Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.
Provided by SZYQ1
Categories Side Dish Vegetables Sweet Potatoes
Time 1h35m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
- Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
- Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
- Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
- Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
- Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
- Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
- Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
Nutrition Facts : Calories 145.5 calories, Carbohydrate 20.2 g, Fat 6.4 g, Fiber 5.4 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 69.5 mg, Sugar 5.7 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
ROAST VEGETABLE MEGAMIX
Mix it up and transform simple roast veg with herbs, honey, balsamic vinegar and zesty lemon
Provided by Jamie Oliver
Categories Sides Jamie's Family Christmas Vegetables Christmas Dinner Party Easter treats Father's day
Time 1h55m
Yield 4
Number Of Ingredients 22
Steps:
- Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
- Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
- Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
- Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
- Toss the beets with the balsamic vinegar and whole herb sprigs.
- Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
- Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
- Toss the turnips with the vinegar and bay.
- Toss the fennel with the lemon juice, then pick over the thyme leaves.
- Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
- Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
- Once ready, give the tray a jiggle, then pile the veg on a platter.
Nutrition Facts : Calories 303 calories, Fat 7.4 g fat, SaturatedFat 1.1 g saturated fat, Protein 6.7 g protein, Carbohydrate 42.1 g carbohydrate, Sugar 32.7 g sugar, Sodium 0.35 g salt, Fiber 15 g fibre
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
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.
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
More about "roast vegetable mega mix recipes"
LEMON-ROASTED MIXED VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
CROWD-PLEASING ROASTED VEGETABLES - THE ROASTED ROOT
From theroastedroot.net
HEALTHY ROASTED VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
ROASTED VEGETABLE RECIPES | ALLRECIPES
From allrecipes.com
ROASTED VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
OVEN-ROASTED VEGETABLES WITH GARLIC AND THYME - HEALTHY …
From healthyrecipesblogs.com
ROASTED VEGETABLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO ROAST EVERY VEGETABLE | ALLRECIPES
From allrecipes.com
10 BEST SEASONING ROASTED VEGETABLES RECIPES | YUMMLY
From yummly.com
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED)
From tasteofhome.com
10 BEST ROASTED VEGETABLES RECIPES | YUMMLY
From yummly.com
OUR FAVORITE OVEN ROASTED VEGETABLES - INSPIRED TASTE
From inspiredtaste.net
HOW TO ROAST VEGETABLES | DINNER RECIPES | GOODTO
From goodto.com
ROASTED VEGETABLE SEASONING RECIPE - LAURA FUENTES
From laurafuentes.com
HOW TO ROAST VEGETABLES PERFECTLY EVERY TIME - FOOD NETWORK
From foodnetwork.com
OVEN ROASTED VEGETABLES | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
ROASTED VEGETABLES RECIPE - MASHED.COM
From mashed.com
4 WAYS TO MAKE A BATCH OF ROASTED VEGETABLES LAST ALL WEEK
From simplyrecipes.com
EASY ROASTED VEGETABLES RECIPE - QUICK, VERSATILE, HEALTHY
From showmetheyummy.com
8 WAYS TO MAKE MIND BLOWING ROASTED VEGETABLES - KITCHN
From thekitchn.com
EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
39 BEST ROASTED VEGETABLES RECIPES | EPICURIOUS
From epicurious.com
12 ROASTED VEGETABLES RECIPE IDEAS | REAL SIMPLE
From realsimple.com
EASY ROASTED VEGETABLES {BEST SEASONING MIX} - CHELSEA'S MESSY …
From chelseasmessyapron.com
BEST ROASTED VEGETABLES (PERFECTLY SEASONED!) – A COUPLE COOKS
From acouplecooks.com
SCRUMPTIOUS ROASTED VEGETABLES - CRAVING TASTY
From cravingtasty.com
SIMPLE ROASTED MIXED VEGETABLES RECIPE - VALYA'S TASTE OF HOME
From valyastasteofhome.com
OVEN ROASTED VEGETABLES - THE HARVEST KITCHEN
From theharvestkitchen.com
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
SHEET PAN OVEN ROASTED VEGETABLES - THE CHUNKY CHEF
From thechunkychef.com
BEST ROASTED VEGETABLES AND SEASONING MIX - KIM'S CRAVINGS
From kimscravings.com
KETO OVEN ROASTED VEGETABLES RECIPE | WHOLESOME YUM
From wholesomeyum.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
OVEN ROASTED VEGETABLES RECIPE - JOYFOODSUNSHINE
From joyfoodsunshine.com
32 RECIPES WITH ROASTED VEGETABLES TO EAT HEALTHY - MEAL PREPIFY
From mealprepify.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
OVEN-ROASTED VEGETABLES | RICARDO
From ricardocuisine.com
ROASTED VEGETABLES {LOTS OF TIPS!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
VEG RECIPE MEGA-MIX | JAMIE OLIVER - YOUTUBE
From youtube.com
ROASTED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
PARMESAN ROASTED VEGETABLES - COOKING MADE HEALTHY
From cookingmadehealthy.com
ROASTED VEGETABLES RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.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