Roasted Baby Vegetables Recipes

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ROASTED BABY VEGETABLES



Roasted Baby Vegetables image

Provided by Suzanne Tracht

Categories     Side     Roast     Passover     Vegetarian     Low Cal     High Fiber     Dinner     Carrot     Parsnip     Squash     Zucchini     Spring     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

20 baby carrots, peeled, tops trimmed
8 ounces baby pattypan squash, halved
8 baby golden beets, peeled, halved
8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
8 ounces baby zucchini, trimmed
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat oven to 400°F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.
  • Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
  • Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350°F oven 8 to 10 minutes.
  • Sprinkle vegetables with parsley.

POT ROAST WITH BABY VEGETABLES



Pot Roast with Baby Vegetables image

Provided by Tyler Florence

Categories     main-dish

Time 7h40m

Yield 6 to 8 servings

Number Of Ingredients 15

3 to 5 pound top beef chuck roast, trimmed of excess fat
Seasoned salt and lemon pepper
1 onion, peeled and halved
1 carrot, whole
1 cup beef broth, low sodium
2 tablespoons Worcestershire sauce
2 garlic cloves, whole
1 rosemary sprig
2 thyme sprigs
1 pound new red potatoes
1 cup baby carrots
1 cup boiling or pearl onions
1 cup baby squash, such as pattypan and zucchini
1 cup button mushrooms, stems removed
Kosher salt

Steps:

  • Sprinkle roast with seasoned salt and lemon pepper to taste. Place onion and carrot in the bottom of a 5 or 6 quart crockery cooker. Lay the meat on top of the vegetables. Pour in the broth and Worcestershire sauce. Season with garlic, rosemary and thyme.
  • Cover and set dial to low-heat. Allow to gently simmer for 5 to 6 hours. Remove the cover and add the baby vegetables around the roast. Sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1 1/2 hours.

ROASTED BABY POTATOES



Roasted Baby Potatoes image

Quick and easy recipe for roasted baby potatoes. Bake them at the same time as you cook your main dish! Can also be used as a quick appetizer! These were so good you don't even need butter or salt to taste. Made the mistake of having them done before the main dish and they were almost all gone by the time dinner started!

Provided by Jenny

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 5

1 (24 ounce) bag unpeeled golden baby potatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chopped fresh rosemary, or to taste
sea salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine potatoes, olive oil, garlic, rosemary, sea salt, and pepper in a bowl. Toss until potatoes are covered and garlic is evenly distributed. Transfer to a rimmed baking sheet.
  • Bake on the bottom rack of the preheated oven, shaking every 5 minutes to prevent burning, until fork-tender, about 20 minutes.

Nutrition Facts : Calories 193 calories, Carbohydrate 30.2 g, Fat 6.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 1 g, Sodium 90.6 mg, Sugar 1.3 g

ROASTED VEGETABLES



Roasted Vegetables image

For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 40m

Yield 10

Number Of Ingredients 10

3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 medium carrots, quartered crosswise, then quartered lengthwise
6 small red potatoes, cut into fourths
2 small onions, cut into 1/2-inch wedges
1 small red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices
1 cup grape tomatoes or cherry tomatoes

Steps:

  • Heat oven to 450°F.
  • In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
  • Roast uncovered 20 minutes, stirring once.
  • Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g

OVEN ROASTED VEGETABLES



Oven Roasted Vegetables image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories     Side Dish     Vegetables     Carrots

Time 30m

Yield 8

Number Of Ingredients 7

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
  • Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
  • Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

ROASTED BABY SPRING VEGETABLES



Roasted Baby Spring Vegetables image

I saw this recipe on Cooking Light's website. The addition of radishes was really appealing! They said to use white balsamic vinegar to keep the fresh color of the veggies. Also, use real baby carrots with green tops, not the "baby carrots" they sell in plastic bags, which are not babies at all.

Provided by Chef PotPie

Categories     Vegetable

Time 30m

Yield 7 serving(s)

Number Of Ingredients 11

3 tablespoons white balsamic vinegar
1 tablespoon chopped shallot
1 lb baby carrots, with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
1 (6 ounce) bag radishes, halved (about 1 3/4 cups)
2 cups sliced asparagus (2-inch slices, about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 500°.
  • Combine vinegar and shallots in a small bowl; set aside.
  • Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
  • Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
  • Return pan to oven; bake 5 minutes. Stir in parsley and chives.

Nutrition Facts : Calories 56.5, Fat 2.2, SaturatedFat 0.3, Sodium 234, Carbohydrate 8.6, Fiber 2.6, Sugar 4.3, Protein 1.9

OVEN-ROASTED POTATOES AND VEGETABLES



Oven-Roasted Potatoes and Vegetables image

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

Steps:

  • Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
  • Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g

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Top Asked Questions

How to roast vegetables for babies?
To roast, preheat the oven to 425°F and line a baking sheet with parchment paper. Cut the vegetable into roughly equal-sized pieces so they will cook at an even rate. Aim for pieces about the size and shape of your pinky finger so babies will be able to grasp them.
How to cook vegetables in the oven?
Spray a baking pan with cooking spray. Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated. Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
How to cook baby carrots in the oven?
These Roasted Baby Carrots are a perfect easy recipe for a weeknight meal because they are so fast! Simply toss the peeled baby carrots or baby-cut carrots with oil, salt and pepper, and then toss them into the hot oven on a preheated sheet pan.
When do babies start eating vegetables?
Second, the more you expose your baby to veggies, the more likely she is to appreciate and accept them as she grows up. Now, this isn’t a guarantee just because your 9-month old likes roasted carrots that your 3 year-old or 6 year-old will like roasted carrots.

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