Roasted Gourmet Vegetables Recipes

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ROASTED VEGETABLES



Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  • Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

ROASTED VEGETABLES



Roasted Vegetables image

Serve these flavorful roasted vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar with her Slow-Roasted Balsamic-Glazed Duck for a sophisticated holiday feast.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 9

1/2 cup olive oil
1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
1 pound medium parsnips, peeled, halved on the bias, thicker piece halved lengthwise
4 bulbs fennel, trimmed, inner layers only, quartered (outer layers reserved for Slow-Roasted Balsamic-Glazed Duck)
1 pound medium red onions, halved
1 head of garlic, cloves separated, skin-on
1/2 bunch fresh thyme
1 tablespoon Maldon sea salt
Salsa Rossa

Steps:

  • Preheat oven to 400 degrees.
  • Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions; cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes.
  • Serve roasted vegetables with salsa rossa.

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 GOURMET VEGETABLES



Roasted Gourmet Vegetables image

This is a simple way to feed a crowd a beautiful side dish. Preparation is a no-brainer and you'll get a LOT of compliments on this one. Enjoy!

Provided by Bone Man

Categories     Onions

Time 2h20m

Yield 10 serving(s)

Number Of Ingredients 9

2 small yellow squash, ends trimmed, unpeeled
2 medium zucchini, ends trimmed, unpeeled
1 lb fresh mushrooms, medium-sized
3 large bell peppers, de-seeded (any color)
12 large carrots, peeled and cut into 2 pieces
4 large onions, peeled and quartered
8 small red potatoes, unpeeled, halved
1/2 cup olive oil
2 tablespoons Mrs. Dash seasoning mix, garlic and herb-type

Steps:

  • Cut the vegetables into large chunks (2") and place into a very large mixing bowl.
  • Pour the olive oil, and then the herb seasoning over the vegetables and use your hands to coat them all over.
  • Pour the vegetables on to a large baking sheet (I use an aluminum half-sheet) and cover with aluminum foil. Bake in a pre-heated 375-degree F. oven for 90 minutes.
  • Remove the aluminum foil and BROIL on high (middle rack) for about 12 minutes, just until you get some brown tips.
  • Serve.

Nutrition Facts : Calories 283.9, Fat 11.6, SaturatedFat 1.6, Sodium 79.8, Carbohydrate 41.9, Fiber 7.5, Sugar 10.9, Protein 6.5

OVEN ROASTED VEGETABLES



Oven Roasted Vegetables image

Great with just about any main dish.

Yield Serves 4 to 6

Number Of Ingredients 10

3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dried oregano
3 large zucchini (about 1 1/4 pounds), cut on diagonal into 1/2-inch-thick slices
3/4 pound asparagus, ends trimmed
2 large red bell peppers, cut into 2-inch wedges
12 large garlic cloves, unpeeled
2 large russet potatoes, peeled, cut lengthwise into 1/2-inch wedges
4 large carrots, peeled, cut on diagonal into 1/2-inch-thick slices
2 large turnips, peeled, cut into 1/2-inch wedges

Steps:

  • Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F.. Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper. Combine zucchini, asparagus, bell peppers and garlic in large bowl. Add 1/4 cup dressing and toss to coat. Arrange on large baking sheet. Sprinkle with salt and pepper.
  • Combine potatoes, carrots and turnips in same large bowl. Add 1/4 cup dressing and toss to coat. Arrange on another large baking sheet. Sprinkle with salt and pepper.
  • Place sheet with potatoes on top rack. Bake 10 minutes. Place sheet with zucchini on bottom rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 minutes longer. Arrange vegetables on large platter. Serve warm or at room temperature, passing remaining dressing separately.

BALSAMIC-ROASTED VEGETABLES



Balsamic-Roasted Vegetables image

If you're tired of the same old side dishes, this recipe is for you! Wonderfully unique flavors of balsamic vinegar, garlic, and thyme combine to make a roasted vegetable dish that is going to win you many compliments!

Provided by Cindy Davis

Categories     Side Dish     Vegetables     Carrots

Time 1h30m

Yield 8

Number Of Ingredients 10

cooking spray
10 medium potatoes, peeled and cubed, or more to taste
4 large carrots, peeled and cut into 1/2-inch chunks
1 medium onion, cut into 1/4-inch slices
⅓ cup balsamic vinegar
¼ cup unsalted butter, melted
8 sprigs fresh thyme
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
  • Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
  • Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
  • Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 59.9 g, Cholesterol 15.3 mg, Fat 6.6 g, Fiber 11.1 g, Protein 7.6 g, SaturatedFat 3.9 g, Sodium 338.1 mg, Sugar 5.8 g

ROASTED VEGETABLES



Roasted Vegetables image

Provided by Roberto Santibañez

Yield Makes 6 servings

Number Of Ingredients 7

2 leeks, white part only, cut into 1/2-inch slices
1 pound turnips, peeled, cut into 1/2-inch cubes
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes
2 bay leaves
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1 head garlic, 1/2 inch trimmed off top

Steps:

  • Preheat oven to 450°F. Combine leeks, turnips, and sweet potatoes in large roasting pan. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with thyme, salt, and freshly ground black pepper, and toss to coat thoroughly.
  • Place garlic, cut side up, on a piece of foil and drizzle with remaining tablespoon oil. Wrap garlic in foil and place on oven shelf. Place roasting pan next to garlic in oven, and roast until vegetables are just tender and slightly browned, about 35 minutes.
  • Unwrap garlic. Squeeze cloves from their skins, slice cloves, and toss with roasted vegetables. Serve with Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce .

PERFECTLY ROASTED VEGETABLE



Perfectly Roasted Vegetable image

Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'

Provided by MalsGTown

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h

Yield 6

Number Of Ingredients 8

2 cups Brussels sprouts, trimmed
1 cup large Yukon Gold potato chunks
1 cup large rainbow carrot chunks
1 cup cauliflower florets
1 cup cubed red beets
½ cup shallot chunks
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
  • Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
  • Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
  • Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.

Provided by Sarah Copeland

Categories     Onion     Vegetable     Side     Roast     Vegetarian     Root Vegetable     Beet     Carrot     Parsnip     Squash     Pumpkin     Fall     Winter     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6

Number Of Ingredients 6

2 lb/910 kg winter squash or pumpkin, parsnips, carrots, beets/beetroots, or a mix
2 medium red or yellow onions, quartered
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Handful of fresh parsley, coarsely chopped, for garnish

Steps:

  • Preheat the oven to 400°F/200°C/gas 6. Peel and cut the vegetables into equal sized pieces, about 1-in/2.5-cm chunks. Toss vegetables and onions in olive oil in a large bowl and season generously with salt and pepper.
  • Spread the pieces out in a single layer on one or two roasting pans/trays so that the vegetables don't touch. Roast until the veggies are lightly browned and just tender, 45 minutes to 1 hour, depending on the vegetable. Remove and toss with additional olive oil. Season with salt and pepper and garnish with parsley before serving.

MARINATED ROASTED VEGETABLES



Marinated Roasted Vegetables image

Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!

Provided by Bone Man

Categories     Potato

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs potatoes, medium-sized, peeled and halved
6 carrots, peeled and cut into thirds
2 medium onions, peeled and halved
3 celery ribs, cut into 3-inch lengths
1/2 cup soy sauce
2 teaspoons prepared mustard (I like Heinz)
1 teaspoon garlic salt
2 tablespoons malt vinegar (or balsamic vinegar)
1 teaspoon dried sweet basil leaves
1 teaspoon chicken bouillon powder, tomato flavored (look in Mexican aisle at grocery)
1 tablespoon honey
2 tablespoons extra virgin olive oil

Steps:

  • Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
  • Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
  • Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
  • Serve hot.
  • TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

EMBER-ROASTED SWEET POTATOES



Ember-Roasted Sweet Potatoes image

Let the campfire burn down to make these ember-roasted sweet potatoes, or sweet potatos rescoldo, which are a smoky delight served with butter or gremolata.

Provided by Francis Mallmann

Time 1h

Number Of Ingredients 13

4 equal-size sweet potatoes, scrubbed
4 Tbsps. unsalted butter
Fleur de sel
Crushed red pepper flakes
A handful of fresh parsley leaves, chopped
¼ cup chopped fresh mint leaves
⅓ cup (35 g) chopped toasted almonds or walnuts
½ cup (118 ml) extra-virgin olive oil, plus more for drizzling
¼ tsp. honey
Grated zest of 1 lemon
Coarse salt and freshly ground black pepper
Fleur de sel
1 cup (237 ml) plain yogurt, chilled

Steps:

  • Prepare a fire and let the charcoal burn down to a bed of embers, coals, and ashes for rescoldo. If cooking indoors, preheat the oven to 375°F (190°C).
  • Bury the sweet potatoes in the embers, coals, and ashes, making sure they are completely and evenly covered. Roast until they are tender all the way through. If cooking indoors, arrange the sweet potatoes on a sheet pan and roast for about 45 minutes, or until tender all the way through. The cooking time will vary depending on the size of the sweet potatoes: after about 20 minutes, part the embers with long-handled tongs and try to pierce a sweet potato all the way through with a long bamboo skewer. It will probably meet with some resistance toward the center and feel about half baked. Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
  • Turn the potatoes over with the tongs and replace the embers and ashes, adjusting them as necessary for even cooking, and roast for about 20 minutes longer. When the sweet potatoes are done, carefully dig them out and wipe off the ashes with a dish towel or paper towels.
  • If serving simply with butter and crushed red pepper flakes, split the sweet potatoes open, add a tablespoon of butter to each, and season to taste with fleur de sel and red pepper flakes. Otherwise, omit the butter, fleur de sel, and red pepper flakes, and continue to the next step.
  • If serving with yogurt and almond-mint gremolata, make the gremolata while the potatoes are roasting. Whisk together the parsley, mint, almonds, olive oil, honey, and lemon zest in a small bowl. Season to taste with salt and pepper. Set aside.
  • When the sweet potatoes are done, cool them very slightly, then cut them crosswise in half. With your fingers protected by a dish towel, slowly push the skin inward so the insides explode up from the top. Transfer the sweet potatoes to serving plates. Sprinkle with fleur de sel to taste, drizzle with olive oil, and add a large spoonful of cold yogurt to each potato. Spoon some gremolata over the yogurt and serve the rest on the side.

POT ROAST WITH ROASTED VEGETABLES



Pot Roast with Roasted Vegetables image

Pat: There is nothing like the smell of a pot roast cooking in the oven. My mother made a mean pot roast; her secret was using dried Italian seasoning on the meat, and it's a technique I've incorporated into this recipe. The flavors of the dressing really permeate and tenderize the roast. A well-seasoned cast-iron Dutch oven (or an enamel-coated Dutch oven) is our favorite cooking vessel for this roast. Here we call for a boneless chuck roast, because the well-marbled cut keeps plenty moist, but you can also use a 4- to 6-pound bone-in roast (you'll need to cook it for another 45 minutes). Gina: Ladies, this is also a great dish to make when your schedule is tight. You can sear the meat, then throw it and the remaining ingredients into a slow cooker and head off to work. Make some cornbread when you get home, and it's a wrap.

Yield serves 6 to 8

Number Of Ingredients 20

2 tablespoons olive oil
One 3- to 4-pound boneless chuck roast, trimmed
Kosher salt
Freshly ground black pepper
12 ounces beer (not dark)
1 cup beef broth
One 2-ounce envelope Italian-dressing mix
2 bay leaves
10 to 12 garlic cloves, smashed
2 onions, quartered
1 1/2 pounds red new potatoes, halved
1 pound baby carrots
2 medium onions, quartered
2 tablespoons olive oil
1 teaspoon dried thyme
Kosher salt
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
2 teaspoons lemon zest
2 tablespoons fresh lemon juice

Steps:

  • Preheat the oven to 300°F.
  • Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown. Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with Roasted Vegetables (recipe follows).
  • Preheat the oven to 300°F.
  • Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated. Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.

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From mccormick.com


BEAUTIFUL ROASTED VEGETABLES - THE PIONEER WOMAN
2014-10-06 Preheat oven to 450 degrees. Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat. Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time.
From thepioneerwoman.com


ROASTED VEGETABLES - MY SECRET WAY TO STAY TRIM - GOURMET DONE …
2018-12-31 cauliflower ( I have a special recipe for cauliflower) Why use a non-stick roasting pan? A non-stick roasting pan (paid link) is key when you are roasting vegetables. With a non-stick pan, you don’t have to use a lot of oil and the vegetables don’t stick to the pan. If you need a new pan, try and buy one that is a good one and will last a ...
From gourmetdoneskinny.com


PARMESAN ROASTED VEGETABLES - COOKING MADE HEALTHY
2018-01-29 Preheat the oven to 400 degrees. Cut the broccoli into bite sized florets. Peel the carrots and cut them into 1/2-¾ inch thick coins. In a large bowl toss veggies with the oil, Kosher salt and black pepper. Add to sheet pan and roast for 25 minutes.
From cookingmadehealthy.com


BALSAMIC ROASTED VEGETABLES - GOURMET DONE SKINNY
2018-12-31 In a large bowl (or I do it right in the roasting pan) combine all the vegetables, olive oil, balsamic vinegar, salt and pepper. Mix well. Place vegetable mixture in a large non-stick roasting pan. Non-stick is key, so you don't have to use a lot of oil and so the vegetables do not stick to the pan. Bake for 15 minutes, then stir well.
From gourmetdoneskinny.com


ROASTED ROOT VEGETABLES - EVERYDAY GLUTEN FREE GOURMET
Directions. 1. Preheat oven to 400°F**. Line 1 or 2 baking sheets with parchment. 2. Place cut vegetables in a large bowl or right onto baking sheets. 3. Drizzle with olive oil, sprinkle with garlic, herbs, salt and pepper then toss to coat evenly.
From everydayglutenfreegourmet.ca


10 BEST VEGETABLES TO ROAST – A COUPLE COOKS
2020-08-17 Preheat the oven to 450 degrees Fahrenheit. Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo).
From acouplecooks.com


100 BEST OVEN ROASTED VEGETABLES IDEAS | COOKING RECIPES, …
Jul 26, 2019 - Explore Ilona Huddart's board "oven roasted vegetables", followed by 1,118 people on Pinterest. See more ideas about cooking recipes, vegetable recipes, veggie dishes.
From pinterest.ca


ROASTED VEGETABLES RECIPE WITH PRESERVED-LEMON DRESSING
Method. 1. Preheat oven to 220°C. Add vegetables to 1 or 2 large roasting pans, drizzle with oil, season to taste and toss to combine. Roast, tossing occasionally, until golden, a little charred, and tender (30 minutes). 2. Meanwhile, for preserved-lemon dressing, combine ingredients in a bowl and season with pepper to taste. 3.
From gourmettraveller.com.au


ROASTED VEGETABLES WITH CREAMY WHIPPED FETA | MCCORMICK …
1 For the Creamy Whipped Feta, place all ingredients in a food processor or blender and pulse until smooth. Cover and refrigerate until ready to use. 2 For the Roasted Vegetables, preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Mediterranean Herb & Salt Blend; toss to coat well.
From mccormick.com


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