ROASTED VEGETABLES
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
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
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
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
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
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
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
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
Great with just about any main dish.
Yield Serves 4 to 6
Number Of Ingredients 10
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
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
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
Provided by Roberto Santibañez
Yield Makes 6 servings
Number Of Ingredients 7
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
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
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
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
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
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
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
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
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
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
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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