Roasted Mixed Vegetables Recipes

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OVEN-ROASTED VEGETABLES



Oven-Roasted Vegetables image

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

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

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.

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

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

8 ounces fresh green beans, trimmed and cut into 2-inch pieces
2 cups Brussels sprouts, trimmed and cut in half if large
2 cups cauliflower florets
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons water
aluminum foil
3 red bell peppers, seeded and cut into strips

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

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

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

1 medium onion, peeled and cut into 1 1/2-inch wedges
1 medium red onion, peeled and cut into 1 1/2-inch wedges
1 rutabaga, peeled and cut into 1-inch pieces
4 small turnips, peeled and cut in half
3 medium carrots, peeled and cut in half lengthwise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
12 ounces brussels sprouts, cleaned and trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
Olive-oil cooking spray

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

EASY ROASTED VEGETABLES



Easy Roasted Vegetables image

Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h

Number Of Ingredients 8

Potatoes, such as russet, cut into 3/4-inch pieces
Cherry or cocktail tomatoes, halved
Summer squashes, such as zucchini, cut into 1/2-inch rounds
Bell peppers (stems, ribs, and seeds removed), cut into 3/4-inch pieces
Carrots, peeled and cut on the bias into 1 1/2-inch pieces
Green or white cauliflower florets, cut into bite-size pieces
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.
  • Roast, stirring vegetables once (and rotating sheets' rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through.

ROASTED VEGETABLES



Roasted vegetables image

Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time

Provided by Barney Desmazery

Categories     Side dish

Time 50m

Yield Serves 4 as a side

Number Of Ingredients 11

3 tbsp olive oil
1 aubergine, cut into chunks
2 mixed coloured peppers, such as orange and red, cut into chunks
1 red onion, cut into wedges
2 courgettes, cut into chunks
4 garlic cloves, smashed
3 sprigs of thyme
200g cherry tomatoes
handful of basil leaves
zest of 1 lemon
50g feta, crumbled

Steps:

  • Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
  • Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang

Provided by MimiKooks

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup sliced baby portabella mushroom
1 zucchini, sliced in 1/4-inch rounds
1 red pepper, sliced
8 asparagus spears
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, minced

Steps:

  • Heat oven to 375°F.
  • In a bowl, toss vegetables, oil, vinegar and rosemary.
  • Season with salt (preferably sea or coarse) and pepper.
  • Spread on baking sheet.
  • Roast 15 minutes until crisp-tender.

Nutrition Facts : Calories 247, Fat 21, SaturatedFat 3, Sodium 24.8, Carbohydrate 12.8, Fiber 3.8, Sugar 8.7, Protein 3.8

MIXED ROASTED VEGETABLES



Mixed Roasted Vegetables image

Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 14

1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole fresh mushroom
1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired

Steps:

  • Heat oven to 350°F.
  • Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
  • Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
  • Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg

EASY ROASTED MIXED VEGETABLES



Easy Roasted Mixed Vegetables image

This is the side dish that can do it all-and that includes acting as a main dish! Russet potatoes, carrots and zucchini are seasoned in a versatile way that makes them a perfect addition to any meal. Pair them with a simple protein, and you've got a weeknight meal that hits the spot every time. Next to a fancier cut, they're a stylish and flavorful accompaniment that's perfect for company. And if it's a meatless meal night, simply pair these with a grain, and you've got a hearty bowl of goodness that satisfies. As if that wasn't enough, this is also an ideal for make-ahead meal prep: Roast a batch on the weekend and use it to supplement the next week's lunches!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h15m

Yield 6

Number Of Ingredients 12

5 tablespoons butter, melted
1 teaspoon salt
1/2 teaspoon pepper
3 cups 3/4-inch diced peeled russet potatoes
2 cups 3/4-inch diced peeled carrots
1 cup 3/4-inch diced red onions
2 cups 3/4-inch diced zucchini
2 cups multicolored cherry tomatoes
1/2 lemon, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons chopped fresh Italian (flat-leaf) parsley leaves
1 teaspoon chopped fresh thyme leaves

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In large bowl, mix melted butter, salt and pepper. Add potatoes, carrots and red onions; toss to coat. Add zucchini and toss to coat. Transfer to pan; spread in single layer. Roast 30 minutes; stir.
  • Add tomatoes to pan. Roast 8 to 10 minutes longer or until vegetables are browned and potatoes are very tender. Top with lemon slices, feta cheese and herbs.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 30 mg, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 7 g, TransFat 0 g

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Top Asked Questions

How to cook roasted vegetables in oven?
Roasted Vegetables - Directions 1 Preheat oven to 475 degrees F (245 degrees C). 2 In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. 3 In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. 4 Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes,...
How do you roast mixed vegetables in mustard sauce?
Mixed vegetables are tossed in an herbed mustard sauce, then roasted until perfectly tender and charred. Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside. In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk.
What are the ingredients in simple roasted mixed vegetables?
Simple Roasted Mixed Vegetables Ingredients 2 lbs. (of each vegetable) – red baby potatoes sweet mini peppers, cauliflower, carrots, and broccoli or/and zucchini (it does not have to be exact weight; all vegetables are organically grown) Herb and Seasoning Ingredients
How long does it take to roast mixed vegetables?
Learn how to roast vegetables the traditional way with our easy mixed roasted vegetable recipe. Make the most of whichever vegetables are in season (or on offer) and roast them with rosemary, thyme or sage leaves and fresh lemon. This recipe serves 4 people and will take around 40 mins to prepare and cook.

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