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 VEGETABLES WITH BASIL (CROWD SIZE)
Roasting brings out the best of veggies in a side dish sized for a crowd.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
- Add frozen green beans to vegetable mixture in pan; stir to mix.
- Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g
ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE
This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.
Provided by California Walnuts
Categories Side Dish Vegetables
Time 25m
Yield 5
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
- Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
- Drizzle with balsamic and toss well. Sprinkle with basil.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Fat 10.5 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 93.8 mg, Sugar 2.7 g
BASIL VEGETABLE STRATA
Steps:
- In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan., In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms., Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion., In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats., Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 322 calories, Fat 13g fat (5g saturated fat), Cholesterol 201mg cholesterol, Sodium 620mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
BALSAMIC ROASTED VEGETABLES
An easy Balsamic Roasted Vegetables recipe
Provided by Kelsey Nixon
Categories Onion Side Roast Vegetarian Low Cal High Fiber Dinner Eggplant Bell Pepper Squash Low Cholesterol Vegan Yellow Squash 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 14
Steps:
- Whisk vinegar and mustard in medium bowl. Gradually whisk in oil. Stir in garlic, thyme, and basil. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill.
- Preheat oven to 450°F. Toss onions and next 6 ingredients in large bowl; sprinkle with coarse salt and pepper. Add dressing; toss to coat. Divide between 2 large rimmed baking sheets. Roast until vegetables are tender and slightly brown around edges, about 35 minutes.
SIMPLE ROASTED VEGETABLES
Enjoy this delicious side dish of oven-roasted mushrooms, bell pepper, zucchini and onions - ready in just 40 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Cut the bell pepper lengthwise in half, and cut out seeds and membrane. Cut each half lengthwise in to 4 strips.
- Peel the onion and cut in half. Wrap one half of onion, and refrigerate for another use. Cut remaining half into 4 wedges, then separate into pieces.
- Cut the zucchini crosswise into 1-inch pieces. Cut off and discard the end of each mushroom stem, and leave the mushrooms whole.
- Heat the oven to 425°. Spray the bottom of the pan with cooking spray. Arrange the vegetables in a single layer in the sprayed pan. Spray the vegetables with cooking spray until lightly coated. Sprinkle with salt, pepper and basil.
- Bake uncovered 15 minutes. Remove the pan from the oven. Turn vegetables over. Bake uncovered about 10 minutes longer or until vegetables are crisp-tender when pierced with a fork.
Nutrition Facts : Calories 30, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg
More about "roasted vegetables with basil crowd size recipes"
CROWD-PLEASING ROASTED VEGETABLES - THE ROASTED ROOT
From theroastedroot.net
4.3/5 (33)Total Time 55 minsCategory Side DishCalories 122 per serving
- Divide all of the vegetables between two baking sheets. Drizzle half the olive oil and sprinkle half the salt and spices over each baking sheet. Use your hands to toss everything together until the vegetables are all coated with spices and oil.
- Place both baking sheets in the oven (aim for the center racks) and roast 25 minutes without touching. Remove the vegetables from the oven, give each tray a quick stir or shake, and place them back in the oven. Roast 10 minutes more, or until vegetables are golden-brown and have reached desired done-ness.
ROASTED VEGETABLES WITH BASIL SAUCE | SO DELICIOUS
From sodelicious.recipes
5/5 (1)Total Time 40 minsCuisine FusionCalories 186 per serving
BASIL ROASTED VEGETABLES OVER COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Calories 285 per servingServings 4
- Combine first 5 ingredients in a large bowl; stir well. Add zucchini, bell peppers, onion, and mushrooms; toss well to coat. Arrange vegetables in a single layer in a shallow roasting pan. Bake at 425° for 35 minutes or until tender and browned, stirring occasionally.
- Spoon roasted vegetables over couscous, and top with cheese. Sprinkle with pepper. Garnish with fresh basil sprigs, if desired.
BEST ROASTED VEGETABLES AND SEASONING MIX - KIM'S CRAVINGS
From kimscravings.com
ROASTED VEGETABLES RECIPE- TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
ROASTED VEGETABLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SIMPLE ROASTED GARLIC VEGGIES - OH SWEET BASIL
From ohsweetbasil.com
ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE
From walnuts.org
53 ROASTED VEGETABLE RECIPES TO JAZZ UP ANY DINNER
From bonappetit.com
39 BEST ROASTED VEGETABLES RECIPES | EPICURIOUS
From epicurious.com
SHEET PAN OVEN ROASTED VEGETABLES - THE CHUNKY CHEF
From thechunkychef.com
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
SCRUMPTIOUS ROASTED VEGETABLES - CRAVING TASTY
From cravingtasty.com
ROASTED VEGGIE SANDWICH WITH BASIL PESTO - PEEL WITH ZEAL
From peelwithzeal.com
ROASTED VEGGIE PASTA FOR A CROWD - PROUD ITALIAN COOK
From prouditaliancook.com
BEST ROASTED VEGETABLES (PERFECTLY SEASONED!) – A COUPLE COOKS
From acouplecooks.com
10 BEST VEGETABLE FOR A CROWD RECIPES | YUMMLY
From yummly.com
COOKING VEGETABLES FOR A CROWD - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
50+ EASY ROASTED VEGETABLE RECIPES | MYRECIPES
From myrecipes.com
ROASTED VEGETABLES RECIPE - GREAT HOLIDAY SIDE DISH!
From natashaskitchen.com
ROASTED VEGETABLES - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED VEGETABLES {LOTS OF TIPS!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
OVEN ROASTED VEGETABLES (ONE PAN) | ONE POT RECIPES
From onepotrecipes.com
EASY OVEN ROASTED VEGETABLES - MAY I HAVE THAT RECIPE?
From mayihavethatrecipe.com
ROASTED VEGETABLES - DAMN DELICIOUS
From damndelicious.net
EASY ROASTED VEGETABLES - CLEAN & DELICIOUS
From cleananddelicious.com
HOW TO MAKE ROASTED VEGETABLES FOR A CROWD | SIDE DISH RECIPES ...
From youtube.com
BALSAMIC ROASTED VEGETABLES WITH BACON - THE ROASTED ROOT
From theroastedroot.net
12 ROASTED VEGETABLES RECIPE IDEAS | REAL SIMPLE
From realsimple.com
ROASTED VEGETABLES WITH FRESH HERBS RECIPE - FOOD & WINE
From foodandwine.com
ROASTED VEGETABLES - CHATELAINE
From chatelaine.com
IS BASIL A VEGETABLE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY ROASTED VEGETABLES {BEST SEASONING MIX ... - CHELSEA'S MESSY …
From chelseasmessyapron.com
GRILLED VEGETABLES WITH BASIL VINAIGRETTE - AVERIE COOKS
From averiecooks.com
ROASTED VEGETABLES WITH BASIL PESTO - #FOODBYJONISTER
From foodbyjonister.com
BALSAMIC ROASTED VEGETABLES WITH HERBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
SIMPLE ROASTED VEGETABLES | HEALTHY & DELICIOUS! - FEASTING AT …
From feastingathome.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
CHICKEN BREAST WITH ROASTED VEGETABLES - THERESCIPES.INFO
From therecipes.info
ROASTED VEGETABLES RECIPE WITH BASIL AND FETA {GLUTEN FREE}
From avocadopesto.com
EASY ROASTED VEGETABLES RECIPE - QUICK, VERSATILE, HEALTHY
From showmetheyummy.com
BALSAMIC ROASTED VEGETABLES - THE HIDDEN VEGGIES
From thehiddenveggies.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