EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES
This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!
Provided by Chris from Kansas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- In large plastic bag or bowl, add all ingredients.
- Close bag and shake or toss in a bowl until vegetables are evenly coated.
- Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
- Bake, stirring once, 20 minutes or until vegetables are tender.
ROASTED VEGETABLES ROMA
Make and share this Roasted Vegetables Roma recipe from Food.com.
Provided by ratherbeswimmin
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Add the first 4 ingredients to a 15x10 inch jellyroll pan; stir to combine.
- In a small bowl, add the olive oil, garlic, basil, oregano, salt, and pepper; stir to combine.
- Pour mixture over the vegetables; toss to coat.
- Cook at 425 degrees for 15 minutes.
- Add in tomatoes and stir.
- Cook 5-10 minutes longer or until vegetables are tender.
- Season to taste with additional salt and pepper if desired.
OVEN-ROASTED VEGETABLES
Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.
Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
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19 BEST ROASTED VEGETABLE RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Cathy JacobsPublished 2015-02-23Estimated Reading Time 6 mins
- Roasted Turnips. Turnips are transformed into tender, mild veggies when they take a trip into your oven at high heat. Olive oil and sea salt are all that's needed to dress them for the oven, but feel free to add herbs such as thyme or rosemary for extra flavor for these yummy roasted turnips.
- Quick Oven-Roasted Baby Potatoes. These quick oven roasted baby potatoes are made on a baking sheet with some olive oil, salt, and pepper, which is an easy way to imbue them with tons of flavor.
- Roasted Peppers and Zucchini. This colorful roasted peppers and zucchini dish is a great way to use up a bounty of zucchini and bell peppers from your garden or the farmer's market.
- Roasted Onions. Making roasted onions in a hot oven mellows their sharp flavor, bringing out a luscious sweetness you have to taste to believe. A drizzle of high-quality balsamic or cider vinegar at the end of cooking further highlights that caramelized texture.
- Herb Roasted Red Potatoes. Herb roasted red potatoes make a festive holiday side or a pretty addition to your dinner plate on weeknights. This recipe dresses them with olive oil and lots of fresh or freeze-dried herbs.
- Roasted Radish. Typically, radishes are eaten raw but in this recipe for roasted radish, the texture softens slightly and the fiery taste mellows down to a sweeter experience.
- Indian Spice Roasted Cauliflower. Cauliflower takes a trip to India in this Indian Spice roasted cauliflower dish, which calls for dressing up the everyday vegetable with aromatic spices.
- Oven-Roasted Patty Pan Squash With Shallots and Herbs. Patty pans are a small summer squash with a saucer-like shape, fluted edges, and buttery interior.
- Roasted Celery Root. The humble celery root (or celeriac) will get new respect at the dinner table with this roasted recipe. Ready in 30 minutes, cooking the root vegetable with this method produces a soft interior surrounded by delicious crispiness while enhancing the flavor.
- Sweet Roasted Parsnips. Roasting brings out the sweetness hiding inside parsnips, which come out caramelized and a bit crispy in this simple sweet roasted parsnips recipe with only three ingredients.
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