Rondas Roasted Vegetables Herbs Recipes

HERB ROASTED VEGETABLES

Herb Roasted Vegetables image

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Provided by Northwestgal

Categories Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

Steps:

Preheat oven to 450 degrees Fahrenheit.
Line a 9x13-inch baking dish with foil.
In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
Toss with a slotted spoon until all vegetables are well coated.
Place seasoned vegetables in the foil-lined baking dish.
Roast in the preheated oven for 30 minutes.
Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1

HERB ROASTED ROOT VEGETABLES

Herb Roasted Root Vegetables image

Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 pound kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tablespoons olive oil
2 teaspoons coarsely ground pepper
1 teaspoon salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

Steps:

Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts :

HERB ROASTED ROOT VEGETABLES

Herb Roasted Root Vegetables image

Roasting brings out the natural sweetness of vegetables. Enjoy this combo of root veggies enhanced with herbs.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 7

Ingredients

2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (1 cup)
1 cup ready-to-eat baby-cut carrots
Cooking spray
2 teaspoons Italian seasoning
1/2 teaspoon coarse salt

Steps:

Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 5 g, TransFat 0 g

PAULA WOLFERT'S ROASTED VEGETABLES WITH GARLIC AND HERBS

Paula Wolfert's Roasted Vegetables With Garlic and Herbs image

This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables - and the recipe can be varied according to what is on hand. "The combination of intense, good flavors - charred tomatoes, Greek olive oil and the herb accents of parsley, dill and mint - is wonderful, she says. Imported feta cheese (this roasted version would be lovely), oily black olives and crusty bread are the best accompaniments. Oh, and wine.

Provided by Moira Hodgson

Categories dinner, lunch, main course, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 1/2 pounds ripe tomatoes, peeled, cored, sliced thin, sprinkled with a pinch of sugar
1 1/2 pounds medium boiling potatoes, pared, each cut into six wedges
1 pound medium red or yellow onions, each cut into six wedges
1 pound zucchini, trimmed, rinsed, cut into one-and-a-fourth-inch chunks
2 ribs celery, trimmed, stringed, and cut into one-and-one-fourth-inch chunks
2 teaspoons fine chopped garlic
2 teaspoons fine salt
1/2 teaspoon fine ground pepper
1/3 cup fine chopped parsley
1 1/2 tablespoons chopped dill
1 teaspoon chopped fresh mint or marjoram
1/4 cup fruity extra-virgin olive oil

Steps:

Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.

Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 9 grams

WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES

Whitney and Ashley's Flawless Roasted Vegetables image

Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 6

Number Of Ingredients 9

Ingredients

1 sheet Reynolds® Parchment Paper
1 medium onion, cut into 1/2 -inch wedges
2 large zucchini, sliced 1/2-inch thick
2 large yellow squash, sliced 1/2-inch thick
1 medium red bell pepper, sliced 1/2-inch thick
2 tablespoons olive oil
2 teaspoons dried Italian seasoning*
Salt and pepper to taste
1 lemon, halved

Steps:

Preheat oven to 400 degrees F.
Line a shallow baking pan with Reynolds® Parchment Paper.
Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
Place pan of vegetables into the oven on the top rack.
Bake 15 minutes or until vegetables are crisp-tender.
Squeeze lemon over vegetables for even more flavor.

Nutrition Facts : Calories 89.2 calories, Carbohydrate 11.7 g, Fat 5 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 40.3 mg, Sugar 3.5 g

ROAST WITH ROOT VEGETABLES AND HERBS

Roast with Root Vegetables and Herbs image

Provided by Michael Symon : Food Network

Categories main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 12

Ingredients

One 3-pound roast (I'm using flat of brisket)
1 tablespoon mustard (I'm using Dijon)
2 tablespoons chopped fresh sturdy herb (I'm using rosemary)
Salt and pepper
1 pound carrots, cut into large chunks
1 pound potatoes, quartered (I'm using Idaho)
1 pound onions, quartered (I'm using red)
6 cloves garlic
Olive or other oil, for tossing vegetables
2 cups liquid (I'm using chicken stock)
3 tablespoons butter
Splash of vinegar (I'm using red wine vinegar)

Steps:

Preheat the oven to 450 degrees F.
Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.

OVEN-ROASTED VEGETABLES WITH FRESH HERBS

Oven-Roasted Vegetables with Fresh Herbs image

Yield Serves 4

Number Of Ingredients 10

Ingredients

2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 small garlic clove, minced
Nonstick vegetable oil spray
12 asparagus spears, trimmed
1 medium zucchini, trimmed, cut into 1/2-inch-thick diagonal slices
1 medium-size yellow crookneck squash, trimmed, cut into 1/2-inch-thick diagonal slices
1 red bell pepper, quartered, seeded
2 teaspoons olive oil

Steps:

Combine parsley, cilantro, basil and garlic in small bowl; set aside.
Preheat oven to 425°F. Spray large baking sheet (preferably nonstick) with vegetable oil spray. Combine vegetables in large bowl. Drizzle oil over; toss to coat. Arrange vegetables in single layer on prepared baking sheet. Roast 15 minutes. Turn zucchini and yellow squash over; roast until tender and golden, about 5 minutes longer. Transfer asparagus, zucchini and yellow squash to platter; cover with foil. Turn bell pepper over; roast until slightly charred and tender, about 15 minutes longer.
Transfer pepper to platter with other vegetables. Sprinkle with herb mixture. Season with salt and pepper. Serve warm, or let stand up to 4 hours and serve at room temperature.

HERBED SLOW-ROASTED VEGETABLES

Herbed Slow-Roasted Vegetables image

I grow my own onions and this is one way I like to showcase my harvest. Thyme, oregano and rosemary create the perfect seasoning blend for the slow-roasted vegetable medley.-Lisa Jane Morwald, Hamilton, Ontario

Provided by Taste of Home

Categories Side Dishes

Time 1h20m

Yield 8 servings.

Number Of Ingredients 10

Ingredients

1 small rutabaga, peeled and cut into 3/4-inch pieces
4 medium potatoes, cut into 1-inch pieces
4 medium carrots, cut into 1-inch pieces
1 medium onion, cut into 1-inch pieces
1/4 cup butter, melted
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper

Steps:

In a large bowl, combine the rutabaga, potatoes, carrots and onion. Add the remaining ingredients; toss to coat. Arrange in a single layer in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 45-55 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 164 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 368mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges