ROSEMARY ROASTED VEGETABLES
An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.
Provided by Ted Allen
Categories Garlic Onion Potato Vegetable Side Roast Rosemary Carrot Parsnip Turnip Fall Winter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
- Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
- In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.
ROASTED ROOT VEGETABLES WITH ROSEMARY
This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit
Provided by Bev I Am
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
- Spray 2 heavy large baking sheets with nonstick spray.
- Combine all remaining ingredients except garlic in very large bowl; toss to coat.
- Season generously with salt and pepper.
- Divide vegetable mixture between prepared sheets.
- Place 1 sheet on each oven rack.
- Roast 30 minutes, stirring occasionally.
- Reverse positions of baking sheets.
- Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
- (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
- Makes 8 servings.
ROSEMARY CHICKEN AND ROASTED VEGETABLES
This is the easiest chicken recipe with loads of flavors! It creates it own juice (or broth) so it won't be dry. You can spice it to your tastes and add any vegetables you like. It's great with rosemary roasted potatoes or saffron rice on the side.
Provided by MichelleA
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
- Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.
- Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
- Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.
Nutrition Facts : Calories 414.6 calories, Carbohydrate 10.5 g, Cholesterol 95.3 mg, Fat 32 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 7.1 g, Sodium 797.7 mg, Sugar 2.6 g
GARLIC & ROSEMARY ROAST VEGETABLES
This recipe comes from the March / April Morrisons magazine & is great served with roast lamb or even chicken. This is actually a side dish for the Rack of Lamb with Pine Nut & Parmesan Crust recipe I also have posted!
Provided by Um Safia
Categories Potato
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes & the parsnips & cut into quarters. Halve the carrots. Boil the potatoes in salted water for 12 minutes,adding the parsnips to the pan for the last 3-4 minutes.
- Drain the vegetables & shake them in the pan so that they become a little fluffy. Set aside.
- Heat a roasting tin on the hob with the oil & add the potatoes, parsnips, carrots, unpeeled garlic cloves & rosemary. Sprinkle with salt & pepper. Roast in a preheated oven at 200C/400F for 40-45 minutes.
Nutrition Facts : Calories 171.8, Fat 7, SaturatedFat 1, Sodium 29.1, Carbohydrate 25.5, Fiber 3.6, Sugar 2.4, Protein 3
ROASTED ROSEMARY CHICKEN AND VEGETABLES
Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.
Provided by Sandy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
- In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
- Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
- Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.
Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g
ROSEMARY ROOT VEGETABLES
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.
Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
ROASTED ROOT VEGETABLES WITH ROSEMARY
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
Categories Onion Potato Vegetable Side Roast Christmas Thanksgiving Wheat/Gluten-Free Rosemary Leek Root Vegetable Carrot Parsnip Fall Winter Rutabaga Christmas Eve Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
- Transfer roasted vegetables to large bowl and then serve.
More about "rosemary roasted vegetables recipes"
ROSEMARY ROASTED VEGETABLES | BETTER HOMES & GARDENS
From bhg.com
4/5 (17)Calories 143 per servingTotal Time 50 mins
- Wash green beans and Brussels sprouts; drain. Halve large Brussels sprouts. In a large saucepan cook Brussels sprouts in a small amount of lightly salted boiling water for 3 minutes. Add green beans; cook for 5 minutes more. Drain.
- Place Brussels sprouts and beans in a shallow roasting pan. Add green onions and rosemary sprigs; toss to combine. Top with partially cooked pancetta.
- Drizzle vegetable mixture with olive oil. Sprinkle with salt and pepper. Roast, uncovered, in a 425 degree F oven about 20 minutes or until vegetables are crisp-tender and pancetta is crisp. Transfer vegetables to a serving platter. Squeeze juice from lemon over vegetables.
ROASTED ROSEMARY VEGETABLES | TASTY KITCHEN: A HAPPY …
From tastykitchen.com
5/5
ROSEMARY ROASTED VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
Calories 155 per serving
MAPLE-ROSEMARY ROASTED ROOT VEGETABLES - SOBEYS INC.
From sobeys.com
ROASTED VEGETABLE MEDLEY WITH ROSEMARY AND THYME
From savoringtoday.com
ROASTED ROOT VEGETABLES WITH ROSEMARY & HONEY - GARDEN THERAPY
From gardentherapy.ca
ROASTED ROOT VEGETABLES WITH ROSEMARY AND GARLIC
From thegardeningcook.com
BALSAMIC ROSEMARY ROASTED VEGETABLES - OATMEAL WITH A FORK
From oatmealwithafork.com
ROASTED VEGETABLES WITH ROSEMARY - FARM FLAVOR RECIPE
From farmflavor.com
ROSEMARY ROASTED VEGETABLES - ATLANTA JEWISH TIMES
From atlantajewishtimes.com
ROSEMARY ROASTED VEGETABLES - WOMAN'S DAY
From womansday.com
ROSEMARY ROASTED VEGETABLES – RECIPES BY VAL
From recipesbyval.com
ROASTED ROSEMARY ROOT VEGETABLES - THE WHOLE COOK
From thewholecook.com
EASY ROASTED FALL VEGETABLES WITH ROSEMARY - TASTE AND …
From tasteandsee.com
ROSEMARY BALSAMIC ROASTED VEGETABLES | AMERICAN HEART …
From recipes.heart.org
ROASTED ROOT VEGETABLES WITH ROSEMARY RECIPE | BON APPéTIT
From bonappetit.com
ROSEMARY CHICKEN & ROASTED VEGETABLES - SWANSON
From campbells.com
ROSEMARY ROASTED ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
ROSEMARY ROASTED ROOT VEGETABLES RECIPE | REAL SIMPLE
From realsimple.com
GARLIC ROSEMARY ROASTED VEGETABLES - FOOD CHANNEL
From foodchannel.com
ROSEMARY AND LEMON ROASTED VEGETABLES RECIPE - A CEDAR SPOON
From acedarspoon.com
JUICY OVEN-ROASTED VEGETABLES WITH ROSEMARY - FOODHEAL
From foodnheal.com
ROSEMARY ROASTED ROOT VEGETABLES - SWEET PEAS AND SAFFRON
From sweetpeasandsaffron.com
ROASTED GARDEN VEGETABLES WITH GARLIC AND ROSEMARY
From italianbellavita.com
ROSEMARY ROASTED VEGETABLES RECIPE - PALEO FLOURISH
From paleoflourish.com
ROASTED VEGETABLE BAKE WITH FRESH ROSEMARY, VEGAN
From trialandeater.com
ROASTED VEGETABLES WITH GARLIC, ROSEMARY & LEMON | FOOD GYPSY
From foodgypsy.ca
HONEY ROASTED VEGETABLES WITH ROSEMARY - THROUGHTHEFIBROFOG
From throughthefibrofog.com
GARLIC AND ROSEMARY ROASTED ROOT VEGETABLES - THE NOURISHING …
From thenourishinggourmet.com
ROSEMARY ROASTED ROOT VEGETABLES RECIPE - WICKED SPATULA
From wickedspatula.com
LEMON ROSEMARY ROASTED VEGETABLES WITH FENNEL
From paleoishkrista.com
ROASTED ROSEMARY ROOT VEGETABLES - THE PIONEER WOMAN
From thepioneerwoman.com
MARINATED ROAST VEGETABLES RECIPE - ROSEMARYCONLEY.COM
From rosemaryconley.com
ROASTED VEGETABLE WITH ROSEMARY - WOMAN'S DAY
From womansday.com
ROSEMARY-ROASTED ROOT VEGETABLES - THE SAGE
From blog.gardenuity.com
ROOT VEGETABLE RECIPE HERB ROASTED WITH ROSEMARY AND THYME
From canolaharvest.com
ROASTED ROSEMARY VEGETABLES - HEALTHY SCHOOL RECIPES
From healthyschoolrecipes.com
OVEN ROASTED ROSEMARY BABY POTATOES - THERESCIPES.INFO
From therecipes.info
OVEN ROASTED ROOT VEGETABLES RECIPE WITH ROSEMARY
From littlefamilyadventure.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 »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #potatoes #vegetables #american #easy #european #beginner-cook #kid-friendly #picnic #vegetarian #italian #dietary #midwestern #egg-free #free-of-something #carrots #onions #brunch #taste-mood #savory #to-go
You'll also love