Sheet Pan Italian Roasted Carrots Recipes

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SHEET TRAY ITALIAN ROASTED VEGETABLES



Sheet Tray Italian Roasted Vegetables image

A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.

Provided by Babs7

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb unpeeled red potatoes (3-4 medium)
2 large carrots
1 large summer squash
2 zucchini
1/4 cup olive oil
2 garlic cloves, pressed
2 teaspoons italian seasoning
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven to 425.
  • Cut potatoes in half lengthwise, then cut each half lengthwise into 1-inch-wide wedges. Cut carrots diagonally into 2-inch lengths. Cut summer squash and zucchini into 2-inch pieces.
  • Place vegetables in large bowl; toss with oil.
  • Press garlic over vegetables using garlic press.
  • Sprinkle with Italian seasoning, salt and black pepper; toss to coat evenly.
  • Spread vegetable in a single layer in oven pan.
  • Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

Nutrition Facts : Calories 164.7, Fat 9.4, SaturatedFat 1.3, Sodium 222.9, Carbohydrate 18.7, Fiber 3.3, Sugar 4.2, Protein 3.2

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

SHEET PAN ITALIAN PORK CHOPS RECIPE



Sheet Pan Italian Pork Chops Recipe image

Prep and cook this delicious Sheet Pan Italian Pork Chops with carrots and potatoes in one pan!

Provided by Contributor

Categories     Main Course

Time 50m

Number Of Ingredients 11

5 Tablespoons olive oil
1 1 ounce package Italian dressing mix
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 Tablespoon grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
6 4-6 ounce pork chops
1 1/2 pounds baby red potatoes (halved)
1 pound baby carrots
1 Tablespoon fresh parsley (for garnish)

Steps:

  • Preheat oven to 400 degrees. Spray a large sheet pan with non-stick cooking spray.
  • In a medium bowl, mix together olive oil, dressing mix packet, paprika, oregano, Parmesan cheese, salt and pepper.
  • Dip each pork chop in the oil mixture, making sure to coat both sides, and place on the prepared pan. Repeat with remaining pork chops.
  • Add the potatoes and carrots to the sheet pan and drizzle any remaining olive oil mixture on top. Toss lightly to mix together.
  • Bake for 35-40 minutes or until pork chops are full cooked.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 217 kcal, Carbohydrate 25 g, Protein 3 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 305 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 10 g, ServingSize 1 serving

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