Simple Roast Veggies Recipes
OVEN ROASTED VEGETABLES
Drizzled with olive oil and topped with salt and pepper, roasted vegetables are both tender and exploding with flavor. Oven roasted vegetables are a healthy side dish that pairs perfectly with almost any recipe.
Provided by Stephanie Dulgarian
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees.
- Cut vegetables into into small 1 inch pieces
- In a large mixing bowl, toss the vegetables, olive oil and salt and pepper
- Spread the vegetables evenly across the baking sheet
- Bake for 30 minutes, or until the vegetables are tender.
- If baking soft vegetables, add them about 15 minutes after you start baking root vegetables
Nutrition Facts : Calories 125 kcal, ServingSize 1 serving
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
EASY ROASTED VEGETABLES
Roasted vegetables are unbelievably easy to prepare and yet so very delicious as the flavors are concentrated in the dry heat of the oven. Photo credit: Kristen Doyle from Dine and Dish.
Provided by McCormick
Categories Side Dishes,
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 450°F. Toss vegetables and oil in large bowl. Sprinkle with Seasoning; toss to coat well.
- Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
- Roast 30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 51 Calories
OVEN-ROASTED VEGETABLES
This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!
Provided by Greeny4444
Categories Vegetable
Time 1h25m
Yield 1 large pan, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Chop all the vegetables, as specified in the ingredient list.
- Preheat oven to 450 degrees F.
- Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
- Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
- Stir until all the vegetables are coated evenly.
- Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
- Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
- Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.
EASY ROASTED VEGETABLES
Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.
- Roast, stirring vegetables once (and rotating sheets' rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through.
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