20 Great Vegetable Recipes Best Roasted Vegetables More Food

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EASY ROASTED VEGETABLES



Easy roasted vegetables image

Enjoy roasted veg as a healthy and colourful side dish. You can use any vegetables you like - this recipe is brilliant for clearing out the fridge

Provided by Adam Bush

Categories     Side dish

Time 1h

Yield Serves 4-6

Number Of Ingredients 8

1 broccoli head, cut into florets
2 sweet potatoes, peeled and diced
2 red peppers, cut into chunks
2 courgettes, diced
1 red onion, cut into thin wedges
200g cherry tomatoes
3 garlic cloves, crushed
3 tbsp olive oil

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
  • Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.

Nutrition Facts : Calories 187 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein

ROASTED VEGETABLES



Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories     Side Dish     Casseroles     Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  • Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

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