Angies Roasted Harvest Vegetables Food

ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
• Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

ROASTED HARVEST VEGETABLES

Steps:

• Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ONE PAN ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
• Combine all the ingredients to a large mixing bowl. Toss to coat well.
• Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
• Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
• Remove from oven and transfer to serving dish.

OVEN-ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.

ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN

Steps:

• Cut off the top of the pumpkin in such a way that it gives you a"top.
• "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
• Clean out the inside of the pumpkin and rub with olive oil.
• Sprinkle with a bit of salt and add about 1/2 cup of water.
• Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
• Remove from the oven and set aside.
• Peel and cut the root vegetables in large pieces all about the same size.
• Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
• Close the bag and shake to coat the vegetables well.
• Pour the vegetables in a large roasting pan.
• Add the cut onions, shallots, minced garlic, and herbs.
• Stir with a large spoon.
• Sprinkle with the kosher or sea salt and some black pepper.
• Place the pan, uncovered, in a 425 degree oven.
• Roast for about 20 minutes, shaking the pan two or three times.
• Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
• Continue baking until all veggies are soft, about 10-20 minutes more.
• Remove the vegetables to the warm pumpkin and cover with the top.
• Serve, adding small pieces of the softened pumpkin if you like.
• Remember to remove the bay leaves before eating.
• VARIATIONS: Add some roasted red or green peppers.
• Add a bit of cayenne pepper for a"hot" taste.

ROASTED HARVEST VEGETABLES

Steps:

• Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
• Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
• Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
• Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.

ROASTED HARVEST VEGGIES

Steps:

• Heat oven to 450 degrees F.
• Heat a large roasting pan in the oven for 15 minutes.
• Drizzle 1/2 tbsp oil into the pan.
• Put in all the veggies and toss to mix.
• Drizzle remaining oil over the veggies.
• Season with salt& pepper.
• Cover tightly with foil and roast for 30 minutes remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.