Colorful Oven Vegetables Food

COLORFUL OVEN VEGETABLES

Colorful Oven Vegetables image

Meet the Cook: As a party planner for a catering company, I often serve this attractive side dish with a steak dinner or at a brunch. Our two grown sons and their families often request these fresh-tasting oven-roasted vegetables, too. -Grace Ammann, Richfield, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10-12 servings.

Number Of Ingredients 8

Ingredients

1/3 cup butter
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cauliflowerets
2 cups broccoli florets
6 medium carrots, julienned
3 small onions, quartered

Steps:

Place butter in a shallow 3-qt. baking dish; place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add the vegetables and toss to coat. , Cover and bake for 25-30 minutes or until the vegetables are crisp-tender.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 122mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

OVEN ROASTED VEGETABLES

Oven Roasted Vegetables image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories Side Dish Vegetables Carrots

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

OVEN-ROASTED VEGETABLES

Oven-Roasted Vegetables image

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

Ingredients

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

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.

COLORFUL ROASTED VEGETABLES

Colorful Roasted Vegetables image

Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday-or even a weeknight chicken dinner-side dish.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 2h40m

Number Of Ingredients 8

Ingredients

1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
1 pound carrots, cut into 2-inch lengths
1 pound parsnips, cut into 2-inch lengths
1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
1 pound shallots, peeled, halved if large
3 rosemary sprigs
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.
After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Nutrition Facts : Calories 184 g, Fat 6 g, Fiber 7 g, Protein 4 g

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