Oprahcoms Zesty Roasted Veggies Food

SHEET PAN ROASTED VEGGIES

Steps:

• Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
• Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
• Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.

ZESTY ROASTED VEGETABLES

Steps:

• Heat oven to 450°F.
• Cover rimmed baking sheet with Reynolds Wrap® Aluminum Foil; spray with cooking spray.
• Toss vegetables with dressing and 1/4 cup cheese; spread onto prepared baking sheet.
• Bake 28 to 30 min. or until vegetables are tender, stirring after 15 min. Sprinkle with remaining cheese.

SPICY ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
• Roast in the preheated oven until tender, about 10 minutes.

OPRAH.COM'S ZESTY ROASTED VEGGIES

Steps:

• Position a rack in the top third of the oven and preheat to 425°F
• Lightly oil a large rimmed baking sheet, preferably a 17 X 13-inch half-sheet pan.
• Toss the eggplant and salt together in a colander and let stand for 30 minutes to drain off excess bitter juices. (This is about the time it will take to preheat the oven and begin roasting the potatoes.)
• Rinse the eggplant well and pat dry with paper towels.
• Put the potatoes, 1 tablespoon oil, and 1 tablespoon salad dressing mix in a large bowl and toss until the potatoes are coated.
• Spread on the baking sheet. Roast for 10 minutes.
• Put the eggplant, zucchini and red onion, the remaining 2 tablespoons oil and 1 tablespoon salad dressing mix in the bowl and toss until vegetables are coated.
• Add the potatoes, mix as well as you can, and spread them out.
• Roast until the vegetables are tender, about 40 minutes.
• Serve hot.

ZESTY ROASTED VEGETABLES

Steps:

• Preheat oven to 450°F.
• Line 15x10x1-inch baking pan with foil; spray with cooking spray. Set aside.
• Toss vegetables with dressing and 1/4 cup of the cheese; spread into prepared pan.
• Bake 28 to 30 minute or until vegetables are tender, stirring after 15 minute.
• Sprinkle with remaining cheese.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.