GARLICKY ROASTED VEGETABLES
This is one of our favorite recipes for garlic roasted vegetables. Easy to make and very wholesome.
Provided by grithcel
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Place broccoli, onion, potato, bell peppers, onion, green beans, Brussels sprouts, mushrooms, and garlic in a baking dish; add pepper, salt, and lemon juice. Toss with olive oil.
- Roast in the preheated oven until tender, about 20 minutes, stirring halfway through cooking time.
Nutrition Facts : Calories 189.9 calories, Carbohydrate 21.8 g, Fat 10.7 g, Fiber 4.9 g, Protein 4.8 g, SaturatedFat 1.5 g, Sodium 324.1 mg, Sugar 4.7 g
GARLIC ROASTED VEGGIES
These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat oven to 425˚F.
- Chop vegetables and place in a large bowl.
- Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 2 g, Sugar 4 g
OVEN-ROASTED VEGETABLES WITH GARLIC
Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.
OVEN ROASTED GARLIC VEGETABLES
Make and share this Oven Roasted Garlic Vegetables recipe from Food.com.
Provided by jrobertfl
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the broiler and place the rack 5 or more inches below the heat.
- Place vegetables in large bowl.
- Pour 4 tablespoons of garlic oil over and toss well.
- Add more oil, if necessary, to coat vegetables.
- Spread vegetables in on layer on a baking sheet.
- Place in oven and roast until they are cooked through, about 30 minutes.
- Stir vegetables occasionally to prevent burning.
- Vegetables should brown slowly, lower rack or heat if they cook too quickly.
- Heat the remainder of the garlic oil in a small saute pan over medium-high heat until hot. Stir in vinegar, pepper flakes, fennel seed, and parsley. Whisk well and add salt & freshly ground pepper to taste. Remove dressing from heat. Toss dressing with roasted vegetables and serve.
Nutrition Facts : Calories 319.1, Fat 27.8, SaturatedFat 3.9, Sodium 55.9, Carbohydrate 11.7, Fiber 3.9, Sugar 5.7, Protein 5.4
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
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.
OVEN ROASTED VEGETABLES
Delicious roasted vegetables can be interchanged with your favorite vegetables. This is an easy, healthy, yet sophisticated side that is paired perfectly with steak, chicken or any dinner meal.
Provided by kyliecross
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Quarter and Chop Zucchini, Squash and Red Onion into 1/2 inch pieces. Peel Carrots and slice on a diagonal into 1/2 inch chunks. Place all vegetables in a roasting pan. Salt and pepper liberally.
- In a bowl, combine olive oil, garlic, rosemary, oregano and nutmeg. Whisk until combined. Pour over vegetables in pan and stir them around until all the vegetables are completely coated with the olive oil mixture.
- Cover pan in foil. Roast at 425 for 30 minutes Remove foil and roast for an additional 10 minutes.
GARLIC-ROASTED VEGETABLES
Make and share this Garlic-Roasted Vegetables recipe from Food.com.
Provided by wife2abadge
Categories Onions
Time 55m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Toss all ingredients in a bowl.
- Line a large cookie sheet with parchment paper and place everyone on it evenly.
- Lightly coat with cooking spray.
- Bake at 400 degrees 45 minutes or til potatoes are tender.
Nutrition Facts : Calories 70.3, Fat 0.5, SaturatedFat 0.1, Sodium 268.4, Carbohydrate 15.4, Fiber 3.3, Sugar 5.6, Protein 3
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.
OVEN ROASTED VEGETABLES
This recipe comes from the box of Lipton Recipe Secrets Savory Herb with Garlic soup mix. It's a great way to spice up your veggies, and it's WW friendly!
Provided by MustangMom
Categories Onions
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Slice all or any combination of the above vegetables (it's good with all of them!).
- In a 13 x 9-inch baking or roasting pan, combine all ingredients.
- Bake uncovered, stirring once, 20 minutes or until vegetables are tender.
Nutrition Facts : Calories 110.6, Fat 7.3, SaturatedFat 1, Sodium 32.4, Carbohydrate 10.5, Fiber 3.1, Sugar 5.5, Protein 3.6
OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC
Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves.
Provided by MarieRynr
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200*C 425*F.
- Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
- Drain, then put ina large baking tin.
- Add the squash, onions and 2 TBs of the oil.
- Toss to coat, then roast in the oven for 10 minutes.
- Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
- Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
- Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
- Train the remaining oil over the top, then serve.
OVEN-ROASTED POTATOES AND VEGETABLES
Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
- Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g
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