HERB ROASTED VEGETABLES
Few things are as comforting or as simple as oven-roasted vegetables. Tossed with olive oil, garlic, and lots of fresh herbs, this version is super simple but tastes like a guest-worthy side dish.
Provided by Jess Smith via Inquiring Chef
Categories Side Dish
Time 50m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F / 218°C.
- Toss vegetables with olive oil, herbs, salt, and garlic.
- Spread out on 2 baking sheets.
- Roast, turning with a spatula halfway through cooking, until vegetables are golden brown and very tender, 30 to 35 minutes.
Nutrition Facts : Calories 136 kcal, Carbohydrate 16 g, Protein 6 g, Fat 7 g, SaturatedFat 1 g, Sodium 624 mg, Fiber 7 g, Sugar 4 g, ServingSize 1 serving
HERB ROASTED VEGETABLES
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).
Provided by Northwestgal
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9x13-inch baking dish with foil.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
- Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
- Toss with a slotted spoon until all vegetables are well coated.
- Place seasoned vegetables in the foil-lined baking dish.
- Roast in the preheated oven for 30 minutes.
- Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
- Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1
ROAST WITH ROOT VEGETABLES AND HERBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
- Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
- Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
- While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.
HERB POT ROAST AND VEGETABLES
I have tried many different roast recipes and this one is by far the best I have found. Don't be afraid of the amount of herbs--this is to die for.
Provided by kzbhansen
Categories One Dish Meal
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°.
- Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
- Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
- Pour the water over the vegetables.
- Cover with foil and bake at 350° for 2 to 2 1/2 hours.
- Serve with the pan juices.
Nutrition Facts : Calories 209.7, Fat 0.5, SaturatedFat 0.1, Sodium 268.2, Carbohydrate 47.8, Fiber 6.7, Sugar 6.7, Protein 5.9
HERB-ROASTED VEGETABLES
Make and share this Herb-Roasted Vegetables recipe from Food.com.
Provided by momstar
Categories Vegetable
Time 28m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place vegetables in a single layer in an ungreased cookie sheet.
- Combine the remaining ingredients: drizzle over vegetables and toss to coat.
- Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
- Note: I usually end up cooking for a bit longer to suit or tastes.
HERB ROASTED ROOT VEGETABLES
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts :
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