Roasted Vegetables Food
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.
ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
ROASTED VEGETABLES
Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut all the veg the same size so they cook in the same amount of time
Provided by Barney Desmazery
Categories Side dish
Time 50m
Yield Serves 4 as a side
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
- Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 6 grams protein, Sodium 0.33 milligram of sodium
ROASTED VEGETABLES
Serve these flavorful roasted vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar with her Slow-Roasted Balsamic-Glazed Duck for a sophisticated holiday feast.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions; cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes.
- Serve roasted vegetables with salsa rossa.
ROASTED VEGETABLES
Leaving the vegetables covered with cling film for about 2 hours before roasting helps to give more flavor. For best results, use fresh garlic instead of substituting garlic powder.
Provided by Scarlett516
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to highest setting.
- Need a solid baking sheet 16x12 inches.
- First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg.
- Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil.
- Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.
Nutrition Facts : Calories 126.2, Fat 5.2, SaturatedFat 0.7, Sodium 118.2, Carbohydrate 18.9, Fiber 2.9, Sugar 4, Protein 1.8
ROASTED VEGETABLES
With a little up-front preparation, you can include this delicious, colorful side dish on a holiday buffet without any last-minutes fuss.-Cathryn J White, Newark, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED VEGETABLES
The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.
Provided by Melissa Clark
Categories dinner, easy, quick, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
- Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
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