Sheet Pan Roasted Vegetables Food

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SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small-we prefer peeling and cubing it yourself.

Provided by Paige Grandjean

Time 50m

Yield Serves 10 (serving size: about 2/3 cup)

Number Of Ingredients 11

3 tablespoons olive oil
2 tablespoons whole-grain mustard
1 tablespoon chopped fresh thyme
1 tablespoon apple cider vinegar, divided
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound peeled cubed butternut squash (about 3 cups)
1 pound parsnips, peeled and cut into 1-in. pieces (about 2 1/4 cups)
1 pound Brussels sprouts, trimmed and halved
8 ounces small Yukon Gold potatoes, halved
Cooking spray

Steps:

  • Preheat oven to 450°F.
  • Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
  • Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
  • Variation: Lemon-Herb Sheet Pan Roasted Vegetables
  • Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.
  • SERVES 10 (serving size: about 2/3 cup)
  • CALORIES 133; FAT 4.6g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 5g (est. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 214mg; CALC 74mg
  • Variation: Orange-Tarragon Sheet Pan Roasted Vegetables
  • Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.
  • SERVES 10 (serving size: about 2/3 cup)
  • CALORIES 133; FAT 4.5g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 6g (est. added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 210mg; CALC 62mg

Nutrition Facts : Calories 132, Carbohydrate 22 g, Cholesterol 0.0 mg, Fat 4.8 g, Fiber 6 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 221 mg, Sugar 5 g

SHEET-PAN ROASTED SUMMER VEGETABLES



Sheet-Pan Roasted Summer Vegetables image

This side dish is summer on a sheet pan! Fresh veggies like peppers, squash and tomatoes are roasted, then topped with toasted bread crumbs mixed with lemon zest and garlic for a flavorful crunch. A basil garnish adds a burst of freshness.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 12

2 medium zucchini, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
2 medium yellow summer squash, cut lengthwise in half, then cut crosswise into 1-inch slices (3 1/2 cups)
1 medium red bell pepper, cut into 1-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (2 cups)
1 cup cherry tomatoes, halved
4 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic, finely chopped
2/3 cup Progresso™ plain panko crispy bread crumbs
2 teaspoons lemon zest
1/4 cup chopped fresh basil

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed sheet pan with cooking spray. On sheet pan, combine zucchini, summer squash, bell pepper, onion and tomatoes. Drizzle with 2 tablespoons of the oil, 3/4 teaspoon of the salt and the pepper; toss until vegetables are coated.
  • Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until vegetables are tender and just start to brown.
  • Meanwhile, in 8-inch skillet, heat 1 tablespoon of the over medium heat. Add garlic; cook and stir 1 minute. Place garlic in small bowl. Add remaining 1 tablespoon oil to skillet; heat over medium heat. Add bread crumbs; stir to coat. Cook and stir 2 to 3 minutes or until lightly browned. Spoon into bowl with garlic. Add lemon zest and remaining 1/4 teaspoon salt; stir to mix. Sprinkle bread crumb mixture and basil over roasted vegetables.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 5 g, TransFat 0 g

SHEET PAN ROASTED VEGGIES



Sheet Pan Roasted Veggies image

Provided by Valerie Bertinelli

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1 pound fingerling potatoes, sliced in half lengthwise
3 cups Brussels sprouts, trimmed
2 shallots, peeled, root-end slightly trimmed and quartered so the wedges hold together
1 medium sweet potato, cut into 1 1/2-inch chunks

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.

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