Sheet Pan Roasted Vegetables Food

SHEET PAN ROASTED VEGETABLES

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.

SHEET PAN ROASTED VEGETABLES

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

SHEET PAN ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees.
• Toss the broccoli florets, mushrooms, asparagus, onion, bell pepper, and tomatoes with olive oil then season with sea salt, freshly cracked pepper, and crushed red pepper flakes, to taste. Toss to evenly coat.
• Pour all but the tomatoes and slivered garlic on the sheet pan. Place into the oven and roast for 15 minutes. Toss the veggies with a spatula.
• Add the tomatoes and slivered garlic then continue to roast for another 10 minutes or until the veggies are fork-tender and the tomatoes are ready to burst. Remove from the oven.
• Side Note: If the asparagus spears are thin, add them with the tomatoes to prevent them from overcooking.
• Squeeze a fresh lemon wedge over the veggies. Serve with additional lemon wedges on the side. Enjoy.

ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Chop the vegetables or roast them whole. The larger the pieces, the longer it will take to roast. Toss the vegetables with olive oil, fresh herbs, and generously season with salt and pepper.
• Place on a prepared baking sheet, cast iron pan, or a roasting pan.
• Keep in mind that the harder the vegetable and larger the size, the longer it will take to roast. Whole beets can take an hour or more, while asparagus will roast up in about 10 minutes.
• Test for doneness by piercing the vegetable with a knife.
• Serve the roasted vegetables with toasted nuts, bread crumbs, or grated cheese on top.
• Roasted Vegetable Variations:
• Slow-Roasted Tomatoes: Quarter 3 to 4 pounds ripe tomatoes brushed with olive oil, 2 teaspoons sugar, and generously seasoned with salt and freshly ground black pepper. Roast the tomatoes cut side up on a large baking sheet. Roast for 2 hours until the tomatoes are beginning to brown and maintain their shape when moved. Cool. Make into homemade tomato sauce by chopping the tomatoes and heating in a saucepan with chicken stock, fresh herbs, and just a bit of fresh cream.
• Roasted Garlic: Peel the paper exterior off of garlic heads. Set the garlic heads on top of aluminum foil square. Brush the garlic head with olive oil, season with salt and pepper, and top with any desired fresh herbs. Fold the sides up crimping tightly. Place the packet on a baking sheet and roast at 400 degrees F for 30 minutes. Cook's Note: It is best to use the roasted garlic while still warm.

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.

SHEET-PAN ROASTED SUMMER VEGETABLES

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.