Easy One Tray Roasted Onions And Root Vegetables Recipes

EASY PEASY ROASTED ROOT VEGETABLES

Steps:

• Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
• Place the chopped sweet potatoes, parsnips and carrots on a large roasting tray. Drizzle over the olive oil and scatter with the salt, pepper and herbs.
• Toss thoroughly to get the veggies well-coated in the oil and seasonings, then spread the veggies out so they are well spaced. (Too close and the veggies will steam and go soggy rather than roast and go crispy and caramelised - which is what you want!)
• Roast for 20 minutes in your pre-heated oven, then turn the veggies and add in the red onion wedges. Take care to ensure the veggies are well spaced out again.
• Roast for a further 20 minutes, or until the veggies are cooked all the way through and have a nice amount of caramelisation on the edges.
• Serve as a side dish to roasted meats, fish or nut roast.

EASY ONE TRAY ROASTED ONIONS AND ROOT VEGETABLES

Steps:

• If pre-preparing the vegetables, clean, peel,trim them all EXCEPT the potatoes. Place in a ziplock bag & squeeze in the juice of one lemon. Add the balsamic vinegar & olive oil and seal tightly - store in the refrigerator for up to 2 days. On the day, add your potatoes to the bag & coat thoroughly.
• For cooking on the same day, follow the above instructions but ADD the potatoes along with the other vegetables, cut them into small even-size pieces. Make sure the vegetables are thoroughly coated in oil & vinegar and leave to one side whilst the oven heats up.
• Preheat oven to 200 C, 400 F or gas 6.
• Put all the vegetables into a large roasting tray & tip in the oil & vinegar from the bag. Sprinkle generously with the thyme leaves, salt & freshly ground black pepper.
• Make a tent of aluminium foil over the vegetables & seal tightly.
• Roast for 30 minutes & then uncover and roast for a further 30 minutes. Give the vegetables a good stir half way through & just before serving.
• Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme.

EASY ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
• Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
• Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

ROAST VEGETABLE TRAY

Steps:

• Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
• Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

EASY ROASTED VEGETABLES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
• Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.

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.

ROASTED ROOT VEG TRAYBAKE

Steps:

• Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.
• Squeeze the roasted garlic out of its skin and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.