Herb Roasted Vegetables Recipes

HERB-ROASTED VEGETABLES

Herb-Roasted Vegetables image

Frozen vegetables can often be bland by themselves. But tossing them with a little olive oil and some seasonings and then baking brings out their wonderful flavor.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 package (24 ounces) frozen California-blend vegetables
3 to 4 tablespoons olive oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Steps:

Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 144 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 400mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.

HERB ROASTED ROOT VEGETABLES

Herb Roasted Root Vegetables image

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

Ingredients

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 pound kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tablespoons olive oil
2 teaspoons coarsely ground pepper
1 teaspoon salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

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 :

HERB-ROASTED VEGETABLES

Herb-Roasted Vegetables image

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

Ingredients

1 (24 ounce) package california-blend frozen vegetables
3 -4 tablespoons olive oil
3/4 teaspoon garlic salt
3/4 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon dried thyme
1/4 teaspoon pepper

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 VEGETABLES

Herb Roasted Vegetables image

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

Ingredients

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

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

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