Jewel Roasted Vegetables Recipes

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

JEWEL ROASTED VEGETABLES

Steps:

• Preheat the oven to 375 degrees.
• Put the beets into a small baking dish and rub them with one tablespoon of the oil. Cover the dish with aluminum foil and roast for 30 minutes.
• White the beets are roasting, peel and cut the carrots into 1-inch-thick rounds, and trim the Brussels sprouts and cut them in half lengthwise. Put the carrots, sprouts and garlic cloves in a large baking dish and toss with the remaining two tablespoons oil. Sprinkle with salt and pepper.
• After the beets have been cooking for 30 minutes, add the large pan of vegetables to the oven separately, and cook everything for one hour more, stirring the vegetable mixture once or twice.
• Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprout mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut.
• When the beets are cool enough to handle, after about five minutes, peel, then cut them into 1-inch chunks. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, and serve.

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.