One Pan Prime Rib Roasted Vegetables Recipe 385 Recipes

EASY PAN ROASTED VEGETABLES

Easy Pan Roasted Vegetables image

Easy pan roasted vegetables! Simple seasonings and methods required. Tender, perfectly browned, and the perfect side to just about any meal.

Provided by Minimalist Baker

Time 50m

Number Of Ingredients 12

Ingredients

1 large parsnip, peeled and chopped ((or sub 2 small per 1 large))
1 large Yukon potato, chopped ((or sub 2 small yellow per 1 large Yukon))
1 small-medium sweet potato, chopped ((skin on))
1 small bundle carrots, tops removed, peeled and chopped
2 small beets, tops removed, peeled and chopped
5 cloves garlic, skin removed
1 medium red or yellow onion, sliced in wedges lengthwise
2 Tbsp fresh herbs ((we used rosemary and thyme // or sub dried))
2 Tbsp oil ((see notes for oil-free method!))
1/4 tsp each sea salt and black pepper
1 Tbsp maple syrup or organic brown sugar ((optional))
Easy Vegan Gravy

Steps:

Preheat oven to 375 degrees F (190 C) and line 2 large baking sheets with parchment paper (use more baking sheets as needed if increasing batch size).
Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and maple syrup (optional) and toss to combine. All of the vegetables should be well coated in oil. See notes for oil-free option.
Roast until golden brown and tender-about 30-45 minutes, or more-tossing/flipping at the halfway point to ensure even baking.
Remove from oven and enjoy. We served ours with a side of our Easy Vegan Gravy and some more herbs for garnish (optional). Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.

Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Carbohydrate 30 g, Protein 3.1 g, Fat 5 g, SaturatedFat 0.6 g, Sodium 187 mg, Fiber 5.7 g, Sugar 10.3 g

ONE-PAN BABY BACK RIBS RECIPE BY TASTY

One-Pan Baby Back Ribs Recipe by Tasty image

You don't need a barbecue to make flavorful baby back ribs - in fact, all you really need is one sheet tray. After slowly roasting the ribs on it, load it up with corn and asparagus in the final ten minutes of cooking and dinner is done. The ribs will be falling off the bone, and the veggies will be perfectly tender yet crisp. The best part? You'll only have to wash one dish.

Provided by Tasty

Categories Dinner

Time 2h10m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 rack baby back ribs, halved
2 teaspoons cumin
2 teaspoons chili powder
1 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons paprika
1 cup BBQ sauce
3 corns, husked and halved
10 stalks asparagus
4 tablespoons olive oil
2 teaspoons salt
½ teaspoon pepper

Steps:

Preheat oven to 275°F (140°C).
Place the half racks on a baking sheet lined with foil. Sprinkle evenly with cumin, chili powder, pepper, garlic powder, salt, and paprika. Rub in the seasoning evenly on both sides.
Cover with the foil and bake for 2 hours.
Increase oven temperature to 500°F (260°C).
Remove the ribs from the foil and place on baking sheet. Spread the bbq sauce evenly on the top.
Place the corn on one side of the pan, and the asparagus on the other. Drizzle the olive oil, salt, and pepper evenly over the veggies, and rub the seasoning in evenly.
Bake for 10 minutes. Rest the ribs at least 10 minutes.
Slice and serve!
Enjoy!

Nutrition Facts : Calories 719 calories, Carbohydrate 57 grams, Fat 44 grams, Fiber 5 grams, Protein 24 grams, Sugar 29 grams

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