Oven Roasted Garlic Vegetables Recipes

GARLIC ROASTED VEGGIES

Steps:

• Preheat oven to 425˚F.
• Chop vegetables and place in a large bowl.
• Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
• Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
• Remove from oven and serve warm. Enjoy!

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

ROASTED GARLIC

Steps:

• Preheat the oven to 400 degrees F.
• Slice off the top each head of garlic to expose some of the cloves inside. Place the heads on a piece of foil. Drizzle with olive oil and wrap in the foil. Roast until cloves are lightly browned and tender, about 30 minutes.

OVEN-ROASTED VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450.
• Slice all or any combination of the above vegetables (it's good with all of them!).
• In a 13 x 9-inch baking or roasting pan, combine all ingredients.
• Bake uncovered, stirring once, 20 minutes or until vegetables are tender.

OVEN ROASTED GARLIC VEGETABLES

Steps:

• Preheat the broiler and place the rack 5 or more inches below the heat.
• Place vegetables in large bowl.
• Pour 4 tablespoons of garlic oil over and toss well.
• Add more oil, if necessary, to coat vegetables.
• Spread vegetables in on layer on a baking sheet.
• Place in oven and roast until they are cooked through, about 30 minutes.
• Stir vegetables occasionally to prevent burning.
• Vegetables should brown slowly, lower rack or heat if they cook too quickly.
• Heat the remainder of the garlic oil in a small saute pan over medium-high heat until hot. Stir in vinegar, pepper flakes, fennel seed, and parsley. Whisk well and add salt & freshly ground pepper to taste. Remove dressing from heat. Toss dressing with roasted vegetables and serve.