Oven Roasted Vegetables With Rosemarybay Leaves And Garlic Recipes

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ROSEMARY ROASTED VEGETABLES



Rosemary Roasted Vegetables image

An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.

Provided by Ted Allen

Categories     Garlic     Onion     Potato     Vegetable     Side     Roast     Rosemary     Carrot     Parsnip     Turnip     Fall     Winter     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
  • Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
  • In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES



The Easiest (and Best) Oven Roasted Vegetables image

This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!

Provided by Chris from Kansas

Categories     Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

1 (1 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 1/2 lbs fresh mixed vegetables (I typically use a combination of sliced zucchini, asparagus, red bell peppers, whole mushrooms, and)
1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil

Steps:

  • Preheat oven to 450.
  • In large plastic bag or bowl, add all ingredients.
  • Close bag and shake or toss in a bowl until vegetables are evenly coated.
  • Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
  • Bake, stirring once, 20 minutes or until vegetables are tender.

OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC



Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic image

Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb salad potatoes, cut into 2-inch chunks
1 lb butternut squash, seeded and cut into wedges
6 small red onions, quartered
4 tablespoons extra virgin olive oil
8 cloves garlic, unpeeled
2 red romano bell peppers, seeded and cut into chunks (long ones)
4 sprigs rosemary
4 sprigs bay leaves
sea salt

Steps:

  • Preheat oven to 200*C 425*F.
  • Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
  • Drain, then put ina large baking tin.
  • Add the squash, onions and 2 TBs of the oil.
  • Toss to coat, then roast in the oven for 10 minutes.
  • Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
  • Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
  • Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
  • Train the remaining oil over the top, then serve.

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