Roasted Baby Vegetables Recipe Epicuriouscom Recipes

ROASTED BABY VEGETABLES

Steps:

• Preheat oven to 400°F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.
• Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
• Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350°F oven 8 to 10 minutes.
• Sprinkle vegetables with parsley.

ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 425°F.
• Combine all the vegetables in a large mixing bowl.
• Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
• Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
• Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
• Variations:
• Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
• Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
• Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.

ROASTED VEGETABLES

Steps:

• Preheat oven to 450°F. Combine leeks, turnips, and sweet potatoes in large roasting pan. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with thyme, salt, and freshly ground black pepper, and toss to coat thoroughly.
• Place garlic, cut side up, on a piece of foil and drizzle with remaining tablespoon oil. Wrap garlic in foil and place on oven shelf. Place roasting pan next to garlic in oven, and roast until vegetables are just tender and slightly browned, about 35 minutes.
• Unwrap garlic. Squeeze cloves from their skins, slice cloves, and toss with roasted vegetables. Serve with Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce .

ROASTED BABY SPRING VEGETABLES

Steps:

• Preheat oven to 500°. Combine vinegar and shallots in a small bowl; set aside. Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

POT ROAST WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 300°F.
• Heat the oil in a large Dutch oven or heavy pot over high heat. Season the pot roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely brown. Transfer the roast to a plate, then pour the beer into the Dutch oven, whisk to scrape up any browned bits, and whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put the roast back in the Dutch oven, and bake, covered, for 3 hours, or until tender, turning once. Remove the bay leaves, and serve with Roasted Vegetables (recipe follows).
• Preheat the oven to 300°F.
• Place the potatoes, carrots, and onions in a large bowl. Add the olive oil and thyme, and season generously with salt and pepper, then toss until the vegetables are evenly coated. Transfer the vegetables to a baking sheet or a large cast-iron skillet, and roast for 45 minutes, or until they are tender and well browned, using a metal spatula to flip them every 15 minutes or so. Remove the vegetables from the oven, cool for 10 minutes, then add the parsley, lemon zest, and lemon juice, and toss to combine. Taste for seasonings, and add more salt or pepper, as desired.

OVEN ROASTED VEGETABLES

Steps:

• Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F.. Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper. Combine zucchini, asparagus, bell peppers and garlic in large bowl. Add 1/4 cup dressing and toss to coat. Arrange on large baking sheet. Sprinkle with salt and pepper.
• Combine potatoes, carrots and turnips in same large bowl. Add 1/4 cup dressing and toss to coat. Arrange on another large baking sheet. Sprinkle with salt and pepper.
• Place sheet with potatoes on top rack. Bake 10 minutes. Place sheet with zucchini on bottom rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 minutes longer. Arrange vegetables on large platter. Serve warm or at room temperature, passing remaining dressing separately.

ROASTED BABY SPRING VEGETABLES

Steps:

• Preheat oven to 500°. Combine vinegar and shallots in a small bowl; set aside. Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)