OVEN ROASTED VEGETABLES
Drizzled with olive oil and topped with salt and pepper, roasted vegetables are both tender and exploding with flavor. Oven roasted vegetables are a healthy side dish that pairs perfectly with almost any recipe.
Provided by Stephanie Dulgarian
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees.
- Cut vegetables into into small 1 inch pieces
- In a large mixing bowl, toss the vegetables, olive oil and salt and pepper
- Spread the vegetables evenly across the baking sheet
- Bake for 30 minutes, or until the vegetables are tender.
- If baking soft vegetables, add them about 15 minutes after you start baking root vegetables
Nutrition Facts : Calories 125 kcal, ServingSize 1 serving
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
EASY ROASTED VEGETABLES
Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.
- Roast, stirring vegetables once (and rotating sheets' rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through.
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
EASY ROASTED VEGETABLES
Make and share this Easy Roasted Vegetables recipe from Food.com.
Provided by Katzen
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Mix chopped vegetables and dressing in large bowl; allow to marinate for 2 hours, stirring to distribute dressing frequently. (Note - you can use whichever vegetables you like.).
- Place in Hot Bags, Heavy foil, or Release Foil, in medium sized packets (make 4 packets).
- Grill over medium BBQ or roast in oven at 350 for approximately 30 minutes, until tender-crisp.
- Enjoy as they are, or use in pasta salads, sandwiches, or other recipes calling for grilled veggies.
Nutrition Facts : Calories 301, Fat 12.2, SaturatedFat 3.6, Cholesterol 65.1, Sodium 878.1, Carbohydrate 41.4, Fiber 7.6, Sugar 21.2, Protein 14.6
ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
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