BEST PAN FOR ROASTING VEGETABLES RECIPES

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SHEET PAN ROASTED VEGETABLES RECIPE | ALLRECIPES



Sheet Pan Roasted Vegetables Recipe | Allrecipes image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish    Vegetables    Roasted Vegetable Recipes

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 24 servings

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, CarbohydrateContent 7.3 g, FatContent 4.7 g, FiberContent 2.3 g, ProteinContent 1.5 g, SaturatedFatContent 0.7 g, SodiumContent 11.1 mg, SugarContent 3.6 g

SHEET PAN ROASTED VEGGIES RECIPE | VALERIE BERTINELLI ...



Sheet Pan Roasted Veggies Recipe | Valerie Bertinelli ... image

Provided by Valerie Bertinelli

Categories     side-dish

Total Time 50 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil
1/2 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/2 teaspoon smoked paprika 
Kosher salt and freshly ground black pepper 
1 pound fingerling potatoes, sliced in half lengthwise
3 cups Brussels sprouts, trimmed 
2 shallots, peeled, root-end slightly trimmed and quartered so the wedges hold together 
1 medium sweet potato, cut into 1 1/2-inch chunks 

Steps:

  • Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
  • Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
  • Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.

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