EASTER ROASTED VEGETABLES RECIPES

EASY ROASTED VEGETABLES | ALLRECIPES

Easy Roasted Vegetables | Allrecipes image

Colorful, easy roasted vegetables made for Cook and Book. Delicious.

Provided by Jody Fernandez

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 12

Ingredients

5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

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, CarbohydrateContent 15.7 g, FatContent 14.1 g, FiberContent 5.9 g, ProteinContent 4.8 g, SaturatedFatContent 2 g, SodiumContent 352.6 mg, SugarContent 6.3 g

BEST ROASTED VEGETABLE MEDLEY - PERFECT VEGETABLE MEDLEY ...

Best Roasted Vegetable Medley - Perfect Vegetable Medley ... image

This roasted vegetable medley beats a wilted green salad any day, but especially during the holidays: tart cranberries, nutty pecans, caramelized balsamic.

Provided by Lauren Miyashiro

Categories gluten-free vegan vegetarian Christmas dinner party Thanksgiving roasted side dish

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 10

Ingredients

3/4 lb. Brussels sprouts, trimmed and halved
2 large carrots, peeled and sliced into 1/2” pieces
2 tbsp. extra-virgin olive oil
1 tbsp. balsamic vinegar
1 tsp. chopped rosemary leaves
1 tsp. chopped thyme leaves
Kosher salt
Freshly ground black pepper
1/2 c. toasted pecans
1/2 c. dried cranberries

Steps:

Preheat oven to 400°. Scatter vegetables on a large baking sheet. Toss with oil, balsamic vinegar, rosemary, and thyme. Season with salt and pepper. Bake for 20 to 25 minutes, until the vegetable are tender, shaking the pan halfway through. Before serving, toss roasted vegetables with pecans and cranberries. In a large bowl, toss vegetables with oil, balsamic vinegar, and herbs. Season with salt and pepper. Place vegetables in basket of air fryer and cook at 400° for 10 minutes, shaking halfway through. Before serving, toss roasted vegetables with pecans and cranberries.

Nutrition Facts : Calories 272 calories

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