GOOD SEASONS ROASTED VEGETABLES RECIPES

SEASONED ROASTED ROOT VEGETABLES RECIPE | ALLRECIPES

Seasoned Roasted Root Vegetables Recipe | Allrecipes image

I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.

Provided by MissyDi

Categories Side Dish Vegetables Squash

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 10 servings

Number Of Ingredients 12

Ingredients

olive oil cooking spray
1 butternut squash - peeled, seeded, and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
1 (10 ounce) package frozen Brussels sprouts, thawed and halved
1 onion, halved and thickly sliced
1 parsnip, peeled and sliced
3 carrots, cut into large chunks
2 tablespoons olive oil, or as needed
1 teaspoon ground thyme
1 teaspoon dried rosemary
1 pinch salt
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

Nutrition Facts : Calories 148.9 calories, CarbohydrateContent 29.9 g, FatContent 3.1 g, FiberContent 6.2 g, ProteinContent 3.4 g, SaturatedFatContent 0.5 g, SodiumContent 47.1 mg, SugarContent 6.7 g

ROASTED VEGETABLE SOUP - GOOD SEASONS DRESSING MIX

Provided by Kraft

Categories Soup

Total Time 60 minutes

Prep Time 35 minutes

Cook Time 25 minutes

Yield 8 1 cup servings

Number Of Ingredients 11

Ingredients

2 large red peppers, cut into 1-inch-thick slices
2 large tomatoes,quartered
2 carrots, cut into 1-1/2-inch-thick slices
2 parsnips, peeled, cut into 1-1/2-inch-thick slices
1 onion, quartered
1 zucchini, cut into 1-1/2-inch-thick slices
3 cloves garlic, minced
1/4 tsp. black pepper
2 Tbsp. olive oil
1 Envelope Good Season's Garlic & Herb Dressing Mix
3-1/2 cups fat-free reduced-sodium chicken broth

Steps:

Heat oven to 375ºF.
Combine all ingredients except broth; spread onto bottom of shallow foil-lined pan.
Bake 25 min. or until vegetables are lightly browned.
Spoon roasted vegetables into large saucepan. Stir in broth. Bring to boil; simmer on medium-low heat 20 min., stirring occasionally. Remove from heat. Blend, in small batches, in blender until smooth.

More about "good seasons roasted vegetables recipes"

SHEET TRAY ITALIAN ROASTED VEGETABLES RECIPE - FOOD.COM

A recipe that came along with a purchase from a Pampered Chef Party. Well worth the purchase as I use the recipe all the time! A great recipe for summer when zucchini's are everywhere.
From food.com
Reviews 5.0
Total Time 50 minutes
Calories 164.7 per serving

Bake 40-45 minutes or until golden brown and crisp-tender, stirring after 20 minutes.

See details

JEWEL ROASTED VEGETABLES RECIPE | ELLIE KRIEGER | FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 2 hours 10 minutes
Category side-dish
Calories 190 calorie per serving

Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.

See details

GOOD SEASONS ROASTED VEGETABLES RECIPE | SPARKRECIPES

Preheat oven to 475. Line a large cookie sheet or roasting pan with parchment paper or nonstick foil. This will stick to a bare pan. Cut onion into 6 wedges. Cut all other veggies into 1 inch pieces. Mix the potatoes with 1 tablespoon oil and half the package of dressing mix. Does not need additional salt.
From recipes.sparkpeople.com

See details

10 BEST SEASONING ROASTED VEGETABLES RECIPES | YUMMLY

From yummly.com

See details

BEST ROASTED VEGETABLES (PERFECTLY SEASONED!) – A COUPLE COOKS

Nov 20, 2019 · Mix with your hands until evenly coated. Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.
From acouplecooks.com

See details

EASY ROASTED VEGETABLES {BEST SEASONING MIX} - CHELSEA'S ...

Feb 22, 2019 · Add salt and pepper to taste (I add about 1/2 teaspoon sea salt and about 3/4 teaspoon pepper). Add the olive oil and toss well, evenly coating all the vegetables with the seasonings and oil. (Add 1-2 more tablespoons of oil if the vegetables seem dry.)
From chelseasmessyapron.com

See details

ROASTED VEGETABLES - DAMN DELICIOUS

Oct 04, 2014 · Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets, mushrooms, butternut squash, zucchini, squash, bell pepper and onion in a single layer onto the prepared baking sheet. Add olive oil, balsamic vinegar, garlic and thyme; season with salt and pepper, to taste.
From damndelicious.net

See details

GOOD SEASONS ITALIAN ROASTED POTATOES - MY FOOD AND FAMILY

Heat oven to 400ºF. 2. Mix oil and dressing mix in gallon-size resealable plastic bag. 3. Add potatoes; seal bag. Shake until potatoes are evenly coated. Spread onto baking sheet. 4. Bake 45 min. or until potatoes are tender.
From myfoodandfamily.com

See details

BEST ROASTED VEGETABLES (PERFECTLY SEASONED!) – A COUPLE COOKS

Nov 20, 2019 · Preheat the oven to 450 degrees Fahrenheit. Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo).
From acouplecooks.com

See details

CALORIES IN GOOD SEASONS ROASTED VEGETABLES - CALORIE, FAT ...

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe. Calories per serving of Good Seasons Roasted Vegetables 147 calories of Potato, raw, (1 medium (2-1/4" to 3-1/4" dia.)) 60 calories of Olive Oil, (0.50 tbsp) 36 calories of Eggplant, fresh, (0.25 eggplant, unpeeled (approx 1-1/4 lb))
From recipes.sparkpeople.com

See details

ITALIAN ROASTED VEGETABLE MEDLEY RECIPE (FAMILY FAVORITE)

May 27, 2021 · Instructions. Preheat oven to 425 degrees F. Spread broccoli, cauliflower and carrots on a large baking sheet. Drizzle olive oil over vegetables. Sprinkle on Italian dressing mix and shredded parmesan. Toss vegetables with hands until evenly coated in oil and seasoning. Bake for 20 minutes, or until vegetables are soft.
From sixsistersstuff.com

See details

10 BEST GOOD SEASONS RECIPES | YUMMLY

Dec 25, 2021 · Crunchy Roast Chickpeas with Za’atar, good and good for you Rose Water And Orange Blossom. salt, truffle salt, cayenne, olive oil, chickpeas, salt, za'atar and 3 more. Cozy Up With This Oh-so-good (and Good For You!) Slow Cooker Soup Aol. coriander powder, carrots, onions, curry powder, brown lentils and 9 more.
From yummly.com

See details

ROASTED VEGETABLE WRAPPED SANDWICH - MY FOOD AND FAMILY

1. Heat oven to 425°F. 2. Whisk dressing mix, vinegar and oil until blended. Pour over vegetables in large bowl; toss to evenly coat. Spread onto bottom of rimmed baking sheet. 3. Bake 20 min. or until vegetables are tender, stirring occasionally. 4.
From myfoodandfamily.com

See details

GOOD SEASONS MARINATED VEGGIES - RECIPES | COOKS.COM

Chunk vegetables in a bowl and marinate ... combine vinegar, seasoning salt and sugar. Shake together vigorously and then add 1/4 cup salad oil. Ingredients: 5 (oil .. salt .. sugar .. vinegar ...) 4. MARINATED CARROTS. Boil carrots in water to cover for about 5 minutes until tender but still crisp. Drain and rinse thoroughly with cold water.
From cooks.com

See details

ROASTED POTATOES - GOOD SEASONS RECIPE

1/4 cup olive oil 1 env. GOOD SEASONS Italian Dressing Mix 2 lb. red potatoes (about 5), quartered HEAT oven to 400ºF. MIX oil and dressing mix in gallon-size resealable plastic bag. ADD potatoes; seal bag. Shake until potatoes are evenly coated. Spread onto baking sheet. BAKE 45 min. or until ...
From keyingredient.com

See details

GOOD SEASONS ITALIAN DRESSING CHICKEN RECIPES

Steps: Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Mix butter, lemon juice, and half the Italian dressing mix in a shallow dish until well-blended. Pour remaining Italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine.
From tfrecipes.com

See details

30+ BEST VEGETABLES TO ROAST - EASY ROASTED VEGETABLE RECIPES

Nov 22, 2021 · Ethan Calabrese. 24 of 30. Buffalo Roasted Cauliflower. Healthy crack, in the form of cauliflower. Get the recipe from Delish. Dawn Perry. 25 of 30. Roasted Yams with Brown Butter Granola and ...
From delish.com

See details

ROASTED FROZEN VEGETABLES MIXED - ALL INFORMATION ABOUT ...

This easy recipe makes frozen roasted vegetables taste delicious with olive oil and spices. Prep Time 5 minutes Cook Time 30 minutes Total Time 35 minutes Ingredients 12 oz mixed frozen vegetables (broccoli, cauliflower, carrots) 2 tablespoons olive oil 1/2 teaspoon salt 1/2 teaspoon pepper
From therecipes.info

See details

ZESTY ROASTED VEGETABLES - OPRAH.COM

1 medium red onion , unpeeled, cut into 6 wedges. Directions. Position a rack in the top third of the oven and preheat to 425°F. Lightly oil a large rimmed baking sheet, preferably a 17 X 13-inch half-sheet pan. Toss the eggplant and salt together in a colander and let stand for 30 minutes to drain off excess bitter juices.
From oprah.com

See details

ROAST CHICKEN AND VEGETABLES [VIDEO] - THE RECIPE REBEL

Nov 17, 2020 · Place Little potatoes, carrots and onion in a 9×13" baking dish. Drizzle with oil and season lightly with salt and pepper (the chicken will also season the vegetables as it cooks) and toss to coat. Create a space in the middle of the vegetables for the chicken. Combine salt, paprika, garlic powder and pepper. Stir into melted butter.
From thereciperebel.com

See details