HOW TO MAKE ROAST VEGETABLES RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES



Epic roasted vegetables recipe | Jamie Oliver recipes image

These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge

Total Time 1 hours 5 minutes

Yield 10

Number Of Ingredients 14

2 red peppers
1 red onion
1 butternut squash
6 baby leeks
4 courgettes different colours if possible
1 aubergine
2 tomatoes
6 cloves garlic
1 tablespoon coriander seeds
sea salt
freshly ground black pepper
1 small bunch fresh rosemary
1 small bunch fresh thyme
olive oil

Steps:

    1. To prepare your vegetables:
    2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
    3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
    4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
    5. Jamie's top tips:
    6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
    7. Turning the vegetables as they roast helps them to cook evenly. If you’re using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo – just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
    8. You can also make this ahead of time and eat it cold – it’s just as delicious!

Nutrition Facts : Calories 94 calories, FatContent 3 g fat, SaturatedFatContent 0.4 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 14 g carbohydrate, SugarContent 9.4 g sugar, SodiumContent 0.33 g salt, FiberContent 4 g fibre

ROAST CHICKEN WITH VEGETABLES RECIPE: HOW TO MAKE IT



Roast Chicken with Vegetables Recipe: How to Make It image

Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Total Time 01 hours 30 minutes

Prep Time 15 minutes

Cook Time 01 hours 15 minutes

Yield 6 servings.

Number Of Ingredients 13

1 tablespoon all-purpose flour
1 large oven roasting bag
8 small red potatoes, halved
6 medium carrots, cut into 2-inch pieces
6 half-ears frozen corn on the cob, thawed
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/4 teaspoon paprika, divided
1 medium onion, quartered
3 fresh rosemary sprigs or 1 tablespoon dried rosemary, crushed
1 roasting chicken (6 to 7 pounds)
2 tablespoons olive oil
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed

Steps:

  • Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.

Nutrition Facts : Calories 711 calories, FatContent 37g fat (10g saturated fat), CholesterolContent 179mg cholesterol, SodiumContent 615mg sodium, CarbohydrateContent 34g carbohydrate (6g sugars, FiberContent 5g fiber), ProteinContent 61g protein.

More about "how to make roast vegetables recipes"

ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE ...
A sweet and aromatic soup with super-easy flatbreads for dunking.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
    3. Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
    4. Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
    5. To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
    6. Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
    7. Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
    8. Heat a griddle pan until it’s smoking hot and add the flatbreads (you’ll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
    9. Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.
See details


ROAST CHICKEN WITH VEGETABLES RECIPE: HOW TO MAKE IT
Love a moist and tender chicken but not the mess of actually roasting one? Use an oven cooking bag to keep a chicken and veggies easily under control. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 5
Total Time 01 hours 30 minutes
Category Dinner
Calories 711 calories per serving
  • Preheat oven to 350°. Sprinkle flour into oven bag; shake to coat. Add potatoes, carrots, corn, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1/8 teaspoon paprika. Shake bag to coat vegetables; place in a 13x9-in. baking pan., Place onion and rosemary sprigs in cavity of chicken. Rub skin with oil; sprinkle with minced rosemary and remaining salt, pepper and paprika. Skewer chicken openings; tie drumsticks together. Place chicken in center of bag, breast side up; place vegetables around chicken., Cut six 1/2-in. slits in top of bag; close with tie provided. Bake 1-1/4 to 1-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. Let stand in oven bag 15 minutes before carving. Discard onion and rosemary sprigs.
See details


POT ROAST WITH VEGETABLES RECIPE: HOW TO MAKE IT
This old-fashioned favorite uses an economical cut of beef that's simmered to fork-tenderness.—National Livestock and Meat Board
From tasteofhome.com
Reviews 5
Total Time 02 hours 25 minutes
Category Dinner
Calories 287 calories per serving
  • Combine the garlic, oregano and lemon-pepper; rub over roast. In a Dutch oven, brown roast in oil on all sides; drain. Add 3/4 cup water; bring to a boil. Reduce heat; cover and simmer for 1-3/4 hours. , Add vegetables; cover and simmer for 30-35 minutes longer or until beef is tender. Remove to a serving platter and keep warm. Let stand for 10 minutes before slicing., Strain cooking liquid; skim off fat. Return 1 cup liquid to pan and bring to a boil over medium high heat. , Combine cornstarch and remaining water until smooth; add to pan. Cook and stir for 1 minute or until gravy is thickened and bubbly. Serve with roast and vegetables.
See details


ROAST CARROT & FENNEL SOUP | VEGETABLES RECIPES | JAMIE ...
A sweet and aromatic soup with super-easy flatbreads for dunking.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 477 calories per serving
    1. Preheat the oven to 190ºC/375ºF/gas 5.
    2. Peel the carrots and onion, then trim and slice along with the fennel (reserving any herby tops, to garnish). Place in a roasting dish, toss with 2 tablespoons of oil.
    3. Roast for 20 minutes, then add the unpeeled garlic cloves. Stir everything thoroughly and return to the oven for 20 minutes more, or until the vegetables are soft and browned.
    4. Remove and discard the papery skins from the garlic cloves. Put the roasted veg in a large pan with the vegetable stock and bring to the boil. Simmer gently for 15 minutes, then liquidise with a stick blender, until completely smooth.
    5. To make the flatbreads, toast the fennel seeds in a dry frying pan for 30 seconds or so, until fragrant. Crush roughly with a pestle and mortar, then pour into a bowl with the flour and ½ teaspoon of sea salt.
    6. Dissolve the yeast and sugar in 100ml of hand-hot (not boiling) water, then add it to the flour mixture with the oil and 60 to 75ml of hot water and mix until you have a soft, but not sticky, dough. Knead for 5 minutes.
    7. Pop the dough into an oiled bowl, cover with oiled clingfilm and set aside to rise in a warm place for 30 minutes. Then, with oiled hands, divide the dough into 8 and roughly roll each one into a thin oval. Stack them up, separating them with baking paper to stop them from sticking together.
    8. Heat a griddle pan until it’s smoking hot and add the flatbreads (you’ll need to do this in batches). Cook for a couple of minutes on each side, until charred and puffed up. Keep warm in a tea towel while cooking the rest.
    9. Gently reheat the soup, and serve with a swirl of cream, a scattering of herby fennel tops (if you have them) and the hot flatbreads.
See details


ROAST CHICKEN WITH VEGETABLES RECIPE | FOOD NETWORK
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments — all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category main-dish
Cuisine american
  • Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
See details


CROCK POT CHUCK ROAST WITH VEGETABLES RECIPE - FOOD.COM
Make and share this Crock Pot Chuck Roast With Vegetables recipe from Food.com.
From food.com
Reviews 5.0
Total Time 5 hours 15 minutes
Calories 509.3 per serving
  • Thicken with a little flour and water if desired.
See details


VEGETARIAN SUNDAY ROAST RECIPES - BBC GOOD FOOD
Sunday roasts don't have to be boring if you're veggie. Try our meat-free alternatives and trimmings that are sure to take pride of place on any dinner table.
From bbcgoodfood.com
See details


ROAST CHICKEN WITH VEGETABLES RECIPE | FOOD NETWORK
New cooks are intimidated by the idea of roasting a chicken, but nothing could be simpler. If you roast the chicken with some vegetables in the same pan for about an hour, you will have a moist, golden bird and savory accompaniments — all ready to eat at the same time. While they cook, you can set the table, watch the news, maybe make a dessert.
From foodnetwork.com
Reviews 5
Total Time 1 hours 10 minutes
Category main-dish
Cuisine american
  • Carving the Chicken Carve the chicken according to the instructions on the preceding page. Scoop the vegetables out of the roasting pan and onto a serving platter. Remove the fat from the pan juices. Arrange the cut chicken pieces on top of vegetables, spoon some pan juices over the chicken and vegetables, scatter the 2 remaining rosemary sprigs on top and bring the dish to the table for serving.
See details


CROCK POT CHUCK ROAST WITH VEGETABLES RECIPE - FOOD.COM
Make and share this Crock Pot Chuck Roast With Vegetables recipe from Food.com.
From food.com
Reviews 5.0
Total Time 5 hours 15 minutes
Calories 509.3 per serving
  • Thicken with a little flour and water if desired.
See details


VEGETARIAN SUNDAY ROAST RECIPES - BBC GOOD FOOD
Sunday roasts don't have to be boring if you're veggie. Try our meat-free alternatives and trimmings that are sure to take pride of place on any dinner table.
From bbcgoodfood.com
See details


ROAST CHICKEN AND VEGETABLES RECIPE | ALLRECIPES
Roast chicken and vegetables in the preheated oven until the skin is browned and crisp, the vegetables are tender, and an instant-read meat thermometer inserted into the thickest part of a thigh reads 165 degrees F (75 degrees C), about 1 hour and 45 minutes. Let chicken rest for 10 minutes before carving and serving with vegetables.
From allrecipes.com
See details


CROCK POT PORK ROAST AND VEGETABLES - FAVORITE FAMILY R…
Nov 04, 2019 · Crock Pot Pork Roast. This Crock Pot Pork Roast and Vegetables is a fix it and forget it meal that always turns out great. You can rely on tender, juicy pork roast, and the vegetables …
From favfamilyrecipes.com
See details


POT ROAST WITH VEGETABLES RECIPE | ALLRECIPES
This was a great recipe. Next time I will omit vinegar and tomatoes to reduce acidic flavors - and make it more similar to the pot roast my mom used to make on the stove. I might try a little red wine instead. Made it with a three pound chuck roast…
From allrecipes.com
See details


BASIC CROCK POT BEEF ROAST WITH VEGETABLES RECIPE
Aug 27, 2021 · As with many slow cooker recipes, it's easy to adapt the dish to suit your tastes. If your family isn't fond of carrots, replace them with parsnips or chunks of rutabaga. Or add more potatoes to the pot. For extra color, add some frozen green beans or mixed vegetables about 30 to 45 minutes before the pot roast …
From thespruceeats.com
See details


SLOW-ROAST PORK WITH ROOT VEGETABLES - RECIPES - HAIRY BI…
Add all the vegetables, then stir to coat them with the juices in the pan. Make sure the celery and onion are placed quite centrally as these work best under the pork. Tuck in the garlic and thyme, then put the pork back on top. Put the pork back in the oven for another hour, this time uncovered. By this time the vegetables …
From hairybikers.com
See details


THE BEST OVEN ROAST BEEF | FAVORITE FAMILY RECIPES
Jan 28, 2022 · Mash the cooked garlic in with mashed potatoes or serve them whole with your roast and vegetables. Potatoes and carrots: Add some quartered potatoes and thick-cut carrots to the roasting pan with the roast beef before cooking to make …
From favfamilyrecipes.com
See details


ONE-PAN OVEN ROAST BEEF WITH VEGETABLES
Recipes / Bone Broth Recipes / One-Pan Oven Roast Beef with Vegetables This roast beef with vegetables is a delicious feast for the whole family to enjoy. Juicy, tender, and flavorful, with crunchy roasted vegetables…
From blog.kettleandfire.com
See details


POT ROAST WITH VEGETABLES RECIPE | ALLRECIPES
This was a great recipe. Next time I will omit vinegar and tomatoes to reduce acidic flavors - and make it more similar to the pot roast my mom used to make on the stove. I might try a little red wine instead. Made it with a three pound chuck roast…
From allrecipes.com
See details


BASIC CROCK POT BEEF ROAST WITH VEGETABLES RECIPE
Aug 27, 2021 · As with many slow cooker recipes, it's easy to adapt the dish to suit your tastes. If your family isn't fond of carrots, replace them with parsnips or chunks of rutabaga. Or add more potatoes to the pot. For extra color, add some frozen green beans or mixed vegetables about 30 to 45 minutes before the pot roast …
From thespruceeats.com
See details


SLOW-ROAST PORK WITH ROOT VEGETABLES - RECIPES - HAIRY BI…
Add all the vegetables, then stir to coat them with the juices in the pan. Make sure the celery and onion are placed quite centrally as these work best under the pork. Tuck in the garlic and thyme, then put the pork back on top. Put the pork back in the oven for another hour, this time uncovered. By this time the vegetables …
From hairybikers.com
See details


THE BEST OVEN ROAST BEEF | FAVORITE FAMILY RECIPES
Jan 28, 2022 · Mash the cooked garlic in with mashed potatoes or serve them whole with your roast and vegetables. Potatoes and carrots: Add some quartered potatoes and thick-cut carrots to the roasting pan with the roast beef before cooking to make …
From favfamilyrecipes.com
See details


ONE-PAN OVEN ROAST BEEF WITH VEGETABLES
Recipes / Bone Broth Recipes / One-Pan Oven Roast Beef with Vegetables This roast beef with vegetables is a delicious feast for the whole family to enjoy. Juicy, tender, and flavorful, with crunchy roasted vegetables…
From blog.kettleandfire.com
See details


ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
Jan 07, 2019 · Roast Chicken and Vegetables is a classic family favorite recipe. We roast chicken in the oven over a bed of vegetables (carrots, onions, and potatoes) for an entire meal in one dish. I use my famous chicken seasoning and roast until the skin is crispy and the chicken …
From spendwithpennies.com
See details


SPICED BULGUR WHEAT WITH ROAST VEGETABLES | NIGELLA'S ...
Nov 05, 2020 · While the vegetables are in the oven, halve the radishes from top to bottom. When the leeks, peppers and tomatoes have had their 30 minutes, take the tin out of the oven, add the radishes, and mix. Because the vegetables – ideally – fit so snugly in their tin, they make …
From nigella.com
See details


BASIC CROCK POT BEEF ROAST WITH VEGETABLES RECIPE
Aug 27, 2021 · As with many slow cooker recipes, it's easy to adapt the dish to suit your tastes. If your family isn't fond of carrots, replace them with parsnips or chunks of rutabaga. Or add more potatoes to the pot. For extra color, add some frozen green beans or mixed vegetables about 30 to 45 minutes before the pot roast …
From thespruceeats.com
See details


SLOW-ROAST PORK WITH ROOT VEGETABLES - RECIPES - HAIRY BI…
Add all the vegetables, then stir to coat them with the juices in the pan. Make sure the celery and onion are placed quite centrally as these work best under the pork. Tuck in the garlic and thyme, then put the pork back on top. Put the pork back in the oven for another hour, this time uncovered. By this time the vegetables …
From hairybikers.com
See details


THE BEST OVEN ROAST BEEF | FAVORITE FAMILY RECIPES
Jan 28, 2022 · Mash the cooked garlic in with mashed potatoes or serve them whole with your roast and vegetables. Potatoes and carrots: Add some quartered potatoes and thick-cut carrots to the roasting pan with the roast beef before cooking to make …
From favfamilyrecipes.com
See details


ONE-PAN OVEN ROAST BEEF WITH VEGETABLES
Recipes / Bone Broth Recipes / One-Pan Oven Roast Beef with Vegetables This roast beef with vegetables is a delicious feast for the whole family to enjoy. Juicy, tender, and flavorful, with crunchy roasted vegetables…
From blog.kettleandfire.com
See details


ROAST CHICKEN & VEGETABLES - SPEND WITH PENNIES
Jan 07, 2019 · Roast Chicken and Vegetables is a classic family favorite recipe. We roast chicken in the oven over a bed of vegetables (carrots, onions, and potatoes) for an entire meal in one dish. I use my famous chicken seasoning and roast until the skin is crispy and the chicken …
From spendwithpennies.com
See details


SPICED BULGUR WHEAT WITH ROAST VEGETABLES | NIGELLA'S ...
Nov 05, 2020 · While the vegetables are in the oven, halve the radishes from top to bottom. When the leeks, peppers and tomatoes have had their 30 minutes, take the tin out of the oven, add the radishes, and mix. Because the vegetables – ideally – fit so snugly in their tin, they make …
From nigella.com
See details