ROASTED VEGETABLE DINNER RECIPES

Name: Roasted Green Vegetable Medley
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 10 servings
Ingredients: 1 pound fresh green beans, trimmed and cut into 2-inch pieces; 4 cups fresh broccoli florets; 10 small fresh mushrooms, halved; 8 fresh Brussels sprouts, halved; 2 medium carrots, cut into 1/4-inch slices; 1 medium onion, halved and sliced; 3 to 5 garlic cloves, thinly sliced; 4 tablespoons olive oil, divided; 1/2 cup grated Parmesan cheese; 3 tablespoons julienned fresh basil leaves, optional; 2 tablespoons minced fresh parsley; 1 tablespoon grated lemon zest; 2 tablespoons lemon juice; 1/4 teaspoon salt; 1/4 teaspoon pepper

ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT

Roasted Green Vegetable Medley Recipe: How to Make It image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, FatContent 7g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 96mg sodium, CarbohydrateContent 10g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 4g protein. Diabetic Exchanges 1 vegetable

ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT

Roasted Green Vegetable Medley Recipe: How to Make It image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories Side Dishes

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

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Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

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Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving

1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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While my children were always very willing eaters, I came up with this recipe to get them to eat more veggies and enjoy it. The dip doesn't last long in our house. —Sarah Vasques, Milford, New Hampshire
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Reviews 4.5
Total Time 40 minutes
Category Appetizers
Calories 44 calories per serving

Preheat oven to 425°. Cut vegetables into 1-inch pieces. Place in a 15x10x1-in. baking pan coated with cooking spray; toss with oil, salt and pepper. Roast until tender, stirring occasionally, 25-30 minutes. Cool completely., Place vegetables and cream cheese in a food processor; process until blended. Transfer to a bowl; refrigerate, covered, until serving. Serve with crackers or fresh vegetables.

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ROASTED GREEN VEGETABLE MEDLEY RECIPE: HOW TO MAKE IT

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. — Suzan Crouch, Grand Prairie, Texas
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Side Dishes
Calories 109 calories per serving

Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

See details

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Spread one-quarter of the mashed avocado in the center of each tortilla. Top each with 2 tablespoons of the sour cream, 1/4 cup lettuce and 2 tablespoons pico de gallo, then evenly divide the cheesy roasted vegetables on top. Fold the short sides of the tortilla in over the filling; fold the bottom of the tortilla up and over the filling and tightly roll. Serve warm.

See details

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1. If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
2. Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
3. Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
4. Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
5. Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
6. Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
7. Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

See details

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