ROASTED VEGETABLE TRAY RECIPES

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

ROAST VEGETABLE TRAY RECIPE | BBC GOOD FOOD



Roast vegetable tray recipe | BBC Good Food image

Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast.

Provided by Gary Rhodes

Categories     Lunch, Side dish, Vegetable

Total Time 1 hours 10 minutes

Prep Time 15 minutes

Cook Time 55 minutes

Yield 6

Number Of Ingredients 6

4 tbsp olive or vegetable oil
6 medium carrots, ends trimmed
6 small parsnips, ends trimmed
4 small onions
1 small swede, cut into thick wedges
large knob of butter, to serve

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
  • Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.

Nutrition Facts : Calories 223 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 28 grams carbohydrates, FiberContent 9 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.17 milligram of sodium

ROASTED VEGGIE PLATTER RECIPE: HOW TO MAKE IT



Roasted Veggie Platter Recipe: How to Make It image

"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.

Provided by Taste of Home

Categories     Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings.

Number Of Ingredients 7

1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2-inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup prepared Italian salad dressing
1/4 teaspoon each dried basil, thyme and rosemary, crushed

Steps:

  • Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 69 calories, FatContent 4g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 173mg sodium, CarbohydrateContent 7g carbohydrate (4g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

More about "roasted vegetable tray recipes"

ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY
Here's what you need: cauliflower, broccoli, large carrot, olive oil, kosher salt, black pepper, garlic
From tasty.co
Reviews 96
Calories 77 calories per serving
  • Enjoy!
See details


ROASTED VEGGIE PLATTER | HEALTHYGFFAMILY.COM
A roasted vegetable platter is always a good idea. It adds color, nutrients and works well with just about everything. Perfect for entertaining or for meal prep so that you have a stocked fridge ready for any meal. See tips for preparing ahead if entertaining on the post above.
From healthygffamily.com
Reviews 5
Total Time 90 minutes
Category Veggies, Sidesm Holiday dishes
Cuisine Gluten-Free, Vegan
  • Remaining Roasted Veggies:
See details


EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES
These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 94 calories per serving
    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!
See details


ROAST VEGETABLE TRAY RECIPE | BBC GOOD FOOD
Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast.
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Lunch, Side dish, Vegetable
Cuisine British
Calories 223 calories per serving
  • Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.
See details


ROASTED VEGGIE PLATTER RECIPE: HOW TO MAKE IT
"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.
From tasteofhome.com
Reviews 4.8
Total Time 30 minutes
Category Side Dishes
Calories 69 calories per serving
  • Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.
See details


ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY
Here's what you need: cauliflower, broccoli, large carrot, olive oil, kosher salt, black pepper, garlic
From tasty.co
Reviews 96
Calories 77 calories per serving
  • Enjoy!
See details


ROASTED VEGGIE PLATTER | HEALTHYGFFAMILY.COM
A roasted vegetable platter is always a good idea. It adds color, nutrients and works well with just about everything. Perfect for entertaining or for meal prep so that you have a stocked fridge ready for any meal. See tips for preparing ahead if entertaining on the post above.
From healthygffamily.com
Reviews 5
Total Time 90 minutes
Category Veggies, Sidesm Holiday dishes
Cuisine Gluten-Free, Vegan
  • Remaining Roasted Veggies:
See details


EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES
These herby roasted vegetables are perfect for using up whatever's hanging around in the fridge
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 94 calories per serving
    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!
See details


HOW TO MAKE A ROASTED VEGGIE TRAY - MY CRAZY GOOD LIFE
Oct 31, 2019 · Spread your larger or more dense veggies out on a tray. Those will go in the oven first. 2. Preheat your oven to a low temperature of 275 to 325 degrees F. 3. Toss or coat your veggies with olive oil or another healthy oil and sprinkle them with salt or seasonings if you like. 4.
From mycrazygoodlife.com
See details


ROASTED VEGETABLES | RECIPETIN EATS
Jul 19, 2021 · Roasting: Preheat oven to 200°C / 390°F (180°C fan). Onion – Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside – we add these later. Other vegetables – Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands,... ...
From recipetineats.com
See details


ROASTED VEGETABLE PLATTER RECIPE - COOKING LSL
Jan 22, 2018 · Ingredients 1 pound asparagus — trimmed, the thicker you can find the better 1 pound mushrooms 1 pound baby carrots — I used rainbow carrots 2 red onions — medium, sliced into 1/4-inch rounds 1 pound mini peppers — stems and seeds removed, cut in half
From cookinglsl.com
See details


HOW TO MAKE A ROASTED VEGGIE TRAY - MY CRAZY GOOD LIFE
Oct 31, 2019 · Spread your larger or more dense veggies out on a tray. Those will go in the oven first. 2. Preheat your oven to a low temperature of 275 to 325 degrees F. 3. Toss or coat your veggies with olive oil or another healthy oil and sprinkle them with salt or seasonings if you like. 4.
From mycrazygoodlife.com
See details


ROASTED VEGETABLES | RECIPETIN EATS
Jul 19, 2021 · Roasting: Preheat oven to 200°C / 390°F (180°C fan). Onion – Toss onion in one bowl with 1 tablespoon oil, and a pinch of the salt and pepper. Set aside – we add these later. Other vegetables – Put all other vegetables, thyme and garlic in a separate bowl. Tear sage leaves and stems with hands,... ...
From recipetineats.com
See details


ROASTED VEGETABLE PLATTER RECIPE - COOKING LSL
Jan 22, 2018 · Ingredients 1 pound asparagus — trimmed, the thicker you can find the better 1 pound mushrooms 1 pound baby carrots — I used rainbow carrots 2 red onions — medium, sliced into 1/4-inch rounds 1 pound mini peppers — stems and seeds removed, cut in half
From cookinglsl.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »