ROASTED VEGETABLES FOOD NETWORK RECIPES

HOW TO ROAST VEGETABLES IN THE OVEN - FOOD.COM

How to Roast Vegetables in the Oven - Food.com image

This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!

Total Time 1 hours 25 minutes

Prep Time 45 minutes

Cook Time 40 minutes

Yield 1 large pan, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

Steps:

Chop all the vegetables, as specified in the ingredient list.
Preheat oven to 450 degrees F.
Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
Stir until all the vegetables are coated evenly.
Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

Nutrition Facts : Calories 241.2, FatContent 9.7, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 69.5, CarbohydrateContent 35.5, FiberContent 6.5, SugarContent 9.7, ProteinContent 5.8

ROASTED VEGETABLES RECIPE - FOOD.COM

Roasted Vegetables Recipe - Food.com image

Oven roasted or grilled veggies - whatever you have on hand. Drizzled with Olive oil, minced garlic. Great with fish, pork, chicken or beef. Easy! Tasty. The following measurements are approximate.

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 7 cups, 5-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup green bell pepper
2 carrots
2 zucchini
2 yellow squash
1 onion
1 potato
1 cup broccoli
1 cup cauliflower
1/3 cup fresh parsley
2 garlic cloves
1/4 cup olive oil
2 tablespoons rosemary
1 cup mushroom

Steps:

Cut vegetables into large chunks and put into a large baking pan. Drizzle with olive oil and garlic. Sprinkle with fresh rosemary.
Bake 35 minutes at 400 degrees. Watch closely, so edges don't get too crispy.
These are wonderful on the grill as well -- .

Nutrition Facts : Calories 195.4, FatContent 11.7, SaturatedFatContent 1.7, CholesterolContent 0, SodiumContent 49.2, CarbohydrateContent 20.9, FiberContent 5.1, SugarContent 7.7, ProteinContent 4.9

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