ROASTED VEGETABLES FOR A CROWD RECIPE | ALLRECIPES
Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.
Provided by SZYQ1
Categories Side Dish Vegetables Sweet Potatoes
Total Time 1 hours 35 minutes
Prep Time 30 minutes
Cook Time 1 hours 5 minutes
Yield 18 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
- Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
- Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
- Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
- Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
- Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
- Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
- Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
Nutrition Facts : Calories 145.5 calories, CarbohydrateContent 20.2 g, FatContent 6.4 g, FiberContent 5.4 g, ProteinContent 4 g, SaturatedFatContent 0.9 g, SodiumContent 69.5 mg, SugarContent 5.7 g
MAKE-AHEAD ROASTED VEGETABLES RECIPE | COOKING LIGHT
Roasted veggies are not only delicious but they're incredibly handy to have around—and you don't need to stick to roasting them one at a time. Here are a half dozen different veggies you can roast together and keep on hand for grain bowls, soups, and more.
Provided by Cooking Light
Yield Serves 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F. Coat the cut side of the garlic halves with cooking spray and wrap tightly in foil. Line 2 large, rimmed baking sheets with parchment paper. Arrange the foil-wrapped garlic, beets, and onion, separately, on 1 baking sheet. Arrange the squash, cauliflower, and haricot verts, separately, on the other. Drizzle the vegetables with the oil and toss individually to coat. Roast at 400°F until tender and golden, 40 to 45 minutes for the garlic, beets, and onion; 15 to 20 minutes for the squash, cauliflower, and haricots verts. Cool completely, about 20 minutes. Store individually in ziplock plastic bags. Refrigerate until needed.
Nutrition Facts : Calories 94, CarbohydrateContent 17 g, FatContent 3 g, FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 0 g, SodiumContent 28 mg, SugarContent 5 g, UnsaturatedFatContent 2 g
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MAKE-AHEAD ROASTED VEGETABLES RECIPE | COOKING LIGHT
Roasted veggies are not only delicious but they're incredibly handy to have around—and you don't need to stick to roasting them one at a time. Here are a half dozen different veggies you can roast together and keep on hand for grain bowls, soups, and more.
From cookinglight.com
Calories 94 per serving
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- Preheat the oven to 400°F. Coat the cut side of the garlic halves with cooking spray and wrap tightly in foil. Line 2 large, rimmed baking sheets with parchment paper. Arrange the foil-wrapped garlic, beets, and onion, separately, on 1 baking sheet. Arrange the squash, cauliflower, and haricot verts, separately, on the other. Drizzle the vegetables with the oil and toss individually to coat. Roast at 400°F until tender and golden, 40 to 45 minutes for the garlic, beets, and onion; 15 to 20 minutes for the squash, cauliflower, and haricots verts. Cool completely, about 20 minutes. Store individually in ziplock plastic bags. Refrigerate until needed.
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