ROASTED VEGETABLES FROM FROZEN RECIPES

Name: Easy Oven Roasted Vegetables
Prep time: 10 min
Cook time: 20 min
Yield: 6
Ingredients: 2 cups broccoli florets; 2 cups cauliflower florets; 2 cups sliced baby portobello mushrooms; 1 cup thin baby carrots; 1 red bell pepper, (chopped); 1 small yellow onion, (cut into 6 wedges); 2 tablespoons olive oil; salt and fresh ground pepper, (to taste); 1-1/2 teaspoons Italian Seasoning; 1/2 teaspoon garlic powder; grated parmesan cheese, (for garnish (optional)); chopped fresh parsley, (for garnish (optional))

EASY OVEN ROASTED VEGETABLES RECIPE | DIETHOOD

Easy Oven Roasted Vegetables Recipe | Diethood image

These Easy Oven Roasted Vegetables are perfectly tender and packed with flavor! This healthy method for roasting vegetables can be adapted to fit any veggies you've got on hand!

Provided by Katerina | Diethood

Categories Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6

Number Of Ingredients 12

Ingredients

2 cups broccoli florets
2 cups cauliflower florets
2 cups sliced baby portobello mushrooms
1 cup thin baby carrots
1 red bell pepper, (chopped)
1 small yellow onion, (cut into 6 wedges)
2 tablespoons olive oil
salt and fresh ground pepper, (to taste)
1-1/2 teaspoons Italian Seasoning
1/2 teaspoon garlic powder
grated parmesan cheese, (for garnish (optional))
chopped fresh parsley, (for garnish (optional))

Steps:

Preheat oven to 425°F.
Line a large baking sheet with foil or parchment paper.
Add all the vegetables to the baking sheet.
Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.
Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.
Arrange all the veggies in a single layer.
Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.
Remove from oven.
Garnish with parmesan cheese and parsley; serve.

Nutrition Facts : Calories 89 kcal, CarbohydrateContent 10 g, ProteinContent 3 g, FatContent 5 g, SaturatedFatContent 1 g, SodiumContent 40 mg, FiberContent 3 g, SugarContent 4 g, ServingSize 1 serving

ROASTED BUTTERNUT SQUASH & ROOT VEGETABLES - EATINGWELL

Roasted Butternut Squash & Root Vegetables - EatingWell image

This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish--you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.

Provided by Diabetic Living Magazine

Categories Healthy Butternut Squash Recipes

Total Time 40 minutes

Number Of Ingredients 8

Ingredients

3 cups butternut squash, peeled, seeded, and cut into 1-inch pieces
1 cup sliced parsnips
½ cup sliced carrot
½ cup chopped onion
1 tablespoon olive oil
¼ teaspoon salt
? teaspoon ground pepper
? teaspoon cayenne pepper

Steps:

Preheat oven to 400 degrees F. Combine squash, parsnips, carrot, and onion in a 15-by-10-inch baking pan.
Drizzle the vegetables with oil and sprinkle with salt, pepper, and cayenne; toss to coat.
Roast, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more.

Nutrition Facts : Calories 105.7 calories, CarbohydrateContent 18.5 g, FatContent 3.7 g, FiberContent 5.3 g, ProteinContent 1.5 g, SaturatedFatContent 0.5 g, SodiumContent 161.6 mg, SugarContent 4.7 g

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