ROASTED VEGETABLES IN THE OVEN RECIPE RECIPES

OVEN ROASTED VEGETABLES RECIPE | ALLRECIPES

Oven Roasted Vegetables Recipe | Allrecipes image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories Carrot Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 7

Ingredients

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, CarbohydrateContent 31.1 g, FatContent 13.9 g, FiberContent 5.3 g, ProteinContent 3.6 g, SaturatedFatContent 2 g, SodiumContent 357.5 mg, SugarContent 5.5 g

OVEN-ROASTED ROOT VEGETABLES RECIPE - FOOD NETWORK

Oven-Roasted Root Vegetables Recipe - Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings (8 cups)

Number Of Ingredients 9

Ingredients

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

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1. To prepare your vegetables:
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5. Jamie's top tips:
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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!

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