ROASTED VEGETABLES ON PARCHMENT PAPER RECIPES
WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES | ALLRECIPES
Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Line a shallow baking pan with Reynolds® Parchment Paper.
- Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
- Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
- Place pan of vegetables into the oven on the top rack.
- Bake 15 minutes or until vegetables are crisp-tender.
- Squeeze lemon over vegetables for even more flavor.
Nutrition Facts : Calories 89.2 calories, CarbohydrateContent 11.7 g, FatContent 5 g, FiberContent 4.3 g, ProteinContent 2.6 g, SaturatedFatContent 0.7 g, SodiumContent 40.3 mg, SugarContent 3.5 g
OUR FAVORITE OVEN ROASTED VEGETABLES - EASY RECIPES FOR ...
More of a method than a recipe, you can swap vegetables in or out. The oven temperature and timing assumes hearty root vegetables (or similar). Less hearty vegetables like yellow squash, zucchini or bell peppers will roast quicker. Keep heartier veggies, like beets and carrots, together on one pan and less hearty veggies, like mushrooms and bell peppers, on another.
Provided by Adam and Joanne Gallagher
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Position an oven rack towards the lower third of the oven. Heat the oven to 425 degrees Fahrenheit.
- Prepare vegetables by peeling and trimming as needed. Then cut into 1-inch pieces — see notes below for how we prepare most vegetables for roasting.
- Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets.
- Roast, stirring a few times during cooking until well browned and tender, 30 to 60 minutes. Serve with a light sprinkle of flaky sea salt as needed.
Nutrition Facts : ServingSize about 3/4 cup, Calories 189, ProteinContent 4 g, CarbohydrateContent 30 g, FiberContent 6 g, SugarContent 8 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 0 mg
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