ROASTED VEGGIES FOR A CROWD RECIPES

ROASTED VEGETABLES FOR A CROWD RECIPE | ALLRECIPES

Roasted Vegetables for a Crowd Recipe | Allrecipes image

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

Ingredients

1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1?½ pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered

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

ROASTED VEGETABLES WITH BASIL (CROWD SIZE) RECIPE ...

Roasted Vegetables with Basil (Crowd Size) Recipe ... image

Roasting brings out the best of veggies in a side dish sized for a crowd.

Provided by Betty Crocker Kitchens

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 12

Number Of Ingredients 7

Ingredients

3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup frozen corn
1/2 cup zesty Italian dressing
4 1/2 cups frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
Add frozen green beans to vegetable mixture in pan; stir to mix.
Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.

Nutrition Facts : Calories 80 , CarbohydrateContent 11 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 1 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 200 mg, SugarContent 5 g, TransFatContent 0 g

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