ROASTED VEGTABLES RECIPES

ROASTED VEGETABLES RECIPE | ALLRECIPES

Roasted Vegetables Recipe | Allrecipes image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories Roasted Vegetables

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 12 servings

Number Of Ingredients 10

Ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, CarbohydrateContent 20 g, FatContent 4.7 g, FiberContent 3.1 g, ProteinContent 2 g, SaturatedFatContent 0.7 g, SodiumContent 26 mg, SugarContent 3.8 g

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

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With a little up-front preparation, you can include this delicious, colorful side dish on a holiday buffet without any last-minutes fuss.—Cathryn J White, Newark, Delaware
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1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
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5. Jamie's top tips:
6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
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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OVEN-ROASTED VEGETABLES RECIPE: HOW TO MAKE IT

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ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NET…

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ROASTED VEGETABLES RECIPE | ALLRECIPES

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
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Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

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Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

See details

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In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.

See details

EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES

1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
5. Jamie's top tips:
6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
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!

See details

OVEN-ROASTED VEGETABLES RECIPE: HOW TO MAKE IT

In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.

See details

ROASTED VEGETABLE MEDLEY RECIPE | ALLRECIPES

Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

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BEAUTIFUL ROASTED VEGETABLES - THE PIONEER WOMAN

I was in the big city last week, and I decided about an hour into my errands that I was hungry.
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Preheat oven to 450 degrees. Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat. Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted. Serve immediately or keep in the fridge for when you need them!

See details

ROASTED VEGETABLE RECIPES - BBC GOOD FOOD

See details

OUR FAVORITE OVEN ROASTED VEGETABLES - INSPIRED TASTE

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.

See details

OVEN-ROASTED ROOT VEGETABLES RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.6
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Category side-dish
Cuisine american

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.

See details

ROASTED MEDITERRANEAN VEGETABLES RECIPE - FOOD.COM

Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

See details

ROASTED VEGETABLES RECIPE - BETTYCROCKER.COM

Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

See details

ROASTED VEGETABLES RECIPE - NYT COOKING

Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

See details

ROASTED VEGETABLES RECIPE - BBC GOOD FOOD

Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

See details

ROASTED SUMMER VEGETABLES RECIPE | INA GARTEN | FOOD NET…

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Total Time 35 minutes
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Calories 83 calorie per serving

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See details

ROASTED VEGETABLES WITH BALSAMIC GLAZE RECIPE | TRISHA ...

From foodnetwork.com
Reviews 4.8
Total Time 1 hours 10 minutes
Category side-dish
Calories 331 per serving

For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

See details

ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NET…

From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category side-dish

Sprinkle with parsley, season to taste, and serve hot.

See details

ROASTED VEGETABLES RECIPE | ALLRECIPES

Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

See details

OVEN ROASTED VEGETABLES RECIPE | ALLRECIPES

Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

See details

HOW TO ROAST VEGETABLES IN THE OVEN - FOOD.COM

Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

See details

ROASTED VEGETABLES RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.

See details

EPIC ROASTED VEGETABLES RECIPE | JAMIE OLIVER RECIPES

1. To prepare your vegetables:
2. Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
3. Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
4. To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
5. Jamie's top tips:
6. If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
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!

See details

OVEN-ROASTED VEGETABLES RECIPE: HOW TO MAKE IT

In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.

See details

BEAUTIFUL ROASTED VEGETABLES - THE PIONEER WOMAN

I was in the big city last week, and I decided about an hour into my errands that I was hungry.
From thepioneerwoman.com
Total Time 35 minutes
Category main dish, side dish

Preheat oven to 450 degrees. Combine all the prepped veggies in a large bowl. Drizzle in the olive oil, then season with salt, pepper, and other seasonings of your choice. Toss to coat. Arrange on two baking sheets, spreading the veggies out to give them room. Roast for 20 minutes, shaking the pans at least twice during that time. If needed, roast for an additional 5-10 minutes, until veggies are nicely roasted. Serve immediately or keep in the fridge for when you need them!

See details

ROASTED VEGETABLE RECIPES - BBC GOOD FOOD

See details

OUR FAVORITE OVEN ROASTED VEGETABLES - INSPIRED TASTE

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.

See details

OVEN-ROASTED ROOT VEGETABLES RECIPE - FOOD NETWORK

From foodnetwork.com
Reviews 4.6
Total Time 1 hours 5 minutes
Category side-dish
Cuisine american

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.

See details

ROASTED MEDITERRANEAN VEGETABLES RECIPE - FOOD.COM

Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

See details

ROASTED VEGETABLES RECIPE - BETTYCROCKER.COM

Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

See details

ROASTED VEGETABLES RECIPE - NYT COOKING

Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

See details

ROASTED VEGETABLES RECIPE - BBC GOOD FOOD

Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

See details

ROASTED SUMMER VEGETABLES RECIPE | INA GARTEN | FOOD NETWORK

From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Category side-dish
Calories 83 calorie per serving

Note: This recipe was doubled for this episode.

See details

ROASTED VEGETABLES WITH BALSAMIC GLAZE RECIPE | TRISHA ...

From foodnetwork.com
Reviews 4.8
Total Time 1 hours 10 minutes
Category side-dish
Calories 331 per serving

For the glaze: Meanwhile, in a small saucepan, combine the vegetable broth, oil, vinegar, honey, mustard, lemon juice and some salt and pepper. Cook over low h