SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
ROASTED VEGETABLES
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 Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
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, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
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, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
FOUR VEGGIE ROAST
This is from a diabetic recipe newsletter in my email. These are most of the things we grow in our garden every summer (except the carrots), so I thought it would be perfect to try. This should go well at potlucks, picnics, and just a weeknight dinner with the fam.
Provided by Redneck Epicurean
Categories Potato
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- Wash all the vegetables. Peel and trim the carrots and slice into 1/2 inch pieces on the diagonal. Snip the ends off the green beans and snap into 2 inch pieces. Slice the potatoes in half and peel and quarter the onions.
- In a large bowl, combine the remaining ingredients. Toss with the vegetables to coat.
- Spread on a baking dish and bake for 20-25 minutes or until fork tender. Stir once.
Nutrition Facts : Calories 311.2, Fat 5, SaturatedFat 0.8, Sodium 278, Carbohydrate 61.5, Fiber 9.9, Sugar 6.3, Protein 8
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- Preheat oven to 425 degrees F. Thoroughly wash vegetables. To trim and peel carrots, steady each carrot on a cutting board with one hand. Starting at about halfway, peel carrot using swivel vegetable peeler with sweeping movements away from the hand holding the carrot. Turn carrot around; peel other half. Cut carrots, on the bias, if desired, into slices not quite 1/2 inch thick.
- Using kitchen scissors or a small paring knife, snip the tiny ends off green beans. Using hands, snap beans into pieces about 2 inches long. Using a small paring knife, cut new potatoes in half. Peel onion; cut into wedges. In large bowl combine olive oil, soy sauce, garlic, and ginger. Add all the vegetables. Stir gently to coat with seasonings. Spread coated vegetables evenly in a 9x9x2- or 8x8x2-inch baking pan. Sprinkle with pepper. Roast the vegetables, uncovered, for 20 to 25 minutes, or until just tender, stirring vegetables once or twice with long-handled wooden spoon. (Be careful when opening oven door as hot steam from pan may escape.) Test vegetables with fork to check doneness. Makes 3 or 4 servings.
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