HARVEST VEGETABLE ROAST
Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 14
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 17x11- or 15x10-inch pan with sides with cooking spray. In large bowl, mix all vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
- Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender.
Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g
ROASTED HARVEST VEGETABLES
You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.
Provided by emsiizilla
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
- Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
- Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.
Nutrition Facts : Calories 138.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 27, Fiber 4.7, Sugar 5.9, Protein 2.4
ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN
I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut off the top of the pumpkin in such a way that it gives you a"top.
- "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
- Clean out the inside of the pumpkin and rub with olive oil.
- Sprinkle with a bit of salt and add about 1/2 cup of water.
- Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
- Remove from the oven and set aside.
- Peel and cut the root vegetables in large pieces all about the same size.
- Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
- Close the bag and shake to coat the vegetables well.
- Pour the vegetables in a large roasting pan.
- Add the cut onions, shallots, minced garlic, and herbs.
- Stir with a large spoon.
- Sprinkle with the kosher or sea salt and some black pepper.
- Place the pan, uncovered, in a 425 degree oven.
- Roast for about 20 minutes, shaking the pan two or three times.
- Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
- Continue baking until all veggies are soft, about 10-20 minutes more.
- Remove the vegetables to the warm pumpkin and cover with the top.
- Serve, adding small pieces of the softened pumpkin if you like.
- Remember to remove the bay leaves before eating.
- VARIATIONS: Add some roasted red or green peppers.
- Add a bit of cayenne pepper for a"hot" taste.
HARVEST ROASTED VEGETABLES
A little bit of salt is the only seasoning you need to oven-prepared veggies. The side dish is done in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Set oven control to broil. Cover 15x10x1-inch pan with foil; spray with cooking spray. Place vegetables in single layer in pan. Spray vegetables with cooking spray. Sprinkle with 1/4 teaspoon of the salt.
- Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining 1/4 teaspoon salt and lemon-pepper.
Nutrition Facts : Calories 15, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
OVEN-ROASTED HARVEST VEGETABLES
Make and share this Oven-Roasted Harvest Vegetables recipe from Food.com.
Provided by Drunk Chef
Categories Low Protein
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.
Nutrition Facts : Calories 30, Fat 1.2, SaturatedFat 0.2, Sodium 120.9, Carbohydrate 3.8, Fiber 1.1, Sugar 1.8, Protein 1.5
More about "harvest vegetable roast recipes"
ROASTED HARVEST VEGETABLES RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (4)Category Side DishServings 8Total Time 1 hr 10 mins
- Heat oven to 425°F. In large bowl, place carrots, parsnips, and half each of the oil, chopped thyme, salt and pepper; toss to coat vegetables. In ungreased 15x10x1-inch pan, spread mixture in single layer. Bake 15 minutes.
- Meanwhile, in same large bowl, toss squash with remaining oil, chopped thyme, salt and pepper. Add to pan; stir to combine vegetables.
- Bake 35 to 40 minutes longer, turning vegetables twice with pancake turner, until vegetables are tender. Spoon into serving bowl or on platter; garnish with thyme sprigs.
VEGETARIAN HARVEST ROAST | OREGONIAN RECIPES
From recipes.oregonlive.com
ROASTED VEGETABLE & QUINOA HARVEST BOWLS
From minimalistbaker.com
FAST AND EASY ROASTED HARVEST VEGETABLES - CUTCO
From cutco.com
HARVEST VEGETABLES WITH ROASTED GINGER & CUMIN
From mccormick.com
Cuisine AmericanCategory Salad And DressingsServings 10
THIS PIQUILLO PEPPER SAUCE PAIRS WITH ROASTED HALLOUMI AND …
From washingtonpost.com
33 VEGETABLE PACKED FALL HARVEST RECIPES - THE INSPIRED HOME
From theinspiredhome.com
HARVEST ROASTED VEGETABLES | MCCORMICK
From mccormick.com
ROASTED HARVEST VEGETABLES - FOOD CHANNEL
From foodchannel.com
HARVEST PORK ROAST WITH VEGETABLES RECIPE - RECIPETIPS.COM
From recipetips.com
ROASTED HARVEST VEGETABLES RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
SIDE DISHES/VEGETABLES ARCHIVES - HALF BAKED HARVEST
From halfbakedharvest.com
EATINGWELL
34 RECIPES THAT CELEBRATE FALL VEGETABLES - SIMPLY RECIPES
From simplyrecipes.com
SUPER EASY OVEN-ROASTED VEGETABLES | ANYTIME FITNESS
From anytimefitness.com
50 RECIPES TO MAKE THE MOST OF THE FALL HARVEST - TASTE OF HOME
From tasteofhome.com
RAVINDER BHOGAL’S RECIPES FOR COOKING WITH SUMMER VEGETABLES
From theguardian.com
ROASTED HARVEST VEGETABLES WITH DIJON MUSTARD SAUCE - BIGOVEN
From bigoven.com
CROCKPOT POT ROAST RECIPE WITH ROOT VEGETABLES AND GRAVY - THE …
From thespruceeats.com
HARVEST ROASTED VEGETABLE GRAIN BOWL | EASY HEALTHY RECIPES
From joyfulhealthyeats.com
OVEN-ROASTED HARVEST VEGETABLES - RECIPE - COOKS.COM
From cooks.com
THIS COUSCOUS SALAD BRIMMING WITH VEGETABLES IS AN ODE TO …
From washingtonpost.com
#time-to-make #course #main-ingredient #preparation #side-dishes #vegetables #oven #squash #equipment #4-hours-or-less
You'll also love