Herbed Roasted Vegetables Recipes

Steps:

• Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.

Steps:

• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets.
• Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 20 minutes.) Transfer to platter and serve.

Steps:

• In a large bowl, combine the rutabaga, potatoes, carrots and onion. Add the remaining ingredients; toss to coat. Arrange in a single layer in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 45-55 minutes or until tender, stirring occasionally.

Steps:

• Place vegetables in a single layer in an ungreased cookie sheet.
• Combine the remaining ingredients: drizzle over vegetables and toss to coat.
• Bake, uncovered, at 425 degrees for 20-23 minutes or until tender, stirring occasionally.
• Note: I usually end up cooking for a bit longer to suit or tastes.

Steps:

• Preheat oven to 425 degrees.
• Cut all vegetables and place in 13x9 baking pan.
• In a small bowl combine oil, garlic, herbs, salt, and pepper. Drizzle over vegetables.
• Mix the oil mixture with vegetables to coat.
• Cover dish with foil and back for 30 minutes.
• Carefully remove foil; stir vegetables and bak uncovered for another 5 minutes.

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Steps:

• Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Steps:

• Place potatoes, carrots, parsnip, and red onion in a 13 x 9 x 2-inch baking pan.
• Combine oil, garlic, mixed herbs, salt, and pepper.
• Drizzle over vegetables, tossing to coat.
• Cover with foil.
• Bake in a 425 degree oven for 30 minutes.
• Remove foil; stir vegetables.
• Bake, uncovered, for 5-10 minutes more or until vegetables are tender.

Steps:

• preheat oven to 375.
• in a gallon sized ziplock bag, combine all ingredients and shake vigorously to coat all the veggies.
• spread veggies evenly onto a 13 x 9 inch baking dish.
• bake for 30-40 minutes until slightly browned and cooked through.