ROASTED MIXED VEGETABLES
Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!
Provided by CURTONA
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
- Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.
Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g
ROASTED MIXED VEGETABLES
Make this your go-to recipe any time roasted vegetables are on the menu. The technique will work for any high-moisture vegetable, and the process of cutting your selected vegetables into 1-inch pieces allows them all to cook at the same rate. The optional garlicky yogurt sauce turns a pan of roasted veggies into a light meal, especially when paired with some crusty bread or a bowl of rice or other grains, or you can serve these as a colorful side dish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 45m
Yield 2 to 3 servings
Number Of Ingredients 9
Steps:
- Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
- Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
- While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
- Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.
ROASTED MIXED VEGETABLES
This vegetarian dish is satisfyingly warm and nourishing on a winter's day.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 13
Steps:
- Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.
Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g
ROASTED VEGETABLE MIX
One of my favorite mixtures for the grill. I normally leave out the turnip or substitute it for a different root vegetable. I think the secret is in the butter sauce.
Provided by Mustang Sally 54269
Categories Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Place first 4 ingredients in a large greased roaster or foil pan.
- Melt butter in small saucepan on low. Stir in remaining 8 ingredients.
- Drizzle over vegetable mixture. Toss until well coated. Cover with lid or foil. Preheat gas barbecue. Place roaster on grill & reduce burner to medium-low. Close lid of barbecue and cook about 30 to 45 minutes, shaking roaster occasionally, until heated through.
Nutrition Facts : Calories 199.4, Fat 6.3, SaturatedFat 3, Cholesterol 11.4, Sodium 88.6, Carbohydrate 33.5, Fiber 5.3, Sugar 5.8, Protein 3.9
KIWI-ROAST VEGETABLE MIX
A great dish with a kiwi-roast lamb main dish. Stir-fry the leftovers the day after in butter for a great tasting-breakfast filler.
Provided by Kuimiria Auton
Categories Sweet Potato Side Dishes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 475 degrees F (245 degrees C).
- Mix roasting potatoes, sweet potato, brown onion, mushrooms, parsnip, and carrots in a large bowl.
- Whisk olive oil, vinegar, rosemary, thyme, salt, and pepper together in a small bowl; drizzle over the vegetable mixture and toss to coat. Spread vegetables into a large roasting pan.
- Roast in preheated oven, turning every 10 minutes, until the vegetables are completely tender, 35 to 40 minutes. Season again with salt and pepper as desired.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 46.7 g, Fat 9.4 g, Fiber 7.4 g, Protein 5.2 g, SaturatedFat 1.4 g, Sodium 64.2 mg, Sugar 8.4 g
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