My Herb 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:

• 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:

• Drizzle olive oil over first set cut up veggies (carrots, potatoes, and onion)
• Mix the first set of herbs together
• Toss with oil coated veggies
• Layer on a cookie sheet.
• Bake 450°F for 20 minutes.
• Meanwhile prepare second set cut up veggies (peppers, zucchini, and squash) by drizzling oil over them.
• Mix second set of herbs.
• Toss with second set of veggies.
• After the 20 minutes are up for the first set of veggies, mix the second set of veggies in, so you have one glorious mixture of herbed vegetables.
• Bake an additional 20 minutes at 450°F.
• Enjoy!

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:

• 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 the oven to 325°F.
• Generously season the roast on all sides with salt and pepper.
• Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat until sizzling hot (see Know-how, page 100). Add the roast and sear to a rich brown color, 3 to 4 minutes per side. Place the onion and carrots around the roast in the skillet and cook and stir while the roast is searing.
• Add the wine, thyme, and rosemary and cook and stir for about 1 minute, scraping up any brown bits from the bottom of the skillet. Add enough broth to cover three-quarters of the roast. Reduce the heat to medium and bring the liquid to a low boil.
• Cover the pot tightly with a lid or aluminum foil and roast in the oven, undisturbed, for 2 to 2 1/2 hours, until the meat is fork-tender (see Know-how, page 172).
• Remove the roast from the oven and transfer to a serving platter. Spoon the Herb-Roasted Vegetables and onions around the meat and cover loosely to keep warm. Remove the herb stems and carrots from the skillet. Use a large spoon to skim the fat off the top of the cooking liquid. Place the skillet over high heat and reduce the liquid by half. Pour over the roast and serve warm with the roasted vegetables scattered around the platter.
• Herb-Roasted Vegetables
• Preheat the oven to 400°F.
• Place the potatoes and squash on a rimmed baking sheet. Drizzle with 1 tablespoon of the olive oil and 1 tablespoon of the butter and toss to coat the vegetables evenly. Spread evenly in a single layer and season with 2 tablespoons of the rosemary, 2 tablespoons of the thyme, and salt and pepper to taste. Roast for 40 to 45 minutes, stirring several times while cooking, until soft when pierced with the tip of a small knife and light brown around the edges.
• While the potatoes and squash are roasting, place the onion, carrots, and parsnips on a separate rimmed baking sheet with the remaining 2 tablespoons rosemary, 2 tablespoons thyme, 1 tablespoon olive oil, and 1 tablespoon butter. Season with salt and pepper to taste, stir the vegetables to coat evenly, and spread in a single layer. Roast for 25 to 30 minutes, stirring several times. Remove from the oven, arrange on a platter with the other vegetables around the pot roast, and serve warm.

Steps:

• Heat oven to 450°F.
• Combine ingredients.
• Spread onto bottom of foil-lined 15x10x1-inch pan sprayed with cooking spray.
• Bake 40 to 45 min. or until vegetables are tender, stirring occasionally.