QUINTESSENTIAL ROASTED VEGGIES
Make and share this Quintessential Roasted Veggies recipe from Food.com.
Provided by swirlycinnacakes
Categories Vegetable
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Bring water to boil in a large pot and add 2 Tablespoons salt. Add the potatoes, reduce the heat to medium and cook for 6 minutes. Then add the carrots and cook for 2 minutes more. Then add the asparagus and cook 2 more minutes. Drain all the veggies and quickly put on a large baking sheet and put in the fridge for 15 minutes.
- While the water is boiling, heat a large skillet over medium high heat and add 1/4 cup olive oil. When the oil is hot, but not smoking, add the mushrooms and cook them on one side until they start to turn golden (about 4 minutes) then turn them and add the garlic. Cook until the garlic starts to get a little golden, and any mushroom juices evaporate. Then remove from the pan and set aside.
- Take the vegetables from the fridge. If your potatoes are small, quarter them. Mine were a little big, so I cut them in half and quartered each half. Cut the carrots and asparagus on the diagonal about 1-1/2 inches long. Add another 1/4 cup oil and when it's hot add the potatoes. Cook on one side until it begins to brown, then turn the potatoes to the other side and cook until that side is a little brown. Scrape potatoes from the pan and add the carrots and onions and cook them until they are starting to turn golden (about 5 minutes).
- Take a deep baking sheet or pan and put the potatoes, carrots and onions into it, spreading them. Season with salt and lots of fresh pepper. Bake in the oven for about 20 minutes, then add the asparagus and mushrooms, fennel and thyme. Toss well and put back in the oven and cook for another 5-10 minutes. Serve while warm.
Nutrition Facts : Calories 328.4, Fat 18.9, SaturatedFat 2.6, Sodium 85, Carbohydrate 37.6, Fiber 7.8, Sugar 9.2, Protein 6.4
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
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
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