Roasted Harvest Vegetables Recipes

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ROASTED HARVEST VEGETABLES

Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 40m

Number Of Ingredients 6



Roasted Harvest Vegetables image

Steps:

  • Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
  • Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
8 garlic cloves, unpeeled
2 tablespoons olive oil
Coarse salt and ground pepper

ROASTED HARVEST VEGETABLES

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13



Roasted Harvest Vegetables image

Steps:

  • Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

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



Oven-Roasted Harvest Vegetables image

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

1 cup cauliflower, in 1 1/2-inch florets
1 cup carrot, sliced 1/4-inch thick
1 cup summer squash or 1 cup zucchini, sliced 1/2-inch thick
1 cup fresh mushrooms
1 small onion, thinly sliced
2 teaspoons margarine
1 cup fat-skimmed chicken broth
salt or garlic salt and pepper
2 teaspoons chopped fresh parsley

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



Harvest Vegetable Roast image

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

1 small butternut squash (about 2 lb), peeled, seeded and cut into 1-inch pieces (about 3 cups)
4 unpeeled small red potatoes, quartered
1 medium red onion, cut into 1/2-inch wedges
1 medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
2 cups small fresh Brussels sprouts (about 8 oz)
2 tablespoons olive, canola or soybean oil
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt

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



Roasted Harvest Vegetables image

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

4 carrots (about 3/4 pound)
2 sweet potatoes (about 1 pound total)
1 butternut squash (about 2 pounds)
8 garlic cloves
2 tablespoons olive oil
coarse salt, to taste
ground pepper, to taste

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