Roasted Harvest Veggies Recipes
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
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.
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
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
ROASTED HARVEST VEGGIES
Roasted vegetables have a flavor all their own, These veggies go well with a pot roast.. Sometimes I also add regular potatoes thickly sliced
Provided by Bergy
Categories Yam/Sweet Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F.
- Heat a large roasting pan in the oven for 15 minutes.
- Drizzle 1/2 tbsp oil into the pan.
- Put in all the veggies and toss to mix.
- Drizzle remaining oil over the veggies.
- Season with salt& pepper.
- Cover tightly with foil and roast for 30 minutes remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.
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
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
HARVEST ROASTED VEGETABLES
A little bit of salt is the only seasoning you need to oven-prepared veggies. The side dish is done in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- Set oven control to broil. Cover 15x10x1-inch pan with foil; spray with cooking spray. Place vegetables in single layer in pan. Spray vegetables with cooking spray. Sprinkle with 1/4 teaspoon of the salt.
- Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining 1/4 teaspoon salt and lemon-pepper.
Nutrition Facts : Calories 15, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
More about "roasted harvest veggies recipes"
ROASTED HARVEST VEGETABLES | EASY VEGGIE RECIPE - LIFE …
Web Nov 12, 2017 Broccoli, cauliflower, asparagus, or butternut squash would be wonderful in here as well. You can also use your own fresh herbs if …
From lifemadesweeter.com
3.3/5 (112)Total Time 45 minsCategory Main CourseCalories 291 per serving
From lifemadesweeter.com
3.3/5 (112)Total Time 45 minsCategory Main CourseCalories 291 per serving
HARVEST ROASTED VEGETABLES | MCCORMICK
Web 1 Preheat oven to 450°F. Mix sage, seasoned salt and pepper in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat. 2 Spread vegetables in single layer on foil …
From mccormick.com
From mccormick.com
ROASTED HARVEST VEGETABLES RECIPE - PILLSBURY.COM
Web In large bowl, place carrots, parsnips, and half each of the oil, chopped thyme, salt and pepper; toss to coat vegetables. In ungreased 15x10x1-inch pan, spread mixture in single layer. Bake 15 minutes. Meanwhile, in …
From pillsbury.com
From pillsbury.com
ROASTED HARVEST VEGETABLES - FOOD CHANNEL
ROASTED HARVEST VEGETABLES - THE DAILY MEAL
Web Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in a small bowl. Toss vegetables with oil in a large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well. Spread vegetables in a …
From thedailymeal.com
From thedailymeal.com
FAST AND EASY ROASTED HARVEST VEGETABLES - CUTCO
Web Ingredients Selection of root vegetables (carrots, yams/sweet potatoes, parsnips, beets, leeks, radishes and spring onion), about 3 pounds total 1 small red onion 6 whole large garlic cloves 1/4 cup olive oil, plus 1 …
From cutco.com
From cutco.com
HARVEST ROASTED VEGETABLES - CULINARY HILL
Web Sep 22, 2021 An easy recipe for Harvest Roasted Vegetables with butternut squash, Brussels sprouts, cranberries, bacon, and walnuts. Your new favorite fall side dish! Table of Contents Recipe ingredients …
From culinaryhill.com
From culinaryhill.com
ONE PAN ROASTED HARVEST VEGETABLES - AHEAD OF THYME
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – …
Web Dec 17, 2021 Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). …
From wellplated.com
4.7/5 (105)Total Time 45 minsCategory Side DishCalories 164 per serving
From wellplated.com
4.7/5 (105)Total Time 45 minsCategory Side DishCalories 164 per serving
HARVEST VEGETABLES WITH ROASTED GINGER & CUMIN - MCCORMICK
Web Mix roasted ginger, sea salt, thyme, cumin and pepper in small bowl. Toss vegetables with oil and orange juice in large bowl. Sprinkle seasoning mixture over vegetables; toss to …
From mccormick.com
From mccormick.com
HOW TO MAKE A ROASTED VEGETABLE GRATIN - CHICAGO SUN-TIMES
Web Jun 20, 2023 2. Whisk the ricotta, the 1/4 cup pecorino, garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl until smooth. (Refrigerate until use if preparing in …
From chicago.suntimes.com
From chicago.suntimes.com
EASY ROASTED FALL VEGETABLES WITH ROSEMARY - TASTE AND SEE
Web Oct 25, 2022 Cut up carrots, butternut squash, shallots, baby potatoes, parsnips, whole garlic cloves, and fresh chopped rosemary all tossed in olive oil and roasted to …
From tasteandsee.com
From tasteandsee.com
ROASTED HARVEST VEGETABLES RECIPE: HOW TO MAKE IT - TASTE OF HOME
Web Oct 21, 2022 Directions. Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Transfer to two greased 15x10x1 …
From preprod.tasteofhome.com
From preprod.tasteofhome.com
RECIPE: PAN-ROASTED CHICKEN AND SUMMER VEGETABLES WITH HERBES …
Web Jun 20, 2023 Nestle the chicken skin up in the vegetables and add any accumulated juices. Transfer the skillet to the oven and cook until the thickest part of the breast …
From washingtontimes.com
From washingtontimes.com
HERE'S WHAT TO DO WITH ROASTED VEGETABLES | TASTE OF HOME
Web Dec 19, 2018 Roasted Curried Chickpeas and Cauliflower. When there’s not much time to cook, try roasting potatoes and cauliflower with chickpeas for a warm-you-up dinner. It's …
From tasteofhome.com
From tasteofhome.com
ROASTED VEGETABLES - FOOD & WINE
Web Jun 22, 2023 Here, amazing recipes for roasted vegetables including lemony roasted broccoli, maple-ginger-roasted root vegetables, curry-roasted butternut squash and …
From foodandwine.com
From foodandwine.com
ROASTED HARVEST VEGGIE, CURRIED AVOCADO + COCONUT RICE BOWLS
Web Oct 21, 2013 Preheat the oven to 425 degrees F. In a small bowl whisk together the olive oil, the chili powder, cayenne, maple syrup and a pinch of salt and pepper. Spread the …
From halfbakedharvest.com
From halfbakedharvest.com
HOW TO COOK WITH KOHLRABI, THAT CURIOUS CRUCIFEROUS VEGETABLE
Web Jun 23, 2023 Before enjoying kohlrabi, be sure to remove the tough, fibrous outer layer with a knife. The smaller, more tender bulbs are most often eaten raw in slaws, salads …
From washingtonpost.com
From washingtonpost.com
ROASTED FALL VEGETABLES | MCCORMICK
Web 10 INGREDIENTS View Recipe Only Buy Ingredients Add To Shopping List Ingredients 10 (2/3 cup) Servings 1/2 teaspoon McCormick® Rubbed Sage 1 teaspoon Lawry's® …
From mccormick.com
From mccormick.com
HOW YOTAM OTTOLENGHI COMES UP WITH A NEW RECIPE
Web Jun 14, 2023 Familiar ingredients — peppers, eggplants, tomatoes — lay the foundation for creations like this Moroccan dip. Chris Simpson for The New York Times. Food …
From nytimes.com
From nytimes.com
ROASTED HARVEST VEGETABLES – EASY SHEET PAN RECIPE
Web Oct 31, 2020 Extra virgin olive oil – 3 tablespoons extra-virgin olive oil Parsnips* – 1 to 2 large parsnips, chopped in equal sizes Turnips* – 1 to 2 large turnips, chopped in equal …
From cooganskitchen.com
From cooganskitchen.com
ROASTED HARVEST VEGETABLES RECIPE: HOW TO MAKE IT - TASTE OF HOME
#time-to-make #main-ingredient #preparation #occasion #yams-sweet-potatoes #potatoes #vegetables #oven #easy #dinner-party #vegan #vegetarian #dietary #gluten-free #free-of-something #equipment #4-hours-or-less
You'll also love