HERB ROASTED ROOT VEGETABLES
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts :
HERB-ROASTED VEGETABLES
Frozen vegetables can often be bland by themselves. But tossing them with a little olive oil and some seasonings and then baking brings out their wonderful flavor.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 144 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 400mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
HERB ROASTED VEGETABLES
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).
Provided by Northwestgal
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
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).
Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1
ROASTED VEGETABLES AND HERBS
Colourful and appetising dish of vegetables roasted with olive oil and whole garlic cloves - which smells headily fragrant as good as it looks. Cirio Peeled Plum Tomatoes are added just before the end of roasting time for extra juiciness and flavour. An excellent accompaniment to roast meats, chop and stews, and meatballs.
Provided by lfarrow19
Time 40m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Place vegetables in a roasting tin and season well with salt and freshly ground black pepper. Scatter over bay leaves, rosemary sprigs and thyme.
- Drizzle generously with olive oil and toss vegetables around with the hands to coat. Place in a pre-heated oven Gas 6 400F 200C for around 20 minutes, until browning around the edges and almost cooked.
- Remove from oven and tuck Cirio Peeled Plum Tomatoes in between vegetables. Return to oven for another 10 minutes - or until potatoes and squash are tender.
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5/5 (30)Total Time 55 minsCategory Side DishCalories 217 per serving
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4.7/5 (11)Total Time 50 minsServings 6Calories 133 per serving
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
- In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
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