Skinny Oven Roasted Veggies Recipes

OVEN-ROASTED VEGETABLES

Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 9

Oven-Roasted Vegetables image

Steps:

In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.

Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

Ingredients

2 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium carrots, cut into 1/2-inch slices
1 large zucchini, cut into 1/2-inch slices
1 large sweet red pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 teaspoon each dried basil and oregano or 1 tablespoon minced fresh basil and oregano
1/2 teaspoon salt, optional
1/4 teaspoon pepper
2 garlic cloves, minced

THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES

This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!

Provided by Chris from Kansas

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

The Easiest (and Best) Oven Roasted Vegetables image

Steps:

Preheat oven to 450.
In large plastic bag or bowl, add all ingredients.
Close bag and shake or toss in a bowl until vegetables are evenly coated.
Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
Bake, stirring once, 20 minutes or until vegetables are tender.

Ingredients

1 (1 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 1/2 lbs fresh mixed vegetables (I typically use a combination of sliced zucchini, asparagus, red bell peppers, whole mushrooms, and)
1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil

SKINNY OVEN ROASTED VEGGIES

1990. My year of trying to live a fat-free lifestyle. I have no idea where I got the cookbook "Simply Colorado: Nutritious Recipes for Busy People" by the Colorado Dietetic Assn. Skinny Oven Fries the title read, and the caption "Oh so satisfying when the urge for French fries begins to overwhelm you." Honestly....I can say that I have made this recipe over a hundred times and it is always a winner. I have since included carrots (not a part of the original recipe where it called for 4 potatoes. My husband asks for this often and rightfully so...this recipe is a keeper! There is no ISBN.

Provided by Sherry Blizzard @akflurry

Categories Potatoes

Number Of Ingredients 11

Skinny Oven Roasted Veggies image

Steps:

Scrub potatoes. Either cube or cut into "fries". Do the same with the carrots if using them.
Toss the potatoes and carrots in the olive oil and lay out in a single layer on a cookie sheet
Mix the spices together. Sprinkle 1/2 of the spices over the top of the potatoes and carrots and roast in the oven at 350 for 30 minutes. Remove from the oven, flip the veggies over and cover the other side with the remaining seasoning. Finish baking another 30 minutes.

Ingredients

2 teaspoon(s) parmesan cheese, grated
1 teaspoon(s) salt
1 teaspoon(s) sugar
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) sweet, smokey paprika
1/4 teaspoon(s) onion powder
1/4 teaspoon(s) chili powder
1/4 teaspoon(s) lemon pepper
2 large potatoes, scrubbed and cubed
4 - carrots, cleaned and cubed
1/8 cup(s) olive oil

OVEN ROASTED VEGETABLES

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories Side Dish Vegetables Carrots

Time 30m

Yield 8

Number Of Ingredients 7

Oven Roasted Vegetables image

Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

Ingredients

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

OVEN-ROASTED VEGETABLES

This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!

Provided by Greeny4444

Categories Vegetable

Time 1h25m

Yield 1 large pan, 6-8 serving(s)

Number Of Ingredients 15

Oven-Roasted Vegetables image

Steps:

Chop all the vegetables, as specified in the ingredient list.
Preheat oven to 450 degrees F.
Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
Stir until all the vegetables are coated evenly.
Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

Ingredients

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

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Skinny Oven Roasted Veggies Recipes

OVEN-ROASTED VEGETABLES

Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.

THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES

This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!

SKINNY OVEN ROASTED VEGGIES

OVEN ROASTED VEGETABLES

This versatile recipe has become a family-favorite as all types of vegetables can be used.

OVEN-ROASTED VEGETABLES

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