Best All In One Pan Roast And Vegetables Recipes

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EASY PAN ROASTED VEGETABLES



Easy Pan Roasted Vegetables image

Easy pan roasted vegetables! Simple seasonings and methods required. Tender, perfectly browned, and the perfect side to just about any meal.

Provided by Minimalist Baker

Categories     Side Dish

Time 50m

Number Of Ingredients 12

1 large parsnip, peeled and chopped ((or sub 2 small per 1 large))
1 large Yukon potato, chopped ((or sub 2 small yellow per 1 large Yukon))
1 small-medium sweet potato, chopped ((skin on))
1 small bundle carrots, tops removed, peeled and chopped
2 small beets, tops removed, peeled and chopped
5 cloves garlic, skin removed
1 medium red or yellow onion, sliced in wedges lengthwise
2 Tbsp fresh herbs ((we used rosemary and thyme // or sub dried))
2 Tbsp oil ((see notes for oil-free method!))
1/4 tsp each sea salt and black pepper
1 Tbsp maple syrup or organic brown sugar ((optional))
Easy Vegan Gravy

Steps:

  • Preheat oven to 375 degrees F (190 C) and line 2 large baking sheets with parchment paper (use more baking sheets as needed if increasing batch size).
  • Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and maple syrup (optional) and toss to combine. All of the vegetables should be well coated in oil. See notes for oil-free option.
  • Roast until golden brown and tender-about 30-45 minutes, or more-tossing/flipping at the halfway point to ensure even baking.
  • Remove from oven and enjoy. We served ours with a side of our Easy Vegan Gravy and some more herbs for garnish (optional). Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.

Nutrition Facts : ServingSize 1 serving, Calories 169 kcal, Carbohydrate 30 g, Protein 3.1 g, Fat 5 g, SaturatedFat 0.6 g, Sodium 187 mg, Fiber 5.7 g, Sugar 10.3 g

ONE PAN OVEN ROASTED VEGETABLES



One Pan Oven Roasted Vegetables image

Quick and easy oven roasted vegetables recipe, homemade with simple ingredients in one pan or sheet pan in 30 minutes. Great as a side dish or main dish.

Provided by Abeer

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 cup Zucchini (Sliced into circles)
1 cup Squash (Sliced into circles)
1/2 cup Carrots (Sliced into circles)
1 Potato (Large, Cut into small 1 inch pieces)
1/2 cup Cauliflower (Cut into small florets)
1/2 cup Broccoli (Cut into small florets)
1/2 cup Onion (Cut into 2 inch pieces)
1/2 cup Peppers (Red, green or yellow)
2 cloves Garlic (Finely minced)
4-5 tbsp Olive oil
1-2 tbsp Italian seasoning
Salt (To taste)
Pepper (To taste)
1/2 tsp Red chili flakes (Optional)
1-2 tbsp Parmesan cheese (For topping)

Steps:

  • Line a large sheet pan with foil paper. (Dimensions: 18 x13).
  • Place the zucchini, squash, carrots, potatoes, cauliflower, broccoli, onion, peppers, garlic on the sheet pan.
  • Drizzle olive oil all over the vegetables.
  • Sprinkle Italian seasoning, salt, pepper, red chili flakes over the veggies.
  • Toss everything together until vegetables are evenly coated.
  • Bake at 400 degrees for 20-25 minutes, making sure to toss the vegetables halfway through for even cooking.
  • Remove from oven and sprinkle parmesan cheese.
  • Serve immediately. Enjoy!

Nutrition Facts : Calories 99 kcal, Carbohydrate 19 g, Protein 3 g, Fat 1 g, Sodium 178 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

ALL-IN-ONE-PAN ROAST AND VEGETABLES



All-In-One-Pan Roast and Vegetables image

I found this recipe in a magazine and thought I would give it a try. I made two changes - 1. one green pepper in place of a red (next time I will stick with red only) 2. Italian seasoning in place of thyme. Otherwise, I followed the recipe exactly. The smell of this cooking was so wonderful. My dh came down about 10 minutes after I put the pan in the oven and wondered WHAT smelled so good and "did I have anything he could munch on while he waited????" Ha Ha! Anyway, when it finally came out of the oven, we were not disappointed.

Provided by RigelBee

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10

3 red bell peppers
2 yellow bell peppers
2 medium onions
3/4 lb new potato
5 garlic cloves, peeled (3 left whole and 2 cut into 12 slivers)
2 tablespoons olive oil
coarse salt
pepper
2 1/2 lbs eye of round roast
3/4 teaspoon thyme

Steps:

  • Preheat oven to 400 degrees.
  • Remove ribs and seeds from peppers, and cut into 1-inch strips or pieces.
  • Halve onions and cut into 1-inch wedges.
  • Scrub potatoes and cut into 1-inch chunks.
  • Place peppers, onions, potatoes, and whole garlic cloves on a large rimmed baking sheet.
  • Drizzle with 1 tablespoon of oil.
  • Season with salt and pepper, and toss to coat.
  • Using a paring knife, make 12 small slits in top and sides of roast; push in garlic slivers.
  • Move vegetables to sides of sheet.
  • Place beef in center, and coat with remaining oil; rub all over with 1 1/2 teaspoons coarse salt, 1/2 teaspoon pepper, and 3/4 teaspoon thyme.
  • Roast 40 to 50 minutes, tossing vegetables occasionally until tender.
  • Let meat stand 10 minutes, loosely tented with aluminum foil to keep warm.
  • Serve.
  • (Save leftover meat for Beef and Mango Wraps).

Nutrition Facts : Calories 537.4, Fat 31.9, SaturatedFat 11.4, Cholesterol 115.3, Sodium 100.1, Carbohydrate 22, Fiber 3.6, Sugar 4.5, Protein 40.1

POT ROAST WITH VEGETABLES



Pot Roast with Vegetables image

This recipe is my personal favorite for pot roast. It tenderizes the toughest meats and produces a wonderful, flavorful gravy. It's best when cooked in a cast-iron Dutch oven. This is a whole meal in one pot, my favorite kind of meal.

Provided by judy2304

Categories     Main Dish Recipes     Beef     Pot Roast Recipes

Time 6h5m

Yield 6

Number Of Ingredients 18

1 tablespoon vegetable oil
1 (3 1/2) pound boneless beef chuck roast
salt and ground black pepper to taste
1 large onion, finely chopped
1 clove garlic, chopped, or to taste
2 ½ cups beef stock
1 (16 ounce) can diced tomatoes
¼ cup red wine vinegar
1 tablespoon brown sugar
2 bay leaves
¾ pound carrots, cut diagonally into 1-inch-thick slices
1 pound small red potatoes, quartered lengthwise
1 (6 ounce) jar mushrooms, or more to taste
1 ½ tablespoons cornstarch
1 ½ tablespoons cold water
1 pinch celery salt, or to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot.
  • Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot.
  • Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes.
  • Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes.
  • Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 30.3 g, Cholesterol 120.3 mg, Fat 32.8 g, Fiber 5 g, Protein 35.9 g, SaturatedFat 12.4 g, Sodium 450.7 mg, Sugar 10.4 g

ONE-PAN ROAST DINNER



One-pan roast dinner image

Take the stress out of a Sunday roast with this one-pan recipe that couldn't be simpler

Provided by Good Food team

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 10

1½ kg chicken
1 lemon, halved
50g softened butter
2 tsp dried mixed herbs
750g potatoes, chopped into roastie size
about 7 carrots, roughly 500g, each chopped into 2-3 chunks
2 tbsp olive oil
100g frozen peas
300ml chicken stock
1 tsp Marmite

Steps:

  • Heat oven to 220C/200C fan/gas 7. Snip the string or elastic off the chicken if it's tied up, then place in a big roasting tin. Shove the lemon halves into the cavity. Rub the butter, herbs and seasoning all over the chicken. Put the potatoes and carrots around it, drizzle everything with oil, season and toss together.
  • Roast for 20 mins, then turn the oven down to 200C/180C fan/gas 6 and roast for 50 mins more. Stir the peas, stock and Marmite into the veg in the tin, then return to the oven for 10 mins more.

Nutrition Facts : Calories 845 calories, Fat 51 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 55 grams protein, Sodium 1.1 milligram of sodium

ONE-POT CHICKEN AND VEGETABLE ROAST



One-Pot Chicken and Vegetable Roast image

Root vegetables are high in fiber, packed with vitamins, and very important for a healthy diet. Let's take advantage of them while they are in season and make our entire meal in one baking pan. Serve this delicious meal with a side salad made with leafy greens.

Provided by Cool Runnings Foods

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 45m

Yield 4

Number Of Ingredients 9

1 butternut squash, cut into 1/2-inch cubes
2 medium potatoes, cut into 1/2-inch cubes
1 carrot, cut into 1/2-inch cubes
¼ cup olive oil
1 tablespoon lemon pepper seasoning
1 teaspoon salt, divided
2 skinless, boneless chicken breasts
1 tablespoon olive oil
1 tablespoon Caribbean seasoning

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
  • Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
  • Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 423.1 calories, Carbohydrate 51.5 g, Cholesterol 32.3 mg, Fat 18.7 g, Fiber 8.4 g, Protein 16.8 g, SaturatedFat 2.8 g, Sodium 1315.2 mg, Sugar 7.9 g

ROASTED VEGETABLES



Roasted Vegetables image

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

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

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

PAN-ROASTED CHICKEN AND VEGETABLES



Pan-Roasted Chicken and Vegetables image

This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

2 pounds red potatoes (about 6 medium), cut into 3/4-inch pieces
1 large onion, coarsely chopped
2 tablespoons olive oil
3 garlic cloves, minced
1-1/4 teaspoons salt, divided
1 teaspoon dried rosemary, crushed, divided
3/4 teaspoon pepper, divided
1/2 teaspoon paprika
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
6 cups fresh baby spinach (about 6 ounces)

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

ALL-IN-ONE ROAST CHICKEN & VEG



All-in-one roast chicken & veg image

Fancy the flavour of a roast, but not the fat? Try this simple, healthy one-pan recipe

Provided by Good Food team

Categories     Dinner, Main course

Time 1h

Number Of Ingredients 8

8 baby new potatoes , halved
2 tsp olive oil
2 carrots , sliced
1 courgette , sliced
1 leek , sliced
1 tsp each chopped thyme and rosemary, plus a sprig or two
2 small skinless chicken breasts
150ml low-sodium chicken stock

Steps:

  • Heat oven to 200C/180C fan/gas 6. In a small roasting tray toss the potatoes with the oil, carrots, courgette, leek, herbs and seasoning. Roast for 30 mins until starting to brown. Remove from the oven and give the veg a stir, nestle in the chicken, then return to the oven for 15 mins. Pour over the stock, then cook for 5 mins more or until the chicken and veg are cooked through.

Nutrition Facts : Calories 300 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.32 milligram of sodium

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All-In-One Pan Roast and Vegetables Recipes: An Overview

All-in-one pan roast and vegetables recipes are a popular way to prepare a complete meal in one pan. This method is an easy, convenient, and time-saving way to create a delicious and hearty meal for yourself or a group of family or friends. The idea is to combine different types of vegetables, grains, and protein sources in one pan, and roast them together in the oven. This approach not only saves time but also results in a flavor-packed dish with minimal cleanup.
Why Choose All-In-One Pan Roast and Vegetables Recipes?
There are several reasons why all-in-one pan roast and vegetables recipes are a great idea, including: 1. Convenience: One of the main reasons why people choose this cooking method is the convenience it offers. You can prepare a complete meal with minimal effort and time. 2. Nutritious: All-in-one pan roast and vegetables recipes are a great way to get your daily dose of healthy veggies and a good source of protein. 3. Flavorful: The combination of different ingredients in one pan results in a delicious, flavor-packed dish. 4. Easy Cleanup: Using just one pan for cooking and serving the meal means less cleanup time and hassle.
Ingredients for an All-In-One Pan Roast and Vegetables Recipe
The ingredients for an all-in-one pan roast and vegetables recipe can vary depending on your taste and dietary preferences. A few popular ingredients are: 1. Protein Source: Choose your preferred protein source based on your dietary preference, be it chicken, beef, pork, tofu, or lentils. 2. Vegetables: Use a mix of seasonal vegetables such as sweet potatoes, carrots, broccoli, cauliflower, bell peppers, zucchini, and onions. 3. Grains: Mix in grains such as brown rice, quinoa, millet, or couscous. 4. Spices and Seasoning: Use spices such as garlic, paprika, cumin, turmeric, rosemary, thyme, or black pepper to add flavor.
How to Prepare an All-In-One Pan Roast and Vegetables Recipe
Here are the steps to prepare an all-in-one pan roast and vegetables recipe: 1. Preheat your oven to 375°F. 2. Cut your protein source into cubes or slices, as preferred. 3. Chop your vegetables into uniform pieces. 4. Mix the protein source, chopped vegetables, and grains in a large mixing bowl. 5. Add in the spices and seasoning and mix well. 6. Spread the mixture evenly on a baking sheet or a large cast-iron skillet. 7. Bake for around 30-40 minutes or until everything is cooked well. 8. Remove from the oven and let it rest for a few minutes. 9. Serve hot and enjoy.
Tips for Making an All-In-One Pan Roast and Vegetables Recipe
Here are some tips to make an all-in-one pan roast and vegetables recipe: 1. Choose the right vegetables: Pick seasonal vegetables that cook well together and add flavor to your dish. 2. Cut everything uniformly: This ensures that everything cooks evenly. 3. Use the right protein source: Choose the protein source that fits your dietary preference and roast well with your vegetables. 4. Add your preferred spices: Experiment with different combinations of spices to enhance the flavor of your dish. 5. Watch the baking time: Keep an eye on your dish while baking to ensure it doesn't get overcooked or burn.
Final Thoughts
All-in-one pan roast and vegetables recipes are a perfect solution for a quick, delicious, and nutritious meal. You can easily customize the ingredients to your taste and dietary needs, making it a perfect option for any meal of the day. Give it a try the next time you want to whip up something tasty and straightforward!
All in one-pan roast and vegetable recipes are a favorite quick meal option for most people. It is an easy way to prepare a meal with minimal cleanup time. The good news is that it is also a healthy way of cooking. The vegetables are not boiled, hence retaining most of their nutrients, and the meat drippings help to add flavor to the vegetables. However, achieving the desired result of a perfect all in one-pan roast and vegetables requires some degree of skill and knowledge. These valuable tips will guide you to make the best one-pan roast and vegetables every time.

The type of pan matters

The pan used plays a significant role in the preparation of a perfect one-pan roast and vegetables. It is advisable to use a heavy-duty roasting pan, preferably one made of cast iron or stainless steel. These types of pans are durable and conduct heat evenly, giving you the best chance of cooking your vegetables evenly. Also, they can be used on the stovetop, oven, and broiler, making them a versatile choice.

Choose the right type of vegetables

When choosing vegetables for your one-pan roast, consider those that can withstand high temperatures without turning mushy. Vegetables such as potatoes, broccoli, carrots, Brussels sprouts, cauliflower, and onions are great options. It is essential to chop the vegetables into small pieces, ensuring they cook evenly and quickly. The size of the vegetable determines how long it takes to cook, hence the importance of cutting them into small sizes.

Season your vegetables

Roasting vegetables is not complete without seasoning them. Use a generous amount of oil, preferably olive oil, to coat the vegetables while taking care not to use too much oil. Overly oily vegetables can turn out greasy and soggy. Apart from oil, you can add herbs, spices, and seasonings for additional flavor. Some of the popular seasonings for roasted vegetables include garlic, rosemary, thyme, salt, and black pepper. Mix the seasonings and oil with the vegetables, ensuring they are evenly coated for the best result.

Meat temperature

If roasting meat alongside vegetables, it is crucial to maintain the right temperature to avoid overcooking or undercooking the meat. The ideal temperature for the meat should be at room temperature before cooking. This allows for faster and even cooking of the meat. Use a meat thermometer to gauge the internal temperature of the meat. The temperature should be at least 160 degrees Fahrenheit for cooked poultry and 145 degrees Fahrenheit for cooked pork or beef.

Meat seasoning

Season your meat before roasting for the best flavor. Use a dry rub or marinade to season the meat. Spices and herbs such as garlic, paprika, thyme, rosemary, and salt work well for meat seasoning. The seasoning should be applied generously to the meat for the best result.

Proper cooking times

The cooking time is critical when it comes to one-pan roast and vegetables. For the best result, start by cooking the meat first, then adding the vegetables later. This ensures that both the meat and the vegetables are evenly cooked. It is essential to watch the oven's temperature since different ovens have varied cook times. Roasting time depends on the type of meat and the cut. Follow the recipe instructions on the cooking time for the best outcome.

Stir vegetables regularly

To ensure that the vegetables cook evenly, you must stir them regularly. Use a spatula to move the vegetables around the pan, ensuring they are well distributed for even cooking. Regularly moving the vegetables around also prevents them from sticking to each other, promoting an even roast.

Let your cooked meat rest

It is advisable to let your cooked meat rest for about ten minutes before slicing it. Resting allows the meat to relax and absorb any juices, making it more tender and flavorful. Cover the meat with foil to keep it warm as it rests.

Summary

All in one-pan roast and vegetables are an easy, healthy and delicious meal option. By following these valuable tips, you can achieve the perfect one-pan roast and vegetables every time. Ensure that you use the right type of pan, select the right type of vegetables, season your meat before cooking, maintain the right meat temperature, stir vegetables regularly, and let your cooked meat rest. These tips will make sure that your one-pan roast and vegetables come out perfect and satisfying.

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