Best Angies Roasted Harvest Vegetables Recipes

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ROASTED HARVEST VEGETABLES



Roasted Harvest Vegetables image

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

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

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

SHEET PAN ROASTED VEGETABLES



Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories     Side Dish     Vegetables     Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

  • In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
  • Preheat oven to 400 degrees F (200 degrees C).
  • On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

ROASTED HARVEST VEGGIES



Roasted Harvest Veggies image

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

1 tablespoon olive oil
1/2 lb sweet potato, peeled & cut in 3/4 inch cubes
1 lb turnip, peeled & cut in 3/4 inch cubes
10 cloves garlic, unpeeled,but cleaned
1 lb onion, chopped
2 teaspoons dried sage
1/2 lb carrot, peeled cut in 1/2 inch pieces
2 teaspoons dried rosemary
salt and pepper

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.

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Introducing Angie's Roasted Harvest Vegetables Recipes

Are you looking for a healthy and delicious way to incorporate more vegetables into your diet? Look no further than Angie's Roasted Harvest Vegetables Recipes.
What Are Roasted Harvest Vegetables?
Roasted harvest vegetables are a combination of seasonal vegetables that are roasted to perfection in the oven. These vegetables are usually cut into bite-sized pieces and seasoned with herbs and spices before being roasted. The result is a dish that is packed with flavor and nutrition.
Why Choose Angie's Roasted Harvest Vegetables Recipes?
Angie's Roasted Harvest Vegetables Recipes are a great way to get your daily dose of vegetables. Not only are they delicious, but they are also incredibly healthy. Roasting the vegetables brings out their natural sweetness and enhances their flavor. Plus, roasted vegetables are a great source of fiber, vitamins, and minerals.
What Vegetables Are Included in Angie's Roasted Harvest Vegetables Recipes?
The beauty of Angie's Roasted Harvest Vegetables Recipes is that they can be customized based on the season and your taste preferences. Some vegetables that are commonly included in roasted harvest vegetable recipes include:
  • Root vegetables such as carrots, sweet potatoes, and beets
  • Cruciferous vegetables such as broccoli, cauliflower, and Brussels sprouts
  • Nightshade vegetables such as bell peppers and tomatoes
  • Leafy greens such as kale and Swiss chard
How to Make Angie's Roasted Harvest Vegetables Recipes
While there are countless variations of roasted harvest vegetable recipes, here is a basic recipe to get you started:
  • Preheat your oven to 400°F.
  • Wash and chop your vegetables into bite-sized pieces.
  • In a large bowl, toss the vegetables with olive oil, salt, pepper, and any desired herbs or spices.
  • Spread the vegetables evenly on a baking sheet.
  • Roast in the oven for 25-35 minutes, or until the vegetables are tender and lightly browned.
Ways to Serve Angie's Roasted Harvest Vegetables Recipes
Roasted harvest vegetables can be served as a side dish to any meal. They also make a great addition to salads, pastas, and grain bowls. Here are a few ideas for serving Angie's Roasted Harvest Vegetables Recipes:
  • Top a bed of arugula with roasted sweet potatoes, beets, and Brussels sprouts for a hearty salad.
  • Mix roasted broccoli and cauliflower with pasta and your favorite sauce for a healthy twist on a classic Italian dish.
  • Layer roasted peppers, tomatoes, and zucchini on top of hummus and pita bread for a delicious Mediterranean-inspired appetizer.
Conclusion
Angie's Roasted Harvest Vegetables Recipes are a simple and delicious way to incorporate more vegetables into your diet. With endless flavor combinations and serving options, you can enjoy roasted harvest vegetables all year round. So next time you're looking for a healthy and tasty side dish, give Angie's Roasted Harvest Vegetables Recipes a try.
Angie's roasted harvest vegetables recipe is a delicious and healthy dish made from a variety of vegetables. This recipe is easy to follow and can be customized to include your favorite vegetables. It is perfect for a family dinner or as a side dish for any occasion. In this article, we will discuss some valuable tips to consider when making Angie's roasted harvest vegetables.

Choose fresh vegetables

To make the best roasted harvest vegetables, it is essential to choose fresh and high-quality vegetables. Vegetables that are fresh and in season will have better flavor, texture, and nutritional value. You can visit a local farmer's market or supermarket to get fresh vegetables for your recipe. When selecting vegetables, look for brightly colored and firm vegetables without any bruises.

Cut vegetables into similar sizes

To ensure that all vegetables roast evenly and are cooked at the same time, it is important to cut them into similar sizes. Vegetables with different sizes and shapes will cook at different rates, leaving some undercooked or overcooked. When cutting vegetables, make sure they are roughly the same size, about 1 to 2 inches.

Use a large baking sheet

When roasting vegetables, you should use a large baking sheet to ensure that there is enough space for the vegetables to roast evenly. Overcrowding the baking sheet can cause the vegetables to steam instead of roast, resulting in a less crispy texture. It is recommended that you use a baking sheet large enough to spread the vegetables out in a single layer.

Season with herbs and spices

Angie's roasted harvest vegetables recipe calls for a combination of herbs and spices that give the vegetables a flavorful taste. It is important to season the vegetables well to enhance their natural flavors. You can use a combination of fresh or dried herbs and spices, such as rosemary, thyme, garlic powder, paprika, and salt.

Add olive oil

Adding olive oil to the vegetables before roasting helps to enhance their natural flavors and creates a crispy texture. You can use extra-virgin olive oil or any other type of oil of your choice. Be sure to toss the vegetables well in the oil to ensure that they are coated evenly.

Roast at high temperature

To achieve a crispy and caramelized texture, it is recommended that you roast the vegetables at a high temperature, around 400 to 450 F. Roasting at high temperature will also help to lock in the flavors of the vegetables and prevent them from becoming too soft. It is important to keep a close eye on the vegetables while roasting to prevent them from burning.

Don't overcook the vegetables

Overcooking the vegetables can cause them to become mushy and lose their flavors. To prevent this, it is important to check the vegetables frequently while roasting and remove them from the oven when they are tender but still have a slight crunch. The cooking time will depend on the type and size of the vegetables, so it is important to test them with a fork or knife to see if they are cooked to your liking.

Customize your vegetables

Angie's roasted harvest vegetables recipe includes a variety of vegetables, such as carrots, sweet potatoes, Brussels sprouts, and butternut squash. However, you can customize the recipe to include your favorite vegetables. You can add vegetables such as bell peppers, zucchini, eggplant, or broccoli. Just make sure to adjust the cooking time and temperature accordingly.

Conclusion

Angie's roasted harvest vegetables recipe is a delicious and healthy dish that can be enjoyed by the whole family. By following these valuable tips, you can ensure that your roasted vegetables come out perfectly caramelized and flavorful. Remember to use fresh vegetables, cut them into similar sizes, season with herbs and spices, add olive oil, roast at high temperature, and do not overcook. With these tips, you can customize the recipe to suit your taste and enjoy a delicious and healthy dish.

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