Best Kathys Roast And Vegetables Recipes

Sheet Pan Roasted Vegetables image

Provided by JRCROSBY31

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 Vegetables with Herbed Feta, Pistachio and Pomegranate image

Provided by Katie Lee Biegel

Categories side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound rainbow carrots, cut on a bias into 1-inch chunks
1 pound multicolored mini creamer potatoes, larger ones halved
1 pound Brussels sprouts, halved
1/4 cup extra-virgin olive oil, plus more for drizzling
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon coriander seeds
8 ounces feta
3 tablespoons Greek yogurt
1 tablespoon honey
Zest and juice of 1 lemon
1/4 cup fresh mint leaves, chopped
1/4 cup fresh parsley leaves, chopped
2 tablespoons fresh chives, chopped
1/2 cup pomegranate seeds
1/4 cup pistachios, toasted and chopped

Steps:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.