Best Oven Roasted Vegetables With Garlic 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 Root Vegetables With Garlic image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

20 cloves garlic, peeled
12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
Serve immediately.

Oven-Roasted Vegetables with Garlic image

Yield Serves 6

Number Of Ingredients 9

6 parsnips, peeled, halved crosswise, then lengthwise
6 carrots, halved crosswise, then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled, each cut into 8 wedges
1 large head garlic, separated into cloves, peeled
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted

Steps:

Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

The Easiest (and Best) Oven Roasted Vegetables image

Provided by Chris from Kansas

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

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

Steps: