Best Oven Roasted Veggies Recipes

OVEN ROASTED WHOLE LEMON-PEPPER CHICKEN AND VEGGIES

Steps:

• Preheat oven to 400 degrees.
• Thoroughly wash chicken in cold water, especially cavity, pat dry.
• Using kitchen shears, remove backbone and ribs to "butterfly" chicken.
• Gently separate, but do not remove, skin over chicken breast, legs and thighs.
• Wash and cut potatoes (skin on), carrots, and onion into coarse cubes.
• Spray a 13 by 9 inch baking dish with non-stick spray.
• Spread vegetables in bottom of dish, drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoons garlic salt and 1/2 teaspoons coarse ground black pepper.
• Place chicken on top of vegetables.
• Combine 1/4 cup olive oil, 1/4 cup lemon juice, 1 teaspoons lemon pepper, and 1/2 teaspoons garlic salt with a whisk.
• Gently lift chicken skin and drizzle olive oil and lemon juice mixture under the skin.
• Pour any remaining oil mixture over skin.
• Tent dish with aluminum foil. Place in preheated oven for 40 minutes, remove foil, and roast for 30-45 minutes longer, until chicken juices run clear.

SPICY OVEN ROASTED VEGGIES

Steps:

• 1. Cut heads off of carrots and wash well. Slice potatoes in half, and half an onion and cut in half, pull pieces apart.
• 2. Place veggies in bowl and add chili sauce, seasoning and olive oil. Toss, then rub each piece individually to make sure they are completely coated.
• 3. Place on baking sheet in 375° oven and bake for 1 hr. NOTE: Cooking temp could be increased, and baking time reduced if desired. Drizzle a little more O.O. and chili sauce at end of cooking time if desired.

SLOW COOKER OR OVEN ROASTED BEEF ROAST & VEGGIES

Steps:

• 1. Make sure the whole roast will fit into your crockpot, if not cut in half.and place in crock pot one half on top of the other. use a 5 quart size crockpot or larger.
• 2. In a small bowl, combine the dry onion soup mix, brown gravy mix, salt, dried thyme, dried marjoram, cornstarch, cold water, and cooking wine. Stir until well blended and pour mixture over roast in slow cooker.
• 3. Cover and cook at low setting for 8 to 10 hours. Remove roast from slow cooker, and let cool slightly before cutting into slices. An electric knife works very well for this step.
• 4. If desired add various vegetables to bottom of crock pot, like potatoes, carrots, parsnips, and onions, & mushrooms BEFORE adding meat. You may add any or all of the optional veggies if desired.
• 5. If you are cooking in oven follow steps in #1 & #2 add veggies if desired,around meat, in large dutch oven or large cast iron skillet.COVER TIGHTLY WITH LID OR FOIL. Put in preheated 275 degree F. oven and cook for 4 hours. Remove from dutch oven or skillet and place on platter, allow to cool before slicing, preferably with an electric knife.. Serve while still warm.

MEDLEY OF OVEN ROASTED VEGGIES WITH LIME JUICE AND FETA CHEESE

Steps:

• Wash, clean and cut veggies into long finger-thin pieces (like french-fries). Make sure to separate kohlrabi and carrots from the other veggies as they need to bake longer.
• Pre-heat the oven to 200°C/400°F.
• Mix lime/lemon juice, oil, cinnamon,salt and sugar.
• Spread carrots and kohlrabi pieces on a baking sheet. Pour some of the marinade on top and make sure to coat well. Bake for 5 minutes.
• Add rest of the veggies and coat with remaining marinade.
• Bake for 10 more minutes and then crumble the feta cheese over the veggies.
• Return to the oven and bake for another 10 minutes.
• Serve with crusty bread or enjoy as is. :).

OVEN-ROASTED VEGGIES

Steps:

• Place the potatoes, carrots and onion in an ungreased 13-in. x 9-in. baking dish. In a small bowl, combine the oil, lemon juice, garlic, rosemary, oregano, salt and cayenne. Drizzle over vegetables; toss gently to coat., Bake, uncovered, at 450° for 30 minutes. Top with pepper strips. Bake 15 minutes longer or until vegetables are tender.

TENDER OVEN ROASTED PORK AND VEGGIES

Steps:

• Preheat oven to 500 degrees (yes, 500).
• Rinse, and pat dry the pork roast. Set aside on a clean plate.
• In a food processor or blender, combine onion, garlic and parsley. After all is minced and mixed well, slowly add (while pulsing) olive oil until a nice thick paste has formed. This should be enough paste to completely cover a 3 lb. roast. If you use a bigger roast, then increase the amounts of the ingredients for the paste accordingly. If your paste isn't, well, pasty enough, add more olive oil until it is. Maybe your onion or garlics were bigger than mine.
• Rub a 1/4 inch thick layer of the paste on to what you have decided to be the bottom of your roast. When completely covered, carefully put bottom side down onto a wire rack that is set onto a broiler pan. If you don't mind your roast sitting in a little fat and possibly getting brown on bottom, you could omit the use of the wire rack.
• Now, apply the rest of the paste to the top and sides of the roast. When completely covered, sprinkle Kosher salt all over top and then sprinkly as evenly as possible the juice of the lemon on top of all.
• Now, with rack in the second lowest position, put roast uncovered in the 500 degree oven for 17 minutes. Then, LOWER TEMP of oven to 325 degrees and cook for approximately one more hour OR until temperature taken from probe reads 155 degrees. When done, take roast out and allow to rest for 10-15 minutes loosely covered with foil. Resist the urge to cut into it at least for the first 5 minutes to allow the juices to redistribute. You wont be sorry, because this is one juicy hunk o' meat!
• While the roast is cooking at 500 degrees, coat the baby carrots, potatoes and onion with the Kosher salt and olive oil and cook them in the oven with the roast AFTER lowering the temp to 325. When you remove the roast from the oven, crank the heat on the veggies back up to 415 degrees and by the time the juices in the roast have redistributed, your veggies should be crisp-tender and ready to be enjoyed with the roast. Perfecto! I love multi-tasking.
• By the way, all ovens are calibrated differently. My cooking times are based, of course, upon my oven.so be sure and check the temp of your roast with an internal thermometer inserted into a fleshy part of the meat (avoid taking temp near bone where temperatures will register higher). If covered properly with foil while standing, the pork roast will raise in temperature to the proper and recommended safe temp for pork. I did have some burned looking juice on the bottom of the pan, but the roast was excellent.

OVEN ROASTED VEGGIES

Steps:

• 1. Preheat your oven to 425'F. Line a large baking sheet with parchment or tin foil.
• 2. Chop up all the above mentioned vegetables and garlic and put them in a large bowl. Add the oil and oregano.
• 3. Toss with your hands, this is the best way to coat everything. Put the veggies on the baking tray and drizzle with a little more oil.
• 4. Put the veggies in the oven for 22 minutes, then remove and toss them around. Add some salt and pepper if you like.
• 5. Continue cooking for 23 more minutes, but check them, some ovens are hotter then others, so yours might cook faster then mine.
• 6. Remove from the oven and let sit for a few minutes.
• 7. Enjoy!

SEASONED OVEN ROASTED VEGGIES

Steps:

• Heat oven to 450°F.
• In large bowl, mix oil and 1 tablespoon plus 2 teaspoons taco seasoning mix. Add vegetables; toss to coat. Spread in single layer in ungreased 15x10x1-inch pan.
• Roast uncovered 10 minutes; turn. Roast about 7 minutes longer or until vegetables are crisp-tender.

SKINNY OVEN ROASTED VEGGIES

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.

OVEN ROASTED VEGGIES

Steps:

• 1. grease 13x9x2 baking dish 2. combine oil, herbs, lemon juice, garlic, salt and pepper drizzle over veggies, toss 3. bake, covered 325 for 45 min. 4. stir once 5. increase temp. to 450, add pepper strips 6. bake uncovered 20 min until brown on edges, stir occasionally 7. note: may add portobella mushrooms

OVEN ROASTED VEGGIES

Steps:

• Preheat oven to 450 F°. Spray a large baking sheet with cooking spray (or line a large baking sheet with parchment paper or tin foil sprayed lightly with cooking spray.) Set aside.
• In a large mixing bowl, combine all ingredients for seasoned oil and whisk. Add the vegetables, stirring to coat.
• Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.