Best Roast Vegetable Mega Mix Recipes

ROAST VEGETABLE MEGAMIX

Steps:

• Preheat your oven to 190ºC/375ºF/gas 5. Bring two large pans of salted water to the boil.
• Scrub the beets, then place in one of the pans - keep them separate to stop the rest of your veg turning red! Parboil for 20 to 25 minutes.
• Meanwhile, peel the carrots and parsnips, then chop any bigger ones in half along with the turnips. Trim and quarter the fennel.
• Place the prepped veg together in the second pan and parboil for 10 minutes. Drain all the veg and leave to steam dry, then separate them out so you can hit them with those different flavours.
• Toss the beets with the balsamic vinegar and whole herb sprigs.
• Toss the carrots with the clementine juice and throw in the squeezed halves, then pick over the rosemary leaves.
• Toss the parsnips with the vinegar and tear over the sage leaves. Reserve the honey for later.
• Toss the turnips with the vinegar and bay.
• Toss the fennel with the lemon juice, then pick over the thyme leaves.
• Lay them out on a large tray, keeping each veg type together. If you're making this ahead, you can get up to this stage the day before, then cover them with tin foil and keep them with your spuds till your turkey is resting. Nothing will discolour because of the oil and acid.
• Roast for 50 minutes to 1 hour, or until golden, crispy and beautiful. About 5 minutes before the veg are ready, drizzle the honey over the parsnips.
• Once ready, give the tray a jiggle, then pile the veg on a platter.

ROASTED MIXED VEGETABLES

Steps:

• Prepare the vegetables: Heat oven to 425 degrees. Add the vegetables to a rimmed sheet pan. Add 2 tablespoons oil, the salt, pepper and thyme (if using), and gently toss vegetables to coat. Use your hands to spread the vegetables out into one layer, spacing them evenly all over the pan.
• Transfer to the oven and roast until they are tender and browned, 30 to 40 minutes, stirring at least once during roasting for even cooking.
• While vegetables roast, you can make yogurt sauce if you like: In a small bowl, combine yogurt, garlic, oil, salt and pepper. Taste and adjust seasoning. Cover and place in the refrigerator until ready to use.
• Serve roasted vegetables with a dollop of garlic yogurt, if desired, and a drizzle of oil on top.

EASY ROASTED VEGETABLES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
• Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.

ROASTED MIXED VEGETABLES

Steps:

• Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

ROASTED VEGETABLES

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.