Best Roasted Baby Vegetables Recipes

ROASTED BABY POTATOES WITH VEGETABLES, LEMON, AND HERBS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain.
• Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed.
• Transfer mixture to a baking sheet.
• Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.

HERB ROASTED CHICKEN WITH A MIX OF ROASTED BABY ROOT VEGETABLES

Steps:

• Preheat the oven to 475 degrees F.
• Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
• For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

BRANZINO AND ROASTED BABY VEGETABLES WITH TARRAGON-CHIVE OIL

Steps:

• For tarragon-chive oil:
• Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.
• For branzino:
• Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.
• Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.
• What to drink:
• With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).

ROASTED BABY POTATOES AND VEGETABLES

Steps:

• Preheat oven to 400 degrees F.
• Combine the vegetables and seasonings in a casserole dish. Drizzle with peanut oil and bake for 30 minutes.
• Once out of the oven add the butter and mix until butter has melted. Serve warm.

ROASTED BABY MONKFISH WITH BACON AND ROOT VEGETABLES

Steps:

• Clean the skin of the monkfish and remove the central bone. Tie up the tails with the slice of bacon that you have slightly pounded. Clean all the vegetables and cut them in large chunks. In a saute pan over medium heat, sear the monkfish to give a little color to the bacon, reserve. In the same pan saute the vegetables in the residual fat from the bacon, for 6 to 8 minutes or until they start to caramelize add a little bit of sherry vinegar and reduce it by half. Place the monkfish tails on top of the vegetables and cover, let the tails cook in their own steam. Add a little bit of fresh chopped parsley on top and serve as is

ROASTED BABY VEGETABLES

Steps:

• Preheat oven to 400°F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.
• Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
• Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350°F oven 8 to 10 minutes.
• Sprinkle vegetables with parsley.

ROASTED BABY SPRING VEGETABLES

Steps:

• Preheat oven to 500°.
• Combine vinegar and shallots in a small bowl; set aside.
• Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
• Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
• Return pan to oven; bake 5 minutes. Stir in parsley and chives.

ROASTED BABY SPRING VEGETABLES

Steps:

• Preheat oven to 500°. Combine vinegar and shallots in a small bowl; set aside. Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine. Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine. Return pan to oven; bake 5 minutes. Stir in parsley and chives.

HERB ROASTED CHICKEN WITH A MIX OF ROASTED BABY ROOT VEGETABLES

Steps:

• Preheat the oven to 475 degrees F. Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.
• Recipe courtesy Emeril Lagasse, 2002

ROASTED BABY VEGETABLES RECIPE | EPICURIOUS.COM

Steps:

• Preheat oven to 400°F. Combine all
• vegetables except zucchini in large bowl;
• toss with 3 tablespoons oil. Spread out
• vegetables on large rimmed baking sheet;
• reserve bowl. Sprinkle vegetables with salt
• and pepper. Roast vegetables 15 minutes.
• Meanwhile, add zucchini to reserved
• bowl. Drizzle with 1 teaspoon oil; sprinkle
• with salt and pepper and toss to coat.
• Add zucchini to baking sheet with
• vegetables. Roast until all vegetables are
• tender, stirring occasionally, about 15
• minutes. DO AHEAD: Vegetables can be made
• up to 2 hours ahead. Let stand at room
• temperature. Rewarm vegetables in 350°F
• oven 8 to 10 minutes.
• Sprinkle vegetables with parsley.
• Per serving: 122.8 kcal calories,
• 2 % calories from fat,
• 9 g fat,
• 1 g saturated fat,
• mg cholesterol,
• 5 g carbohydrates,
• 2 g dietary fiber,
• 7 g total sugars,
• 3 g net carbohydrates,
• 7 g protein
• Nutritional analysis provided by
• Bon Appétit