ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS
Provided by Giada De Laurentiis
Categories side-dish
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry.
- Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
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 BALSAMIC GLAZE
A delicious medley of caramelized sweet potatoes, acorn squash, carrots, parsnips, and red onion coated in a balsamic-maple glaze. It's healthy, vegan, gluten free and you can make it ahead. A perfect side dish for weeknights and entertaining in fall and winter months!
Provided by Kim Peterson
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Spray an extra-large, rimmed baking sheet (20x15), or 2 large ones (18x12), with non-stick cooking spray.
- Place sweet potatoes, carrots, parsnips, acorn squash, and red onion in a large bowl. Add olive oil, vinegar, syrup, and thyme. Season generously with salt and black pepper. Toss to coat.
- Spread vegetables on prepared pan(s) in a single layer. Roast uncovered 40-45 minutes until vegetables are softened and browned, stirring every 15 minutes while baking.
- Can be made 3 hours ahead. Transfer to clean baking sheet and let stand at room temperature. Rewarm at 375°F for 10-15 minutes. Serve with Carrot Top Cashew Pesto as desired.
Nutrition Facts : ServingSize 1 serving, Calories 204 kcal, Carbohydrate 35 g, Protein 2 g, Fat 7 g, SaturatedFat 1 g, Sodium 69 mg, Fiber 6 g, Sugar 11 g, UnsaturatedFat 6 g
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
ROASTED ROOT VEGETABLES WITH GREEN ONIONS
Categories Vegetable Side Roast Christmas Thanksgiving Vegetarian Root Vegetable Beet Sweet Potato/Yam Winter Healthy Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.
ROASTED VEGETABLES
For a quick and simple side that never disappoints, try our Roasted Vegetables side dish. With roasted carrots, zucchini and onions, this colorful dish is packed with flavor. Save time prepping this sheet-pan side, and purchase packaged baby-cut carrots rather than whole carrots. Vegan or not, between the roasted zucchini, carrots and potatoes, there's something for everyone in this side. Prior to serving, we love sprinkling fresh herbs on the dish for a pop of color.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 40m
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 450°F.
- In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated.
- Roast uncovered 20 minutes, stirring once.
- Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.
Nutrition Facts : Calories 140, Carbohydrate 22 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 3 g, TransFat 0 g
PERFECTLY ROASTED VEGETABLE
Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'
Provided by MalsGTown
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
- Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
- Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
- Roast in the preheated oven until caramelized and cooked through, about 45 minutes.
Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g
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