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The best recipes for roasted vegetables - 33 recipes

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No heavy feeling afterwards, no loosening the belt—this roasted vegetable lasagna will leave you satisfied with t...

  • 14 plum tomatoes (about 3 pounds total), halved lengthwise
  • 1/4 cup extra-virgin olive oil, plus more for baking dish
  • 1 teaspoon dried oregano
  • 3 garlic cloves, thinly sliced
  • Coarse salt, to taste
  • Black pepper, to taste
  • 1 medium butternut squash, peeled, seeded, and sliced to 1-inch thick
  • 3 bunches (about 2 1/2 pounds total) spinach, trimmed and washed
  • 15 ounces whole-milk ricotta
  • 1/2 cup grated Parmesan
  • 1 egg
  • 1/4 teaspoon ground or freshly grated nutmeg
  • 9 to 12 no-boil lasagna noodles (from a 9-ounce package)
  • 1 pound fresh mozzarella, cut into pieces
4.4/5 (18 Votes)

By

Want another easy way to eat more veggies? Try roasting them! With our easy, three-step technique, you'll have swee...

  • Wegmans Basting Oil or Olive Oil, vegetables to be roasted, herbs or seasonings, salt and pepper
4.1/5 (32 Votes)

By

Try this delicious One-Pan Prime Rib and Roasted Vegetables recipe

  • 1 (7-pound) 1 (7-pound) first-cut beef standing rib roast (3 bones), fat trimmed to 1/4 inch
  • Kosher salt and pepper
  • Vegetable oil
  • 2 pounds 2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces
  • 1 pound 1 pound parsnips, peeled, sliced 1/2 inch thick on bias
  • 1 pound 1 pound Brussels sprouts, trimmed, halved
  • 1 1 red onion, halved and sliced through root end into 1/2-inch wedges
  • 2 teaspoons 2 teaspoons fresh thyme, minced
3.7/5 (141 Votes)

By

If you have never roasted vegetables, your missing out

  • Pepper strips
  • Broccoli florets
  • Thinly sliced potatoes
  • Thinly sliced zucchini
  • Minced garlic
  • Olive oil
  • Italian flavored bread crumbs
  • Parmesan cheese
  • salt, pepper, garlic powder, cayenne pepper, parsley, oregano
  • Cookie sheet large enough to spread out single pieces
4/5 (23 Votes)

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1) Heat the oven to 375 degrees 2) Heat 1/2 tbl with 1 tbl of butter over medium heat in a roasting pan or Dutch ov...

  • 1/2 tbls vegetable oils
  • 10 cloves garlic, separated but not peeled
  • 2.5 tbls sweet butter
  • 2 medium leeks, white part only, cut into 1/2 inch slices
  • 1/2 lb small, firm white turnips, peeled and cut into 1/2" wedges
  • 1/2 lb small Yukon gold or red potatoes, peeled and quartered
  • 1 tsp juniper berries, crushed or 1 tbl ofgin
  • 5 oz, porcini or seasonal mushrooms, caps only
  • 1/4 c. walnuts, finely chopped
  • 10 Brussels sprouts, halved lengthwise
  • salt and pepper to taste
4.3/5 (6 Votes)

By

from Gluten-Free Recipes for the Conscious Cook by Leslie Cerier

  • 1 spaghetti or other fall squash
  • 2 carrots
  • 3 stalks celery
  • 1/2 C. chopped kale stems
  • 1/2 C. sprouted black beans (or cooked beans)
  • 6 cloves garlic
  • 1 C. red quinoa*
  • 1 1/2 C. vegetable stock
  • 1 t. sea salt
  • 3 T. olive oil
4.3/5 (6 Votes)

By

Preheat oven 400 degrees Scrub the beet, potato, parsnip and carrot

  • 1 large beet
  • 1 medium russet potato
  • 1 parsnip
  • 1 carrot
  • 1 onion
  • 2 tablespoons olive oil
  • 1/2 tablespoon Herbs de Provence
  • 6 cups vegetable broth
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • sour cream
4.3/5 (4 Votes)

By

These pan roasted root vegetables are surprisingly easy to make yet so delicious

  • 4 tablespoons unsalted butter, 1/2 stick
  • 1 white turnip, unpeeled, diced into 1 inch pieces
  • 2 carrots, diced into 1 inch pieces
  • 2 small parsnips, peeled and diced into 1 inch pieces
  • 1/2 celery root, peeled and diced into 1 inch pieces
  • 8 brussels sprouts, halved if large
  • 4 fresh thyme sprigs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoons freshly gound black pepper
  • 2 celery ribs, diced into 1 inch pieces
4.3/5 (3 Votes)

By

This is a perfect all-in-one meal straight from your oven

  • 1/4 cup avacado oil
  • 1 (4 to 5 pound) large chicken for roasting
  • 1 cup water
  • 1 bag baby carrots
  • 6 small new potatoes
  • 1 medium onion, cut into chunks
  • 1 T Herbs de Provence
  • Salt and pepper to taste
4/5 (24 Votes)

By

Very simple, yet tasty. The meat will melt in your mouth

  • salt and pepper to taste
  • garlic powder to taste
  • 6 pounds pork butt roast
  • 2 onion, sliced
  • 20 new potatoes, raw
  • 16 carrots, peeled
  • 2 cups mushrooms, halved
4/5 (6 Votes)

By

In large skillet brown roast on all sides in hot oil

  • 2 lbs boneless beef round rump, round tip or chuck pot roast.
  • 2 T cooking oil
  • 1 1/2 lb small potatoes halved but not unpeeled
  • 3 medium carrots cut into 1/2 inch strips
  • 1 small onion sliced
  • 1 bay leaf
  • 2 T quick cooking tapioca
  • 1-10 oz can condensed vegetable beef soup
  • 1/4 cup water
  • 1/4 tsp pepper
4/5 (1 Votes)

By

Preheat the oven to 425 degrees

  • 2 small fennel bulbs, tops removed
  • 1 pound fingerling or small potatoes
  • 1/3 cup good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 pound French string beans (haricots verts), trimmed
  • 1 bunch thin asparagus, ends removed, cut diagonally into 3-inch pieces
  • 1/4 cup freshly grated Parmesan cheese
3.8/5 (13 Votes)

Any burning questions? Our chefs answer!

Barefoot Contessa's Oven-Roasted Vegetables Roasted Vegetable Lasagna