The best recipes for roasted vegetables - 33 recipes
More Roasted vegetables recipes
Roasted Vegetable Lasagna
By á-216
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
Wegmans Oven Roasted Vegetables
By Wewah
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
One-Pan Prime Rib & Roasted Vegetables
By á-14060
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
- 2pounds2 pounds carrots, peeled, cut into 2-inch lengths, halved or quartered lengthwise to create 1/2-inch-diameter pieces
- 1pound1 pound parsnips, peeled, sliced 1/2 inch thick on bias
- 1pound1 pound Brussels sprouts, trimmed, halved
- 11 red onion, halved and sliced through root end into 1/2-inch wedges
- 2teaspoons2 teaspoons fresh thyme, minced
Garlic Parmesan Crusted Roasted Vegetable Recipe
By á-25138
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
Fall Vegetables Roasted with Juniper Berries and Walnuts
By Dr_Mom
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
Roasted Vegetable and Quinoa Casserole
By devogirl
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
Roasted Root Vegetable Soup
By KatrinaB
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
Pan Roasted Root Vegetables
By Kathy_S
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
Roasted Whole Chicken and Vegetables - Dutch Oven
By lindaauman
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
Pork Butt Roast with Vegetables
By laneman
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
Rump Roast and Vegetables Crockpot
By mrspolanco77
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
Barefoot Contessa's Oven-Roasted Vegetables
By KathieC
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
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