The best recipes for roasted vegetables - 33 recipes
More Roasted vegetables recipes
Opah Fish oven roasted with Vegetables
By Maverick19
Preheat the oven to 350 degrees F
- 4 fillets Opah, about 1 inch thick
- salt
- olive oil
- 4 garlic cloves, smashed
- 2 red or yellow peppers, stemmed and seeded, cut in 3/4 inch chunks
- 2 medium shallots, quartered
- 2-3 sprigs of fresh thyme, or 1 tsp dried
- 2-3 sprigs fresh oregano, or 1 tsp dried
- 1 pint grape tomatoes
- zest and juice of one lemon
- 1/2 cup kalamata olives
- 1/2 tsp crushed red pepper
- freshly ground black pepper
- lemon wedges
Grass-fed Beef Pot Roast With Winter Vegetables
By sunitagt
Calories 459 Carbohydrates 17
- 2 tablespoons butter
- 2 1/2 to 3 pounds grass-fed beef rump roast
- 5 medium carrots, peeled and chopped into bite-sized pieces
- 3 medium parsnips, peeled and chopped into bite-sized pieces
- 2 medium turnips, peeled and chopped into bit-sized pieces
- 2 tablespoons whole black peppercorns
- 2 bay leaves
- 1 bunch thyme
- 1 1/2 cups red wine, preferably cabernet sauvignon
- 1 cup light beef stock, preferably homemade
- 1 bunch fresh parsley, chopped fine
Ina Garten's Roasted Vegetable Torte (Barefoot Contessa)
By karen_thorpe
Preheat the oven to 400 degrees
- 2 zucchini, cut into 1/4 inch slices
- 1 red onion, cut in half lengthwise and sliced
- 1 garlic, minced
- olive oil
- kosher salt
- fresh ground pepper
- 2 red bell peppers, halved, cored, and seeded
- 2 yellow bell peppers, halved, cored, and seeded
- 1 eggplant, unpeeled, cut into 1/4 -inch slices (1 1/2 pounds)
- 1/2 cup freshly grated parmesan cheese
Sides: Sue's Everyday Roasted Vegetables
By á-4470
Preheat oven to 400 degrees and roast or grill as directed
- Beets:
- Heat oven to 400 degrees or cook as desired on grill
- 12-16 baby beets, 2 sprigs parsley. Roast in heavy duty foil 30 minutes Cool to touch and peel. Toss with sauce made of 1/2 cup balsamic vinegar, 2 T brown sugar, 2 T butter and 1/2 tsp salt cooked 6-8 minutes or balsamic glaze and warm 1-2 minutes.
- Butternut Squash:
- Peel and dice one large squash. Add olive oil, 1 T fresh thyme and salt and pepper.
- Alt: omit thyme, and add one can chickpeas, I medium diced onion and I tsp cumin.
- Alt: omit thyme, and add 1 1/2 T maple syrup 3/4 tsp cinnamon and add 1 T rosemary after roasting.
- Broccoli:
- Toss broccoli florets, red and yellow pepper rings, oregano, cumin pepper and olive oil. Add small amount red wine vinegar and toss again. Grill about 20 min with closed lid, stirring occasionally.
- Brussel Sprouts: Clean 1 1/2 pound Brussel sprouts. Add chopped pancetta and olive oil. Toss and season with salt and pepper. Roast 20-30 minutes and immediately drizzle with balsamic glaze and toss.
- Cauliflower: cut head into small floret and toss with olive oil, salt, pepper and capers. Roast 45 minutes. Alt: add sliced onion, garlic and roast about 35 minutes and sprinkle with 1/4 cup parmesan cheese and continue roasting 10-15 minutes longer.
- Sweet Potatoes:
- 3 large sweet potatoes, peeled and into small diced in 1 inch cubes.
- olive oil, 2 1/2 T maple syrup, cinnamon, salt and pepper to taste. Roast about 30 minutes and cool for 5 minutes before serving.
Roasted Root Vegetables with Lemony Herb Pesto
By debrcovey
Preheat oven to 400 Prepare veg: on a large, rimmed parchment line baking sheet, toss parsnips, potatoes, celery ...
- 1 lb parsnips cut into 1/2 in pieces
- 12 oz baby purple potatoes, cut into 1/2 in pieces
- 1 celery root, peeled and cut into 1/2 inch pieces
- 1 turnip, peeled and cut into 1/2 in pieces
- 1 Tbsp olive oil
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- PESTO
- 1/2 cup roughly chopped fresh parsley
- 1/2 cup roughly chopped basil
- 1/3 cup chopped raw almonds (unsalted)
- 2 lemons (peel both lemons with a scrapper and then roughly chop the zest. Juice 1 lemon to yield 2 Tbsp juice
- 1 clove garlic, chopped
- 1/2 tsp sea salt
- 1/4 tsp red pepper flakes
- 1/3 cup EVOO
Roasted Vegetables - Roseanne
By souffle
roast in oven 1 hour with olive oil remove when cooked and while hote add dressing lemon oil and white balsam
- parsnip
- new potatoes
- sweet potato
- pumpkin
- quarter red onions
ROASTED VEGETABLES, EASY PAN
By seamline
5 from 1 vote EASY PAN ROASTED VEGETABLES Easy, pan roasted vegetables! Just 1 pan and simple seasonings and me...
- 1 large parsnip, peeled and chopped (or sub 2 small per 1 large)
- 1 large Yukon potato, chopped (or sub 2 small yellow per 1 large Yukon)
- 1 small bundle carrots, tops removed, peeled and chopped
- 2 small beets, tops removed, peeled and chopped
- 5 cloves garlic, skin removed
- 1 medium red or yellow onion, sliced in wedges lengthwise
- 2 Tbsp fresh herbs (we used rosemary and thyme // or sub dried)
- 2 Tbsp oil (see notes for oil-free method!)
- 1/4 tsp each sea salt and black pepper
- 1 Tbsp maple syrup or organic brown sugar (optional)
Baked Penne with Roasted Vegetables
By Chautel
Preheat the oven to 450 degrees F
- 2 red peppers, cored and cut into 1-inch wide strips
- 2 zucchini, quartered lengthwise and cut into 1-inch cubes
- 2 summer squash, quartered lengthwise and cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Autumn Pot Roast with Root Vegetables
By á-51
Combine spices and press onto pot roast Heat oil in a dutch oven over medium heat until hot
- 1 boneless beef chuck arm pot roast or (rump roast) 3-3 1/2 pounds
- 1 tsp dried oregano
- 1 clove garlic, minced
- 1/2 tsp each salt and lemon pepper
- 1 tbs vegetable oil
- 8 small red skinned potatoes halved
- 2 large carrots cut into 2 1/2x1/2 inch pieces
- 2 large parsnips cut into 2 1/2x 1/2 inch pieces
- 1 small leek cut into 1 1/2 inch pieces
- 1 1/2 tbs cornstarch dissolved in 3 tbs water
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