Recipes for "roasted vegetables"

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.

Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).

Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.

Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.

Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.

Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.

Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.

Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet with cooking spray.

Mix together olive oil and onion soup mix in a large bowl until combined. Add potatoes, carrots, bell peppers, and onion; mix until well coated. Spread evenly onto the prepared baking sheet.

Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.

Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.

Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.

Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.

Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.

Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.

Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.

Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.

Preheat oven to 400 degrees F (200 degrees C) and place an oven rack in the lowest position. Prepare a rimmed sheet pan with foil or parchment paper.

In a large bowl, combine carrots and red potatoes.

Combine olive oil, sage, rosemary, thyme, salt, and pepper in a bowl. Mix well.

Pour half of olive oil-herb mixture over potatoes and carrots, stir well, and spread in a single layer on the prepared pan.

Roast in the lowest position in the preheated oven, about 20 minutes.

Meanwhile, add garlic to remaining olive oil and herb mixture and stir well.

Combine onion, zucchini, and mushrooms in the same bowl used for potatoes and carrots. Add garlic-olive oil-herb mixture and stir well.

At the 20 minute mark, remove sheet pan from the oven and add seasoned onion, zucchini, and mushrooms. Stir to combine, and spread vegetables evenly in the sheet pan.

Return to the oven and roast until as tender as you like, 20 to 25 minutes more. Garnish with minced fresh parsley. Serve warm.

Preheat the 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. Arrange vegetables in a single layer on a baking sheet.

Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.

Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.

Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.

Roast in the preheated oven until tender, about 10 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Place onion wedges and garlic in a roasting pan; drizzle 1 tablespoon olive oil over mixture. Turn onions a few times to evenly coat with oil. Add tomatoes to onion mixture and drizzle remaining 1 tablespoon olive oil over tomatoes. Season mixture with salt and basil.

Bake in the preheated oven for 45 minutes. Add hake steaks and wine to onion mixture; sprinkle brown sugar over the onion mixture.

Bake in the oven until fish flakes easily with a fork, about 30 minutes more.

Preheat oven to 450 degrees F (230 degrees C).

Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.

Roast vegetables until tender, 20 to 25 minutes.

Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.

Preheat the oven to 400 degrees F (200 degrees C).

Place carrots, potatoes, beets, onion, garlic, and chickpeas into a 9x13-inch baking dish; drizzle with olive oil, then season with thyme, salt, and pepper. Mix well.

Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in wine. Return to the oven, and bake until wine has mostly evaporated and vegetables are tender, about 15 minutes more. Stir in beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.

Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.

Preheat oven to 425 degrees F (220 degrees C).

Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.

Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.

Preheat an oven to 450 degrees F (230 degrees C).

Spray a baking sheet with cooking spray.

Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.

Spread seasoned vegetables over prepared baking dish.

Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.

Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.

Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.

Transfer roasted vegetables to a bowl and toss with goat cheese.

Preheat the oven to 400 degrees F (200 degrees C). Lightly coat a large baking sheet with cooking spray.

Arrange zucchini slices, bell pepper pieces, sliced mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables; coat with cooking spray. Season with salt and black pepper.

Bake in the preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

Heat pasta sauce in a saucepan over medium-high heat to a simmer. Combine mozzarella and Parmesan cheeses in a bowl.

Pour 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce to cover. Spread 1/4 roasted vegetables over noodles, top with 1/4 sauce, sprinkle 1/4 cheese mixture over sauce. Repeat layers 3 more times, ending with cheese mixture.

Bake in the preheated oven until cheese melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest 10 minutes before slicing.

Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.

Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.

Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.

While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.

Cut squash and carrots into 1/2-inch pieces; set aside.

Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.

Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.

Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.

Arrange the oven rack to the center of the oven.

Tear or slice the bread into 1-inch cubes. You should have about 4 cups cubed bread.

Simply Recipes / Ciara Kehoe

Place the cubed bread on a rimmed baking sheet, drizzle with 2 tablespoons olive oil, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper, and toss with your hands to coat. Spread it out into an even layer and bake, tossing halfway through, until dry and golden, 6 to 8 minutes. Set aside on the baking sheet to cool.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Add the root vegetables and onion on a separate rimmed baking sheet. Drizzle with 3 tablespoons olive oil, and season with 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Toss with your hands to coat and spread out in an even layer.

Roast the vegetables, tossing halfway through, until tender and caramelized, 40 to 45 minutes.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Meanwhile, cut the butter into a few pieces and place it in a small saucepan over medium heat. Cook, stirring occasionally, until the butter just begins to toast, get brown, and has a nutty aroma, about 4 minutes total.

Add the rosemary and stir until fragrant, about 10 seconds. Remove from the heat and carefully stir in the vinegar, mustard, maple syrup, salt, and black pepper.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Place the kale in a large bowl. Use your hands to massage the leaves until they feel less stiff, about 1 minute.

Simply Recipes / Ciara Kehoe

Once the vegetables are roasted, transfer them to the bowl of kale. Add the toasted bread and pour the dressing all over. Toss well to coat everything.

Let the salad rest at room temperature for at least 10 minutes, tossing occasionally, to distribute the dressing. Crumble the goat cheese on top and toss gently to combine.

Simply Recipes / Ciara Kehoe

Serve or cover and store at room temperature for up to 4 hours. Before serving, taste and season with a splash of vinegar, a drizzle of olive oil, and salt and black pepper.

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Simply Recipes / Ciara Kehoe

Gather all ingredients. Preheat the oven to 475 degrees F (245 degrees C).

Combine butternut squash, Yukon Gold potatoes, bell peppers, sweet potato, and red onion pieces in a large bowl.

Stir olive oil, balsamic vinegar, rosemary, and thyme together in a small bowl; season with salt and pepper.

Pour over vegetables and toss until well coated.

Transfer vegetables to a large roasting pan and spread in an even layer.

Roast in the preheated oven, stirring every 10 minutes, until vegetables are slightly caramelized and cooked through, 35 to 40 minutes.

Serve and enjoy!