Oven Roasted Harvest Vegetables Recipes


ROASTED HARVEST VEGETABLES

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Recipe From tasteofhome.com

Provided by Taste of Home

Time 50m

Yield 9 servings.

Steps:

  • Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.


Roasted Harvest Vegetables image

Number Of Ingredients: 13

Ingredients:

  • 8 small red potatoes, quartered
  • 2 small onions, quartered
  • 1 medium zucchini, halved and sliced
  • 1 medium yellow summer squash, halved and sliced
  • 1/2 pound fresh baby carrots
  • 1 cup fresh cauliflowerets
  • 1 cup fresh broccoli florets
  • 1/4 cup olive oil
  • 1 tablespoon garlic powder
  • 1-1/2 teaspoons dried rosemary, crushed
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


HARVEST VEGETABLE ROAST

Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite.

Recipe From bettycrocker.com

Provided by By Betty Crocker Kitchens

Time 1h5m

Yield 14

Steps:

  • Heat oven to 425°F. Spray 17x11- or 15x10-inch pan with sides with cooking spray. In large bowl, mix all vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
  • Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender.


Harvest Vegetable Roast image

Number Of Ingredients: 9

Ingredients:

  • 1 small butternut squash (about 2 lb), peeled, seeded and cut into 1-inch pieces (about 3 cups)
  • 4 unpeeled small red potatoes, quartered
  • 1 medium red onion, cut into 1/2-inch wedges
  • 1 medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
  • 2 cups small fresh Brussels sprouts (about 8 oz)
  • 2 tablespoons olive, canola or soybean oil
  • 1/2 teaspoon dried marjoram leaves
  • 1/2 teaspoon garlic-pepper blend
  • 1/2 teaspoon seasoned salt


ROASTED VEGETABLES

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Recipe From allrecipes.com

Provided by Anonymous

Time 55m

Yield 12

Steps:

  • Preheat oven to 475 degrees F (245 degrees C).
  • In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  • Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.


Roasted Vegetables image

Number Of Ingredients: 10

Ingredients:

  • 1 small butternut squash, cubed
  • 2 red bell peppers, seeded and diced
  • 1 sweet potato, peeled and cubed
  • 3 Yukon Gold potatoes, cubed
  • 1 red onion, quartered
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • salt and freshly ground black pepper


ROASTED HARVEST VEGETABLES

Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).

Recipe From marthastewart.com

Provided by Martha Stewart

Time 40m

Steps:

  • Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
  • Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.


Roasted Harvest Vegetables image

Number Of Ingredients: 6

Ingredients:

  • 4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
  • 2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
  • 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
  • 8 garlic cloves, unpeeled
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper


ROASTED HARVEST VEGETABLES

You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.

Recipe From food.com

Provided by emsiizilla

Time 55m

Yield 8 serving(s)

Steps:

  • Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
  • Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
  • Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
  • Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.


Roasted Harvest Vegetables image

Number Of Ingredients: 7

Ingredients:

  • 4 carrots (about 3/4 pound)
  • 2 sweet potatoes (about 1 pound total)
  • 1 butternut squash (about 2 pounds)
  • 8 garlic cloves
  • 2 tablespoons olive oil
  • coarse salt, to taste
  • ground pepper, to taste


OVEN-ROASTED VEGETABLES

As soon as the chilly weather arrives and the foliage begins to change, I yearn for harvest suppers and hot meals. The first thing I make is a beef stew, after Labor Day, and then I think of biscuits and homemade pies, and then the root vegetables. We enjoy a small roasted turkey, usually the Hotel Style, which cooks quickly and...

Recipe From justapinch.com

Provided by Beth M.

Time 1h10m

Steps:

  • 1. Preheat the oven to 400 degrees, add Olive oil to baking pan.
  • 2. Place carrots, potatoes, squash, onions in baking pan. Sprinkle with olive oil, salt and pepper. Cover with foil and bake 30 minutes. Uncover, stir, and return to oven uncovered for 30 minutes.


Oven-Roasted Vegetables image

Number Of Ingredients: 7

Ingredients:

  • 4-8 medium potatoes, peeled, halved and quartered.
  • 1 lb medium carrots, peeled,halved and cut into two inch lengths
  • 6-8 small / medium onions, peeled.
  • 2-3 Tbsp olive oil
  • salt and freshly ground black pepper, as desired
  • 1 medium butternut squash, peeled, split and cut into 8 servings.
  • 1 lb parsnips, peeled, halved and in 2 inch lengths.


More recipes about Oven Roasted Harvest Vegetables recipes recipes

Roasted Harvest Vegetables - Food Channel

Recipe From : foodchannel.com
Nov 01, 2008 · Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well. 2 Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan. 3 Bake 30 to 35 minutes or until vegetables are tender and golden … ...Show details

Harvest Roasted Vegetables | McCormick

Recipe From : mccormick.com
Preheat oven to 450°F. Mix sage, seasoned salt and pepper in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat. ...Show details

Roasted Harvest Vegetables | Easy Veggie Recipe

Recipe From : lifemadesweeter.com
Nov 12, 2017 · Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed) Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables … ...Show details

Oven Roasted Vegetables - The Harvest Kitchen

Recipe From : theharvestkitchen.com
Jun 17, 2020 · Preheat oven to 425 degrees. Lightly grease baking sheet with avocado oil or olive oil Add the vegetables to a large mixing bowl. Drizzle olive oil over the vegetables and toss to coat. ...Show details

Oven-Roasted Harvest Vegetables - Recipe | Cooks.com

Recipe From : cooks.com
Mar 14, 2015 · Preheat oven to 350°F. Combine ingredients except parsley in shallow non-stick 11x14 inch baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake 25-30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). ...Show details

One Pan Roasted Harvest Vegetables | Ahead of Thyme

Recipe From : aheadofthyme.com
Sep 17, 2020 · Preheat oven to 375 F. Add the chopped butternut squash, brussels sprouts, and potatoes into a large ½ pan baking sheet. Add in olive oil, thyme, balsamic vinegar, salt and pepper. Toss to combine until all vegetables are evenly coated. Spread the vegetables evenly on the pan into a single layer.Transfer the sheet pan to the oven … ...Show details

How to Roast Vegetables in the Oven (Recipe Included)

Recipe From : tasteofhome.com
Nov 16, 2020 · Preheat the oven to 425°F. While you’re waiting for the oven to preheat, melt butter in the microwave. In a large bowl, drizzle the vegetables with the melted butter, stir in the remaining ingredients and toss to coat. Then transfer the coated vegetables onto a greased roasting pan. ...Show details

Our Favorite Oven Roasted Vegetables Recipe

Recipe From : inspiredtaste.net
Aug 19, 2018 · Scatter vegetables onto a baking sheet and toss with the oil, herbs, and salt. Spread into one layer — if the veggies are too crowded and piling on top of one another, use two baking sheets. Roast, stirring a few times during cooking … ...Show details

Roasted Harvest Vegetables Recipe by Diamond Bridges

Recipe From : thedailymeal.com
Aug 28, 2020 · Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in a small bowl. Toss vegetables with oil in a large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well. ...Show details

Roasted Harvest Vegetables | McCormick

Recipe From : mccormick.com
Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well. ...Show details

Roasted Harvest Vegetables - Food Lion

Recipe From : foodlion.com
Jun 13, 2017 · Preheat the oven to 425°F. Line a large rimmed baking sheet with aluminum foil. In a large bowl, whisk together the olive oil, chili powder, cayenne, … ...Show details

How to Roast Frozen Vegetables | Allrecipes

Recipe From : allrecipes.com
May 05, 2021 · Toss frozen vegetables with a little oil and seasoning until they are well coated. Spread vegetables on the baking sheet in a single layer. Be careful not to overcrowd them, as this can prevent them from browning. Roast for anywhere from 12 to 30 minutes, depending on the vegetable, or until the edges begin to brown. ...Show details

Roasted Harvest Vegetables Recipe - Pillsbury.com

Recipe From : pillsbury.com
Oct 05, 2009 · Heat oven to 425°F. In large bowl, place carrots, parsnips, and half each of the oil, chopped thyme, salt and pepper; toss to coat vegetables. In ungreased … ...Show details

Roasted Harvest Vegetables Recipe - RecipeTips.com

Recipe From : recipetips.com
1. Preheat oven to 450°F. Mix sage, seasoned salt and pepper in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well. 2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan. 3. Bake 30 to 35 minutes or until vegetables … ...Show details

Oven-Roasted Harvest Vegetables - bigoven.com

Recipe From : bigoven.com
Oven-Roasted Harvest Vegetables recipe: Try this Oven-Roasted Harvest Vegetables recipe, or contribute your own. ...Show details

Roasted Vegetable Medley {Easy Vegetable Side Dish Recipe

Recipe From : bakeitwithlove.com
Apr 19, 2016 · Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired. Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), … ...Show details

Harvest Pork Roast with Vegetables - BigOven

Recipe From : bigoven.com
Heat oven to 350 degrees F. Place pork in shallow roasting pan. Blend Italian salad dressing mix, cumin and oregano in small bowl. Sprinkle half of seasoning mixture over pork; cook uncovered for 1 to 1-1/2 hours or until meat thermometer shows the internal temperature has reached 155 degrees F. ...Show details

Easy Oven Roasted Vegetables Recipe | Vintage Cooking

Recipe From : vintagecooking.com
Jul 24, 2017 · The vegetables will shrink during roasting so try to keep all of the vegetable pieces to a uniform size. Place on 2-3 baking sheet pans. Drizzle olive oil over all vegetables. Sprinkle salt and pepper over the vegetables. Toss and coat well with a large spoon. Roast for 20 minutes and check if fork tender. If not add another 10-20 minutes ... ...Show details

Roasted harvest vegetables recipe - All recipes UK

Recipe From : allrecipes.co.uk
Sprinkle with salt and toss to combine. Place in the oven and roast for 20 minutes, turning the vegetables after 10 minutes. Remove the tin from the oven, add the mushrooms, toss with the other vegetables, then roast for a further 15 minutes until everything is golden and tender. ...Show details

Oven Roasted Squash Vegetables - Recipes | Cooks.com

Recipe From : cooks.com
OVEN ROASTED VEGETABLES Heat oven to 450°F. Place the zucchini, squash, peppers, asparagus and onion... in the pan. Roast for 30 minutes, stirring occasionally, until … ...Show details

Parmesan Roasted Vegetables - Cooking Made Healthy

Recipe From : cookingmadehealthy.com
Jan 29, 2018 · Preheat the oven to 400 degrees. Cut the broccoli into bite sized florets. Peel the carrots and cut them into 1/2-3/4 inch thick coins. In a large bowl toss veggies with the oil, Kosher salt and black pepper. Add to sheet pan and roast … ...Show details

Delicious Orchards » Oven Roasted Harvest Vegetables

Recipe From : deliciousorchardsnj.com
Preheat oven to 425 degrees. Lightly grease or line a large rimmed baking sheet with parchment paper and set aside. In a large mixing bowl combine all the ingredients, tossing to coat well. Spread the vegetables evenly in a single layer on the prepared baking … ...Show details

Roasted Vegetable Medley Recipe - A Spicy Perspective

Recipe From : aspicyperspective.com
Aug 31, 2020 · Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well. Spread vegetables … ...Show details

© 2019 wikifoodhub.com. All rights reserved.
View Sitemap