Best 4 Colorful Roasted Vegetables Recipes

Craving a delightful and nutritious meal? Look no further than colorful roasted vegetables! This vibrant dish is a symphony of flavors and colors, offering a feast for both the eyes and the taste buds. With a myriad of vegetables to choose from, the possibilities are endless. From sweet potatoes and carrots to broccoli and bell peppers, each ingredient brings its unique texture and flavor to the mix. Whether you're a seasoned cook or just starting out, this article will guide you through the process of creating a colorful roasted vegetable masterpiece that will tantalize your taste buds and leave you feeling satisfied and nourished.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLES

Roasted Vegetables image

Serve these flavorful roasted vegetables from chef April Bloomfield of The Spotted Pig and The John Dory Oyster Bar with her Slow-Roasted Balsamic-Glazed Duck for a sophisticated holiday feast.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 9

Ingredients

1/2 cup olive oil
1 pound medium carrots, peeled, halved on the bias, thicker piece halved lengthwise
1 pound medium parsnips, peeled, halved on the bias, thicker piece halved lengthwise
4 bulbs fennel, trimmed, inner layers only, quartered (outer layers reserved for Slow-Roasted Balsamic-Glazed Duck)
1 pound medium red onions, halved
1 head of garlic, cloves separated, skin-on
1/2 bunch fresh thyme
1 tablespoon Maldon sea salt
Salsa Rossa

Steps:

Preheat oven to 400 degrees.
Heat olive oil in a large roasting pan over high heat; add carrots, parsnips, fennel, and onions; cook, stirring, until slightly browned. Remove from heat and add garlic, thyme, and salt. Transfer to oven and roast until tender and brown, about 40 minutes.
Serve roasted vegetables with salsa rossa.

COLORFUL ROASTED VEGGIES

Colorful Roasted Veggies image

From Mechanicsburg, Pennsylvania, Adrian Martin writes, "My mom, Diane Harrison, serves this delicious vegetable dish pleasantly flavored with rosemary. It's my favorite."

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 medium carrots, julienned
1-1/2 pounds fresh asparagus, trimmed and halved
1 large green pepper, julienned
1 medium sweet red pepper, julienned
1 medium red onion, sliced and separated into rings
5 cups fresh cauliflowerets
5 cups fresh broccoli florets
1/4 to 1/2 cup olive oil
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

COLORFUL ROASTED VEGETABLES

Colorful Roasted Vegetables image

Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday-or even a weeknight chicken dinner-side dish.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 2h40m

Number Of Ingredients 8

Ingredients

1 small butternut squash (1 1/2 pounds), pared, halved, seeded, and cut into 1/2-inch wedges
1 pound carrots, cut into 2-inch lengths
1 pound parsnips, cut into 2-inch lengths
1 small rutabaga (1 pound), pared, halved, and cut into 1/2-inch wedges
1 pound shallots, peeled, halved if large
3 rosemary sprigs
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.
After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.

Nutrition Facts : Calories 184 g, Fat 6 g, Fiber 7 g, Protein 4 g

COLORFUL OVEN VEGETABLES

Colorful Oven Vegetables image

Meet the Cook: As a party planner for a catering company, I often serve this attractive side dish with a steak dinner or at a brunch. Our two grown sons and their families often request these fresh-tasting oven-roasted vegetables, too. -Grace Ammann, Richfield, Minnesota

Provided by Taste of Home

Categories Side Dishes

Time 35m

Yield 10-12 servings.

Number Of Ingredients 8

Ingredients

1/3 cup butter
1/2 teaspoon dried thyme
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
3 cups cauliflowerets
2 cups broccoli florets
6 medium carrots, julienned
3 small onions, quartered

Steps:

Place butter in a shallow 3-qt. baking dish; place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add the vegetables and toss to coat. , Cover and bake for 25-30 minutes or until the vegetables are crisp-tender.

Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 122mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

Choose a variety of colorful vegetables. This will make your dish more visually appealing and ensure that you're getting a variety of nutrients.
Use fresh vegetables whenever possible. Fresh vegetables have the best flavor and texture.
Wash the vegetables thoroughly before roasting. This will remove any dirt or debris.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize.
Roast the vegetables at a high temperature. This will help them caramelize and develop a crispy exterior.
Stir the vegetables occasionally during roasting. This will help them cook evenly.
Remove the vegetables from the oven when they are tender and slightly browned.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. By following the tips in this article, you can create a delicious and nutritious roasted vegetable dish that everyone will enjoy.