Best 9 Easy One Tray Roasted Onions And Root Vegetables Recipes

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One-tray roasted onions and root vegetables are a simple, delicious, and healthy way to enjoy a variety of vegetables. This easy dish is perfect for a weeknight dinner or a weekend brunch, and it's a great way to get your daily dose of vitamins, minerals, and fiber. All you need to do is toss your vegetables with some olive oil, salt, and pepper, and then roast them in the oven until they're tender and slightly caramelized. The result is a flavorful and satisfying dish that's sure to please everyone at the table.

Here are our top 9 tried and tested recipes!

OVEN ROASTED ROOT VEGETABLES



Oven Roasted Root Vegetables image

Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. Vegan, gluten free, parve, kosher.

Provided by Tori Avey

Categories     Side Dish

Time 1h30m

Number Of Ingredients 13

1 lb yams ((orange sweet potatoes) - 2 small or one large, peeled)
3/4 lb red potatoes (scrubbed clean, peel on)
1/2 lb beets ((red or golden), trimmed and scrubbed clean)
1/2 lb large carrots (peeled and halved lengthwise)
1 parsnip (medium sized (4-5 oz), peeled and halved lengthwise)
1/2 red onion (peeled)
6 whole garlic cloves (large sized)
1/4 cup extra virgin olive oil (divided)
2 tbsp fresh thyme leaves ((or 2 tsp dried thyme))
5 sprigs fresh rosemary ((or 3 tsp dried rosemary))
1 tsp ground cumin ((can be omitted for Ashkenazi Passover))
1 tsp kosher salt (or more to taste)
1/4 tsp black pepper (or more to taste)

Steps:

  • Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
  • Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
  • Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.

Nutrition Facts : Calories 272 kcal, Carbohydrate 45 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 465 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

EASY ROASTED ONIONS (WITH VARIATIONS)



Easy Roasted Onions (With Variations) image

Roasting onions softens and sweetens them, turning them into a luscious accompaniment to roasts of all kinds. Get the recipe here.

Provided by Molly Watson

Categories     Side Dish

Time 40m

Yield 8

Number Of Ingredients 4

2 pounds small onions
1 to 2 tablespoons olive oil (or other cooking oil)
1/2 teaspoon sea salt
Optional: 1 to 2 teaspoons balsamic vinegar (or cider vinegar)

Steps:

  • Gather the ingredients. Preheat the oven to 400 F.
  • Trim and peel the onions, removing and discarding their stem and root ends along with their papery peels. You can leave the smallest onions whole, but you will want to cut most onions into halves or quarters, depending on how big they are. Bigger than bite-size is fine, but you don't want diners wrestling with giant whole onions that are tricky to cut.
  • Put the onions in a large baking dish (they should easily fit in a single layer for the best, most even roasting).
  • Drizzle the onions with the oil and toss to coat them thoroughly and evenly. If you've cut them, arrange the onions so the cut-side is down, facing the pan (this will help them brown nicely).
  • Sprinkle the onions with salt (sprinkle from a few inches above the onions so the salt falls more or less evenly over them).
  • Bake the onions, turning them once or twice if you think of it until they're completely tender to the bite and browning on the edges-about 30 minutes total.
  • Drizzle the onions with vinegar before serving, if you like. Start with a smaller amount of vinegar and add more to taste if you like the effect.

Nutrition Facts : Calories 80 kcal, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 136 mg, Sugar 5 g, Fat 4 g, ServingSize 2 pounds onions (6-8 servings), UnsaturatedFat 0 g

OVEN-ROASTED ROOT VEGETABLES



Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Place 2 baking sheets in the oven and preheat to 425 degrees F.
  • Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
  • Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED ROOT VEGETABLES WITH GREEN ONIONS



Roasted Root Vegetables with Green Onions image

Categories     Vegetable     Side     Roast     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Beet     Sweet Potato/Yam     Winter     Healthy     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons pure maple syrup
1 garlic clove, minced
4 large beets, peeled, quartered
2 Yukon Gold potatoes, quartered
2 carrots, peeled, cut diagonally into 2-inch-long pieces
2 parsnips, peeled, cut diagonally into 2-inch-long pieces
1 large sweet potato, peeled, cut into 1 1/2-inch pieces
1 rutabaga, peeled, cut into 1 1/2-inch pieces
1 large onion, peeled, quartered through root end
2 tablespoons (1/4 stick) butter, melted
1/3 cup chopped green onions

Steps:

  • Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.

EASY PEASY ROASTED ROOT VEGETABLES



Easy Peasy Roasted Root Vegetables image

Delicious roasted parsnips, carrots, red onions and sweet potatoes - all roasted on one tray. Maximum taste, minimum fuss, healthy and frugal... and only one tray to wash makes my Easy Peasy Roasted Root Vegetables the best SIDE dish! Perfect with roast meats, fish or nut roast.

Provided by Eb Gargano

Categories     Side     Side Dish

Time 50m

Number Of Ingredients 7

400 g sweet potatoes (cut into large chunks (leave the skin on!))
400 g parsnips (peeled and cut into large chunks)
400 g carrots (cut into large chunks (leave the skin on!))
3 tablespoons olive oil
4 sprigs thyme (and/or rosemary) (roughly chopped)
Salt and pepper to taste (see note)
2 small red onions (each one peeled and cut into 8 wedges)

Steps:

  • Pre-heat your oven to 220C / 200C fan / gas mark 7 / 425F.
  • Place the chopped sweet potatoes, parsnips and carrots on a large roasting tray. Drizzle over the olive oil and scatter with the salt, pepper and herbs.
  • Toss thoroughly to get the veggies well-coated in the oil and seasonings, then spread the veggies out so they are well spaced. (Too close and the veggies will steam and go soggy rather than roast and go crispy and caramelised - which is what you want!)
  • Roast for 20 minutes in your pre-heated oven, then turn the veggies and add in the red onion wedges. Take care to ensure the veggies are well spaced out again.
  • Roast for a further 20 minutes, or until the veggies are cooked all the way through and have a nice amount of caramelisation on the edges.
  • Serve as a side dish to roasted meats, fish or nut roast.

Nutrition Facts : Calories 318 kcal, Carbohydrate 53 g, Protein 4 g, Fat 11 g, SaturatedFat 2 g, Sodium 137 mg, Fiber 12 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving

EASY ONE-TRAY CHICKEN THIGHS AND VEGGIES RECIPE BY TASTY



Easy One-Tray Chicken Thighs And Veggies Recipe by Tasty image

Here's what you need: fingerling potato, carrot, medium red onion, salt, black pepper, dried rosemary, olive oil, garlic, chicken thighs

Provided by Andrew Ilnyckyj

Categories     Dinner

Yield 3 servings

Number Of Ingredients 9

1 lb fingerling potato
½ lb carrot
1 medium red onion, thickly sliced
2 teaspoons salt
1 ½ teaspoons black pepper
1 teaspoon dried rosemary, finely chopped
1 tablespoon olive oil
4 cloves garlic
6 chicken thighs, skin-on

Steps:

  • Assemble potatoes, carrots, onion, and garlic on a parchment-lined baking sheet.
  • Drizzle with olive oil and sprinkle with rosemary, and half the black pepper and salt. Roll around and rub to coat everything evenly.
  • Sprinkle remaining salt and pepper on either side of each chicken thigh.
  • Arrange chicken thighs skin-side up on top of the vegetables.
  • Roast at 425˚F (220˚C) for about 40-50 minutes or until the chicken reads 165˚F (73˚C) internal temperature and skin is crispy.
  • Enjoy!

Nutrition Facts : Calories 603 calories, Carbohydrate 41 grams, Fat 17 grams, Fiber 5 grams, Protein 67 grams, Sugar 6 grams

EASY ROASTED VEGETABLES



Easy Roasted Vegetables image

Colorful, easy roasted vegetables made for Cook and Book. Delicious.

Provided by Jody Fernandez

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 50m

Yield 8

Number Of Ingredients 12

5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g

EASY THANKSGIVING BOILED ONIONS



Easy Thanksgiving Boiled Onions image

This is a must at my family Thanksgiving feast. I have no idea where my Mom got the recipe, but I suspect it is a New England holdover from the 40's (or earlier!). Sort of bland on their own, these babies really round out the textures and flavors of a holiday meal.

Provided by davianng

Categories     Onions

Time 10m

Yield 6 serving(s)

Number Of Ingredients 3

20 ounces boiled baby onions, jarred
1 tablespoon cornstarch
salt and pepper, to taste

Steps:

  • Drain liquid from onions into small saucepan.
  • Bring to a boil, add cornstarch, whisking constantly until thickened.
  • Add onions, salt and pepper to taste and heat through.

Nutrition Facts : Calories 45.1, Fat 0.1, Sodium 3, Carbohydrate 10.8, Fiber 1.4, Sugar 4.1, Protein 0.9

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS



Roasted Potatoes and Onions - Easy and Delicious image

If you are sick and tired of mash potatoes, fries, chips and all the other ways potatoes are prepared but don't have the time for a complicated roasted vegetables dish than this is an easy and flavorful way to get 'er done.

Provided by curryfamily2012

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
  • Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

Tips for Roasting Onions and Root Vegetables:

  • Choose the right vegetables: Look for firm, unblemished vegetables. Avoid any that are bruised or have soft spots.
  • Cut the vegetables into uniform sizes: This will ensure they cook evenly.
  • Toss the vegetables with olive oil and seasonings: This will help them brown and caramelize.
  • Roast the vegetables until they are tender and browned: The cooking time will vary depending on the type of vegetable and the size of the pieces.
  • Serve the vegetables immediately: They are best enjoyed hot out of the oven.

Conclusion:

One-tray roasted onions and root vegetables are a simple, delicious, and healthy side dish that can be enjoyed with any main course. They are also a great way to use up leftover vegetables. With a little planning, you can have a delicious and nutritious meal on the table in no time.

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