Best 4 Easy Roasted Vegetables Recipes

Roasting vegetables is a simple yet flavorful way to cook them. By roasting vegetables, you caramelize their natural sugars, resulting in a tender and slightly crispy texture. Roasted vegetables are a versatile dish that can be served as a side, main course, or appetizer. They can also be used in a variety of other dishes, such as salads, soups, and stews. Not only are roasted vegetables delicious, but they are also a healthy and nutritious way to get your daily dose of fruits and vegetables. They are packed with vitamins, minerals, and antioxidants, which can help boost your immune system and protect your body from disease.

Let's cook with our recipes!

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

Ingredients

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 ROASTED VEGETABLES

Easy Roasted Vegetables image

Slide a tray into the oven on Sunday, and eat roasted vegetables with grains, pastas, and salads (or as a side with anything) all week. Simply cut them so they cook uniformly: Denser vegetables, like potatoes and carrots, should be a little smaller than ones with more water, like zucchini. Slice tomatoes in half and roast them open-side-up to retain their juices.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Time 1h

Number Of Ingredients 8

Ingredients

Potatoes, such as russet, cut into 3/4-inch pieces
Cherry or cocktail tomatoes, halved
Summer squashes, such as zucchini, cut into 1/2-inch rounds
Bell peppers (stems, ribs, and seeds removed), cut into 3/4-inch pieces
Carrots, peeled and cut on the bias into 1 1/2-inch pieces
Green or white cauliflower florets, cut into bite-size pieces
Extra-virgin olive oil
Kosher salt and freshly ground pepper

Steps:

Preheat oven to 400 degrees. Toss vegetables with enough oil to evenly coat in a thin film; season with salt and pepper. Spread in a single layer on one or more rimmed baking sheets, without crowding.
Roast, stirring vegetables once (and rotating sheets' rack positions, if using two or more sheets) halfway through, until tender and golden brown in places, 40 to 50 minutes. Serve, or let cool completely and refrigerate in an airtight container up to 1 week. Vegetables can be reheated in the microwave or in a 350-degree oven until warmed through.

EASY LEMONY ORZO WITH ROASTED VEGETABLES AND FETA

Easy Lemony Orzo with Roasted Vegetables and Feta image

Provided by Marilena Leavitt

Categories Pasta Dish

Time 50m

Yield 6-8

Number Of Ingredients 20

Ingredients

1 med. red pepper, cut into 1" pieces
1 med. yellow pepper, cut into 1" pieces
1 med. red onion, peeled and 1" diced
1 sm. Italian eggplant, peeled and cut into ¾" pieces
⅓ cup extra virgin good olive oil
--- few fresh thyme sprigs
1 tsp. sea salt
¼ tsp. freshly ground black pepper
4 med. garlic cloves, minced
½ lb. orzo pasta
Lemon dressing:
⅓ cup freshly squeezed lemon juice
⅓ cup extra virgin olive oil
1 tsp. salt
½ tsp. freshly ground black pepper
Toppings:
4 med. scallions, minced (white and most green parts)
¼ cup pine nuts, toasted
12 oz. Greek Feta cheese, ½" diced (do not use crumbled Feta)
--- --- fresh basil leaves, cut into julienne (optional)

Steps:

Preheat the oven to 400° F.
Toss the bell peppers, onion, and eggplant with the olive oil, thyme, salt, and pepper on a large sheet pan. Roast the vegetables for about 20 minutes, and then toss in the garlic. (Do not add it earlier or it will burn). Roast for about 20 minutes more, or until browned, turning once or twice with a large spatula.
Meanwhile, cook the orzo in plenty of boiling salted water for about 7 minutes, until tender. Do not over cook. Drain the orzo and transfer to a large serving bowl. When the roasted vegetables are done and while they are still warm, add them to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.
To make the dressing, whisk together the lemon juice, olive oil, salt, and pepper in a small bowl. (It makes more than what you will actually need for this recipe)
Pour some (but not all of the dressing) on the pasta and vegetables. Let everything come to room temperature, then add the toppings: scallions, pine nuts, Greek Feta, and fresh basil. Gently toss everything to combine. Taste and adjust the seasonings. Serve at room temperature.

EASY ROASTED VEGETABLES

Easy Roasted Vegetables image

Try a tasty shortcut to full-roasted flavor with this versatile, down-home side dish from Amelia Sunderland in Nashville, Tennessee.

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 9

Ingredients

2 medium red potatoes, cut into 1/2-inch cubes
5 large fresh mushrooms, quartered
1 small green pepper, cut into 1-inch pieces
1 tablespoon olive oil
1 tablespoon lemon juice
5 garlic cloves, minced
1 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 7-8 minutes or until almost tender. Drain. , In a bowl, combine the remaining ingredients. Add potatoes and toss to coat. Spread in a 15x10x1-in. baking pan coated with cooking spray. Bake at 450° for 30-35 minutes or until potatoes are tender and golden brown, stirring once.

Nutrition Facts :

Tips for Roasting Vegetables:

Choose the right vegetables: Vegetables that are best for roasting include root vegetables like potatoes, carrots, and parsnips; cruciferous vegetables like broccoli and cauliflower; and hearty vegetables like eggplant and zucchini.
Cut the vegetables evenly: This will help them cook evenly. For root vegetables, cut them into 1-inch cubes. For cruciferous vegetables, cut them into florets. For hearty vegetables, cut them into 1-inch pieces.
Toss the vegetables with oil and seasonings: This will help them brown and develop flavor. Use about 2 tablespoons of oil per pound of vegetables. Season with salt, pepper, and any other desired herbs or spices.
Roast the vegetables at a high temperature: This will help them caramelize and get crispy. Roast the vegetables at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender and browned.
Stir the vegetables halfway through roasting: This will help them cook evenly.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With a little practice, you can roast vegetables like a pro.