Best 2 Make Ahead Roasted Vegetables Recipes

In contemporary lifestyle, convenience and quality cooking have become sought-after attributes. One-pot meals and the "make-ahead" approach to cooking have gained popularity as time-strapped individuals seek efficient ways to prepare nutritious and flavorful dishes. Among these culinary trends, roasted vegetables stand out as a vibrant and versatile meal component that can be prepared in advance. Whether you're planning a weeknight dinner or hosting a weekend gathering, mastering the art of make-ahead roasted vegetables will transform your cooking experience. By exploring various roasting techniques, selecting optimal vegetable combinations, and understanding proper storage methods, you'll unlock a world of culinary possibilities.

Here are our top 2 tried and tested recipes!

ROASTED VEGETABLES FOR A CROWD

Roasted Vegetables for a Crowd image

Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.

Provided by SZYQ1

Categories Side Dish Vegetables Sweet Potatoes

Time 1h35m

Yield 18

Number Of Ingredients 11

Ingredients

1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 ½ pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered

Steps:

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.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 20.2 g, Fat 6.4 g, Fiber 5.4 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 69.5 mg, Sugar 5.7 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.

Tips:

Choose the right vegetables: Some vegetables are better suited for roasting than others. For this recipe, we recommend using a mix of root vegetables, such as carrots, potatoes, and parsnips, as well as hearty vegetables, such as broccoli, Brussels sprouts, and cauliflower.
Cut the vegetables into uniform pieces: This will help them to cook evenly. If the vegetables are too large, they will take longer to cook and may not cook through.
Toss the vegetables with oil and seasonings: This will help them to brown and caramelize in the oven. You can use any type of oil you like, but olive oil is a good choice.
Roast the vegetables at a high temperature: This will help them to brown and caramelize. The ideal temperature for roasting vegetables is 425 degrees Fahrenheit.
Roast the vegetables until they are tender: The cooking time will vary depending on the type of vegetables you are roasting. However, most vegetables will take about 20-30 minutes to roast.
Serve the vegetables immediately: Roasted vegetables are best served immediately, while they are still hot and crispy.

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 prepared ahead of time, making them a great option for busy weeknights. By following these tips, you can roast vegetables that are perfectly tender and flavorful.