Best 4 Oven Baked Vegetables Recipes

Oven-baked vegetables are a delicious and healthy way to enjoy your favorite veggies. Roasting vegetables in the oven brings out their natural sweetness and caramelizes their edges, creating a flavorful and colorful dish. Whether you're looking for a simple side dish or a hearty main course, oven-baked vegetables are a great option. With a variety of vegetables to choose from and endless flavor combinations, you're sure to find a recipe that you'll love.

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

OVEN BAKED COD WITH ROASTED VEGETABLES

Oven Baked Cod with Roasted Vegetables image

This healthy meal is too easy to make -- just chop the veggies and throw it in the oven and 25 minutes later you have a colourful dish that's tasty too.

Provided by Sackville

Categories Onions

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

4 cloves garlic, left whole with skin on
200 g carrots, peeled and cut into rounds
200 g courgettes, sliced
2 sweet red peppers, sliced into strips
2 small red onions, peeled and cut into quarters
4 tablespoons olive oil
2 cod fish fillets
salt & freshly ground black pepper
parsley (to garnish)

Steps:

Preheat the oven to 200 C.
Place the garlic and vegetables in a large shallow roasting pan, drizzle with the olive oil and season with salt and pepper.
Place the cod fillet on top of the vegetables and bake for 20-25 minutes, or until the cod is golden and the vegetables are crisp.
Serve the cod with the roasted vegetables, sprinkled with torn parsley.
You may also enjoy a bit of mayonnaise on the side.

OVEN BAKED VEGETABLES

Oven Baked Vegetables image

Cook with the skins on. It not only saves on time, but it also saves vital nutrients.

Provided by KRISTAB

Categories Side Dish Potato Side Dish Recipes

Time 35m

Yield 6

Number Of Ingredients 9

Ingredients

1 vegetable cooking spray
2 potatoes, cubed
1 carrot, sliced
2 onions, sliced
1 green bell pepper, chopped
⅓ cup fat free Italian-style dressing
⅛ teaspoon garlic salt
¼ teaspoon cayenne pepper
⅛ teaspoon onion salt

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.
In prepared pan combine potatoes, carrots, onions and bell pepper.
In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.
Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.

Nutrition Facts : Calories 97.5 calories, Carbohydrate 22.5 g, Fat 0.2 g, Fiber 3 g, Protein 2.1 g, Sodium 224 mg, Sugar 5.8 g

OVEN BAKED VEGETABLES

Oven Baked Vegetables image

Mom made this easy side with fresh vegetables from our garden. Knowing that us kids helped plant, nurture and pick the veggies made it even more tasty! -Joann Jensen (daughter), Lowell, Indiana

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

6 small red potatoes, quartered
16 baby carrots, halved lengthwise
1 small onion, cut into wedges
1/2 cup chicken broth
1-1/4 teaspoons seasoned salt, divided
2 medium zucchini, chopped
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt. , Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.

Nutrition Facts :

OVEN BAKED VEGETABLES

Oven Baked Vegetables image

Provided by Food Network

Categories appetizer

Time 1h

Number Of Ingredients 7

Ingredients

3 small zucchini, halved lengthwise
12 ounces white button mushrooms, wiped clean and trimmed
2 bunches scallions, roots and dry tops trimmed
4 carrots, cut on the diagonal into 3/4-inch thick
1 to 2 tablespoons olive oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper

Steps:

Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.

Tips:

Choose vegetables that are fresh and in season for the best flavor and texture.
Cut vegetables into uniform pieces so that they cook evenly.
Toss vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
Roast vegetables at a high temperature (400 degrees Fahrenheit or higher) for a shorter amount of time. This will help them to retain their nutrients and vibrant colors.
If you are roasting vegetables that have different cooking times, such as potatoes and carrots, start by roasting the vegetables that take longer to cook. Then, add the vegetables that cook more quickly later.
Keep an eye on the vegetables while they are roasting and stir them occasionally to ensure that they cook evenly.
Remove the vegetables from the oven when they are tender-crisp. Overcooked vegetables will be mushy and bland.

Conclusion:

Roasted vegetables are a healthy and delicious side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover vegetables. By following these tips, you can roast vegetables that are perfectly cooked and full of flavor.

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