Best 2 Oven Roasted Potatoes And Vegetables Recipes

Oven-roasted potatoes and vegetables are a healthy and flavorful side dish that can be enjoyed by everyone. They are a great way to get your daily dose of vitamins and minerals, and they taste delicious. This article provides you with a comprehensive guide to help you create the perfect oven-roasted potatoes and vegetables. We will cover everything from choosing the right ingredients to roasting them to perfection. So, whether you are a seasoned chef or a novice in the kitchen, this article has something for everyone. Get ready to learn how to make the most delicious oven-roasted potatoes and vegetables that will impress your family and friends.

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

OVEN-ROASTED POTATOES AND VEGETABLES

Oven-Roasted Potatoes and Vegetables image

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g

OVEN-ROASTED PORK TENDERLOIN WITH ROASTED POTATOES AND VEGETABLES

Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables image

I loved the combination of herbs and spices that acted as both a wet rub for the pork and seasoning for the potatoes and vegetables--sweetness from the balsamic vinegar and parsnips, earthiness from the rosemary and carrots, and a little tang from the garlic.

Provided by Scott Koeneman

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup loosely packed rosemary leaves
9 cloves garlic, peeled
2 tablespoons balsamic vinegar
2 tablespoons chicken broth
1 shallot, peeled
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1 teaspoon salt
3 pounds pork tenderloin
4 medium parsnips, peeled and cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch chunks
4 medium potatoes, cut into 1-inch cubes
4 stalks celery, cut into 1-inch chunks

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.
Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.
Roast, uncovered, in the preheated oven, for 15 minutes.
Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.
Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).
Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.
Remove tenderloin from the roasting pan and let rest for 10 minutes.
Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 25.7 g, Cholesterol 49.1 mg, Fat 3.9 g, Fiber 5.1 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 278 mg, Sugar 4.5 g

Tips:

Select the right potatoes: Choose firm and starchy potatoes like Russets, Yukon Gold, or Red Potatoes. They hold their shape well during roasting and get crispy on the outside while remaining fluffy inside.
Use fresh vegetables: Fresh vegetables add vibrant colors and flavors to your roasted medley. Some great options include carrots, broccoli, Brussels sprouts, bell peppers, and zucchini.
Cut vegetables uniformly: Cut the vegetables into similar-sized pieces so they cook evenly. Smaller pieces will cook faster, so adjust the roasting time accordingly.
Toss vegetables in oil and seasonings: Before roasting, toss the vegetables in a mixture of olive oil, salt, pepper, and your favorite herbs or spices. This helps them caramelize and develop delicious flavors.
Roast at high temperature: High heat creates crispy, golden-brown potatoes and tender-crisp vegetables. Aim for a temperature between 400°F and 450°F.
Don't overcrowd the pan: Make sure there's enough space around each vegetable piece so they can roast evenly. Overcrowding can lead to steamed vegetables instead of roasted ones.
Flip halfway through roasting: To ensure even cooking, flip the vegetables halfway through the roasting time. This helps them brown on all sides and prevents them from burning.
Roast until tender-crisp: The ideal texture for roasted vegetables is tender-crisp. Vegetables should still have a slight bite to them, but they shouldn't be mushy.