Best 2 Oven Roasted Potatoes And Vegetables Recipes

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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.

Let's cook with our recipes!

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

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

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.
  • Conclusion:

    Roasted potatoes and vegetables are a versatile and flavorful dish that can be enjoyed as a side or main course. With its colorful medley of vegetables, crispy potatoes, and tantalizing aromas, this dish is sure to impress. Whether you're following a specific recipe or experimenting with your own flavor combinations, these tips will help you create a delicious and satisfying roasted potato and vegetable dish every time. So, gather your ingredients, preheat your oven, and get ready to enjoy a delightful culinary experience!

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