Best 5 Oven Roasted Vegetables With Rosemarybay Leaves And Garlic Recipes

If you're looking for a delicious and healthy side dish to your main course, oven roasted vegetables are a great option. With just a few simple ingredients, you can create a colorful and flavorful dish that's sure to please everyone at the table. Roasting vegetables brings out their natural sweetness and caramelizes them slightly, creating a delicious and satisfying dish. Rosemary and garlic add a depth of flavor to the vegetables, making them a perfect accompaniment to any meal.

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

OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC

Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic image

Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves.

Provided by MarieRynr

Categories < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb salad potatoes, cut into 2-inch chunks
1 lb butternut squash, seeded and cut into wedges
6 small red onions, quartered
4 tablespoons extra virgin olive oil
8 cloves garlic, unpeeled
2 red romano bell peppers, seeded and cut into chunks (long ones)
4 sprigs rosemary
4 sprigs bay leaves
sea salt

Steps:

Preheat oven to 200*C 425*F.
Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
Drain, then put ina large baking tin.
Add the squash, onions and 2 TBs of the oil.
Toss to coat, then roast in the oven for 10 minutes.
Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
Train the remaining oil over the top, then serve.

OVEN ROASTED VEGETABLES

Oven Roasted Vegetables image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories Side Dish Vegetables Carrots

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

OVEN-ROASTED VEGETABLES WITH GARLIC

Oven-Roasted Vegetables with Garlic image

Categories Garlic Vegetable Side Roast Vegetarian Low Cal Low/No Sugar Wheat/Gluten-Free Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 6

Number Of Ingredients 9

Ingredients

6 parsnips, peeled, halved crosswise, then lengthwise
6 carrots, halved crosswise, then lengthwise
6 shallots, peeled, cut in half
2 medium-size red onions, peeled, each cut into 8 wedges
1 large head garlic, separated into cloves, peeled
3 tablespoons chopped fresh rosemary or 1 tablespoon dried
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter, melted

Steps:

Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

ROASTED ROOT VEGETABLES WITH SAGE AND GARLIC

Roasted Root Vegetables with Sage and Garlic image

Roasting carrots, rutabagas, turnips, and parsnips (here with fresh sage and garlic) highlights their richness and varying intensities of sweetness.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 8

Ingredients

8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
8 fresh sage leaves
4 garlic cloves (do not peel)
Coarse salt and freshly ground pepper
4 1/2 teaspoons olive oil

Steps:

Preheat oven to 375 degrees. Toss together all ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

ROSEMARY ROASTED VEGETABLES

Rosemary Roasted Vegetables image

An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.

Provided by Ted Allen

Categories Garlic Onion Potato Vegetable Side Roast Rosemary Carrot Parsnip Turnip Fall Winter Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400°F.
Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

Tips:

Choose firm vegetables for roasting, such as carrots, potatoes, broccoli, and Brussels sprouts.
Cut the vegetables into uniform sizes so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting.
Add herbs and spices to the vegetables for extra flavor. Some good options include rosemary, thyme, garlic, and paprika.
Roast the vegetables at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for 20-30 minutes, or until they are tender and slightly browned.
Serve the roasted vegetables immediately as a side dish or main course.

Conclusion:

Roasted vegetables are a healthy and delicious way to enjoy your favorite vegetables. They are easy to make and can be customized to your liking. With a little planning, you can create a variety of roasted vegetable dishes that will please everyone at your table.