Best 4 Oven Roasted Veggies Recipes
Embark on a culinary journey as we explore the world of oven-roasted vegetables, where vibrant flavors dance on your palate, igniting a symphony of taste sensations. Whether you're a seasoned chef or a kitchen novice seeking culinary inspiration, this article will unveil the secrets to creating an exquisite array of oven-roasted veggies that will tantalize your taste buds and transport you to a realm of gastronomic delight. From the golden-brown caramelization of carrots to the earthy sweetness of roasted beets, discover how to transform ordinary vegetables into extraordinary culinary delights.
Here are our top 4 tried and tested recipes!
SPICY OVEN ROASTED VEGGIES
I'm a sucker for roasted veggies, and pretty little spicy things on the grocery shelf. This is a great take on regular roasted veggies, gives it a little heat!
Provided by Lynn Socko
Categories Vegetables
Time 1h5m
Number Of Ingredients 7
Steps:
- 1. Cut heads off of carrots and wash well. Slice potatoes in half, and half an onion and cut in half, pull pieces apart.
- 2. Place veggies in bowl and add chili sauce, seasoning and olive oil. Toss, then rub each piece individually to make sure they are completely coated.
- 3. Place on baking sheet in 375° oven and bake for 1 hr. NOTE: Cooking temp could be increased, and baking time reduced if desired. Drizzle a little more O.O. and chili sauce at end of cooking time if desired.
MEDLEY OF OVEN ROASTED VEGGIES WITH LIME JUICE AND FETA CHEESE
This recipe offers a sligthly modern (maybe even exotic) twist on your traditional oven-baked (root) veggies. Fresh lime juice paired with cinnamon sugar and feta cheese accentuate the veggie's deliciousness perfectly to make a very yummy dish! Feel free to use other vegetables if there are any you can't get or dislike.
Provided by Lalaloula
Categories Peppers
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Wash, clean and cut veggies into long finger-thin pieces (like french-fries). Make sure to separate kohlrabi and carrots from the other veggies as they need to bake longer.
- Pre-heat the oven to 200°C/400°F.
- Mix lime/lemon juice, oil, cinnamon,salt and sugar.
- Spread carrots and kohlrabi pieces on a baking sheet. Pour some of the marinade on top and make sure to coat well. Bake for 5 minutes.
- Add rest of the veggies and coat with remaining marinade.
- Bake for 10 more minutes and then crumble the feta cheese over the veggies.
- Return to the oven and bake for another 10 minutes.
- Serve with crusty bread or enjoy as is. :).
OVEN ROASTED VEGGIES
I watched Cake Boss the other day and Buddy, the owner of the bakery in NY did a segment of Kitchen Boss. He made some baked root veggies and it looked so delicious I thought I'd try my version of what he did. My veggies are different, but this recipe is so versatile you can use so many different things in it. He broiled his...
Provided by Jo Zimny
Categories Vegetables
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat your oven to 425'F. Line a large baking sheet with parchment or tin foil.
- 2. Chop up all the above mentioned vegetables and garlic and put them in a large bowl. Add the oil and oregano.
- 3. Toss with your hands, this is the best way to coat everything. Put the veggies on the baking tray and drizzle with a little more oil.
- 4. Put the veggies in the oven for 22 minutes, then remove and toss them around. Add some salt and pepper if you like.
- 5. Continue cooking for 23 more minutes, but check them, some ovens are hotter then others, so yours might cook faster then mine.
- 6. Remove from the oven and let sit for a few minutes.
- 7. Enjoy!
SEASONED OVEN ROASTED VEGGIES
Trying to get your family to eat more veggies? How about seasoning them up with Old El Paso® taco seasoning....it will be a hit at your next meal, even if you do not have any veggie lovers in the house.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 450°F.
- In large bowl, mix oil and 1 tablespoon plus 2 teaspoons taco seasoning mix. Add vegetables; toss to coat. Spread in single layer in ungreased 15x10x1-inch pan.
- Roast uncovered 10 minutes; turn. Roast about 7 minutes longer or until vegetables are crisp-tender.
Nutrition Facts : Calories 40, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 65 mg, Sugar 2 g, TransFat 0 g
Tips:
- Choose the right vegetables: Vegetables that roast well include broccoli, Brussels sprouts, carrots, cauliflower, eggplant, onions, peppers, potatoes, squash, and zucchini.
- Cut the vegetables into even-sized pieces: This will help them cook evenly. If the pieces are too small, they will burn before the larger pieces are cooked through.
- Toss the vegetables with oil and seasonings: This will help them roast to perfection. You can use olive oil, avocado oil, or any other high-heat cooking oil. Season the vegetables with salt, pepper, garlic powder, onion powder, paprika, or any other desired seasonings.
- Roast the vegetables at a high temperature: This will help them caramelize and get crispy. Roast the vegetables at 425°F (220°C) for 20-30 minutes, or until they are tender and slightly browned.
- Serve the vegetables immediately: Roasted vegetables are best served immediately, while they are still hot and crispy. You can serve them as a side dish, main course, or snack.
Conclusion:
Roasted vegetables are a healthy and delicious way to enjoy your favorite vegetables. They are easy to make and can be enjoyed as a side dish, main course, or snack. With a little planning and preparation, you can create a delicious and nutritious meal that the whole family will enjoy.
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