Best 2 Parchment Roasted Vegetables Recipes

Unleash the vibrant essence of vegetables with the art of parchment roasted vegetables. This culinary method allows vegetables to retain their nutritional integrity while infusing them with a symphony of flavors. Whether you prefer the earthy sweetness of root vegetables, the crisp-tender embrace of broccoli and asparagus, or the vibrant hues of bell peppers, parchment roasting offers a platform for vegetables to shine. With parchment paper as the culinary canvas, the moisture and natural flavors of the vegetables are captured, resulting in a symphony of roasted perfection. So, embark on a culinary journey and discover the secrets to creating the most exceptional parchment roasted vegetables.

Here are our top 2 tried and tested recipes!

WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES

Whitney and Ashley's Flawless Roasted Vegetables image

Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 6

Number Of Ingredients 9

Ingredients

1 sheet Reynolds® Parchment Paper
1 medium onion, cut into 1/2 -inch wedges
2 large zucchini, sliced 1/2-inch thick
2 large yellow squash, sliced 1/2-inch thick
1 medium red bell pepper, sliced 1/2-inch thick
2 tablespoons olive oil
2 teaspoons dried Italian seasoning*
Salt and pepper to taste
1 lemon, halved

Steps:

Preheat oven to 400 degrees F.
Line a shallow baking pan with Reynolds® Parchment Paper.
Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
Place pan of vegetables into the oven on the top rack.
Bake 15 minutes or until vegetables are crisp-tender.
Squeeze lemon over vegetables for even more flavor.

Nutrition Facts : Calories 89.2 calories, Carbohydrate 11.7 g, Fat 5 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 40.3 mg, Sugar 3.5 g

PARCHMENT-ROASTED VEGETABLES

Parchment-Roasted Vegetables image

Categories Vegetable Side Roast Low Fat Vegetarian Fennel Eggplant Carrot Zucchini Vegan Self Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 12

Ingredients

2 Japanese or Asian eggplants
2 carrots
1 red onion
1 large bulb fennel
1 green zucchini
1 yellow zucchini or crookneck squash
2 red bell peppers, cored and seeded
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
2 tsp minced garlic
1 tbsp olive oil
1 sheet parchment (in paper-goods aisle)

Steps:

Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.

Tips:

Choose firm vegetables: Vegetables that are too soft, such as tomatoes or zucchini, will become mushy when roasted. Stick to firmer vegetables like potatoes, carrots, and broccoli.
Cut vegetables into uniform pieces: This will help them cook evenly. If you have a variety of vegetables, cut them into similar-sized pieces so they will all be done at the same time.
Toss vegetables with oil and seasonings: This will help them caramelize and develop flavor. You can use olive oil, avocado oil, or another high-heat oil. Season the vegetables with salt, pepper, and any other desired spices or herbs.
Use a high oven temperature: This will help the vegetables roast quickly and evenly. Aim for a temperature of 425 degrees Fahrenheit or higher.
Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast. Spread the vegetables out in a single layer on the baking sheet so they have room to breathe.
Roast the vegetables until they are tender: The cooking time will vary depending on the type of vegetables you are roasting. Check them regularly with a fork or knife to see if they are done.

Conclusion:

Parchment roasted vegetables are a healthy and delicious side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. With a little planning and preparation, you can have a delicious and nutritious meal on the table in no time. So next time you're looking for a healthy and flavorful side dish, give parchment roasted vegetables a try!