Best 3 Roasted Harvest Vegetables Recipes
Roasted harvest vegetables are a delicious and easy way to enjoy the bounty of the fall harvest. This versatile dish can be served as a side dish, main course, or even as a healthy snack. With countless variations, roasted harvest vegetables offer endless possibilities to suit your taste and dietary needs. From simple combinations of classic root vegetables to vibrant, colorful mixtures of seasonal produce, you'll find a recipe that's sure to please everyone at your table.
Here are our top 3 tried and tested recipes!
ROASTED HARVEST VEGETABLES
This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED HARVEST VEGETABLES
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
- Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.
ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN
I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut off the top of the pumpkin in such a way that it gives you a"top.
- "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
- Clean out the inside of the pumpkin and rub with olive oil.
- Sprinkle with a bit of salt and add about 1/2 cup of water.
- Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
- Remove from the oven and set aside.
- Peel and cut the root vegetables in large pieces all about the same size.
- Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
- Close the bag and shake to coat the vegetables well.
- Pour the vegetables in a large roasting pan.
- Add the cut onions, shallots, minced garlic, and herbs.
- Stir with a large spoon.
- Sprinkle with the kosher or sea salt and some black pepper.
- Place the pan, uncovered, in a 425 degree oven.
- Roast for about 20 minutes, shaking the pan two or three times.
- Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
- Continue baking until all veggies are soft, about 10-20 minutes more.
- Remove the vegetables to the warm pumpkin and cover with the top.
- Serve, adding small pieces of the softened pumpkin if you like.
- Remember to remove the bay leaves before eating.
- VARIATIONS: Add some roasted red or green peppers.
- Add a bit of cayenne pepper for a"hot" taste.
Tips:
- Choose a variety of vegetables: For a colorful and flavorful dish, select a mix of root vegetables, such as carrots, parsnips, and turnips; leafy greens, such as kale and Brussels sprouts; and squashes, such as butternut squash and acorn squash.
- Cut the vegetables into uniform pieces: This will help them cook evenly. For smaller vegetables, such as Brussels sprouts, simply halve them. For larger vegetables, such as carrots and parsnips, cut them into 1-inch pieces.
- Toss the vegetables with olive oil, salt, and pepper: This will help them brown and caramelize in the oven. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
- Roast the vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for a temperature of 425 degrees Fahrenheit (220 degrees Celsius).
- Stir the vegetables occasionally: This will help them cook evenly. You can also add a little bit of water to the pan if the vegetables start to stick.
- Roast the vegetables until they are tender and slightly browned: The exact cooking time will vary depending on the type of vegetables you are using. For example, Brussels sprouts will take about 20 minutes to roast, while carrots and parsnips will take about 30 minutes.
Conclusion:
Roasted harvest vegetables are a delicious and healthy side dish that can be enjoyed all year long. They are easy to make and can be customized to your liking. So next time you're looking for a quick and easy way to add some vegetables to your meal, give roasted harvest vegetables a try!
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