Best 5 Roasted Miniature Vegetables Recipes
Roasted miniature vegetables are a delightful and flavorful side dish that can be enjoyed by people of all ages. With their vibrant colors and tender textures, these tiny vegetables are a feast for the eyes and the taste buds. They are perfect for any occasion, from casual gatherings to elegant dinner parties. Furthermore, they are incredibly versatile, as they can be roasted with different herbs, spices, and oils to create a variety of unique flavor profiles. This article will explore the best recipes for roasted miniature vegetables, providing tips and tricks to ensure perfect results every time.
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EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
OVEN ROASTED VEGETABLES RECIPE
Oven-Roasted Veggies make the perfect side dish for any meal. Drizzled in olive oil and seasoned with your favorite dressing mix, these will turn out beautifully every single time.
Provided by Camille Beckstrand
Categories Side Dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Cover a baking sheet with foil and spray with nonstick cooking spray.
- Spread potatoes, carrots, onion, zucchini and asparagus in an even layer on prepared baking sheet.
- Drizzle olive oil on top of vegetables and toss with hands to coat.
- Sprinkle dressing mix and toss to coat; spread vegetables in an even layer.
- Cook for 55-60 minutes, or until vegetables are tender.
Nutrition Facts : Calories 265 kcal, Carbohydrate 35 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Sodium 415 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
ZESTY ROASTED VEGETABLES
Even picky eaters will devour these tangy veggies. With only 15 minutes of prep, they leave you plenty of hands-free time. -Aims62, TasteofHome.com Community
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the mushrooms, carrots, peppers, onions, salad dressing, 1/2 cup cheese, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan., Bake, uncovered, at 425° for 30-40 minutes or until tender, stirring once. Sprinkle with remaining cheese.
Nutrition Facts : Calories 137 calories, Fat 8g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 482mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
MINI MEATLOAVES AND ROASTED VEGGIES
Mini meatloaves are baked in muffin tins, topped with traditional pasta sauce, and served with your favorite roasted vegetables.
Provided by RAGÚ®
Categories Trusted Brands: Recipes and Tips Ragu®
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with foil, coat a twelve 2 1/2-inch muffin tin with nonstick cooking spray; set aside.
- In a medium bowl combine beef, onion, 1/2 cup of RAGÚ® Old World Style® Traditional Sauce, bread crumbs, egg, parsley, garlic, 1/4 tsp salt and 1/8 tsp pepper.
- Divide mixture among muffin cups, pressing meat mixture into each.
- In a large bowl toss the vegetables with oil, remaining salt and remaining pepper. Place in the baking pan. Place the baking pan and muffin cups on two separate oven racks. Bake 30 minutes or until an instant-read thermometer inserted in meat loaves registers 160 degrees F. Remove pans from oven. Remove meatloaves from muffin cups. Serve meatloaves topped with remaining warmed RAGÚ® Old World Style® Traditional Sauce with vegetables on the side, and garnish with additional chopped parsley.
Nutrition Facts : Calories 293.2 calories, Carbohydrate 21.3 g, Cholesterol 76.6 mg, Fat 15.6 g, Fiber 3.1 g, Protein 17.9 g, SaturatedFat 4.7 g, Sodium 715.5 mg, Sugar 2.5 g
ROASTED VEGETABLES
With a little up-front preparation, you can include this delicious, colorful side dish on a holiday buffet without any last-minutes fuss.-Cathryn J White, Newark, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 20 servings.
Number Of Ingredients 13
Steps:
- In a roasting pan, combine the first six ingredients. In a small bowl, combine the butter, oil, thyme, salt and pepper. Drizzle over vegetables; toss to coat. Cover and bake at 425° for 30 minutes. Add brussels sprouts and garlic. Bake, uncovered, for 30-45 minutes or until vegetables are tender, stirring frequently.
Nutrition Facts : Calories 107 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 281mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
Tips:
- Choose the right vegetables: Smaller vegetables, such as baby carrots, pearl onions, and small potatoes, will cook more evenly and quickly than larger ones.
- Cut the vegetables uniformly: This will help them cook evenly. Cut vegetables into 1-inch pieces or smaller.
- Toss the vegetables with oil and seasonings: This will help them caramelize and develop flavor. Use a good quality olive oil and your favorite herbs and spices.
- Roast the vegetables at a high temperature: This will help them caramelize and get crispy. Roast the vegetables at 400°F or higher for 20-30 minutes, or until they are tender and browned.
- Don't overcrowd the pan: If you overcrowd the pan, the vegetables will steam instead of roast. Roast the vegetables in a single layer so that they have room to cook evenly.
- Serve the vegetables immediately: Roasted vegetables are best served immediately, while they are still hot and crispy. You can also reheat them in the oven or microwave.
Conclusion:
Roasted miniature vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a great way to get your daily dose of fruits and vegetables, and they can also be used as a flavorful addition to salads, soups, and stews. With a little planning and preparation, you can easily create a delicious and healthy roasted miniature vegetable dish that your family and friends will love.
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