Best 10 Roasted Vegetable Medley With Chipotle Recipes

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Roasted vegetable medley with chipotle is a flavorful and colorful dish that is perfect for any occasion, whether you're hosting a party or just looking for a healthy and delicious meal to enjoy at home. With smoky, spicy, and slightly sweet undertones, chipotle brings an extra layer of flavor to this classic roasted vegetable dish. The combination of roasted vegetables, such as broccoli, carrots, bell peppers, onions, and zucchini, provides a variety of textures and nutrients. With the addition of chipotle powder, a drizzle of olive oil, and a sprinkle of salt and pepper, this dish becomes an irresistible meal that is easy to prepare and sure to be enjoyed by all.

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

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

ROASTED VEGETABLES WITH CHIPOTLE CREAM



Roasted Vegetables with Chipotle Cream image

Provided by Giada De Laurentiis

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil cooking spray, for spraying baking sheet
1 small (1-pound) butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
2 medium zucchini, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
One 15-ounce can kidney beans, rinsed and drained
3 tablespoons extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
2 whole wheat pita breads
1/2 cup plain nonfat (0-percent) Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon light agave nectar
1 small canned chipotle pepper, finely diced

Steps:

  • For the roasted vegetables: Position an oven rack in the center of the oven and preheat the oven to 425 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
  • In a medium bowl, toss together the butternut squash, zucchini, bell peppers, kidney beans, oil, cumin, oregano and salt. Spread the mixture in a single layer on the baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
  • Split the pita breads in half horizontally to make 4 rounds. Arrange in a single layer on a heavy baking sheet. Bake until crisp, 7 to 8 minutes. Set aside to cool.
  • For the chipotle cream: In a small bowl, mix together the yogurt, lime juice, agave and chipotle pepper until smooth.
  • Spoon the vegetable mixture on top of the crispy pitas and serve with a dollop of the chipotle cream.

ROASTED VEGETABLE MEDLEY WITH CHIPOTLE



Roasted Vegetable Medley with Chipotle image

Medley of sweet potatoes, carrots, and peppers with a chipotle-parsley seasoning.

Provided by awilson0904

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 2

Number Of Ingredients 7

cooking spray
1 sweet potato, peeled and sliced into thin rounds
1 ½ cups chopped carrots
½ cup finely chopped parsley, divided
1 teaspoon chipotle pepper powder, or more to taste
1 medium red bell pepper, cut into bite-sized pieces
salt to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch pan with cooking spray.
  • Combine sweet potato and carrots in the prepared pan. Sprinkle with 1/4 cup parsley and 1 teaspoon chipotle pepper powder.
  • Cook in the preheated oven for 25 minutes. Add bell pepper and remaining parsley and cook until vegetables are cooked through but slightly crunchy, about 10 minutes more.
  • Remove from the oven and add salt and more chipotle powder to taste.

Nutrition Facts : Calories 162 calories, Carbohydrate 36.6 g, Fat 0.7 g, Fiber 7.8 g, Protein 3.7 g, SaturatedFat 0.1 g, Sodium 217 mg, Sugar 11.8 g

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 7 servings.

Number Of Ingredients 11

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

You don't have to be a vegetarian to enjoy this herbed vegetable combo!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 6

Number Of Ingredients 7

1/4 cup butter or margarine
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried sage leaves
1 garlic clove, finely chopped
1/2 pound Brussels sprouts, cut in half
1/2 pound parsnip, peeled and cut into 2-inch pieces
1/4 pound baby-cut carrot
1 small butternut squash, peeled, seeded and cut into 1-inch pieces

Steps:

  • Heat oven to 375°F.
  • Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches. Pour butter mixture over vegetables; stir to coat.
  • Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Nutrition Facts : Calories 150, Carbohydrate 22 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 75 mg

ROASTED VEGETABLE TOSTADAS WITH CHIPOTLE CREAM



Roasted Vegetable Tostadas with Chipotle Cream image

Provided by Giada De Laurentiis

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 14

Vegetable oil cooking spray
2 medium zucchini, cut into 1/2-inch cubes
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
One 1-pound butternut squash, peeled, seeded and diced into 1/2-inch cubes (3 cups)
1/4 cup extra-virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon kosher salt
Six 6 1/2 or 7 1/2-inch diameter corn or whole grain tortillas
1/2 cup extra-virgin olive oil
1 canned chipotle pepper, finely diced
1 cup sour cream or refrigerated egg-free mayonnaise, such as Vegenaise
1 tablespoon fresh lime juice
1 teaspoon agave

Steps:

  • Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray or line with parchment paper.
  • For the vegetables: Toss the zucchini, bell pepper, squash, oil, cumin, oregano and salt in a medium bowl. Spread the mixture in a single layer on the prepared baking sheet. Roast until the vegetables are golden and tender, 25 to 30 minutes.
  • For the tostadas: Brush both sides of the tortillas with the oil using a pastry brush. Heat a 12-inch nonstick skillet over medium heat. Working in batches, cook the tortillas until crispy, 2 to 3 minutes on each side. Drain on paper towels.
  • For the cream: Mix the pepper, sour cream, lime juice and agave until smooth in a small bowl.
  • Spoon the vegetables on top of the tostadas and serve with a dollop of the chipotle cream.

OVEN-ROASTED SPRING VEGETABLE MEDLEY



Oven-Roasted Spring Vegetable Medley image

With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

Steps:

  • Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This was something I came up with yesterday, virtually on the spot. I was hungry for some warm vegetables and came up with this. These are vegetables that I already had so luckily I didn't have to go out to get anything. the only thing with this recipe is that the each vegetable is cut differently.

Provided by Studentchef

Categories     Peppers

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 10

1 medium yellow onion, cut into half rings
1 small rutabaga, cut into desired chunks
2 large carrots, cut into large chunks
1 large green pepper, cut into sticks
1 medium zucchini, cut into thin strips
3 cups mushrooms, sliced
1 1/2 tablespoons olive oil
1 tablespoon red wine vinegar
1 1/2 teaspoons garlic powder
salt and pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Put all vegetables into large baking pan (I use a large disposable pan, but have lost the cover that gave the dimensions for it. Use one that fits all the vegetables at once).
  • Add olive oil and red wine vinegar and coat all vegetables using your hands.
  • Add garlic powder, salt and pepper and mix well.
  • Bake in the oven for 1 hour and 15 minutes. Serve warm.

Nutrition Facts : Calories 81.7, Fat 4.4, SaturatedFat 0.6, Sodium 27.8, Carbohydrate 9.8, Fiber 2.6, Sugar 4.6, Protein 2.7

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood.

Provided by Luby Luby Luby

Categories     Onions

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

8 medium summer squash, sliced 1/4 inch thick
6 medium zucchini, sliced 1/4 inch thick
3 red onions, cut into quarters
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1 poblano pepper, seeded and cut into thin strips
8 ounces button mushrooms, cut into quarters
4 tablespoons olive oil (or more as needed to coat)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon ground cayenne pepper (or to taste)
2 tablespoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
fresh grated parmesan cheese (optional)

Steps:

  • Preheat oven to 425 degrees.
  • Line a 10x15 baking sheet with heavy duty aluminum foil.
  • In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
  • Transfer vegetables to foil lined baking dish and place in single layer.
  • Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
  • Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

Nutrition Facts : Calories 105.3, Fat 5.2, SaturatedFat 0.8, Sodium 209.5, Carbohydrate 13.9, Fiber 4.1, Sugar 6.9, Protein 4.2

ITALIAN ROASTED VEGETABLE MEDLEY



Italian Roasted Vegetable Medley image

Provided by Elyse

Yield 6-8

Number Of Ingredients 6

3 cups broccoli florets
3 cups cauliflower florets
3 cups baby carrots
2 Tablespoons olive oil
1 Tablespoon dry Zesty Italian dressing mix
1 Tablespoon shredded parmesan cheese

Steps:

  • Preheat oven to 425 degrees F.
  • Spread broccoli, cauliflower and carrots on a large baking sheet.
  • Drizzle olive oil over vegetables.
  • Sprinkle on Italian dressing mix and shredded parmesan.
  • Toss vegetables with hands until evenly coated in oil and seasoning.
  • Bake for 20 minutes, or until vegetables are soft.

Tips:

  • Choose firm vegetables: Vegetables like broccoli, carrots, and potatoes hold their shape well when roasted.
  • Cut vegetables uniformly: This ensures even cooking.
  • Toss vegetables with oil and seasonings: This helps them caramelize and develop flavor.
  • Roast vegetables at a high temperature: This creates a crispy exterior and tender interior.
  • Don't overcrowd the pan: Vegetables should be in a single layer so they can roast evenly.
  • Roast vegetables until tender: The exact time will vary depending on the vegetable, but they should be easily pierced with a fork when done.
  • Serve vegetables immediately: Roasted vegetables are best enjoyed hot out of the oven.

Conclusion:

Roasted vegetable medley with chipotle is a delicious and healthy side dish that is perfect for any occasion. The smoky flavor of the chipotle peppers adds a nice touch of heat, while the roasted vegetables are tender and flavorful. This dish is also very versatile and can be served with a variety of main courses. Whether you are looking for a quick and easy side dish or a more elaborate dish to impress your guests, roasted vegetable medley with chipotle is a great option.

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