Preparing a flavorful and nutritious meal can be made easy with spice roasted vegetables. This method of cooking brings out the natural sweetness of vegetables while infusing them with a delightful blend of spices and herbs. Spice roasted vegetables are a versatile side dish that can be served with various main courses or enjoyed as a satisfying snack. They're not only delicious but also a healthy choice, providing an array of essential vitamins, minerals, and dietary fiber. With a variety of spices and vegetables to choose from, the possibilities are endless, allowing you to customize your dish to suit your taste preferences. Let's dive into the world of spice roasted vegetables and discover the secrets to creating a tantalizing and wholesome dish that will surely impress your taste buds.
Here are our top 7 tried and tested recipes!
SPICY ROASTED VEGETABLES
These spicy roasted vegetables are a great low-calorie side dish for anyone watching their waistline! This is one great way to get your kids to eat vegetables.
Provided by ChefKatie
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Combine broccoli, cauliflower, bell peppers, eggplant, olive oil, garlic powder, paprika, onion, cayenne, black pepper, and salt in a bowl.
- Roast in the preheated oven until tender, about 10 minutes.
Nutrition Facts : Calories 53.2 calories, Carbohydrate 5.8 g, Fat 3.3 g, Fiber 2.6 g, Protein 1.4 g, SaturatedFat 0.5 g, Sodium 203.5 mg, Sugar 2.4 g
ROASTED VEGETABLE SEASONING
Go from plain to delicious veggies by adding this simple roasted vegetable seasoning to any vegetable! Yields about 1 cup veggie seasoning.
Provided by Laura Fuentes
Categories Spices
Time 5m
Yield 48
Number Of Ingredients 4
Steps:
- In a small bowl, combine onion, garlic, parsley, and paprika. Mix to combine. Store in an air-tight jar in the pantry for up to 6 months.
Nutrition Facts : ServingSize 2 teaspoons, Calories 6 calories, Sugar 0.1 g, Sodium 1.5 mg, Fat 0.1 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 1.4 g, Fiber 0.4 g, Protein 0.3 g, Cholesterol 0 mg
SPICE-ROASTED VEGGIES
Provided by James Briscione
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
- Place the carrots, asparagus, onions and tomatoes in a bowl. Add the olive oil and fajita seasoning and toss well to coat.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast until tender, 12 to 15 minutes or until desired tenderness. Remove from the oven and cool slightly. Squeeze the lime juice over the roasted vegetables and garnish with cilantro and almonds.
ROASTED INDIAN-SPICED VEGETABLES
These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.
Provided by France C
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 45m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
- Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
- Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.
Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g
HERB ROASTED VEGETABLES
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).
Provided by Northwestgal
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9x13-inch baking dish with foil.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
- Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
- Toss with a slotted spoon until all vegetables are well coated.
- Place seasoned vegetables in the foil-lined baking dish.
- Roast in the preheated oven for 30 minutes.
- Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
- Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1
SPICY ROASTED VEGETABLES
This recipe was developed for use on the Leanness Lifestyle program. It must be paired with a high quality protein using the 40/40/20 guideline.
Provided by Patroc
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Place all chopped vegetables into a large bowl or pot.
- Pour oil over the vegetables.
- Sprinkle salt and peppers over the vegetables.
- Spray with butter spray.
- Stir till all are covered.
- Spread mixture onto a foil covered baking sheet and spray with butter spray.
- Bake in 400 degree oven for 45 minutes stirring ocassionally till brown and tender.
- Let vegetables cool and place one cup @ in seperate freezer bags to freeze.
Nutrition Facts : Calories 170.9, Fat 3.8, SaturatedFat 0.6, Sodium 65.8, Carbohydrate 32.6, Fiber 6.2, Sugar 8.7, Protein 3.9
MORROCAN-SPICED ROASTED VEGETABLES
Categories Vegetable Side Roast Vegetarian Dinner Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.
Tips:
- Choose vegetables that are in season and at their peak of freshness. This will ensure the best flavor and texture.
- Use a variety of vegetables to create a colorful and flavorful dish. Some good options include broccoli, cauliflower, carrots, potatoes, Brussels sprouts, and zucchini.
- Cut the vegetables into uniform pieces so that they cook evenly.
- Toss the vegetables with a mixture of olive oil, herbs, and spices. This will help them to roast evenly and develop a delicious flavor.
- Roast the vegetables at a high temperature to caramelize them and create a slightly crispy texture.
- Serve the vegetables hot or at room temperature. They can be enjoyed as a side dish, main course, or appetizer.
Conclusion:
Spice Roasted Veggies is an easy and delicious way to enjoy your favorite vegetables. With just a few simple ingredients and a little bit of time, you can create a dish that is both healthy and satisfying. So next time you're looking for a quick and easy meal, give Spice Roasted Veggies a try! You won't be disappointed.
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