Baked Harvest Vegetables Recipes

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BALSAMIC HERB SHEET PAN ROASTED VEGETABLES



Balsamic Herb Sheet Pan Roasted Vegetables image

Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.

Provided by Monique of AmbitiousKitchen.com

Categories     Dairy Free     Gluten Free     Grain Free     Nut Free     Paleo     Paleo Friendly     Side Dish     Vegan     Vegetarian

Time 50m

Number Of Ingredients 10

3 tablespoon olive oil
3 tablespoons balsamic vinegar
½ teaspoon garlic powder
1 teaspoon fresh thyme (or sub ½ teaspoon dried thyme)
1 teaspoon fresh chopped rosemary (or sub ½ teaspoon dried rosemary)
Freshly ground salt and pepper
3 cups cubed butternut squash
8 ounces brussels sprouts, cut in half and outer yellow leaves removed
4-5 medium carrots, halved and cut into 2 inch chunks
½ large red onion, cut into large wedges or chunks

Steps:

  • Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
  • In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
  • Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
  • Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 133 kcal, Fat 6.9 g, SaturatedFat 0.9 g, Carbohydrate 17.4 g, Fiber 4.4 g, Sugar 4.3 g, Protein 2.6 g

OVEN-ROASTED HARVEST VEGETABLES



Oven-Roasted Harvest Vegetables image

Make and share this Oven-Roasted Harvest Vegetables recipe from Food.com.

Provided by Drunk Chef

Categories     Low Protein

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

1 cup cauliflower, in 1 1/2-inch florets
1 cup carrot, sliced 1/4-inch thick
1 cup summer squash or 1 cup zucchini, sliced 1/2-inch thick
1 cup fresh mushrooms
1 small onion, thinly sliced
2 teaspoons margarine
1 cup fat-skimmed chicken broth
salt or garlic salt and pepper
2 teaspoons chopped fresh parsley

Steps:

  • Preheat oven to 350º. Combine ingredients except parsley in shallow non-stick 11"x14" baking pan, well covered with cooking spray. Cover loosely with a sheet of foil. Bake for 25 to 30 minutes, basting occasionally with the pan liquid (add a little water if all the liquid evaporates). Makes 8 servings.

Nutrition Facts : Calories 30, Fat 1.2, SaturatedFat 0.2, Sodium 120.9, Carbohydrate 3.8, Fiber 1.1, Sugar 1.8, Protein 1.5

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