Easy One Tray Roasted Onions And Root Vegetables Recipes

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

EASY ONE TRAY ROASTED ONIONS AND ROOT VEGETABLES

Easy One Tray Roasted Onions and Root Vegetables image

An easily pre-prepared Christmas vegetable side dish - or for any large festive or celebration gathering throughout the year - using vegetables in season. These roast away without hardly any attention & can be peeled & chopped up to 2 days before cooking & stored in a ziplock bag with the juice of one lemon squeezed over them. Use whatever root vegetables you have in season or that are available - this combination of vegetables is the one that works best for me. Adding garlic works well too, but be careful it does not overpower the flavour of the meal!

Provided by French Tart

Categories Lunch/Snacks

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb baby carrots, cleaned & trimmed
1 lb parsnip, trimmed & halved
2 lbs small floury potatoes, cubed
4 small red onions, peeled & quartered
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon rock salt or 1 teaspoon coarse sea salt
freshy ground black pepper
1 tablespoon fresh thyme leave
fresh parsley
1 lemon, juice of

Steps:

If pre-preparing the vegetables, clean, peel,trim them all EXCEPT the potatoes. Place in a ziplock bag & squeeze in the juice of one lemon. Add the balsamic vinegar & olive oil and seal tightly - store in the refrigerator for up to 2 days. On the day, add your potatoes to the bag & coat thoroughly.
For cooking on the same day, follow the above instructions but ADD the potatoes along with the other vegetables, cut them into small even-size pieces. Make sure the vegetables are thoroughly coated in oil & vinegar and leave to one side whilst the oven heats up.
Preheat oven to 200 C, 400 F or gas 6.
Put all the vegetables into a large roasting tray & tip in the oil & vinegar from the bag. Sprinkle generously with the thyme leaves, salt & freshly ground black pepper.
Make a tent of aluminium foil over the vegetables & seal tightly.
Roast for 30 minutes & then uncover and roast for a further 30 minutes. Give the vegetables a good stir half way through & just before serving.
Tip the vegetables onto a platter and serve immediately, garnishing with fresh parsley & a sprig of fresh thyme.

Nutrition Facts : Calories 290.5, Fat 9.6, SaturatedFat 1.4, Sodium 93.6, Carbohydrate 49.1, Fiber 10.4, Sugar 11.6, Protein 4.5

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