Fall Roasted Vegetable Casserole Recipes

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ROASTED VEGETABLE CASSEROLE



Roasted Vegetable Casserole image

Roasted Vegetable Casserole, a delicious vegan and Mediterranean diet friendly casserole that is perfect for serving for dinner!

Categories     Mediterranean Diet

Time 50m

Number Of Ingredients 10

Sauce- vegan or Mediterranean diet friendly version provided in post. Garlic- 4 cloves chopped.
Onion- 1 sliced.
Sweet Potato- 1 large sliced.
Carrots- 2 sliced.
Zucchini- 1 sliced.
Broccoli- 1/2 head broken into florets.
Red Bell Pepper- 1 (seeds and top removed and sliced.)
Mushrooms- 2 cups (white preferred.)
Olive Oil- 2 tablespoons.
Cherry Tomatoes- 1 cup.

Steps:

  • Start by roasting the vegetables. Preheat the oven to 450 and prep a rimmed baking sheet as needed.
  • Combine the vegetables, except for the tomatoes, in a large bowl and toss with the olive oil. You can add any seasonings as desired.
  • Transfer the vegetables to the prepped baking sheet and spread them out evenly.
  • Roast for 25-30 minutes until tender, stirring the vegetables every ten minutes through roasting.
  • Meanwhile, prepare a casserole dish for nonstick (quick spray could work).
  • Prepare the cheese sauce.
  • Turn the oven down to 350 and transfer the roasted vegetables to the casserole dish along with the tomatoes. Cover with the cheese sauce and return this to the oven for five to ten minutes. Stir the ingredients and serve.

Nutrition Facts : ServingSize 1 g, Calories 68 kcal, Carbohydrate 10 g, Protein 2 g, Fat 3 g, Sodium 68 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g

FALL ROASTED VEGETABLE CASSEROLE



Fall Roasted Vegetable Casserole image

This Roasted Vegetable Casserole is packed with Brussels Sprouts, Butternut Squash, and TONS of Fall Flavor! A delicious Gluten-Free & Vegan side dish.

Provided by Caitlin Shoemaker

Categories     Side

Time 1h15m

Number Of Ingredients 14

1 1/4 cups (295 ml) vegetable broth, divided
2 shallots, minced
1 small yellow onion, diced
1 cup (135 g) celery, diced
1 gala apple, cubed
1/3 cup (43 g) dried cranberries
1 tablespoon fresh rosemary, minced
1/2 teaspoon fresh thyme, chopped
1/2 teaspoon salt
Freshly ground black pepper, to taste
4 cups (530 g) butternut squash, cut into ½" cubes (about 1/2 medium)
16 ounces (450 g) Brussels sprouts, cut in half
1/2 cup (55 g) pecans, roughly chopped
Spray or olive oil, for drizzling (optional)

Steps:

  • Preheat oven to 375F and set a 9×13″ casserole dish. Pour 1/3 cup (80 ml) vegetable broth into a large pot or dutch oven and warm over medium heat. Add in the shallots, onion, and celery. Sauté for 3 to 5 minutes, until translucent. Cook over medium heat until translucent.
  • Add the apple, cranberries, rosemary, thyme, salt, and black pepper, to taste. Sauté for an additional 5 minutes, until the apples are tender. Add the butternut squash and Brussels sprouts to the pot and mix to combine.
  • Pour a thin layer of vegetable broth in the base of a 9"x13" casserole dish, then add in the vegetable medley from the pot. Pour the remaining vegetable broth over the top of the vegetables, then sprinkle the chopped pecans evenly on top. Drizzle or spray with oil, if desired.
  • Bake in the middle rack of the oven for 30 to 35 minutes, or until the squash is tender. If you'd like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterward, watching carefully to they do not burn. Serve warm; store any leftovers in the refrigerator for up to one week.

CREAMY CHEESE FALL VEGETABLE CASSEROLE



Creamy Cheese Fall Vegetable Casserole image

As root vegetables come to harvest, try this out. These are the vegetables I use but they can be altered to suit your individual taste. Collectively, everything comes together and everything tastes GOOD even if you don't like parsnips or turnips.

Provided by Phoebe

Categories     Side Dish     Casseroles     Sweet Potato Casserole Recipes

Time 1h15m

Yield 8

Number Of Ingredients 14

3 cups milk
3 carrots, peeled and diced
2 sweet potatoes, peeled and diced
2 leeks, finely chopped (white part only)
2 parsnips, peeled and diced
2 stalks celery, diced
1 butternut squash, peeled and diced
1 small turnip, peeled and diced
1 (8 ounce) package cream cheese, cubed
1 cup shredded Parmesan cheese
1 pinch ground nutmeg
salt and ground black pepper to taste
1 cup fine bread crumbs
2 tablespoons melted butter, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish.
  • Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes.
  • Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish.
  • Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole.
  • Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.

Nutrition Facts : Calories 437.6 calories, Carbohydrate 57.2 g, Cholesterol 53 mg, Fat 18.4 g, Fiber 8.5 g, Protein 14.3 g, SaturatedFat 11.1 g, Sodium 512.5 mg, Sugar 15.3 g

OVEN ROASTED VEGETABLES RECIPE



Oven roasted vegetables recipe image

Oven roasted vegetables recipe, deliciously flavored with Italian herbs, oil and cheese. Baked in the oven so that all the aromas and flavors blend well. A top recipe for Christmas, Easter or any dinner party.

Provided by Andréa

Categories     Side Dish

Time 50m

Number Of Ingredients 8

4 tablespoons olive oil
1 clove garlic
1 zucchini
4 tomatoes
1 eggplant
2 bulbs fennel
15 grams Italian herbs
50 grams cheese (old cheese preferably)

Steps:

  • Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius.)
  • Grease the baking dish with oil.
  • Cut the garlic clove in half and rub the sides and bottom of the dish with the garlic.
  • Cut the zucchini, tomatoes, eggplant and fennel bulbs into slices about ¼ inch (½ cm) thick.
  • Arrange the sliced vegetables alternately (so first a slice of zucchini, then tomato, eggplant and finally fennel and repeat that) in the bowl.
  • Drizzle with the rest of the oil.
  • Sprinkle with Italian seasoning and grate the cheese on top.
  • Slide the casserole in the oven and bake for 40 minutes. Check every 10 minutes if the vegetables won't become to brown. In that case cover with aluminum foil.

Nutrition Facts : Calories 184 kcal, Carbohydrate 13 g, Protein 3 g, Fat 15 g, SaturatedFat 2 g, Sodium 13 mg, Fiber 5 g, Sugar 9 g, ServingSize 1 serving

ROASTED FALL VEGETABLES



Roasted Fall Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

ROASTED VEGETABLE CASSEROLE



Roasted Vegetable Casserole image

Looking for a wholesome meat-free meal for six? If you have rice on hand, just add a protein and a veggie to produce a meal in minutes - and faster than a take-out order could arrive at your door. With minimal effort, this delicious creation can be on your table in less than 45 minutes any day of the week.

Provided by Mary Jenny

Categories     Rice

Time 45m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

3 cups broccoli florets
3 cups cauliflower florets
2 carrots, sliced
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups minute rice premium whole grain brown rice
1 cup lentils, drained and rinsed
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 425˚F (220˚C). Line a large baking sheet with parchment paper; set aside. Combine broccoli, cauliflower and carrots; toss with oil and garlic. Season with oregano, paprika, salt and pepper. Arrange in single layer on prepared pan; bake for 25 to 30 minutes or until vegetables are tender.
  • Meanwhile, cook rice according to package directions. Toss rice with lentils (if using), roasted vegetables and chives.
  • For more simple 1+1+1 meal ideas and inspiration, visit Thirdoftheway.ca or share your #weekdaywin creation on social media to inspire others.

Nutrition Facts : Calories 511.9, Fat 10.2, SaturatedFat 1.6, Sodium 358.5, Carbohydrate 92.2, Fiber 10, Sugar 4.8, Protein 15.5

ROASTED SUMMER VEGETABLE CASSEROLE



Roasted summer vegetable casserole image

This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes

Provided by Chelsie Collins

Categories     Dinner, Lunch, Main course, Supper, Vegetable

Time 1h15m

Number Of Ingredients 10

3 tbsp olive oil
1 garlic bulb , halved through the middle
2 large courgettes , thickly sliced
1 large red onion , sliced
1 aubergine , halved and sliced on the diagonal
2 large tomatoes , quartered
200g new potatoes , scrubbed and halved
1 red pepper , deseeded and cut into chunky pieces
400g can chopped tomatoes
0.5 small pack parsley , chopped

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
  • Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.

Nutrition Facts : Calories 474 calories, Fat 20 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 30 grams sugar, Fiber 18 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium

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