Herbed Slow Roasted Vegetables Recipes

HERB ROASTED VEGETABLES

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).

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes, carrots, and onion in an ungreased 13x9 inch baking pan. Combine olive oil, lemon juice, garlic, rosemary, oregano, salt and pepper to taste in a small mixing bowl. Drizzle the mixture over the vegetables.
• Bake for 20 minutes.
• Remove the baking dish from the oven and add eggplant and bell pepper. Toss to combine the eggplant and bell pepper with the other vegetables. Return the pan to the oven.
• Bake for 13 to 15 more minutes or until the vegetables and tender and brown on the edges. Serve hot.

HERBED POT ROAST WITH VEGETABLES

Steps:

• Trim excess fat from beef. Rub Dutch oven with fat.
• Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
• Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

EMILY'S HERB ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425 degrees F. Line a 13x9x2-inch pan with Reynolds Wrap® Heavy Duty Aluminum Foil.
• Place chicken pieces in pan. Brush with 1 tablespoon olive oil.
• Combine basil, rosemary and garlic salt in medium bowl; sprinkle 1/2 of the herb mixture over the chicken.
• Add remaining olive oil, potatoes, carrots and onion to bowl with the herb mixture; stir to coat. Arrange vegetables in an even layer around chicken.
• Cover dish with sheet of foil; fold back one corner of cover for heat circulation.
• Bake 45 to 50 minutes or until vegetables are done and meat thermometer reads 170 degrees F for white meat and 180 degrees F for dark meat. Carefully remove cover.

HERBED SLOW-ROASTED VEGETABLES

Steps:

• In a large bowl, combine the rutabaga, potatoes, carrots and onion. Add the remaining ingredients; toss to coat. Arrange in a single layer in a greased 15x10x1-in. baking pan. , Bake, uncovered, at 400° for 45-55 minutes or until tender, stirring occasionally.

HERBED PORK LOIN ROAST WITH VEGETABLES

Steps:

• Preheat oven to 400°.
• Stir together the butter, mustard, garlic, thyme, sage, and rosemary in a small bowl.
• Dry outside of pork roast with paper towels, then rub top and sides with the butter mixture.
• Season roast with salt and pepper; place buttered side up in a roasting pan.
• Pat vegetables dry; scatter vegetables in the roasting pan around the pork.
• Roast meat and vegetables until pork reaches an internal temperature of 145° on an instant read thermometer, about 1 hour and 45 minutes.
• After cooking roast 50 minutes, stir vegetables to coat with pan drippings.
• If pork starts to overbrown near end of roasting time, tent it with foil.

SLOW-ROASTED CHICKEN WITH VEGETABLES

Steps:

• Place carrots, celery and potatoes in a 6-qt. slow cooker; sprinkle with 1/4 teaspoon salt and pepper. Place lemon halves and garlic in chicken cavity. Tuck wings under chicken; tie drumsticks together. Place chicken over vegetables in slow cooker, breast side up. Mix together rosemary, lemon juice, oil, paprika and remaining salt in small bowl; rub over chicken.
• Cook, covered, on low until a thermometer inserted in thigh reads at least 170° and vegetables are tender, 6-8 hours.
• Remove chicken from slow cooker; tent with foil. Let stand 15 minutes before carving. Serve with vegetables.