Oven Baked Vegetables Recipes

OVEN-ROASTED VEGETABLES

Steps:

• Chop all the vegetables, as specified in the ingredient list.
• Preheat oven to 450 degrees F.
• Mix thyme, rosemary, basil (if using), garlic, olive oil, balsamic vinegar, salt, and pepper together in a bowl; set aside.
• Put the chopped vegetables in a large bowl, then pour the oil/vinegar/herb mixture over the vegetables.
• Stir until all the vegetables are coated evenly.
• Line a baking sheet or roasting pan tray with aluminum foil, and lightly spray with cooking spray.
• Spread the vegetables evenly on the pan and pour the remaining oil/vinegar/herb mixture on top (you can also put additional salt and/or pepper on now, if you want to).
• Roast for 40 minutes, stirring every 15-20 minutes, or until potatoes are soft when poked with a fork.

THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450.
• In large plastic bag or bowl, add all ingredients.
• Close bag and shake or toss in a bowl until vegetables are evenly coated.
• Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
• Bake, stirring once, 20 minutes or until vegetables are tender.

KETO OVEN ROASTED VEGETABLES RECIPE

Steps:

• Preheat the oven to 425 degrees F (218 degrees C). Line an extra-large baking sheet with foil, if desired.
• Combine the vegetables in a large bowl.
• In a small bowl, whisk together the olive oil, balsamic vinegar, garlic powder, Italian seasoning, sea salt, and black pepper. Pour the mixture over the vegetables.
• Arrange the vegetables in a single layer on the prepared baking sheet, making sure each piece is touching the pan. Do not overcrowd the pan - use multiple pans if needed.
• Roast the vegetables in the oven for about 30 minutes, until they are golden brown.

OVEN BAKED VEGETABLES

Steps:

• Preheat oven to 400°. In a greased 2-qt. baking dish, combine the potatoes, carrots, onion, broth and 1 teaspoon seasoned salt. , Cover and bake for 30 minutes. Stir in zucchini and remaining seasoned salt. Bake 10-15 minutes longer or until vegetables are tender. Sprinkle with parsley.

OVEN BAKED RICE AND VEGETABLES

Steps:

• Preheat oven to 200C/390F (standard) / 180C/350F (fan / convection).
• Mix Spice Mix in a small bowl.
• Place Rice ingredients in a baking dish (including the carrots), about 23 x 30 cm / 9 x 13". Add 1 1/2 tsp Spice Mix. Stir, cover with foil, bake for 20 minutes.
• Meanwhile, place Roasting Vegetable ingredients in a large bowl, drizzle with 1/4 cup olive oil. Sprinkle over remaining Spice Mix. Mix well - hands are best for this.
• Remove rice from oven.
• Turn oven UP to 220C/430F (standard) / 200C/390F (fan / convection).
• Take off foil. Spread the Roasting Vegetables on top of the rice. Make sure there's a bit of each type of vegetable on the surface. Push corn mostly under.
• Drizzle with more oil (optional), sprinkle with more pepper.
• Bake for 30 minutes. Remove from oven, rest for 5 - 10 minutes.
• Sprinkle with parsley if desired. Push vegetables aside, fluff rice and toss it through the vegetables a bit (rice gets more flavour). Serve!

OVEN BAKED VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9 x 13 inch baking pan with cooking spray.
• In prepared pan combine potatoes, carrots, onions and bell pepper.
• In a small bowl combine Italian dressing, garlic salt, cayenne pepper and onion salt. Pour over vegetables.
• Bake, covered, for 15 minutes. Uncover, stir and bake for 10 minutes more.

ROASTED VEGETABLES

Steps:

• To prepare your vegetables:
• Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
• Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
• To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
• Jamie's top tips:
• If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
• Turning the vegetables as they roast helps them to cook evenly. If you're using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo - just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
• You can also make this ahead of time and eat it cold - it's just as delicious!

EASY OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 425˚F.
• Line a large baking sheet with foil or parchment paper.
• Add all the vegetables to the baking sheet.
• Add olive oil over the veggies and mix with either a wooden spoon or just use your hands.
• Season with salt, pepper, Italian Seasoning, and garlic powder; gently toss until thoroughly combined.
• Arrange all the veggies in a single layer.
• Bake for 15 to 20 minutes, stirring halfway through cooking. You want to roast the veggies until fork tender and lightly browned.
• Remove from oven.
• Garnish with parmesan cheese and parsley; serve.

OVEN BAKED VEGETABLES

Steps:

• Preheat oven to 475 degrees. Arrange vegetables on one large or two smaller baking sheets. Drizzle about 1 teaspoon of oil over each vegetable and toss to coat. Sprinkle on salt and pepper and toss again. Place baking sheet(s) in oven and roast 25 to 35 minutes until vegetables are tender and lightly browned.
• When cooking the chicken and vegetables together add the vegetables to the oven when chicken is halfway done, about 30 minutes.

ROASTED VEGETABLES

Steps:

• Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
• Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

ITALIAN OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
• Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
• Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

VEGETARIAN OVEN BAKED HALLOUMI

Steps:

• Preheat oven to 400 F.
• Cut the sweet potato into 4 cm cubes. Cut the red-skinned potatoes slightly smaller. Halve the red onion, then cut each half into 4-6 segments, discarding tough outer skin.
• De-seed the peppers and cut into 2 cm squares. Remove skins from the garlic cloves.
• Put everything into a oven-proof roasting dish and toss in olive oil. Season with pepper.
• Roast for 45 minutes until vegetables have browned. Remove dish from the oven and using a rubber spatula flip the vegetables. Top with sliced halloumi cheese.
• Turn the ovens broiler on low and broil until cheese has melted and turned brown, approximately 5-10 minutes.

OVEN ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
• Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
• Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.