Oven Roasted Spring Vegetables Recipes

OVEN-ROASTED SPRING VEGETABLE MEDLEY

Oven-Roasted Spring Vegetable Medley image

With potatoes, asparagus, squash and radishes, there is something for everyone in this dish. What a wonderful way to present a variety of spring veggies-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 10

Ingredients

9 small red potatoes, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound fresh asparagus, trimmed and cut into 1-inch pieces
2 small yellow summer squash, quartered and cut into 1/2-inch slices
2 small zucchini, quartered and cut into 1/2-inch slices
6 radishes, quartered
1/3 cup balsamic vinegar
3 tablespoons brown sugar

Steps:

Preheat oven to 425°. In a large bowl, toss potatoes with oil, salt and pepper. Transfer to a shallow roasting pan. Bake 15 minutes., In same bowl, combine remaining ingredients; add to pan. Bake 20-25 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 90 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 131mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED SPRING VEGETABLES

Roasted Spring Vegetables image

Provided by Bon Appétit Test Kitchen

Categories Side Easter Passover Vegetarian Quick & Easy Low Cal Mother's Day Asparagus Carrot Radish Spring Healthy Low Cholesterol Vegan Sugar Snap Pea Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

1 pound assorted spring vegetables (such as carrots, asparagus, radishes, spring onions, or sugar snap peas), trimmed or peeled if needed, cut into same-size pieces
4 unpeeled garlic cloves
2 tablespoons olive oil
Kosher salt
freshly ground pepper

Steps:

Preheat oven to 450°F. Combine vegetables, garlic, and oil in a large bowl. Season with salt and pepper; toss to coat. Spread out in a single layer on a rimmed baking sheet. Roast, stirring halfway through, until tender, golden brown, and charred in spots, about 20 minutes. Serve warm or at room temperature.

ROASTED SUMMER VEGETABLES

Roasted Summer Vegetables image

Provided by Ina Garten

Categories side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 medium zucchinis
1 red bell pepper, preferably Holland
1 yellow or orange bell pepper, preferably Holland
1 fennel bulb
1 small red onion
2 tablespoons good olive oil
1 tablespoon minced garlic (3 cloves)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 sprigs fresh thyme

Steps:

Preheat the oven to 375 degrees F.
Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
Note: This recipe was doubled for this episode.

OVEN ROASTED VEGETABLES

Oven Roasted Vegetables image

This versatile recipe has become a family-favorite as all types of vegetables can be used.

Provided by Cassy

Categories Side Dish Vegetables Carrots

Time 30m

Yield 8

Number Of Ingredients 7

Ingredients

cooking spray (such as Pam®)
½ cup olive oil, or more as needed
1 (1 ounce) package dry onion soup mix, or more to taste
2 pounds potatoes, cut into 1-inch pieces, or more to taste
1 pound baby carrots
2 large bell peppers, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces, or more to taste

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.

Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g

OVEN-ROASTED VEGETABLES

Oven-Roasted Vegetables image

This is an excellent side dish to almost any meal. It is healthy, and you can tailor it to fit any vegetables that are in season (grape tomatoes are good, but they do tend to explode, though). I find that this recipe is great for large groups, because, aside from the prep (a bunch of cutting and chopping), it is easy to make a lot of food with minimal effort. Be creative, and enjoy!

Provided by Greeny4444

Categories Vegetable

Time 1h25m

Yield 1 large pan, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 sweet potatoes, cubed
3 new potatoes, cubed
1 red onion, quartered and pieces separated
2 zucchini, sliced 1-inch thick
2 summer squash, sliced 1-inch thick
1 (8 ounce) bag baby carrots
8 ounces button mushrooms, ends of stems cut off
1 tablespoon fresh thyme, chopped (1 tsp. dried)
2 tablespoons fresh rosemary, chopped (2 tsp. dried)
1 teaspoon dried basil (optional)
3 teaspoons garlic, minced
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt (a shake or two)
black pepper (a shake or two)

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.

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

OVEN-ROASTED SPRING VEGETABLES WITH SALSA VERDE

Oven-Roasted Spring Vegetables with Salsa Verde image

Categories Side Roast Easter Vegetarian Artichoke Asparagus Fennel Leek Carrot Spring Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

1 lemon, halved
12 baby artichokes
Nonstick olive oil spray
2 large fennel bulbs, trimmed, each cut lengthwise into 8 wedges
6 slender leeks (white and pale green parts only), root ends trimmed, each leek cut lengthwise in half
18 thick asparagus spears, tough ends trimmed
12 very slender small carrots, peeled
Olive oil
Salsa Verde

Steps:

Squeeze juice from lemon halves into large bowl; add lemon halves. Fill bowl with water. Trim stem of 1 artichoke. Starting at base, bend leaves back and snap off where leaves break naturally, continuing until all tough outer leaves have been removed. Using small sharp knife, trim outside of base until smooth and no dark green areas remain. Cut artichoke lengthwise in half. Using tip of knife, remove any purple-tipped leaves from center. Add artichoke to lemon water. Repeat with remaining artichokes. Bring large pot of salted water to boil. Drain artichokes. Add to boiling water; cook until just tender, about 8 minutes. Drain; set aside. (Can be made 1 day ahead; cover and chill.)
Preheat oven to 375°F. Spray 3 large rimmed baking sheets with nonstick spray. Arrange artichoke halves, fennel and leeks in single layer on 2 prepared sheets. Arrange asparagus and carrots in single layer on third sheet. Brush vegetables with olive oil. Sprinkle with salt and pepper. Roast vegetables until tender, turning over halfway through, about 35 minutes total for artichokes, fennel and leeks and 20 minutes total for asparagus and carrots.
Divide vegetables among 6 plates. Drizzle Salsa Verde over and serve.

OVEN ROASTED VEGETABLES RECIPE

Oven Roasted Vegetables Recipe image

Oven-Roasted Veggies make the perfect side dish for any meal. Drizzled in olive oil and seasoned with your favorite dressing mix, these will turn out beautifully every single time.

Provided by Camille Beckstrand

Categories Side Dish

Time 1h15m

Number Of Ingredients 7

Ingredients

4 Red Potatoes (diced)
4 carrots (sliced)
½ onion (diced)
2 zucchini (diced)
1 bunch asparagus (ends trimmed, diced)
⅓ cup olive oil
1 ounce dry ranch seasoning mix (1 package)

Steps:

Preheat oven to 350 degrees F.
Cover a baking sheet with foil and spray with nonstick cooking spray.
Spread potatoes, carrots, onion, zucchini and asparagus in an even layer on prepared baking sheet.
Drizzle olive oil on top of vegetables and toss with hands to coat.
Sprinkle dressing mix and toss to coat; spread vegetables in an even layer.
Cook for 55-60 minutes, or until vegetables are tender.

Nutrition Facts : Calories 265 kcal, Carbohydrate 35 g, Protein 6 g, Fat 13 g, SaturatedFat 2 g, Sodium 415 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

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