Oven Roasted Vegetables With Garlic Recipes

GARLIC ROASTED VEGGIES

Steps:

• Preheat oven to 425˚F.
• Chop vegetables and place in a large bowl.
• Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
• Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
• Remove from oven and serve warm. Enjoy!

ROASTED ROOT VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 375 degrees F.
• Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
• Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
• Serve immediately.

OVEN-ROASTED VEGETABLES WITH GARLIC

Steps:

• Preheat oven to 400°F. Mix first 7 ingredients in large roasting pan. Drizzle with oil and butter and toss to coat. Roast vegetables until golden and tender, stirring occasionally, about 1 hour 20 minutes. Season with salt and pepper. Transfer vegetables to platter and serve.

OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC

Steps:

• Preheat oven to 200*C 425*F.
• Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
• Drain, then put ina large baking tin.
• Add the squash, onions and 2 TBs of the oil.
• Toss to coat, then roast in the oven for 10 minutes.
• Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
• Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
• Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
• Train the remaining oil over the top, then serve.

OVEN ROASTED GARLIC VEGETABLES

Steps:

• Preheat the broiler and place the rack 5 or more inches below the heat.
• Place vegetables in large bowl.
• Pour 4 tablespoons of garlic oil over and toss well.
• Add more oil, if necessary, to coat vegetables.
• Spread vegetables in on layer on a baking sheet.
• Place in oven and roast until they are cooked through, about 30 minutes.
• Stir vegetables occasionally to prevent burning.
• Vegetables should brown slowly, lower rack or heat if they cook too quickly.
• Heat the remainder of the garlic oil in a small saute pan over medium-high heat until hot. Stir in vinegar, pepper flakes, fennel seed, and parsley. Whisk well and add salt & freshly ground pepper to taste. Remove dressing from heat. Toss dressing with roasted vegetables and serve.