Pan Roasted Root Vegetables Recipes

SHEET PAN ROASTED VEGETABLES

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.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
• Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

PAN-ROASTED ROOT VEGETABLES

Steps:

• Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
• Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
• When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper.

EASY PAN ROASTED VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 C) and line 2 large baking sheets with parchment paper (use more baking sheets as needed if increasing batch size).
• Add all vegetables to the pan, along with fresh herbs, oil, salt, pepper, and maple syrup (optional) and toss to combine. All of the vegetables should be well coated in oil. See notes for oil-free option.
• Roast until golden brown and tender-about 30-45 minutes, or more-tossing/flipping at the halfway point to ensure even baking.
• Remove from oven and enjoy. We served ours with a side of our Easy Vegan Gravy and some more herbs for garnish (optional). Store cooled leftovers up to 3-4 days in the refrigerator. Reheat in a skillet over medium heat, or in a 350 degree F (176 C) oven until warm.

ONE PAN OVEN ROASTED VEGETABLES

Steps:

• Line a large sheet pan with foil paper. (Dimensions: 18 x13).
• Place the zucchini, squash, carrots, potatoes, cauliflower, broccoli, onion, peppers, garlic on the sheet pan.
• Drizzle olive oil all over the vegetables.
• Sprinkle Italian seasoning, salt, pepper, red chili flakes over the veggies.
• Toss everything together until vegetables are evenly coated.
• Bake at 400 degrees for 20-25 minutes, making sure to toss the vegetables halfway through for even cooking.
• Remove from oven and sprinkle parmesan cheese.
• Serve immediately. Enjoy!

PAN ROASTED ROOT VEGETABLES RECIPE - (4.3/5)

Steps:

• Melt butter in a large saute pan that has a tight-fitting lid. When the butter is melted, add the turnip, carrots, parsnips, celery root, brussels sprouts, thyme, salt and pepper and toss with the butter. Cover the pan and cook over low heat for 10 minutes. Add the celery and stir the vegetables. Cover the pan again and continue to cook for another 5 minutes, until all the vegetables are tender. If they're too dry, add a few tablespoons of water. Taste for seasoning and serve hot.