Roasted Vegetable Medley Recipes

ROASTED GREEN VEGETABLE MEDLEY

Roasted Green Vegetable Medley image

Roasting vegetables like broccoli, green beans and Brussels sprouts is a great way to serve them, and almost any veggie combo works. - Suzan Crouch, Grand Prairie, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 10 servings

Number Of Ingredients 15

Ingredients

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 cups fresh broccoli florets
10 small fresh mushrooms, halved
8 fresh Brussels sprouts, halved
2 medium carrots, cut into 1/4-inch slices
1 medium onion, halved and sliced
3 to 5 garlic cloves, thinly sliced
4 tablespoons olive oil, divided
1/2 cup grated Parmesan cheese
3 tablespoons julienned fresh basil leaves, optional
2 tablespoons minced fresh parsley
1 tablespoon grated lemon zest
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 425°. Place first 7 ingredients in a large bowl; toss with 2 tablespoons oil. Divide between two 15x10x1-in. pans coated with cooking spray., Roast until tender, 20-25 minutes, stirring occasionally. Transfer to a large bowl. Mix remaining ingredients with remaining oil; toss with vegetables.

Nutrition Facts : Calories 109 calories, Fat 7g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 96mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 7 servings.

Number Of Ingredients 11

Ingredients

3 medium Yukon Gold potatoes, cut into small wedges
2 medium sweet red peppers, cut into 1-inch pieces
1 small butternut squash, peeled and cubed
1 medium sweet potato, peeled and cubed
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

This flavorful and easy to make Roasted Vegetable Medley is the perfect vegetable side dish for your chicken, pork, or beef dinners! The colorful assortment of veggies can be cooked until tender, or crispy and caramelized. Whichever way you like them best!

Provided by Angela

Categories Dinner Recipes Side Dish vegetable side dish

Time 50m

Number Of Ingredients 9

Ingredients

1 lb brussel sprouts ((washed, trimmed and halved))
3 large carrots ((washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness))
2 large parsnips ((washed, peeled (optional), and cut into 2 inch long strips - halved or quartered depending on thickness))
3 whole beets ((washed and trimmed, halved and then cut into bite size chunks))
1 Tbsp garlic ((finely minced or thinly sliced))
2 Tbsp olive oil ((extra virgin))
2 tsp thyme ((fresh or dried thyme))
1 tsp rosemary ((fresh or dried rosemary))
1/2 tsp each, salt & pepper ((to taste))

Steps:

Preheat oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper, if desired.
Wash and prep vegetables (brussel sprouts, carrots, parsnips, beets, and garlic), then place them onto your prepared baking sheet. Drizzle with the olive oil and add seasoning (salt, pepper, thyme and rosemary). Toss until evenly coated with the olive oil and seasoning.
Place in the oven and bake for 40-45 minutes at 400 degrees F (205 degrees C) or until the vegetables are tender when forked and they have reached your desired level of tenderness. Remove from the oven and serve immediately.

Nutrition Facts : Calories 74 kcal, Carbohydrate 10 g, Protein 1 g, Fat 4 g, SaturatedFat 1 g, Sodium 169 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

To me there is nothing better than roasted vegetables. This is a great side dish that can be served with any type of meat or seafood.

Provided by Luby Luby Luby

Categories Onions

Time 55m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

8 medium summer squash, sliced 1/4 inch thick
6 medium zucchini, sliced 1/4 inch thick
3 red onions, cut into quarters
1 red bell pepper, seeded and cut into thin strips
1 orange bell pepper, seeded and cut into thin strips
1 poblano pepper, seeded and cut into thin strips
8 ounces button mushrooms, cut into quarters
4 tablespoons olive oil (or more as needed to coat)
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon white pepper
1/8 teaspoon ground cayenne pepper (or to taste)
2 tablespoons fresh thyme (or 1 tsp dried)
2 teaspoons fresh oregano (or 1 tsp dried)
fresh grated parmesan cheese (optional)

Steps:

Preheat oven to 425 degrees.
Line a 10x15 baking sheet with heavy duty aluminum foil.
In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
Transfer vegetables to foil lined baking dish and place in single layer.
Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

Nutrition Facts : Calories 105.3, Fat 5.2, SaturatedFat 0.8, Sodium 209.5, Carbohydrate 13.9, Fiber 4.1, Sugar 6.9, Protein 4.2

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