Best Roasted Mixed Vegetables Recipes

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ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

Fresh, delicious produce like cauliflower, green beans, and Brussels sprouts--what could be more healthy or satisfying? Here is a flavorful medley of baked vegetables. Be good to yourself and enjoy!

Provided by CURTONA

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 1h

Yield 6

Number Of Ingredients 12

8 ounces fresh green beans, trimmed and cut into 2-inch pieces
2 cups Brussels sprouts, trimmed and cut in half if large
2 cups cauliflower florets
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh basil
2 teaspoons chopped fresh oregano
¼ teaspoon kosher salt
⅛ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
2 tablespoons water
aluminum foil
3 red bell peppers, seeded and cut into strips

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
  • Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.

Nutrition Facts : Calories 92.5 calories, Carbohydrate 10.8 g, Fat 4.9 g, Fiber 4.5 g, Protein 3 g, SaturatedFat 0.7 g, Sodium 102.2 mg, Sugar 4.4 g

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

This vegetarian dish is satisfyingly warm and nourishing on a winter's day.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 13

1 medium onion, peeled and cut into 1 1/2-inch wedges
1 medium red onion, peeled and cut into 1 1/2-inch wedges
1 rutabaga, peeled and cut into 1-inch pieces
4 small turnips, peeled and cut in half
3 medium carrots, peeled and cut in half lengthwise
1 pound butternut or acorn squash, peeled and cut into 2-inch pieces
12 ounces brussels sprouts, cleaned and trimmed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh rosemary
2 teaspoons chopped fresh thyme
Olive-oil cooking spray

Steps:

  • Heat oven to 450 degrees with two racks centered. Spray two 12-by-14-inch roasting or jelly-roll pans with cooking spray. Arrange onions, rutabaga, turnips, carrots, squash, and brussels sprouts evenly in the two pans. Drizzle all with 1 tablespoon olive oil, and toss lightly to coat vegetables. Sprinkle each pan with 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle rosemary and thyme evenly over each pan, and roast for 25 minutes; turn vegetables with a spatula for even browning. Cook until vegetables are tender when pierced with a knife, 15 to 25 minutes more. Brussels sprouts may cook faster than other vegetables; if so, transfer to a serving platter, and keep warm until remaining vegetables are tender.

Nutrition Facts : Calories 162 g, Fat 5 g, Fiber 7 g, Protein 5 g, Sodium 405 g

MIXED ROASTED VEGETABLES



Mixed Roasted Vegetables image

Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 14

1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole fresh mushroom
1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired

Steps:

  • Heat oven to 350°F.
  • Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
  • Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
  • Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg

SLOW COOKER ROAST BEEF WITH ROASTED MIXED VEGETABLES



Slow Cooker Roast Beef With Roasted Mixed Vegetables image

From the Arkansas Democrat Gazette newspaper food editor, Kelly Brant. It is her favorite roast recipe now. She serves the roast beef with the oven roasted vegetables.

Provided by Bren in LR

Categories     Vegetable

Time 8h30m

Yield 6 serving(s)

Number Of Ingredients 11

1 (4 -5 lb) beef chuck roast
1 ounce dry ranch dressing mix (one envelope)
1 ounce dry au jus mix (one envelope)
1/4-1/2 cup butter, cut into tablespoons
5 pepperoncini peppers
1 lb fingerling potato, scrubbed and quartered
4 carrots, peeled and cut into 1 1/2 inch pieces
2 cups Brussels sprouts, trimmed (halved or quartered)
1/4 cup olive oil
2 teaspoons garlic, minced
salt & fresh ground pepper

Steps:

  • Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top.
  • Add peppers. Cook on low for 8 hours or until meat is very tender.
  • For vegetables, heat oven to 450 degrees about 30 minutes before roast is done.
  • Line a large rimmed baking sheet with foil.
  • In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well.
  • Spread the mixture in a single layer on the prepared baking sheet.
  • Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.

Nutrition Facts : Calories 677.9, Fat 35.9, SaturatedFat 14.5, Cholesterol 220.1, Sodium 1619.6, Carbohydrate 24.2, Fiber 4.4, Sugar 5.3, Protein 67.3

MIXED ROASTED VEGETABLES AND PASTA



Mixed Roasted Vegetables and Pasta image

Looking for an easy to make veggie dinner? Then check out this delicious vegetable and pasta casserole.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h10m

Yield 6

Number Of Ingredients 14

1 medium green or yellow bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated
2 medium zucchini, cut into 1-inch pieces
8 oz whole mushrooms
1/3 cup chopped fresh or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked cavatappi or gemelli pasta
2 medium tomatoes, seeded and cut into 2-inch pieces
1 bag (8 oz) shredded Italian-style four-cheese blend (2 cups)

Steps:

  • Heat oven to 450°F.
  • In 15x10x1-inch pan or shallow 3-quart casserole, place bell peppers, onion, zucchini and mushrooms. Sprinkle evenly with basil.
  • In small bowl, mix oil, vinegar, Italian seasoning, salt and pepper; drizzle evenly over vegetables. Bake uncovered 25 to 30 minutes.
  • Meanwhile, cook and drain pasta as directed on package.
  • Reduce oven temperature to 350°F. Add tomatoes and pasta to vegetable mixture; toss to coat. Sprinkle with cheese. Bake uncovered about 15 minutes longer or until vegetables are tender and cheese is melted.

Nutrition Facts : Calories 370, Carbohydrate 41 g, Cholesterol 20 mg, Fat 1, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 5 g, TransFat 0 g

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

I'm sure this recipe would work for any veggie you'd like to roast - the key is the addition of balsamic vinegar - gives it a special tang

Provided by MimiKooks

Categories     Vegetable

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 cup sliced baby portabella mushroom
1 zucchini, sliced in 1/4-inch rounds
1 red pepper, sliced
8 asparagus spears
3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons fresh rosemary, minced

Steps:

  • Heat oven to 375°F.
  • In a bowl, toss vegetables, oil, vinegar and rosemary.
  • Season with salt (preferably sea or coarse) and pepper.
  • Spread on baking sheet.
  • Roast 15 minutes until crisp-tender.

Nutrition Facts : Calories 247, Fat 21, SaturatedFat 3, Sodium 24.8, Carbohydrate 12.8, Fiber 3.8, Sugar 8.7, Protein 3.8

ROASTED MIXED VEGETABLES



ROASTED MIXED VEGETABLES image

Categories     Vegetable     Dinner

Number Of Ingredients 10

olive oil spray
1/2 pound Brussels sprouts
1 pound broccoli florets
1 pound cauliflower florets
1/2 pound baby carrots, cut in half
1/2 pound asparagus, hard ends removed and cut into 2" pieces
6 cloves garlic, minced
2 tablespoons Dr. Fuhrman's Black Fig Vinegar, or balsamic vinegar
2 teaspoons Bragg Liquid Aminos or low sodium soy sauce
Cooked brown rice, optional

Steps:

  • Preheat oven to 450 degrees. If serving over rice, cook according to package directions. To prepare Brussels sprouts, cut off stem base, peel outer leaves and cut a cross 1/4" deep in base of stem. Lightly spray vegetables with olive oil and toss all ingredients, except rice, in a large bowl. Pour into a large baking pan and spread evenly. Bake for 30 minutes, stirring after 15 minutes. If vegetables begin to get too brown before they are tender, pile them up to keep moist and turn heat down to 350 degrees and finish cooking. Serve over brown rice, if desired.

ROASTED MIXED VEGETABLES



Roasted Mixed Vegetables image

This mix of vegetables roasted to perfection can be a hearty side dish or even a meatless entree. Recipe is from Italian Food Forever

Provided by Lavender Lynn

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 medium eggplant, Stem End Removed
1 large red onion, Peeled
3 zucchini, Stem End Removed
1 large red pepper, Cored And Seeded
1 large yellow pepper, Cored And Seeded
4 -5 tablespoons olive oil
2 garlic cloves, Peeled and Minced
sea salt and black pepper, to taste
4 tablespoons fresh basil, Chopped
1 teaspoon balsamic vinegar

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the vegetables on a baking sheet and drizzle with the oil.
  • Use you hands to lightly toss the vegetables to ensure they are lightly coated all over.
  • Sprinkle the vegetables with he minced garlic, season with salt and pepper and bake for 40 to 45 minutes or until the vegetables are soft and browned. You will need to turn the vegetables over a couple of times during the cooking period to ensure even browning.
  • Cut all of the vegetables into 1 1/2 inch pieces.
  • Remove from the oven and cool until the vegetables are just warm. Sprinkle with the balsamic vinegar and chopped basil and toss to mix well. Serve.

Nutrition Facts : Calories 221.5, Fat 14.5, SaturatedFat 2.1, Sodium 19.5, Carbohydrate 22.1, Fiber 8.1, Sugar 10.4, Protein 4.6

MIXED ROASTED VEGETABLES



Mixed Roasted Vegetables image

Your favorite fresh veggies are roasted to tender sweetness with the help of an Italian herb-seasoned marinade.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 14

1 medium eggplant, cut into 2-inch chunks (1 1/2 pounds)
1 medium green bell pepper, cut into 1-inch pieces
1 medium red bell pepper, cut into 1-inch pieces
1 medium onion, cut into 8 wedges and separated into pieces
2 medium zucchini, cut into 1-inch pieces
1/2 pound whole fresh mushroom
1/3 cup chopped fresh basil leaves or 2 tablespoons dried basil leaves
3 tablespoons olive or vegetable oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium tomato, seeded and cut into 2-inch pieces
Grated Parmesan cheese, if desired

Steps:

  • Heat oven to 350°F.
  • Place eggplant, bell peppers, onion, zucchini and mushrooms in 3-quart casserole. Sprinkle evenly with basil.
  • Mix oil, vinegar, oregano, salt and pepper. Drizzle evenly over vegetables.
  • Bake uncovered 30 minutes. Add tomato; toss to coat. Bake uncovered about 15 minutes longer or until vegetables are tender. Serve with cheese.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 150 mg

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