Best Roasted Vegetables With Garlic And Herbs Recipes
PAULA WOLFERT'S ROASTED VEGETABLES WITH GARLIC AND HERBS
This recipe came to The Times in 1991 by way of Paula Wolfert, the prolific Mediterranean cookbook author and James Beard Award winner. It is a simple treatment she obtained from a woman in Corfu, an island off the coast of Greece in the Ionian Sea. It makes the best of a medley of vegetables - and the recipe can be varied according to what is on hand. "The combination of intense, good flavors - charred tomatoes, Greek olive oil and the herb accents of parsley, dill and mint - is wonderful, she says. Imported feta cheese (this roasted version would be lovely), oily black olives and crusty bread are the best accompaniments. Oh, and wine.
Provided by Moira Hodgson
Categories dinner, lunch, main course, side dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Set an oven rack in the upper middle position. Preheat the oven to 400 degrees. Oil a large baking dish (such as a 13-by-11-by-2-inch lasagna pan).
- Spread half the tomatoes on the bottom of the dish. Scatter the potatoes, onions, zucchini and celery on top. Lay the remaining tomatoes over the vegetables. Sprinkle with the garlic, salt, pepper and herbs and drizzle with oil. Bake the dishes for 30 minutes. Remove it from the oven; stir carefully to redistribute the vegetables, then bake for another 30 to 40 minutes without disturbing. Serve hot or lukewarm.
Nutrition Facts : @context http, Calories 236, UnsaturatedFat 8 grams, Carbohydrate 35 grams, Fat 10 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 810 milligrams, Sugar 9 grams
ROASTED ROOT VEGETABLES WITH GARLIC
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 7
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.
ROAST WITH ROOT VEGETABLES AND HERBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
- Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
- Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
- While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.
HERB ROASTED VEGETABLES
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).
Provided by Northwestgal
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9x13-inch baking dish with foil.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
- Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
- Toss with a slotted spoon until all vegetables are well coated.
- Place seasoned vegetables in the foil-lined baking dish.
- Roast in the preheated oven for 30 minutes.
- Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
- Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1
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