Best Roman Roasted Vegetables Recipes

ITALIAN OVEN ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
• Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
• Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

ROMAN ROASTED VEGETABLES

Steps:

• Heat oven to 450 degrees. Line a large rimmed baking sheet with aluminum foil. Coat with cooking spray. Set aside.
• In large bowl, toss potatoes, peppers, and onion with oil to coat. Arrange in a sincle layer on baking sheet. Roast 15 minutes.
• Sprinkle vegetables with vinegar and garlic. Toss thoroughly, and arrange again in single layer.
• Continue to roast 15 minutes or until vegetables are tender and lightly browned. Season with salt.

EASY ROASTED VEGETABLES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
• Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
• Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

ROASTED VEGETABLES

Steps:

• Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
• Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.

BEST ITALIAN ROASTED VEGETABLES

Steps:

• Preheat oven to 425 degrees F.
• Line a baking sheet with foil and spray with nonstick cooking spray; set aside.
• Place potatoes, carrots, yellow squash, zucchini and mushrooms on prepared pan.
• Drizzle with olive oil and toss gently.
• Sprinkle minced garlic, Italian seasoning, salt, and pepper onto vegetables; toss gently.
• Bake for 40 minutes, flipping halfway through.

ROASTED ROMANESCO

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
• Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika.
• Roast in the preheated oven until tender, 15 to 20 minutes.