Best 3 Best Italian Roasted Vegetables Recipes

Embark on a culinary journey to the heart of Italy with our enticing collection of roasted vegetable recipes. These delectable dishes capture the vibrant flavors and rustic charm of Italian cuisine, offering a symphony of colors, textures, and tastes. From the classic combination of tomatoes, zucchini, and eggplant in our Roasted Mediterranean Vegetables to the earthy elegance of our Roasted Beets with Goat Cheese, each recipe promises a unique and unforgettable experience. Allow your senses to be tantalized as you explore our Roasted Fennel with Orange and Thyme, where the sweet citrus notes dance harmoniously with the aromatic herbs. Indulge in the smoky richness of our Roasted Peppers with Balsamic Glaze, where the tangy glaze elevates the natural sweetness of the peppers. And for a delightful twist, try our Roasted Brussels Sprouts with Pancetta and Mustard, where crispy Brussels sprouts meet savory pancetta and a hint of mustard zing.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ITALIAN VEGETABLES

Roasted Italian Vegetables image

This buttery medley of oven-baked vegetables is ideal with fish or most any meat. Zucchini and orange pepper make it colorful, but feel free to substitute yellow summer squash or red or green pepper.

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 medium zucchini, cut into 1/4-inch slices
1-1/2 cups sliced baby portobello mushrooms
1 medium sweet orange pepper, julienned
1 tablespoon olive oil
1 tablespoon butter, melted
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine the zucchini, mushrooms and orange pepper. Add the remaining ingredients and toss to coat. , Arrange vegetables in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 450° for 15-20 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 316mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

ITALIAN ROASTED VEGETABLES

Italian Roasted Vegetables image

I love the taste of roasted vegetables. This recipe uses a bunch of different ones, and can easily be changed to add or subtract ones as you wish.

Provided by lazyme

Categories Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 yellow bell peppers, cut into chunks
2 red bell peppers, cut into chunks
2 green bell peppers, cut into chunks
3 zucchini, sliced lengthwise
2 bunches green onions, trimmed
2 Japanese eggplants, sliced
24 asparagus spears, trimmed
1 lb new potato, thinly sliced
8 ounces mushrooms, halved
1 bunch fresh rosemary, chopped
12 garlic cloves, chopped
1/4 cup extra virgin olive oil
salt and pepper, to taste

Steps:

Preheat oven to 500ºF.
Put veggies into open roasting pan. Toss with rosemary, chopped garlic, salt and fresh ground black pepper and just enough olive oil to coat.
Roast for about 45 minutes, or until crisp tende.

ROASTED BRUSSELS SPROUTS

Roasted Brussels Sprouts image

This recipe is from my mother. It may sound strange, but these are really good and very easy to make. The Brussels sprouts should be brown with a bit of black on the outside when done. Any leftovers can be reheated or even just eaten cold from the fridge. I don't know how, but they taste sweet and salty at the same time!

Provided by JAQATAC

Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted

Time 1h

Yield 6

Number Of Ingredients 4

Ingredients

1 ½ pounds Brussels sprouts, ends trimmed and yellow leaves removed
3 tablespoons olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 400 degrees F (205 degrees C).
Place trimmed Brussels sprouts, olive oil, kosher salt, and pepper in a large resealable plastic bag. Seal tightly, and shake to coat. Pour onto a baking sheet, and place on center oven rack.
Roast in the preheated oven for 30 to 45 minutes, shaking pan every 5 to 7 minutes for even browning. Reduce heat when necessary to prevent burning. Brussels sprouts should be darkest brown, almost black, when done. Adjust seasoning with kosher salt, if necessary. Serve immediately.

Nutrition Facts : Calories 104.4 calories, Carbohydrate 10 g, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 344 mg, Sugar 4.5 g

Tips:

Choose fresh, seasonal vegetables for the best flavor and texture.
Cut the vegetables into uniform sizes so that they cook evenly.
Toss the vegetables with olive oil, herbs, and spices before roasting to enhance their flavor.
Roast the vegetables at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for a shorter amount of time to get caramelized and crispy edges.
If you want softer vegetables, roast them at a lower temperature (350 degrees Fahrenheit or 175 degrees Celsius) for a longer amount of time.
Season the vegetables with salt and pepper to taste after they have been roasted.
Serve the roasted vegetables immediately or store them in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted vegetables are a healthy and delicious side dish or snack. They are easy to make and can be customized to your liking. With a few simple tips, you can create perfectly roasted vegetables that will impress your friends and family. So next time you're looking for a healthy and flavorful dish, give roasted vegetables a try!