Best 2 Best Roasted Vegetable Combination Recipes

**Roasted Vegetable Combinations: A Medley of Flavors and Nutrients**

Roasted vegetables are a delightful and versatile dish that can be enjoyed as a side, main course, or snack. They are packed with flavor, nutrients, and antioxidants, making them an excellent choice for health-conscious individuals. This article presents a collection of roasted vegetable recipes that showcase various combinations of vegetables, herbs, and spices. From classic combinations like roasted carrots and parsnips to unique blends like roasted Brussels sprouts with pomegranate and walnuts, these recipes offer a range of flavors and textures to suit every palate. With detailed instructions and helpful tips, this article is your ultimate guide to creating delicious and satisfying roasted vegetable dishes.

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

BEST ROASTED VEGETABLES (PERFECTLY SEASONED!)

Best Roasted Vegetables (Perfectly Seasoned!) image

Here's how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.

Provided by Sonja Overhiser

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 medium head cauliflower (2 pounds)*
1 crown broccoli (1/2 pound)
1 medium red onion
2 medium sweet potatoes (1 1/2 pounds)
1 red pepper
1 yellow pepper
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning**
1 teaspoon kosher salt

Steps:

Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

Nutrition Facts : Calories 181 calories, Sugar 7.1 g, Sodium 91.1 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 26.8 g, Fiber 6 g, Protein 4.6 g, Cholesterol 0 mg

THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES

The Easiest (and Best) Oven Roasted Vegetables image

This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!

Provided by Chris from Kansas

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 (1 1/4 ounce) envelope Lipton Recipe Secrets savory herb with garlic soup mix
1 1/2 lbs fresh mixed vegetables (I typically use a combination of sliced zucchini, asparagus, red bell peppers, whole mushrooms, and)
1 -2 tablespoon olive oil or 1 -2 tablespoon vegetable oil

Steps:

Preheat oven to 450.
In large plastic bag or bowl, add all ingredients.
Close bag and shake or toss in a bowl until vegetables are evenly coated.
Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
Bake, stirring once, 20 minutes or until vegetables are tender.

Tips:

Choose a variety of vegetables: Different vegetables have different flavors, textures, and colors. This will make your roasted vegetable dish more interesting and visually appealing.
Cut the vegetables into uniform-sized pieces: This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper: This will help them brown and caramelize.
Roast the vegetables at a high temperature (400-450°F): This will help them get crispy on the outside and tender on the inside.
Check the vegetables frequently and stir them occasionally: This will prevent them from burning.
Roast the vegetables until they are tender and slightly browned: The exact cooking time will depend on the vegetables you are using.
Serve the roasted vegetables immediately: They are best enjoyed warm.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with any meal. They are also a great way to use up leftover vegetables. With a little planning and effort, you can create a roasted vegetable dish that is both beautiful and delicious.