Best 2 Best Roasted Vegetables Recipes

Indulge in a symphony of flavors with our collection of roasted vegetable recipes, a culinary journey that celebrates the vibrant colors and textures of nature's bounty. From tender-crisp broccoli florets and earthy roasted potatoes to succulent carrots glazed in honey, each recipe promises a delightful symphony of tastes and textures. Whether you prefer a simple roasted vegetable platter or a hearty one-pan meal, our curated selection caters to every palate and occasion. Discover the joys of roasting vegetables and elevate your meals to new heights of flavor and nutrition.

Let's cook with our recipes!

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.

BEST ITALIAN ROASTED VEGETABLES

Best Italian Roasted Vegetables image

Yield 6

Number Of Ingredients 10

Ingredients

6 red potatoes (diced)
2 carrots (sliced)
1 yellow summer squash (sliced)
1 zucchini (sliced)
1/2 cup fresh sliced mushrooms
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Servingsize 1 serving, Calories 614 kcal, Fat 57 g, SaturatedFat 8 g, Cholesterol 0 mg, Sodium 1218 mg, Carbohydrate 18 g, Sugar 12 g, Protein 11 mg

Tips:

Choose the right vegetables: Vegetables with a sturdy texture, such as carrots, potatoes, and broccoli, are best for roasting.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Toss the vegetables with oil and seasonings: This will help them to brown and caramelize.
Roast the vegetables at a high temperature: This will help them to roast quickly and evenly.
Don't overcrowd the pan: This will prevent the vegetables from roasting properly.
Stir the vegetables occasionally: This will help them to cook evenly.
Roast the vegetables until they are tender and slightly browned: This will typically take about 20-30 minutes.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed as part of a meal or as a snack. They are easy to make and can be customized to your own taste preferences. With a variety of vegetables to choose from and different seasonings to experiment with, there are endless possibilities for creating delicious roasted vegetables. So next time you're looking for a quick and easy side dish, give roasted vegetables a try!