Best 4 Colorful Roasted Vegetables Recipes
Indulge in a symphony of flavors and colors with our delectable roasted vegetables. This vibrant dish showcases a medley of garden-fresh vegetables, each roasted to perfection to bring out their natural sweetness and earthy notes. From tender carrots and crisp bell peppers to hearty broccoli and flavorful zucchini, every bite offers a unique culinary adventure. Drizzled with a tantalizing blend of olive oil, herbs, and spices, these roasted vegetables transform into a symphony of flavors that will leave you craving more. Whether you're seeking a healthy side dish, a meatless main course, or an impressive appetizer, our colorful roasted vegetables are sure to delight your taste buds. Join us on a culinary journey as we explore three enticing recipes that celebrate the beauty and versatility of roasted vegetables.
**Recipe 1: Classic Roasted Vegetables with Olive Oil and Herbs**
In this classic recipe, we keep it simple yet flavorful. Fresh vegetables are tossed with olive oil, salt, pepper, and a fragrant blend of herbs, then roasted until tender-crisp. The result is a colorful and aromatic dish that pairs perfectly with grilled meats, fish, or as a standalone vegetarian meal.
**Recipe 2: Honey-Roasted Vegetables with Balsamic Glaze**
For a touch of sweetness and tang, try our honey-roasted vegetables with balsamic glaze. A combination of honey, balsamic vinegar, Dijon mustard, and olive oil creates a luscious glaze that caramelizes the vegetables during roasting, resulting in a delightful interplay of sweet, tangy, and savory flavors.
**Recipe 3: Roasted Vegetables with Feta and Tzatziki Sauce**
Inspired by Mediterranean cuisine, this recipe combines roasted vegetables with crumbled feta cheese and a refreshing tzatziki sauce. The creamy, tangy sauce complements the roasted vegetables perfectly, creating a harmonious balance of flavors and textures. Serve as a side dish or as a mezze platter appetizer.
BEST ROASTED VEGETABLES (PERFECTLY SEASONED!)
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
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
COLORFUL ROASTED VEGETABLES
Instead of plain-old mashed potatoes, look to vegetables like roasted butternut squash and carrots for your holiday-or even a weeknight chicken dinner-side dish.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 2h40m
Number Of Ingredients 8
Steps:
- While the turkey roasts, combine the vegetables and rosemary on a rimmed baking sheet. Drizzle with oil and season with salt and pepper; toss to combine. Cover with foil.
- After the turkey has roasted an hour, place the vegetables on the second rack in the oven. Roast 1 1/2 hours, uncover, and roast 30 minutes longer, tossing occasionally until vegetables are tender and golden brown.
Nutrition Facts : Calories 184 g, Fat 6 g, Fiber 7 g, Protein 4 g
COLORFUL ROASTED VEGGIES
From Mechanicsburg, Pennsylvania, Adrian Martin writes, "My mom, Diane Harrison, serves this delicious vegetable dish pleasantly flavored with rosemary. It's my favorite."
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large bowl, combine vegetables. In a small bowl, whisk oil, lemon juice, garlic, rosemary, salt and pepper until blended. Drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 88 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
COLORFUL OVEN VEGETABLES
Meet the Cook: As a party planner for a catering company, I often serve this attractive side dish with a steak dinner or at a brunch. Our two grown sons and their families often request these fresh-tasting oven-roasted vegetables, too. -Grace Ammann, Richfield, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10-12 servings.
Number Of Ingredients 8
Steps:
- Place butter in a shallow 3-qt. baking dish; place in a 400° oven for 5 minutes or until melted. Stir in thyme, salt and pepper. Add the vegetables and toss to coat. , Cover and bake for 25-30 minutes or until the vegetables are crisp-tender.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 122mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
Tips:
- Choose a variety of vegetables. This will give your dish a more vibrant color and flavor profile. Some good options include broccoli, carrots, Brussels sprouts, zucchini, and bell peppers.
- Cut the vegetables into uniform sizes. This will help them cook evenly.
- Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize in the oven.
- Roast the vegetables at a high temperature. This will help them get crispy on the outside and tender on the inside.
- Stir the vegetables halfway through cooking. This will help them cook evenly.
- Serve the vegetables immediately. They are best enjoyed hot out of the oven.
Conclusion:
Roasted vegetables are a healthy and delicious side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover vegetables. By following these tips, you can make sure that your roasted vegetables are perfectly cooked and full of flavor.
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