Best 6 Harvest Vegetable Roast Recipes

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Prepare to tantalize your taste buds with an extraordinary culinary journey through the flavors of autumn. In this article, we present a collection of captivating recipes centered around the vibrant and delectable harvest vegetables. Get ready to elevate your culinary skills as we guide you through the art of roasting these seasonal treasures, transforming them into mouthwatering dishes that celebrate the essence of the harvest season.

Discover the vibrant Harvest Vegetable Roast, a symphony of colors and flavors where tender carrots, sweet potatoes, parsnips, and Brussels sprouts caramelize to perfection, exuding a symphony of sweet and savory notes. Indulge in the comforting Harvest Vegetable Soup, a hearty and nourishing broth brimming with the goodness of roasted vegetables and a medley of aromatic herbs, sure to warm your soul on a crisp autumn day.

For a delightful twist, try the Harvest Vegetable Gratin, a luscious casserole that layers roasted vegetables with a creamy cheese sauce, creating a decadent and comforting dish that will leave you craving more. And for those seeking a delightful appetizer or side dish, the Harvest Vegetable Fritters are a culinary delight, combining the flavors of roasted vegetables with a crispy coating, perfect for any occasion.

As you embark on this culinary adventure, you'll discover a treasure trove of culinary inspiration, providing endless opportunities to savor the bounty of the harvest season. So, gather your ingredients, ignite your culinary passion, and let the flavors of autumn dance on your palate.

Here are our top 6 tried and tested recipes!

HARVEST VEGETABLE ROAST



Harvest Vegetable Roast image

Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h5m

Yield 14

Number Of Ingredients 9

1 small butternut squash (about 2 lb), peeled, seeded and cut into 1-inch pieces (about 3 cups)
4 unpeeled small red potatoes, quartered
1 medium red onion, cut into 1/2-inch wedges
1 medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
2 cups small fresh Brussels sprouts (about 8 oz)
2 tablespoons olive, canola or soybean oil
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt

Steps:

  • Heat oven to 425°F. Spray 17x11- or 15x10-inch pan with sides with cooking spray. In large bowl, mix all vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
  • Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

ROASTED HARVEST VEGETABLES



Roasted Harvest Vegetables image

Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Time 40m

Number Of Ingredients 6

4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
8 garlic cloves, unpeeled
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
  • Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

ONE PAN ROASTED HARVEST VEGETABLES



One Pan Roasted Harvest Vegetables image

Roasted Harvest Vegetables are made with carrots, sweet potatoes, brussels sprouts and baby potatoes. Easy to customize and the perfect side dish for fall!

Provided by Kelly

Categories     Main Course

Time 45m

Number Of Ingredients 12

1/2 lb (2-1/2 cups) Brussels sprouts (trimmed and halved)
1 medium carrot (peeled and sliced into 1/2" thick rounds)
1 medium sweet potato (peeled and cut into cubes)
1/2 lb (2-1/2 cups) baby potatoes (halved)
4 Tablespoons olive oil (or more as needed)
1 teaspoons sea salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 teaspoons Italian seasoning
1 teaspoons garlic powder (or 3-4 cloves fresh garlic, minced)
1/4 cup Panko crumbs
1/4 cup finely grated Parmesan cheese
Broccoli, Cauliflower, Rutabaga, Butternut Squash can be be swapped in or added in addition to the other vegetables.

Steps:

  • Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
  • Combine all the ingredients to a large mixing bowl. Toss to coat well.
  • Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
  • Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
  • Remove from oven and transfer to serving dish.

Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 35 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 714 mg, Fiber 6 g, Sugar 4 g

ROASTED HARVEST VEGETABLES



Roasted Harvest Vegetables image

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

HARVEST ROASTED VEGETABLES



Harvest Roasted Vegetables image

A little bit of salt is the only seasoning you need to oven-prepared veggies. The side dish is done in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 8

Number Of Ingredients 7

Olive oil-flavored cooking spray
1 medium green bell pepper, cut into 1-inch pieces
1 medium onion, cut into 1/4-inch wedges
1 medium tomato, cut into 1/4-inch wedges
1 medium zucchini, cut into 1-inch pieces
1/2 teaspoon salt
Salt-free lemon-pepper seasoning, if desired

Steps:

  • Set oven control to broil. Cover 15x10x1-inch pan with foil; spray with cooking spray. Place vegetables in single layer in pan. Spray vegetables with cooking spray. Sprinkle with 1/4 teaspoon of the salt.
  • Broil with tops 4 inches from heat about 12 minutes, stirring occasionally, until vegetables are tender. Sprinkle with remaining 1/4 teaspoon salt and lemon-pepper.

Nutrition Facts : Calories 15, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g

ROASTED HARVEST VEGETABLES



Roasted Harvest Vegetables image

You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.

Provided by emsiizilla

Categories     Yam/Sweet Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 7

4 carrots (about 3/4 pound)
2 sweet potatoes (about 1 pound total)
1 butternut squash (about 2 pounds)
8 garlic cloves
2 tablespoons olive oil
coarse salt, to taste
ground pepper, to taste

Steps:

  • Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
  • Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
  • Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
  • Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.

Nutrition Facts : Calories 138.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 27, Fiber 4.7, Sugar 5.9, Protein 2.4

Tips

  • Choose firm vegetables for roasting, such as carrots, potatoes,Brussels sprouts, and parsnips.
  • Cut vegetables into uniform sizes so they cook evenly.
  • Toss vegetables with olive oil, salt, and pepper before roasting.
  • Roast vegetables at a high temperature (425 degrees Fahrenheit) for a crispy exterior and tender interior.
  • Stir vegetables halfway through roasting to ensure even cooking.
  • Add herbs, spices, or citrus zest to the vegetables for extra flavor.
  • Serve roasted vegetables immediately with your favorite dipping sauce or as a side dish.

Conclusion

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. With a little planning and preparation, you can create a roasted vegetable dish that will impress your family and friends.

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