**Roasted vegetables** are a delicious, healthy, and versatile side dish that can be enjoyed with a variety of meals. They are easy to make, and can be roasted in the oven or on the grill. This article provides three delicious recipes for roasted vegetables:
* **Roasted Vegetables with Olive Oil and Herbs:** This classic recipe is simple and flavorful. Vegetables are tossed with olive oil, herbs, and spices, then roasted until tender and slightly caramelized.
* **Honey Roasted Vegetables:** These vegetables are coated in a sweet and sticky honey glaze, then roasted until caramelized. The result is a delicious and addictive side dish that is perfect for parties or potlucks.
* **Roasted Vegetables with Balsamic Vinegar:** This recipe uses balsamic vinegar to add a tangy and slightly sweet flavor to the roasted vegetables. The vinegar helps to caramelize the vegetables, creating a delicious and flavorful dish.
No matter which recipe you choose, you are sure to enjoy these delicious and healthy roasted vegetables. They are a great way to add more vegetables to your diet, and they are perfect for any occasion.
OVEN ROASTED VEGETABLES
Drizzled with olive oil and topped with salt and pepper, roasted vegetables are both tender and exploding with flavor. Oven roasted vegetables are a healthy side dish that pairs perfectly with almost any recipe.
Provided by Stephanie Dulgarian
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat the oven to 425 degrees.
- Cut vegetables into into small 1 inch pieces
- In a large mixing bowl, toss the vegetables, olive oil and salt and pepper
- Spread the vegetables evenly across the baking sheet
- Bake for 30 minutes, or until the vegetables are tender.
- If baking soft vegetables, add them about 15 minutes after you start baking root vegetables
Nutrition Facts : Calories 125 kcal, ServingSize 1 serving
OVEN-ROASTED VEGETABLES
Garlic and other seasonings give great flavor to this colorful medley of vegetables at little cost. The pretty side dish from Sally Domark of Orland Hills, Illinois is tasty and inexpensive, too, at 33 cents a serving.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.
Nutrition Facts : Calories 80 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 13mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
ROASTED VEGETABLES
The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini. Then simply toss your vegetables with oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.
Provided by Melissa Clark
Categories dinner, easy, quick, vegetables, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper. Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
- Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.
ROASTED VEGETABLES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
Provided by Saundra
Categories Side Dish Casseroles Squash Casserole Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g
EASY ROASTED VEGETABLES
Enjoy roasted veg as a healthy and colourful side dish. You can use any vegetables you like - this recipe is brilliant for clearing out the fridge
Provided by Adam Bush
Categories Side dish
Time 1h
Yield Serves 4-6
Number Of Ingredients 8
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the broccoli, sweet potatoes, red peppers, courgettes, onion, garlic and tomatoes into a bowl and add the olive oil along with plenty of salt and pepper. Toss well, then tip onto a large baking tray or two smaller trays, ensuring everything is in an even layer.
- Put in the oven and roast for 35-40 mins, tossing halfway, until cooked through and lightly caramelised.
Nutrition Facts : Calories 187 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 5 grams protein
OVEN ROASTED VEGETABLES
This versatile recipe has become a family-favorite as all types of vegetables can be used.
Provided by Cassy
Categories Side Dish Vegetables Carrots
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray.
- Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated.
- Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.
Nutrition Facts : Calories 255.3 calories, Carbohydrate 31.1 g, Fat 13.9 g, Fiber 5.3 g, Protein 3.6 g, SaturatedFat 2 g, Sodium 357.5 mg, Sugar 5.5 g
Tips for Roasting Vegetables in the Oven
- Choose the right vegetables. Not all vegetables are created equal when it comes to roasting. Some, like broccoli and cauliflower, will get tender and caramelized, while others, like zucchini and tomatoes, will get mushy. Good choices for roasting include root vegetables (like carrots, potatoes, and turnips), cruciferous vegetables (like broccoli, cauliflower, and Brussels sprouts), and winter squash (like butternut squash, acorn squash, and kabocha squash).
- Cut the vegetables into uniform pieces. This will help them cook evenly. Aim for pieces that are about 1-2 inches in size.
- Toss the vegetables with oil, salt, and pepper. This will help them brown and develop flavor.
- Spread the vegetables in a single layer on a baking sheet. Don't overcrowd the pan, or the vegetables will steam instead of roast.
- Roast the vegetables at a high temperature. This will help them get crispy and caramelized. Aim for a temperature of 400-425 degrees Fahrenheit.
- Roast the vegetables until they are tender and browned. The cooking time will vary depending on the type of vegetable, but most will take about 20-30 minutes.
- Serve the vegetables immediately. They are best when they are hot and crispy.
Conclusion
Roasting vegetables in the oven is a simple and delicious way to cook them. By following these tips, you can get perfectly roasted vegetables every time. Roasted vegetables are a great side dish for any meal, and they can also be used in salads, soups, and stews. They are a healthy and versatile way to add more fruits and vegetables to your diet.namespace Google\Cloud\Samples\Auth;
use Google\Auth\ApplicationDefaultCredentials;
use Google\Auth\Middleware\AuthTokenMiddleware;
use Google\Auth\Middleware\AuthTokenOptions;
use GuzzleHttp\Client;
use GuzzleHttp\HandlerStack;
/**
* Middleware that retries given a custom retry condition.
*/
function auth_retry_middleware(string $scopes): callable
{
$middlewareOptions = (new AuthTokenOptions(['scopes' => $scopes]));
$middlewareOptions->addRetryCondition(function (
AuthTokenMiddleware $middleware,
Client $httpHandler,
Request $request,
Exception $exception,
?array $retries
) {
// Retry on 429 errors.
if ($exception instanceof RequestException) {
if ($exception->getResponse() && $exception->getResponse()->getStatusCode() === 429) {
return true;
}
}
});
return AuthTokenMiddleware::fromOptions($middlewareOptions);
}
/**
* Unary interceptor that adds per-RPC retry behavior.
*/
function unary_retry_interceptor(): callable
{
return function ($methodName, callable $method) {
return function (...$args) use ($methodName, $method) {
$retries = 0;
$initialCall = function () use ($methodName, $method, $args) {
return $method(...$args);
};
$retryCall = function () use ($methodName, $initialCall, &$retries) {
if ($retries >= 3) {
throw new RuntimeException('Exceeded maximum retry attempts for RPC "' . $methodName . '"');
}
// Exponential backoff with jitter.
$sleepTime = 100000 * (2 ** $retries) + rand(1, 100000);
usleep($sleepTime);
$retries += 1;
return $initialCall();
};
return call_user_func($methodName, $retryCall);
};
};
}
/**
* Creates an AuthTokenMiddleware with retry behavior.
*
* @param string $scopes
*/
function create_rest_client(string $scopes): Client
{
$middleware = auth_retry_middleware($scopes);
$stack = HandlerStack::create();
$stack->push($middleware);
$httpClient = new Client([
'handler' => $stack,
'auth' => 'google_auth',
'base_uri' => 'https://example.googleapis.com',
'timeout' => 30.0,
]);
return $httpClient;
}
/**
* Creates a GrpcClient with retry behavior.
*
* @param string $scopes
*/
function create_grpc_client(string $scopes): Client
{
// Register the retry interceptor globally so each RPC uses it.
Grpc\setUnaryInterceptor(unary_retry_interceptor());
$credentials = ApplicationDefaultCredentials::getCredentials($scopes);
$callOptions = ['timeout' => 60.0];
return new Client([
'base_uri' => 'https://example.googleapis.com',
'handler' => Grpc\getHandler($credentials, $callOptions),
]);
}
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love