Best 2 Make Ahead Roasted Vegetables Recipes

Indulge in a symphony of flavors with our vibrant collection of make-ahead roasted vegetables recipes. From the earthy sweetness of roasted root vegetables to the vibrant medley of Mediterranean veggies, our curated selection offers a delightful array of culinary creations. Savor the smoky goodness of our roasted vegetable skewers, perfect for a colorful appetizer or a healthy main course. Experience the delightful crunch of our roasted vegetable tacos, a delightful fusion of flavors and textures. For a comforting and hearty meal, try our roasted vegetable soup, a nourishing blend of roasted vegetables simmered in a flavorful broth. Each recipe is crafted to preserve the natural sweetness and nutrients of the vegetables while adding a touch of culinary magic. Whether you're a seasoned home cook or just starting your culinary journey, our make-ahead roasted vegetables recipes are guaranteed to impress your taste buds and leave you craving more.

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

ROASTED VEGETABLES FOR A CROWD

Roasted Vegetables for a Crowd image

Next time you want to cook a hearty meal for a big crowd, try this massive roasted veggie combo recipe including Brussels sprouts, bell peppers, sweet potatoes, and onions.

Provided by SZYQ1

Categories Side Dish Vegetables Sweet Potatoes

Time 1h35m

Yield 18

Number Of Ingredients 11

Ingredients

1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 ½ pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.

Nutrition Facts : Calories 145.5 calories, Carbohydrate 20.2 g, Fat 6.4 g, Fiber 5.4 g, Protein 4 g, SaturatedFat 0.9 g, Sodium 69.5 mg, Sugar 5.7 g

ROASTED WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

Tips:

Choose firm vegetables: Vegetables that hold their shape well, such as carrots, potatoes, and parsnips, are best for roasting.
Cut vegetables into uniform pieces: This will ensure that they cook evenly.
Toss vegetables with oil and seasonings: This will help them to brown and caramelize.
Roast vegetables at a high temperature: This will help to caramelize the vegetables and give them a crispy texture.
Roast vegetables until they are tender: The vegetables should be tender when pierced with a fork.
Serve vegetables immediately: Roasted vegetables are best served immediately, while they are still hot and crispy.

Conclusion:

Make-ahead 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 stored in the refrigerator for up to 3 days. Roasted vegetables are a great way to get your daily dose of vegetables and they are also a good source of vitamins, minerals, and fiber.