Best 4 Marinated Roasted Vegetables Recipes

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**Roasted vegetables** are a delicious and healthy side dish that can be enjoyed by people of all ages. They are also a great way to use up leftover vegetables. This article provides recipes for three different marinades that can be used to flavor roasted vegetables. The first marinade is a simple combination of olive oil, lemon juice, garlic, and herbs. The second marinade is a more flavorful option that includes balsamic vinegar, honey, and Dijon mustard. The third marinade is a spicy marinade that is perfect for those who like a little heat. Once the vegetables have been marinated, they are roasted in the oven until they are tender and slightly caramelized. The result is a delicious and healthy dish that is sure to please everyone at the table.

Let's cook with our recipes!

MARINATED ROASTED VEGETABLES



Marinated Roasted Vegetables image

Clean out your vegetable bin and serve a gourmet-quality side dish! This one is really a no-brainer and you'll love the subtle boost in the hearty flavor of these roasted vegetables. I have listed specific vegetables, but use whatever you have, including cauliflower, broccoli, zucchini, parsnips, etc. Preparation time includes 2 hours of marinating time. Enjoy!

Provided by Bone Man

Categories     Potato

Time 2h45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/2 lbs potatoes, medium-sized, peeled and halved
6 carrots, peeled and cut into thirds
2 medium onions, peeled and halved
3 celery ribs, cut into 3-inch lengths
1/2 cup soy sauce
2 teaspoons prepared mustard (I like Heinz)
1 teaspoon garlic salt
2 tablespoons malt vinegar (or balsamic vinegar)
1 teaspoon dried sweet basil leaves
1 teaspoon chicken bouillon powder, tomato flavored (look in Mexican aisle at grocery)
1 tablespoon honey
2 tablespoons extra virgin olive oil

Steps:

  • Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
  • Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
  • Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
  • Serve hot.
  • TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

MARSALA-MARINATED CHICKEN WITH ROASTED VEGETABLES



Marsala-Marinated Chicken With Roasted Vegetables image

Marsala and chicken don't always have to perform the same scaloppine routine, where you sauté the pounded breast and deglaze it with the wine to make a sauce, perhaps adding some mushrooms and cream. You'll get so much more flavor if you use chicken thighs and let them marinate in the fortified wine with some Dijon and shallots before cooking. Transfer the poultry with mushrooms, carrots and more shallots to a sheet pan, roast them and dinner is done. This Marsala marinade is generous and versatile: It's veal, pork and lamb-friendly. Set some aside before it touches the meat and you can even turn it into a salad-friendly vinaigrette.

Provided by Charlotte Druckman

Categories     dinner, poultry, roasts, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

6 large shallots
3 tablespoons Dijon mustard, plus more to taste
1 tablespoon honey
Kosher salt and black pepper
2 cups dry Marsala
1/4 cup plus 6 tablespoons extra-virgin olive oil, and more to taste
6 bone-in, skin-on chicken thighs (about 2 pounds)
2 fresh oregano sprigs plus 2 tablespoons chopped fresh oregano leaves
4 large carrots (about 3/4 pound)
3/4 pound mixed mushrooms, such as cremini and shiitake (or fancier chanterelle, maitake, or morel mushrooms)
3 tablespoons apple cider vinegar
10 ounces salad greens

Steps:

  • Prepare the marinade: Finely chop 2 shallots. In a large bowl, stir the chopped shallots with 3 tablespoons mustard, the honey, 2 1/2 teaspoons salt and 1 teaspoon pepper. Whisk in the Marsala then 1/4 cup oil. Refrigerate 1/4 cup marinade to use for the vinaigrette.
  • Place the chicken and oregano sprigs in a large zip-top bag and add the remaining marinade. Seal the bag and turn it over a few times before laying it flat in the refrigerator for at least 3 hours or, ideally, overnight, turning it once or twice while it marinates. (If you're in a rush, marinating it at room temperature for 30 minutes is a quick shortcut.)
  • Heat the oven to 425 degrees. Peel the carrots, halve them lengthwise if thick, then chop them into 1 1/2-inch-long pieces. Clean the mushrooms and remove any tough stems. Quarter the whole shallots from root to stem and discard the skins. Place the prepped vegetables in a large bowl and toss with 3 tablespoons oil, 1 teaspoon salt and 1/2 teaspoon pepper.
  • Remove the chicken from the marinade and place each piece skin side up on a large rimmed sheet pan. Scatter the vegetables around the chicken, arranging them in an even layer. Discard the marinade in the zip-top bag.
  • Roast until the chicken is cooked through and its juices run clear, 35 to 40 minutes. Transfer the chicken to a serving platter to rest. Stir the remaining vegetables and return the pan to the oven to cook until the carrots are starting to brown and become tender, the mushrooms are golden and beginning to crisp, and the shallots have caramelized, about 10 minutes.
  • Meanwhile, prepare the vinaigrette: Whisk the refrigerated 1/4 cup marinade with the vinegar, then the remaining 3 tablespoons oil. Season to taste with salt and pepper. Adjust the flavor as desired, adding more olive oil for a less acidic vinaigrette or more Dijon for something a bit sharper and creamier.
  • Transfer the vegetables to the serving platter, scattering them around the chicken, and pour any cooking juices left in the pan over the top. Garnish with the chopped oregano. Toss salad greens with just enough vinaigrette to coat. Season the salad to taste and serve with the chicken and vegetables.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 31 grams, Carbohydrate 33 grams, Fat 41 grams, Fiber 8 grams, Protein 23 grams, SaturatedFat 8 grams, Sodium 1096 milligrams, Sugar 13 grams, TransFat 0 grams

ROASTED AND MARINATED ROOT VEGETABLES



Roasted and Marinated Root Vegetables image

Crisp the vegetables up after they've had a chance to soak up the marinade-or don't, they're delicious at room temperature, or even served cold.

Provided by Paul Kahan

Categories     Fall     Advance Prep Required     Vegetable     Dinner     Side     Root Vegetable     Beet     Sweet Potato/Yam     Turnip     Quick & Easy     Marinate     Vegetarian     Vegan     Soy Free     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Peanut Free

Yield 6 servings

Number Of Ingredients 10

2 pounds beets, sweet potatoes, or turnips (any color, golf ball-to baseball-size)
1/4 cup rice bran oil, grapeseed oil, or olive oil
1 tablespoon kosher salt
2 teaspoons sugar or honey
1 teaspoon freshly ground black pepper
2 sprigs thyme
2 sprigs rosemary
Juice of 1 orange or lemon, or 2 tablespoons red, champagne, or cider vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon crushed red chile flakes

Steps:

  • Prep:
  • Preheat the oven to 350°F.
  • Depending on the size and type of the root, peel it or not. Peel the dirty, gnarly beets. Sweet potato skins soften up when roasting, so leave those on. For thinner-skinned turnips, a good scrubbing will do.
  • Cut the roots into chunks; I like them about 1 inch thick and 2 inches long. Cut the round roots through the equator and chunk them up from there. For sweet potatoes, cut them in half lengthwise, then again lengthwise, and then into 2-inch pieces. If you can find baby sweet potatoes, just cut those in half. There's no wrong way to do this; just keep all of your vegetables similar in size and shape so they cook evenly.
  • Roast:
  • Preheat an ovenproof sauté pan large enough to hold the root vegetables in one layer over medium-high heat. Add the rice bran, grapeseed, or olive oil and continue heating until the oil shimmers and is thinking about smoking. Carefully add the roots and let them caramelize on one side, 2 to 3 minutes. Check to make sure they're not burning-lower the heat if they're scorching in some spots. Give the roots a toss in the pan (tongs work, too) and season with the salt, sugar, and pepper. Add the thyme and rosemary and transfer the pan to the oven.
  • Cook until the vegetables are lightly browned and tender. Start checking with the tip of a sharp knife after 6 minutes and continue to check every 5 minutes. They're done when they're easily pierced all the way through. The beets will cook in about 30 minutes, the turnips in just 10 minutes or less, and the sweet potatoes in 20 minutes. This will depend on the age, variety, and cut of the vegetable, so use your senses (including common sense) and check often.
  • Marinate:
  • Spoon the roasted vegetables into a large bowl. Discard the herb stems. Add the orange juice or vinegar, extra-virgin olive oil, and chile flakes. Toss until well coated.
  • Serve:
  • You can serve at this point, or store in the fridge for up to 5 days.

GINGER MARINATED ROASTED VEGETABLES



Ginger Marinated Roasted Vegetables image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 11

3 tablespoons fresh ginger, chopped
2 tablespoons chopped garlic
4 tablespoons Irvine Spices Supreme Salad and Pasta Mix Seasoning
Salt
Pepper
2 cups olive oil, approximately
4 red bell peppers
4 zucchini
3 eggplant
3 yellow squash
4 red onions

Steps:

  • In a large bowl combine fresh ginger, garlic, pasta seasoning, salt, pepper and olive oil to make a marinade. Slice vegetables into 1/2-inch thick slices and add to marinade. Toss to coat well with marinade and let sit for 1 hour. Cook on a hot grill long enough so vegetables are grill marked and softened on the inside, about 6 to 10 minutes on each side. Individual types of vegetables may vary as to cooking time. Remove, arrange on platter and serve.

Tips:

  • Choose fresh, seasonal vegetables. This will ensure that they are at their peak flavor and nutritional value.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Use a variety of vegetables. This will add flavor and color to your dish.
  • Don't overcrowd the baking sheet. This will prevent the vegetables from cooking evenly.
  • Roast the vegetables at a high temperature. This will help them caramelize and develop a delicious flavor.
  • Season the vegetables with salt, pepper, and herbs. This will enhance their flavor.
  • Serve the vegetables hot or cold. They are delicious either way.

Conclusion:

These marinated 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 preferences. So next time you're looking for a healthy and flavorful side dish, give these marinated roasted vegetables a try.

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