Best 2 Oven Roasted Potatoes And Vegetables Recipes

**Oven-Roasted Potatoes and Vegetables: A Culinary Symphony of Flavors**

Indulge in a symphony of flavors with our oven-roasted potatoes and vegetables. This delectable dish is a culinary masterpiece, tantalizing taste buds with its medley of roasted goodness. Crispy on the outside and tender on the inside, the potatoes are the stars of the show, stealing the spotlight with their golden-brown perfection. Accompanying them are an array of colorful vegetables, each contributing its unique flavor and texture to the harmonious ensemble. From the earthy sweetness of carrots to the vibrant crunch of broccoli, every bite is a delightful adventure. Whether served as a hearty main course or a delectable side dish, this oven-roasted extravaganza is sure to leave you craving more. In this article, we present a collection of carefully curated recipes, each offering a unique twist on this classic dish. From classic herb-roasted potatoes to tantalizing honey-glazed vegetables, we have something for every palate. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will transform your taste buds.

Let's cook with our recipes!

OVEN-ROASTED POTATOES AND VEGETABLES

Oven-Roasted Potatoes and Vegetables image

Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

2 1/2 cups refrigerated new potato wedges (from 1 lb 4-oz bag)
1 medium red bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1/2-inch pieces
4 oz fresh whole mushrooms, quartered (about 1 cup)
2 teaspoons olive oil
1/2 teaspoon dried Italian seasoning
1/4 teaspoon garlic salt

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.

Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g

OVEN-ROASTED PORK TENDERLOIN WITH ROASTED POTATOES AND VEGETABLES

Oven-Roasted Pork Tenderloin with Roasted Potatoes and Vegetables image

I loved the combination of herbs and spices that acted as both a wet rub for the pork and seasoning for the potatoes and vegetables--sweetness from the balsamic vinegar and parsnips, earthiness from the rosemary and carrots, and a little tang from the garlic.

Provided by Scott Koeneman

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h50m

Yield 12

Number Of Ingredients 13

Ingredients

1 cup loosely packed rosemary leaves
9 cloves garlic, peeled
2 tablespoons balsamic vinegar
2 tablespoons chicken broth
1 shallot, peeled
1 tablespoon olive oil
2 teaspoons freshly ground black pepper
1 teaspoon salt
3 pounds pork tenderloin
4 medium parsnips, peeled and cut into 1-inch chunks
4 medium carrots, peeled and cut into 1-inch chunks
4 medium potatoes, cut into 1-inch cubes
4 stalks celery, cut into 1-inch chunks

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Combine rosemary, garlic, balsamic vinegar, chicken broth, shallot, olive oil, pepper, and salt in a food processor. Blend until slightly chunky.
Rub all sides of tenderloin with 1/2 to 3/4 of the mixture. Place tenderloin into the bottom of a roasting pan.
Roast, uncovered, in the preheated oven, for 15 minutes.
Meanwhile, combine remainder of the rosemary mixture with parsnips, carrots, potatoes, and celery in a large bowl.
Add vegetable mixture to the roasting pan with tenderloin. Reduce oven temperature to 350 degrees F (175 degrees C).
Transfer back to the oven and continue to cook until an instant-read thermometer inserted into the center of the tenderloin reads 145 degrees F (63 degrees C), about 1 hour.
Remove tenderloin from the roasting pan and let rest for 10 minutes.
Meanwhile, return vegetables to the oven and continue to cook until easily pierced with a fork, about 10 minutes more.

Nutrition Facts : Calories 218.1 calories, Carbohydrate 25.7 g, Cholesterol 49.1 mg, Fat 3.9 g, Fiber 5.1 g, Protein 20.2 g, SaturatedFat 1.1 g, Sodium 278 mg, Sugar 4.5 g

Tips:

Choose the right potatoes: Yukon Gold, Russet, and Red potatoes are all great choices for roasting.
Cut your potatoes and vegetables into even-sized pieces: This will help them cook evenly.
Toss your potatoes and vegetables with oil, salt, and pepper: This will help them brown and flavor them.
Roast your potatoes and vegetables at a high temperature: This will help them get crispy.
Don't overcrowd your baking sheet: This will prevent them from cooking evenly.
Toss your potatoes and vegetables halfway through cooking: This will help them brown evenly.
Serve your potatoes and vegetables immediately: They are best when they are hot and crispy.

Conclusion:

Roasting potatoes and vegetables in the oven is a delicious and easy way to enjoy them. This method of cooking brings out their natural flavors and makes them tender and crispy. Roasted potatoes and vegetables are a great side dish for any meal, or they can be enjoyed as a snack. With a few simple tips, you can make perfect roasted potatoes and vegetables every time.