Best 4 Oven Roasted Vegetables With Rosemarybay Leaves And Garlic Recipes
**Oven-Roasted Vegetables with Rosemary, Bay Leaves, and Garlic: A Culinary Journey Through Flavor and Health**
Embark on a culinary adventure with our collection of oven-roasted vegetable recipes, a symphony of flavors and colors that will tantalize your taste buds and nourish your body. From the classic combination of carrots, potatoes, and onions to unique medleys featuring fennel, bell peppers, and mushrooms, each recipe promises a delightful experience. Infused with the aromatic essence of rosemary, bay leaves, and garlic, these roasted vegetables exude a captivating fragrance that fills the kitchen and whets the appetite. Whether you prefer tender-crisp textures or caramelized perfection, our recipes offer versatile cooking times to suit your desired doneness. Join us as we explore the art of roasting vegetables, transforming ordinary ingredients into extraordinary culinary creations.
GARLIC ROASTED VEGGIES
These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat oven to 425˚F.
- Chop vegetables and place in a large bowl.
- Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 2 g, Sugar 4 g
THE EASIEST (AND BEST) OVEN ROASTED VEGETABLES
This is my absolute favorite recipe for seasoned oven roasted vegetables. And you won't believe how easy it is. I always get compliments and requests for the recipe. In the summer, I mix this up and put it on the grill in a vegetable basket. Great flavor!
Provided by Chris from Kansas
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450.
- In large plastic bag or bowl, add all ingredients.
- Close bag and shake or toss in a bowl until vegetables are evenly coated.
- Empty vegetables into a 9X13 baking or roasting pan; discard plastic bag.
- Bake, stirring once, 20 minutes or until vegetables are tender.
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
OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC
Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves.
Provided by MarieRynr
Categories < 4 Hours
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200*C 425*F.
- Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
- Drain, then put ina large baking tin.
- Add the squash, onions and 2 TBs of the oil.
- Toss to coat, then roast in the oven for 10 minutes.
- Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
- Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
- Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
- Train the remaining oil over the top, then serve.
Tips:
- Choose the right vegetables: Vegetables that roast well include root vegetables like carrots, potatoes, and parsnips; cruciferous vegetables like broccoli and cauliflower; and hearty greens like kale and Swiss chard.
- Cut vegetables uniformly: This will help them cook evenly. For root vegetables, cut them into 1-inch cubes. For cruciferous vegetables, cut them into florets. And for hearty greens, tear them into bite-sized pieces.
- Toss vegetables with oil and seasonings: This will help them brown and caramelize in the oven. Use a good quality olive oil or avocado oil. And season the vegetables with salt, pepper, and any other herbs or spices you like.
- Roast vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside. Aim for a temperature between 400 and 425 degrees Fahrenheit.
- Roast vegetables until they are tender: The cooking time will vary depending on the type of vegetables you are roasting. But as a general rule, they should be tender when pierced with a fork.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are also a great way to get your daily dose of vegetables. Try experimenting with different types of vegetables and seasonings to find your favorite roasted vegetable recipe.
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