Best 3 Parchment Roasted Vegetables Recipes

Welcome to a culinary journey where roasted vegetables take center stage. Our collection of parchment-roasted vegetable recipes offers a symphony of flavors and colors that will tantalize your taste buds. From classic root vegetables like carrots and potatoes to vibrant bell peppers and tender zucchini, each recipe showcases the natural sweetness and umami of fresh produce.

Roasted vegetables are an excellent way to enjoy the bounty of the season and add a healthy touch to your meals. The parchment paper cooking method ensures that the vegetables retain their moisture and nutrients while caramelizing to perfection. Get ready to indulge in delectable dishes like Garlic Parmesan Roasted Vegetables, where the aromatic blend of garlic and parmesan cheese elevates the flavors of roasted broccoli, carrots, and zucchini.

For a Mediterranean twist, try our Mediterranean Roasted Vegetables with Feta Cheese. This colorful medley of bell peppers, zucchini, tomatoes, and eggplant is seasoned with a vibrant blend of herbs and spices, then topped with creamy feta cheese. And if you're craving a hearty and comforting meal, our Sheet Pan Chicken and Roasted Vegetables is the perfect choice. Tender chicken thighs are roasted alongside a medley of vegetables, resulting in a one-pan feast that's both flavorful and nutritious.

Whether you're a seasoned home cook or just starting your culinary adventures, these parchment-roasted vegetable recipes are sure to impress. So gather your ingredients, preheat your oven, and let's embark on a roasting extravaganza!

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

BEST ROASTED VEGETABLES (PERFECTLY SEASONED!)

Best Roasted Vegetables (Perfectly Seasoned!) image

Here's how to roast vegetables with the best seasoning blend! These epic roasted vegetables fill two sheet pans and take 30 minutes to roast.

Provided by Sonja Overhiser

Categories Side Dish

Time 45m

Yield 8

Number Of Ingredients 10

Ingredients

1 medium head cauliflower (2 pounds)*
1 crown broccoli (1/2 pound)
1 medium red onion
2 medium sweet potatoes (1 1/2 pounds)
1 red pepper
1 yellow pepper
4 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons Old Bay seasoning**
1 teaspoon kosher salt

Steps:

Adjust the oven racks for roasting 2 trays. Preheat the oven to 450 degrees Fahrenheit.
Chop the vegetables: Chop the cauliflower and broccoli into florets. Chop the onion into 1/2-inch slices. Cut the sweet potato in half lengthwise, in half again lengthwise, and then cut each quarter into thin pie-shaped slices (see the photo). Chop the peppers into 1/2-inch strips, then cut the strips in half.
Line two baking sheets with parchment paper (we prefer this to silicone baking mats because it results in crispier veggies). Spread the vegetables evenly onto each sheet. Drizzle half the olive oil onto each tray, then with half the seasonings onto each tray. Mix with your hands until evenly coated.
Place into the oven and bake for 20 minutes (do not stir!). Remove the pans from the oven, rotate them, and roast another 10 minutes (for 30 minutes total) until tender and lightly browned on one side. Transfer to a serving bowl or dish and serve immediately.

Nutrition Facts : Calories 181 calories, Sugar 7.1 g, Sodium 91.1 mg, Fat 7.5 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 26.8 g, Fiber 6 g, Protein 4.6 g, Cholesterol 0 mg

WHITNEY AND ASHLEY'S FLAWLESS ROASTED VEGETABLES

Whitney and Ashley's Flawless Roasted Vegetables image

Zucchini, yellow squash, red bell pepper, and onions are tossed with olive oil and herbs and roasted until just tender in an easy-to-clean-up parchment-lined pan.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Yield 6

Number Of Ingredients 9

Ingredients

1 sheet Reynolds® Parchment Paper
1 medium onion, cut into 1/2 -inch wedges
2 large zucchini, sliced 1/2-inch thick
2 large yellow squash, sliced 1/2-inch thick
1 medium red bell pepper, sliced 1/2-inch thick
2 tablespoons olive oil
2 teaspoons dried Italian seasoning*
Salt and pepper to taste
1 lemon, halved

Steps:

Preheat oven to 400 degrees F.
Line a shallow baking pan with Reynolds® Parchment Paper.
Place vegetables in a large bowl. Add olive oil, seasoning or herbs, salt and pepper and toss to coat.
Spread vegetables in a single layer in the parchment paper-lined pan. Sprinkle additional Italian seasonings or fresh herbs on top of the vegetables, if desired.
Place pan of vegetables into the oven on the top rack.
Bake 15 minutes or until vegetables are crisp-tender.
Squeeze lemon over vegetables for even more flavor.

Nutrition Facts : Calories 89.2 calories, Carbohydrate 11.7 g, Fat 5 g, Fiber 4.3 g, Protein 2.6 g, SaturatedFat 0.7 g, Sodium 40.3 mg, Sugar 3.5 g

PARCHMENT-ROASTED VEGETABLES

Parchment-Roasted Vegetables image

Categories Vegetable Side Roast Low Fat Vegetarian Fennel Eggplant Carrot Zucchini Vegan Self Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 side-dish servings

Number Of Ingredients 12

Ingredients

2 Japanese or Asian eggplants
2 carrots
1 red onion
1 large bulb fennel
1 green zucchini
1 yellow zucchini or crookneck squash
2 red bell peppers, cored and seeded
2 tbsp chopped fresh rosemary
2 tbsp chopped fresh sage
2 tsp minced garlic
1 tbsp olive oil
1 sheet parchment (in paper-goods aisle)

Steps:

Preheat oven to 400°F. Wash and thinly slice vegetables (use a mandoline for more uniform results). Place in a large bowl and toss vegetables with remaining ingredients. Cut a sheet of parchment the size of a cookie sheet and line pan with it. Spread vegetables without overlapping; season with salt and pepper. Bake until vegetable edges are golden brown, about 30 minutes.

Tips:

Choose firm vegetables: Vegetables like carrots, potatoes, and broccoli hold their shape well when roasted.
Cut vegetables evenly: This will help them cook evenly. Aim for pieces that are about the same size.
Toss vegetables with oil and seasonings: This will help them brown and caramelize in the oven.
Use a high oven temperature: This will help the vegetables roast quickly and evenly.
Roast vegetables until they are tender and slightly charred: The exact cooking time will vary depending on the type of vegetable, so keep an eye on them.
Serve roasted vegetables immediately: They are best when they are hot and crispy.

Conclusion:

Parchment-roasted vegetables are a healthy and delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be customized to your liking. With so many different vegetables to choose from, you can create a variety of dishes that are both flavorful and nutritious.