Best 2 Perfectly Roasted Vegetable Recipes

Indulge in a symphony of flavors with our perfectly roasted vegetable recipes, a culinary journey that celebrates the vibrant colors and natural sweetness of fresh produce. From classic roasted vegetables to innovative flavor combinations, our collection offers a diverse range of dishes that cater to various dietary preferences and culinary skills. Discover the art of roasting vegetables to perfection, unlocking their caramelized exteriors and tender-crisp interiors. Explore our recipes for roasted vegetables with balsamic glaze, a delightful balance of tangy and sweet, and roasted vegetables with herbs and olive oil, a simple yet aromatic rendition. For a touch of spice, try our roasted vegetables with chili and cumin, a flavorful fiesta that awakens your senses. We also present a vegan delight – roasted vegetables with tahini sauce, a creamy and nutty accompaniment that adds a rich depth of flavor.

Buckle up for a culinary adventure as we guide you through the art of perfectly roasted vegetables, transforming ordinary ingredients into extraordinary culinary creations.

Let's cook with our recipes!

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

PERFECTLY ROASTED VEGETABLE

Perfectly Roasted Vegetable image

Roasted vegetables are one of my absolute favorite side dishes, especially in the winter. They take a while to cook, but overall are an extremely easy dish to prepare. I've found that the key is to place them low in the oven so that you get a good caramelized side. Don't move or flip them, but keep an eye on them so that you don't go past 'caramelized' to 'burned.'

Provided by MalsGTown

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 1h

Yield 6

Number Of Ingredients 8

Ingredients

2 cups Brussels sprouts, trimmed
1 cup large Yukon Gold potato chunks
1 cup large rainbow carrot chunks
1 cup cauliflower florets
1 cup cubed red beets
½ cup shallot chunks
2 tablespoons olive oil
salt and ground black pepper to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven.
Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain.
Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet.
Roast in the preheated oven until caramelized and cooked through, about 45 minutes.

Nutrition Facts : Calories 105.4 calories, Carbohydrate 14.7 g, Fat 4.7 g, Fiber 3.3 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 48.6 mg, Sugar 4.1 g

Tips:

Choose fresh, seasonal vegetables. This will ensure the best flavor and texture.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize.
Roast the vegetables at a high temperature. This will help them get crispy on the outside and tender on the inside.
Stir the vegetables occasionally. This will help them cook evenly.
Roast the vegetables until they are tender and slightly browned. The cooking time will vary depending on the type of vegetable.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed year-round. By following these tips, you can easily create perfectly roasted vegetables at home.

Whether you're looking for a simple side dish or a hearty main course, roasted vegetables are a great option. They're easy to make, versatile, and packed with flavor. So next time you're in the mood for something healthy and delicious, give roasted vegetables a try.