Best 5 Roasted Baby Vegetables Recipes

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Indulge in a culinary symphony of flavors and textures with our delectable roasted baby vegetables. This vibrant medley of nature's bounty offers a symphony of colors and tastes that will tantalize your palate. From the earthy sweetness of roasted carrots to the delicate crunch of green beans, each bite is a celebration of freshness and nutrition.

Our collection of recipes caters to a range of dietary preferences and culinary skills. Whether you're a seasoned chef or a novice in the kitchen, we have options to guide you towards creating a perfect side dish or a delightful main course. From classic roasted vegetables with herbs and olive oil to innovative variations featuring balsamic glaze or a sprinkle of feta cheese, our recipes promise to elevate your meal to new heights.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave you craving for more. Let the aroma of roasted vegetables fill your kitchen as you create a dish that nourishes your body and soul. Get ready to experience the magic of roasted baby vegetables, where every bite is a burst of flavor and every serving is a testament to the beauty of simple, wholesome cooking.

Let's cook with our recipes!

ROASTED BABY POTATOES WITH VEGETABLES, LEMON, AND HERBS



Roasted Baby Potatoes with Vegetables, Lemon, and Herbs image

Baby red potatoes roasted with fresh herbs, lemons and an assortment of veggies including broccolini makes the perfect savory side dish.

Provided by HottKoko81

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 6

Number Of Ingredients 15

1 pound baby red potatoes, quartered
2 tablespoons extra-virgin olive oil, or more as needed
1 bunch broccolini, cut into 1-inch pieces
1 green bell pepper, cut into 1/2-inch pieces
½ leek, white and light green parts thinly sliced
½ medium onion, chopped
3 cloves garlic, minced
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 bay leaves, or more to taste
½ tablespoon dried thyme
½ tablespoon dried basil
1 teaspoon ground black pepper, or to taste
1 teaspoon sea salt, or to taste
1 lemon, sliced

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Fill a large saucepan with lightly salted water and bring to a boil. Add potatoes to the water and boil until only partially cooked, 3 to 4 minutes. Strain.
  • Heat olive oil in a large skillet over medium-high heat. Add potatoes, broccolini, green bell pepper, leek, and onion and stir. Add garlic, parsley, rosemary, bay leaves, thyme, basil, pepper, and salt. Squeeze lemon slices over the mixture in the skillet and drop them in. Saute, stirring often, for 5 minutes. Add additional olive oil as needed.
  • Transfer mixture to a baking sheet.
  • Bake in the preheated oven until potatoes are golden brown on the edges, about 12 minutes, tossing halfway through. Remove and discard lemons and bay leaves and serve immediately.

Nutrition Facts : Calories 97.1 calories, Carbohydrate 12.3 g, Fat 4.7 g, Fiber 3 g, Protein 3.7 g, SaturatedFat 0.7 g, Sodium 415 mg, Sugar 3 g

HERB ROASTED CHICKEN WITH A MIX OF ROASTED BABY ROOT VEGETABLES



Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 19

1 (3 1/2 to 4-pound) whole chicken
1 1/2 tablespoons salt
2 teaspoons black pepper
1 tablespoon minced garlic
1 tablespoon chopped thyme leaves
1/2 tablespoon chopped sage leaves
2 tablespoons chopped parsley leaves (reserve the parsley stems)
1/2 cup olive oil
1 lemon, quartered
2 bay leaves
1/4 pound baby turnips, peeled and stem ends trimmed
1/4 pound baby red carrots, peeled and stem ends trimmed
1/4 pound orange carrots, peeled and stem ends trimmed
1/4 pound baby golden beets, peeled and stem ends trimmed
1/4 pound baby beets, peeled and stem ends trimmed
1/4 pound fingerling potatoes, halved
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/4 cup olive oil

Steps:

  • Preheat the oven to 475 degrees F.
  • Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving.
  • For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.

ROASTED BABY POTATOES AND VEGETABLES



Roasted Baby Potatoes and Vegetables image

I was at a friends house helping her cook a Moroccan meal, and she needed a side dish of baby red and white potatoes and some vegetables. What I came up with, with her, was this side dish. If you find that there some potatoes larger than others (and there were in the packages she bought), cut those in half.

Provided by Studentchef

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 12

10 red baby potatoes
10 white baby potatoes
1 green bell pepper, coarsely chopped
1 yellow bell pepper, coarsely chopped
2 cups cherry tomatoes
1 cup cremini mushroom
3 white pearl onions, finely chopped
4 tablespoons peanut oil
1/3 cup fresh rosemary
1 tablespoon dried oregano
salt and pepper
4 tablespoons butter

Steps:

  • Preheat oven to 400 degrees F.
  • Combine the vegetables and seasonings in a casserole dish. Drizzle with peanut oil and bake for 30 minutes.
  • Once out of the oven add the butter and mix until butter has melted. Serve warm.

ROASTED BABY VEGETABLES



Roasted Baby Vegetables image

Provided by Suzanne Tracht

Categories     Side     Roast     Passover     Vegetarian     Low Cal     High Fiber     Dinner     Carrot     Parsnip     Squash     Zucchini     Spring     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

20 baby carrots, peeled, tops trimmed
8 ounces baby pattypan squash, halved
8 baby golden beets, peeled, halved
8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
8 ounces baby zucchini, trimmed
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat oven to 400°F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.
  • Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
  • Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350°F oven 8 to 10 minutes.
  • Sprinkle vegetables with parsley.

ROASTED BABY MONKFISH WITH BACON AND ROOT VEGETABLES



Roasted Baby Monkfish with Bacon and Root Vegetables image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

4 tails baby monkfish
8 slices bacon
1 salsify
1 celery root
2 parsnips
Sherry vinegar to taste
1 bunch Italian parsley chopped
1 tablespoon olive oil
Salt and pepper to taste

Steps:

  • Clean the skin of the monkfish and remove the central bone. Tie up the tails with the slice of bacon that you have slightly pounded. Clean all the vegetables and cut them in large chunks. In a saute pan over medium heat, sear the monkfish to give a little color to the bacon, reserve. In the same pan saute the vegetables in the residual fat from the bacon, for 6 to 8 minutes or until they start to caramelize add a little bit of sherry vinegar and reduce it by half. Place the monkfish tails on top of the vegetables and cover, let the tails cook in their own steam. Add a little bit of fresh chopped parsley on top and serve as is

Tips:

  • Use a variety of vegetables. This will give your dish a more colorful and flavorful appearance. Some good options include carrots, potatoes, broccoli, Brussels sprouts, and squash.
  • Cut the vegetables into uniform pieces. This will help them cook evenly. You can use a knife or a vegetable chopper to do this.
  • Toss the vegetables with olive oil, salt, and pepper. This will help them to brown and caramelize in the oven.
  • Roast the vegetables at a high temperature. This will help them to cook quickly and evenly. Aim for a temperature of 425 degrees Fahrenheit or higher.
  • Stir the vegetables occasionally. This will help them to cook evenly and prevent them from burning.
  • Remove the vegetables from the oven when they are tender. You can test this by piercing them with a fork. If the fork goes through easily, they are done.
  • Season the vegetables to taste. You can add additional salt, pepper, herbs, or spices to taste.

Conclusion:

Roasted baby 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 personal taste. So next time you are looking for a healthy and flavorful side dish, give roasted baby vegetables a try!

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