Best 3 Roasted Harvest Vegetables Recipes

Roasted harvest vegetables are a vibrant and flavorful side dish that showcases the bounty of the fall season. This collection of recipes features a variety of vegetables, each roasted to perfection and bursting with flavor. From classic roasted carrots and potatoes to more unique options like roasted Brussels sprouts and butternut squash, there's a recipe here for everyone. Whether you're looking for a simple side dish or a more elaborate centerpiece, these roasted harvest vegetables are sure to impress.

The classic roasted carrots and potatoes recipe is a staple for a reason. Simple to make and always delicious, these vegetables are roasted until caramelized and tender. For a more unique twist, try the roasted Brussels sprouts with bacon and balsamic vinegar. The bacon adds a salty, smoky flavor, while the balsamic vinegar adds a touch of sweetness. The roasted butternut squash with maple syrup and cinnamon is a sweet and savory side dish that's perfect for a special occasion. And the roasted root vegetables with herbs and garlic is a hearty and flavorful dish that's perfect for a weeknight meal.

With so many delicious options to choose from, you're sure to find a roasted harvest vegetable recipe that you'll love. So gather your ingredients and preheat your oven, because it's time to roast some vegetables!

Let's cook with our recipes!

ROASTED HARVEST VEGETABLES

Roasted Harvest Vegetables image

This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

8 small red potatoes, quartered
2 small onions, quartered
1 medium zucchini, halved and sliced
1 medium yellow summer squash, halved and sliced
1/2 pound fresh baby carrots
1 cup fresh cauliflowerets
1 cup fresh broccoli florets
1/4 cup olive oil
1 tablespoon garlic powder
1-1/2 teaspoons dried rosemary, crushed
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED HARVEST VEGETABLES

Roasted Harvest Vegetables image

Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 40m

Number Of Ingredients 6

Ingredients

4 carrots (about 3/4 pound), peeled, halved lengthwise and crosswise, thick pieces halved again
2 sweet potatoes (about 1 pound total), peeled and cut into 3-by-1/2-inch pieces
1 butternut squash (about 2 pounds), peeled, seeded, and cut into 3-by-1/2-inch pieces
8 garlic cloves, unpeeled
2 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.

ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN

Roasted Harvest Vegetables in a Baked Pumpkin image

I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.

Provided by Mirj2338

Categories Lunch/Snacks

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 lbs mixed vegetables (such as red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips or beets)
2 large red onions, cut in large chunks
6 -8 whole peeled shallots
4 cloves garlic, minced
2 bay leaves
1 teaspoon kosher salt or 1 teaspoon sea salt
freshly ground black pepper
5 sprigs fresh rosemary
5 -6 fresh sage leaves
olive oil
1 large pumpkin
roasted red pepper (optional)
roasted green pepper (optional)

Steps:

Cut off the top of the pumpkin in such a way that it gives you a"top.
"Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
Clean out the inside of the pumpkin and rub with olive oil.
Sprinkle with a bit of salt and add about 1/2 cup of water.
Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
Remove from the oven and set aside.
Peel and cut the root vegetables in large pieces all about the same size.
Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
Close the bag and shake to coat the vegetables well.
Pour the vegetables in a large roasting pan.
Add the cut onions, shallots, minced garlic, and herbs.
Stir with a large spoon.
Sprinkle with the kosher or sea salt and some black pepper.
Place the pan, uncovered, in a 425 degree oven.
Roast for about 20 minutes, shaking the pan two or three times.
Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
Continue baking until all veggies are soft, about 10-20 minutes more.
Remove the vegetables to the warm pumpkin and cover with the top.
Serve, adding small pieces of the softened pumpkin if you like.
Remember to remove the bay leaves before eating.
VARIATIONS: Add some roasted red or green peppers.
Add a bit of cayenne pepper for a"hot" taste.

Tips:

Choose firm, ripe vegetables: This will ensure that they roast evenly and retain their shape.
Cut vegetables into uniform sizes: This will help them cook evenly.
Toss vegetables in oil and seasonings: This will help them brown and caramelize.
Roast vegetables at a high temperature: This will help them cook quickly and evenly.
Stir vegetables occasionally: This will prevent them from sticking to the pan and burning.
Roast vegetables until they are tender and slightly browned: This will ensure that they are cooked through and have a delicious flavor.
Serve vegetables immediately: This is when they are at their best.

Conclusion:

Roasted harvest vegetables are a delicious and healthy way to enjoy the bounty of the season. They are perfect for a side dish or a main course, and they can be enjoyed by people of all ages. With a little planning and preparation, you can easily make roasted harvest vegetables at home. So next time you're looking for a healthy and delicious dish, give roasted harvest vegetables a try. You won't be disappointed!

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