Best 5 Roasted Harvest Veggies Recipes
Autumn is in full swing, and with it comes a bounty of fresh, seasonal vegetables. From sweet potatoes and parsnips to Brussels sprouts and butternut squash, there are endless possibilities for creating delicious and nutritious roasted harvest veggie dishes. Whether you're looking for a simple side dish or a hearty main course, these recipes have something for everyone.
In this article, you'll find a collection of our favorite roasted harvest veggie recipes. From classic roasted vegetables with herbs and olive oil to more creative dishes like roasted vegetable quinoa salad and roasted vegetable lasagna, there's sure to be a recipe that will tantalize your taste buds.
Roasted vegetables are a great way to get your daily dose of vitamins, minerals, and fiber. They're also a versatile dish that can be served as a side dish, main course, or even a snack. And best of all, they're easy to make!
So gather up your favorite fall vegetables and get ready to roast them to perfection. With these recipes, you'll be able to enjoy the flavors of the season all winter long.
Here are a few of our favorite recipes from the article:
* **Classic Roasted Vegetables with Herbs and Olive Oil:** This is a simple but delicious recipe that's perfect for a weeknight dinner. Simply toss your favorite vegetables with olive oil, herbs, and spices, and roast them in the oven until they're tender and browned.
* **Roasted Vegetable Quinoa Salad:** This salad is a great way to use up leftover roasted vegetables. Simply combine your roasted vegetables with cooked quinoa, fresh herbs, and a lemony dressing.
* **Roasted Vegetable Lasagna:** This lasagna is a hearty and flavorful dish that's perfect for a special occasion. Layers of roasted vegetables, cheese, and pasta are baked together until bubbly and golden brown.
ROASTED HARVEST VEGETABLES
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
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.
ONE PAN ROASTED HARVEST VEGETABLES
Roasted Harvest Vegetables are made with carrots, sweet potatoes, brussels sprouts and baby potatoes. Easy to customize and the perfect side dish for fall!
Provided by Kelly
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
- Combine all the ingredients to a large mixing bowl. Toss to coat well.
- Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
- Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
- Remove from oven and transfer to serving dish.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 35 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 714 mg, Fiber 6 g, Sugar 4 g
ROASTED HARVEST VEGGIES
Roasted vegetables have a flavor all their own, These veggies go well with a pot roast.. Sometimes I also add regular potatoes thickly sliced
Provided by Bergy
Categories Yam/Sweet Potato
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees F.
- Heat a large roasting pan in the oven for 15 minutes.
- Drizzle 1/2 tbsp oil into the pan.
- Put in all the veggies and toss to mix.
- Drizzle remaining oil over the veggies.
- Season with salt& pepper.
- Cover tightly with foil and roast for 30 minutes remove foil and bake a further 15-20 minutes or until the veggies are cooked but still slightly crisp.
ROASTED HARVEST VEGETABLES
You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.
Provided by emsiizilla
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
- Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
- Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.
Nutrition Facts : Calories 138.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 27, Fiber 4.7, Sugar 5.9, Protein 2.4
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
Tips:
- Choose firm, colorful vegetables for roasting. This will ensure they hold their shape and look appealing on the plate.
- Cut the vegetables into uniform pieces so they cook evenly. For example, cut carrots into 2-inch pieces, broccoli into florets, and potatoes into 1-inch cubes.
- Toss the vegetables with olive oil, salt, and pepper before roasting. This will help them to brown and caramelize.
- Spread the vegetables in a single layer on a baking sheet. This will allow them to roast evenly and prevent them from steaming.
- Roast the vegetables at a high temperature (425 degrees Fahrenheit) for 20-30 minutes, or until they are tender and slightly browned.
- Serve the roasted vegetables immediately. They can be enjoyed as a side dish, main course, or snack.
Conclusion:
Roasted harvest vegetables are a delicious and healthy way to enjoy the bounty of the fall season. They are easy to make and can be tailored to your own taste preferences. With a little planning, you can create a beautiful and flavorful dish that will impress your family and friends. These tips will help you create perfect roasted vegetables every time:- Choose firm, colorful vegetables.
- Cut the vegetables into uniform pieces.
- Toss the vegetables with olive oil, salt, and pepper.
- Spread the vegetables in a single layer on a baking sheet.
- Roast the vegetables at a high temperature for 20-30 minutes.
- Serve the roasted vegetables immediately.
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