Best 3 Roasted Vegetables For A Crowd Recipes
**Roasted Vegetables for a Crowd: A Colorful and Flavorful Feast**
Elevate your next gathering with a vibrant and delectable spread of roasted vegetables. These recipes offer a symphony of flavors and textures, perfect for catering to a crowd. From tender-crisp broccoli and carrots to succulent bell peppers and zucchini, each vegetable is roasted to perfection, caramelizing their natural sugars for an irresistible smoky sweetness. With options ranging from classic herb-roasted vegetables to tantalizing honey-glazed carrots and a flavorful Mediterranean medley, these recipes guarantee a culinary experience that will leave your guests craving more.
BEST ROASTED VEGETABLES (PERFECTLY SEASONED!)
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
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
ROASTED SUMMER VEGETABLES
Steps:
- Preheat the oven to 375 degrees F.
- Trim the ends of the zucchinis and cut them diagonally in 3/4-inch-thick slices. (The slices will seem large, but they¿ll shrink while they cook.) Cut the peppers lengthwise in 1 1/2-inch-wide slices, discarding the core. Trim off the fennel stalks and cut the bulb through the core in 1-inch wedges. (Cutting through the core keeps the pieces intact.) Peel the onion and slice it in 1/4-inch-thick rounds, leaving the slices intact.
- Place the vegetables in groups on a sheet pan. Drizzle with the olive oil, add the garlic, and toss gently to be sure the vegetables are lightly coated with oil. Spread the vegetables in one layer on 2 sheet pans. (If they¿re crowded, they¿ll steam rather than roast.) Sprinkle with the salt and pepper and place the thyme sprigs on top. Roast for 15 minutes. Turn each piece and put the pans back in the oven for 5 to 10 minutes, until all the vegetables are crisp-tender. Sprinkle with extra salt and serve hot or at room temperature.
- Note: This recipe was doubled for this episode.
ROASTED VEGETABLES WITH BASIL (CROWD SIZE)
Roasting brings out the best of veggies in a side dish sized for a crowd.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h20m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix carrots, bell peppers, corn and dressing. Spread in pan. Roast uncovered 30 minutes.
- Add frozen green beans to vegetable mixture in pan; stir to mix.
- Roast uncovered 25 to 30 minutes longer or until vegetables are crisp-tender. Sprinkle with onions and basil; stir gently to mix.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 5 g, TransFat 0 g
Tips:
- Choose firm vegetables: Vegetables like carrots, potatoes, and broccoli hold their shape well when roasted. Softer vegetables like zucchini or mushrooms can also be roasted, but they should be cut into larger pieces to prevent them from becoming too mushy.
- Use a variety of vegetables: The more colorful your roasted vegetables are, the more appealing they will be. A good mix includes root vegetables like carrots and potatoes, cruciferous vegetables like broccoli and Brussels sprouts, and alliums like onions and garlic.
- Cut vegetables into uniform pieces: This will help them cook evenly. For example, cut carrots into 2-inch pieces and broccoli florets into 1-inch pieces.
- Toss vegetables with oil, salt, and pepper: This will help them crisp up and brown. You can also add other seasonings like garlic powder, onion powder, or paprika.
- Roast vegetables at a high temperature: This will help them caramelize and develop a nice flavor. The ideal temperature for roasting vegetables is between 400°F and 450°F.
- Roast vegetables until they are tender: The cooking time will vary depending on the type of vegetable, but most vegetables will take about 20-30 minutes to roast.
- Serve roasted vegetables immediately: They are best when served hot and fresh out of the oven.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. Whether you are looking for a quick and easy weeknight meal or a side dish for a special occasion, roasted vegetables are a great option.
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