Best 4 Roasted Vegetables Sweet Basil Recipes

Indulge in a culinary journey with our diverse collection of roasted vegetable recipes, each infused with the vibrant flavors of sweet basil. Embark on a sensory adventure as you explore a medley of dishes, from classic roasted vegetables tossed in a sweet basil vinaigrette to innovative creations like roasted vegetable and sweet basil soup, a delightful fusion of flavors that will tantalize your taste buds. Discover a symphony of textures and colors in our roasted vegetable pasta salad, where tender vegetables, aromatic basil, and a tangy dressing come together in perfect harmony. Our roasted vegetable and sweet basil frittata is a delightful brunch option, packed with protein and bursting with garden-fresh flavors. Elevate your weeknight dinners with our skillet-roasted vegetables with sweet basil pesto, where the nutty, herbaceous pesto adds a layer of depth and complexity to the caramelized vegetables. And for a satisfying vegan main course, try our roasted vegetable and sweet basil quinoa bowl, a wholesome and flavorful dish that will leave you feeling nourished and invigorated. Each recipe is carefully crafted to showcase the natural goodness of roasted vegetables, complemented by the distinctive taste of sweet basil. Welcome to a culinary adventure where every bite is a celebration of fresh, seasonal ingredients and the magic of sweet basil.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED VEGETABLES

Roasted Vegetables image

A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.

Provided by Saundra

Categories Side Dish Casseroles Squash Casserole Recipes

Time 55m

Yield 12

Number Of Ingredients 10

Ingredients

1 small butternut squash, cubed
2 red bell peppers, seeded and diced
1 sweet potato, peeled and cubed
3 Yukon Gold potatoes, cubed
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
¼ cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper

Steps:

Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 20 g, Fat 4.7 g, Fiber 3.1 g, Protein 2 g, SaturatedFat 0.7 g, Sodium 26 mg, Sugar 3.8 g

ROASTED VEGETABLES WITH WALNUTS, BASIL AND BALSAMIC VINAIGRETTE

Roasted Vegetables with Walnuts, Basil and Balsamic Vinaigrette image

This colorful veggie dish with red and orange bell peppers, red onions, mushrooms, sugar snap peas and squash is tossed with balsamic vinegar and chopped walnuts and topped with fresh basil.

Provided by California Walnuts

Categories Side Dish Vegetables

Time 25m

Yield 5

Number Of Ingredients 13

Ingredients

½ small red bell pepper, cut into 1-inch cubes
½ small orange bell pepper, cut into 1-inch cubes
¼ medium red onion, cut into 1-inch cubes, separated
4 ounces baby portabella mushrooms, halved
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
¾ cup sugar snap peas
1 small zucchini, sliced 1/4-inch thick
1 small yellow summer squash, sliced 1/4-inch thick
2 cloves garlic, minced
2 teaspoons balsamic vinegar
2 tablespoons fresh snipped basil
½ cup California walnuts, coarsely chopped

Steps:

Preheat oven to 400 degrees F. Place bell peppers, onion and mushrooms in a large bowl and toss with olive oil and salt. Place in a single layer on a large baking sheet, making sure not to crowd vegetables. Cook for 10 minutes.
Add snap peas, zucchini, yellow squash and garlic and stir lightly. Top with walnuts and cook for 5 to 10 minutes more or until all vegetables are crisp-tender and walnuts are toasted.
Drizzle with balsamic and toss well. Sprinkle with basil.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 8.8 g, Fat 10.5 g, Fiber 2.6 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 93.8 mg, Sugar 2.7 g

ROASTED VEGETABLE MEDLEY

Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories Side Dish Vegetables Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

ROASTED VEGETABLES WITH BASIL (CROWD SIZE)

Roasted Vegetables with Basil (Crowd Size) image

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

Ingredients

3 cups ready-to-eat baby-cut carrots, cut in half lengthwise
2 medium red bell peppers, coarsely chopped (2 cups)
1 cup frozen corn
1/2 cup zesty Italian dressing
4 1/2 cups frozen whole green beans
2 medium green onions, sliced (2 tablespoons)
1/4 cup shredded fresh basil leaves

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 fresh, seasonal vegetables: This will ensure the best flavor and texture.
Cut vegetables into uniform pieces: This will help them cook evenly.
Toss vegetables in olive oil and seasonings before roasting: This will help them brown and caramelize.
Roast vegetables at a high temperature: This will help them get crispy and tender.
Don't overcrowd the roasting pan: This will prevent the vegetables from cooking evenly.
Roast vegetables until they are tender and slightly browned: This will ensure the best flavor and texture.
Serve roasted vegetables immediately: This will ensure they are at their best.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed all year round. By following these tips, you can create perfectly roasted vegetables that will impress your family and friends. So next time you're looking for a healthy and flavorful side dish, give roasted vegetables a try!