Best 9 Rosemary Roasted Vegetables Recipes

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Indulge your taste buds with a delightful symphony of flavors in our Rosemary Roasted Vegetables extravaganza. This vibrant ensemble of roasted vegetables, infused with the aromatic essence of rosemary, is a culinary masterpiece that caters to both vegetarians and meat-lovers alike. From the earthy sweetness of roasted carrots and parsnips to the tender crunch of broccoli and bell peppers, each bite offers a textural adventure. With a medley of recipes ranging from classic rosemary roasted potatoes to a tantalizing roasted vegetable pasta, this article is your ultimate guide to creating a delectable feast that will leave your family and friends craving for more.

Here are our top 9 tried and tested recipes!

ROASTED ROSEMARY CHICKEN AND VEGETABLES



Roasted Rosemary Chicken And Vegetables image

Chicken and vegetables roasted with a rosemary, balsamic vinegar marinade.

Provided by Sandy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 4

Number Of Ingredients 11

⅓ cup olive oil
⅓ cup balsamic vinegar
1 tablespoon dried rosemary
½ teaspoon crushed red pepper flakes
1 clove garlic, minced
4 skinless, boneless chicken breasts
1 green bell pepper, sliced
1 red bell pepper, sliced
1 small red onion, quartered
3 carrots, cut into 1 inch pieces
1 eggplant, cut into 1/2 inch cubes

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with aluminum foil, and coat with cooking spray.
  • In a large bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic. Place chicken in the bowl, and marinate 5 minutes. Transfer to a baking dish, reserving marinade in the bowl.
  • Place green bell pepper, red bell pepper, red onion, carrots, and eggplant in the marinade, and toss to coat. Arrange in a single layer on the prepared cookie sheet.
  • Place the chicken and vegetables in the preheated oven. Bake chicken for 20 minutes, or until juices run clear. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown.

Nutrition Facts : Calories 380.9 calories, Carbohydrate 21 g, Cholesterol 67.2 mg, Fat 21.6 g, Fiber 7.7 g, Protein 27.3 g, SaturatedFat 3.4 g, Sodium 101.7 mg, Sugar 11 g

ONE-PAN ROSEMARY CHICKEN THIGHS AND ROASTED WINTER VEGETABLES FOR 2



One-Pan Rosemary Chicken Thighs and Roasted Winter Vegetables for 2 image

My ultimate favorite one-pan dinner in the fall for 2! Chicken thighs, carrots, onions, turnips, and potatoes caramelize and roast to perfection in no time.

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 45m

Yield 2

Number Of Ingredients 11

cooking spray
2 carrots, sliced diagonally
1 turnip, peeled and sliced
1 potato, sliced
1 red onion, cut into small wedges
3 tablespoons olive oil, divided
4 cloves garlic, minced
2 tablespoons fresh rosemary, divided
1 ½ teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound chicken thighs

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed 9x12-inch baking sheet with cooking spray.
  • Combine carrots, turnip, potato, onion, 1 1/2 tablespoons olive oil, garlic, 1 tablespoon rosemary, 1/2 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated and place on the prepared baking sheet.
  • Bake in the preheated oven until starting to soften, about 15 minutes.
  • Remove from oven and place chicken thighs on top of vegetables; sprinkle with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and remaining 1 tablespoon rosemary.
  • Bake in the preheated oven until chicken is crispy and vegetables are tender, about 15 minutes more.

Nutrition Facts : Calories 672.9 calories, Carbohydrate 42.2 g, Cholesterol 140.1 mg, Fat 37 g, Fiber 7.8 g, Protein 43.4 g, SaturatedFat 7.4 g, Sodium 1972.8 mg, Sugar 11.1 g

ROASTED ROOT VEGETABLES WITH ROSEMARY



Roasted Root Vegetables with Rosemary image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Provided by Bev I Am

Categories     Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
  • Spray 2 heavy large baking sheets with nonstick spray.
  • Combine all remaining ingredients except garlic in very large bowl; toss to coat.
  • Season generously with salt and pepper.
  • Divide vegetable mixture between prepared sheets.
  • Place 1 sheet on each oven rack.
  • Roast 30 minutes, stirring occasionally.
  • Reverse positions of baking sheets.
  • Add 5 garlic cloves to each baking sheet.
  • Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
  • (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
  • Makes 8 servings.

ROSEMARY ROASTED VEGETABLES



Rosemary Roasted Vegetables image

An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.

Provided by Ted Allen

Categories     Garlic     Onion     Potato     Vegetable     Side     Roast     Rosemary     Carrot     Parsnip     Turnip     Fall     Winter     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
  • Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
  • In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

ROSEMARY CHICKEN AND ROASTED VEGETABLES



Rosemary Chicken and Roasted Vegetables image

This is the easiest chicken recipe with loads of flavors! It creates it own juice (or broth) so it won't be dry. You can spice it to your tastes and add any vegetables you like. It's great with rosemary roasted potatoes or saffron rice on the side.

Provided by MichelleA

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h25m

Yield 8

Number Of Ingredients 12

2 pounds skin-on chicken pieces, or more to taste
3 tablespoons dried rosemary, divided
1 tablespoon ground cayenne pepper
salt and ground black pepper to taste
3 yellow squash, cut into 1-inch slices
3 zucchini, cut into 1-inch slices
1 yellow onion, coarsely chopped
¾ cup grape tomatoes
½ cup extra-virgin olive oil, or more to taste
3 cloves garlic, minced
1 tablespoon garlic salt
1 tablespoon chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with non-stick aluminum foil.
  • Place chicken pieces in the pan. Sprinkle 1 tablespoon of rosemary, cayenne, salt, and pepper over chicken. Add yellow squash, zucchini, onion, and grape tomatoes; mix and spread evenly. Drizzle with olive oil. Sprinkle remaining 2 tablespoons of rosemary, minced garlic, garlic salt, and parsley on top. Cover with aluminum foil.
  • Bake in the preheated oven, stirring halfway through, until chicken is tender, about 45 minutes.
  • Increase oven temperature to 375 degrees F (190 degrees C). Uncover baking pan; baste chicken with accumulated juices. Bake, uncovered, until browned and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 15 minutes more.

Nutrition Facts : Calories 414.6 calories, Carbohydrate 10.5 g, Cholesterol 95.3 mg, Fat 32 g, Fiber 3.6 g, Protein 21.9 g, SaturatedFat 7.1 g, Sodium 797.7 mg, Sugar 2.6 g

ROASTED ROOT VEGETABLES WITH ROSEMARY



Roasted Root Vegetables with Rosemary image

Roast these up to four hours ahead; put them in to reheat when the prime rib is done.

Categories     Onion     Potato     Vegetable     Side     Roast     Christmas     Thanksgiving     Wheat/Gluten-Free     Rosemary     Leek     Root Vegetable     Carrot     Parsnip     Fall     Winter     Rutabaga     Christmas Eve     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

Nonstick vegetable oil spray
1 pound red-skinned potatoes, unpeeled, scrubbed, cut into 1-inch pieces
1 pound celery root (celeriac), peeled, cut into 1-inch pieces
1 pound rutabagas, peeled, cut into 1-inch pieces
1 pound carrots, peeled, cut into 1-inch pieces
1 pound parsnips, peeled, cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks (white and pale green parts only), cut into 1-inch-thick rounds
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 garlic cloves, peeled

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F. Spray 2 heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place 1 sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add 5 garlic cloves to each baking sheet.
  • Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.)
  • Transfer roasted vegetables to large bowl and then serve.

OVEN ROASTED VEGETABLES WITH ROSEMARY,BAY LEAVES AND GARLIC



Oven Roasted Vegetables with Rosemary,bay Leaves and Garlic image

Oven roast potatoes, butternut squash, red onions and peppers with garlic, olive oil and fresh rosemary for a side dish that smells and tastes absolutely delicious. Bay leaves are mild when young, so don't use as many if you have mature leaves.

Provided by MarieRynr

Categories     < 4 Hours

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb salad potatoes, cut into 2-inch chunks
1 lb butternut squash, seeded and cut into wedges
6 small red onions, quartered
4 tablespoons extra virgin olive oil
8 cloves garlic, unpeeled
2 red romano bell peppers, seeded and cut into chunks (long ones)
4 sprigs rosemary
4 sprigs bay leaves
sea salt

Steps:

  • Preheat oven to 200*C 425*F.
  • Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes.
  • Drain, then put ina large baking tin.
  • Add the squash, onions and 2 TBs of the oil.
  • Toss to coat, then roast in the oven for 10 minutes.
  • Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves.
  • Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes.
  • Turn the vegetables occasionally until they are all tender and the edges are slightly charred.
  • Train the remaining oil over the top, then serve.

HONEY-ROSEMARY ROASTED WINTER VEGETABLES



Honey-Rosemary Roasted Winter Vegetables image

A warming, sweet-savory way with healthy veggies! Pretty, colorful, and delicious alongside a roast chicken. Of course, for me, they're a meal in themselves!

Provided by La Dilettante

Categories     Vegetable

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 7

1 large sweet potato, peeled and cut into 1-inch cubes
4 small fresh parsnips, peeled and sliced into 3/4-inch rounds
1 head broccoli, separated into florets
2 tablespoons olive oil
3 large sprigs fresh rosemary
1 tablespoon honey
sea salt and freshly-ground pepper

Steps:

  • Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper.
  • Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.

ROSEMARY ROASTED VEGETABLES



Rosemary Roasted Vegetables image

These veggies can be paired with literally anything. They are especially good eaten cold the next day. To cut the red onion leaving the stem in tact, cut off the bottom 1/4 of the onion OPPOSITE the brown stem. Then stand the onion on the cut edge and cut 6-8 chunks by slicing exactly through the center of the stem so that all the pieces have a little bit of stem holding them together in chunks. Tip: Since herbs are quite expensive, you could use dried herbes de provence (about 1-2 tsp.) to cut costs.

Provided by KissKiss

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

6 small yellow potatoes, quartered (Petite Golden Delight recommended)
1 red onion, cut into sections with stem left in tact (see recipe description above)
1 zucchini, cut in to thick, 1-in . coins
4 carrots, peeled and cut diagonally into 1/4 inch strips
5 garlic cloves, peeled and slightly crushed to release flavor
2 sprigs fresh rosemary, leaves removed and chopped
olive oil, just enough to coat (you don't want a pool of oil on your pan)
sea salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 450 degrees.
  • Place all vegetables and rosemary on a large roasting pan or cookie sheet and drizzle generously with olive oil.
  • Sprinkle sea salt and pepper generously, then toss all ingredients together with your hands until vegetables are well coated.
  • Cook vegetables for 30-35 minutes, stirring them every ten minutes. You'll know vegetables are finished when potatoes have browned.

Nutrition Facts : Calories 228.5, Fat 0.5, SaturatedFat 0.1, Sodium 63.8, Carbohydrate 51.6, Fiber 8.8, Sugar 7.8, Protein 5.9

Tips:

  • Choose firm vegetables: Vegetables that are too soft will turn mushy when roasted. Choose vegetables that are firm and have a slight give when you press them.
  • Cut vegetables into uniform pieces: This will help them cook evenly. For best results, cut vegetables into 1-inch pieces.
  • Toss vegetables with oil and seasonings: This will help them brown and caramelize in the oven. Use a good quality olive oil and sprinkle with salt, pepper, and any other desired seasonings.
  • Roast vegetables at a high temperature: This will help them get crispy and tender. Roast vegetables at 425 degrees Fahrenheit for 20-30 minutes, or until they are browned and tender.
  • Stir vegetables halfway through roasting: This will help them cook evenly. Use a spatula to stir the vegetables around so that they are evenly coated with oil and seasonings.
  • Serve roasted vegetables immediately: Roasted vegetables are best served hot. They can be served as a side dish or as a main course.

Conclusion:

Rosemary 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 liking. With a few simple tips, you can make perfect roasted vegetables every time. So next time you're looking for a healthy and flavorful side dish, give rosemary roasted vegetables a try!

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