Best 3 Spice Roasted Veggies Recipes

Embark on a culinary adventure with our tantalizing roasted vegetable recipes, a symphony of flavors that will elevate your taste buds. From the classic combination of rosemary-scented potatoes and garlic-infused broccoli to the vibrant medley of sweet potatoes, Brussels sprouts, and parsnips, our collection caters to every palate. Indulge in the smoky allure of paprika-spiced carrots or savor the tangy delight of balsamic-glazed butternut squash. Each recipe is a testament to the transformative power of roasting, caramelizing natural sugars for an irresistible depth of flavor. Whether you're seeking a wholesome side dish or a delectable vegetarian main course, our spice-roasted veggies will leave you craving more. Join us on this culinary journey and discover the endless possibilities that await.

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

SPICE-ROASTED VEGGIES

Spice-Roasted Veggies image

Provided by James Briscione

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

6 carrots, peeled and cut into 1/2-inch sticks
1 bunch asparagus, trimmed
1 red onion, peeled and sliced
2 cups cherry tomatoes, cut in half
3 tablespoons extra-virgin olive oil
One 1-ounce package fajita seasoning
Juice of 1/2 lime
2 tablespoons fresh cilantro leaves
1/4 cup toasted sliced almonds

Steps:

Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil.
Place the carrots, asparagus, onions and tomatoes in a bowl. Add the olive oil and fajita seasoning and toss well to coat.
Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast until tender, 12 to 15 minutes or until desired tenderness. Remove from the oven and cool slightly. Squeeze the lime juice over the roasted vegetables and garnish with cilantro and almonds.

ROASTED INDIAN-SPICED VEGETABLES

Roasted Indian-Spiced Vegetables image

These Indian-inspired roasted vegetables have a pop of flavor and a hint of heat from the aromatic and well-known Indian spice blend, garam masala. If you cannot find garam masala in the international section of your grocery store or ethnic market, there are many recipes available online to make your own.

Provided by France C

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 4

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
2 teaspoons garam masala
1 teaspoon salt
2 medium potatoes, peeled and cut into 1-inch cubes
2 cups cauliflower florets
1 medium yellow onion, cut into 1/2-inch wedges
2 tablespoons minced cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
Whisk olive oil, garam masala, and salt together in a small bowl. Combine potatoes, cauliflower, and onion in a large bowl. Drizzle with oil mixture and toss to coat. Spread vegetables out on the prepared baking sheet.
Roast in the preheated oven, stirring every 10 minutes, until vegetables are tender and edges are browned, 30 to 35 minutes. Remove from the oven and sprinkle with cilantro.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 24.5 g, Fat 10.5 g, Fiber 4.5 g, Protein 3.5 g, SaturatedFat 1.5 g, Sodium 607.3 mg, Sugar 3.2 g

MORROCAN-SPICED ROASTED VEGETABLES

Morrocan-Spiced Roasted Vegetables image

Categories Vegetable Side Roast Vegetarian Dinner Winter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 12

Number Of Ingredients 10

Ingredients

2 pounds shallots, halved (or quartered if large)
4 tablespoons olive oil
4 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
4 large red bell peppers, cut into 1/2-inch-thick strips
2 pounds sweet potatoes, peeled and cut into cubes
1 tablespoon coarse salt
4 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground cinnamon
1/2 stick unsalted butter, cut into bits

Steps:

Preheat oven to 375°F. Toss shallots with 1 tablespoon oil and roast in a shallow baking pan in lower third of oven 25 minutes. Toss together squash, bell peppers, sweet potatoes, salt, cumin, coriander, cinnamon, and remaining 3 tablespoons oil. Add roasted shallots and divide between 2 large shallow (1-inch-deep) baking pans. Dot vegetables in each pan with half of butter and roast in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through roasting, until vegetables are tender, about 45 minutes total.

Tips:

Choose the right vegetables: Vegetables that are good for roasting include broccoli, Brussels sprouts, carrots, cauliflower, eggplant, mushrooms, onions, peppers, potatoes, squash, and zucchini.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Toss the vegetables with oil, salt, and pepper: This will help them to brown and caramelize.
Add spices and herbs to taste: Some popular options include garlic powder, onion powder, paprika, cumin, chili powder, thyme, and rosemary.
Roast the vegetables at a high temperature: This will help them to caramelize and brown.
Stir the vegetables occasionally: This will help them to cook evenly.
Roast the vegetables until they are tender and slightly browned: The cooking time will vary depending on the type of vegetable.

Conclusion:

Spice roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are easy to make and can be tailored to your own taste preferences. With a little experimentation, you can create your own unique spice roasted vegetable recipe that the whole family will love.