Best 5 Vegetarian Garlic Herb Roasted Vegetables Recipes
Embark on a culinary journey with our delectable vegetarian garlic-herb roasted vegetables. This vibrant medley of garden-fresh produce is a symphony of flavors and textures, sure to tantalize your taste buds. From tender-crisp broccoli florets and earthy mushrooms to colorful bell peppers and sweet carrots, each vegetable is carefully selected for its unique contribution to this symphony of flavors. Marinated in an aromatic blend of garlic, fresh herbs, olive oil, and a hint of zesty lemon, these roasted vegetables emerge from the oven with a caramelized exterior and a tender, juicy interior. Served as a main course or a delightful side dish, this culinary masterpiece is not only a feast for the senses but also a nourishing meal packed with essential vitamins, minerals, and antioxidants. Join us as we guide you through this simple yet flavorful recipe, and discover the art of transforming ordinary vegetables into an extraordinary dish.
Check out the recipes below so you can choose the best recipe for yourself!
HERB-ROASTED VEGETABLES
Frozen vegetables can often be bland by themselves. But tossing them with a little olive oil and some seasonings and then baking brings out their wonderful flavor.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 144 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 400mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein.
VEGETARIAN GARLIC & HERB ROASTED VEGETABLES
Make and share this Vegetarian Garlic & Herb Roasted Vegetables recipe from Food.com.
Provided by Dancer
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Trim the root ends and tops from the carrots and turnips.
- Do not trim the root ends of the beets.
- Trim the tops to 1/2 inch.
- Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
- Turn to mix well.
- Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.
OVEN-ROASTED POTATOES AND VEGETABLES
Quickly toss potatoes, peppers and zucchini in seasoned oil and bake for a 30-minute side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, toss all ingredients to coat. Spread evenly in pan.
- Bake 15 to 20 minutes, stirring once halfway through baking time, until vegetables are tender and lightly browned.
Nutrition Facts : Calories 70, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 2/3 Cup, Sodium 200 mg, Sugar 2 g
HERB ROASTED VEGETABLES
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).
Provided by Northwestgal
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9x13-inch baking dish with foil.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
- Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
- Toss with a slotted spoon until all vegetables are well coated.
- Place seasoned vegetables in the foil-lined baking dish.
- Roast in the preheated oven for 30 minutes.
- Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
- Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1
HERB AND GARLIC CRUSTED BEEF RIB ROAST
Enjoy this flavorful beef rib roast for a dinner - a delightful meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 3h
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. For easy cleanup, line shallow roasting pan with foil. Place beef, fat side up, in pan. In small bowl, mix basil, thyme, salt, garlic powder and pepper; sprinkle and press onto all surfaces of roast. Insert ovenproof meat thermometer so tip is in thickest part of beef and does not rest in fat or touch bone. (Do not add water to pan.)
- For medium-rare, roast uncovered 1 hour 45 minutes to 2 hours 15 minutes or until thermometer reads 135°F. (Temperature will continue to rise about 10°F, and beef will be easier to carve.) Cover beef loosely with foil; let stand 15 to 20 minutes until thermometer reads 145°F. For medium, roast 2 hours 15 minutes to 2 hours 45 minutes or until thermometer reads 150°F. Cover beef loosely with foil; let stand 15 to 20 minutes or until thermometer reads 160°F.
- Remove beef from pan onto carving board; carve beef. Serve with pan drippings if desired.
Nutrition Facts : Calories 340, Carbohydrate 13 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 1/2 g
Tips:
- Choose the right vegetables: Select vegetables that will roast well, such as root vegetables (carrots, potatoes, parsnips), cruciferous vegetables (broccoli, cauliflower, Brussels sprouts), and squash.
- Cut the vegetables evenly: This will help them cook evenly.
- Don't overcrowd the pan: Give the vegetables enough space so they can roast properly.
- Season the vegetables well: Use a combination of olive oil, salt, pepper, and garlic powder.
- Roast the vegetables at a high temperature: This will help them caramelize and brown.
- Stir the vegetables occasionally: This will help them cook evenly.
- Roast the vegetables until they are tender: The exact time will vary depending on the vegetables you are roasting.
- Serve the vegetables immediately: They are best enjoyed hot out of the oven.
Conclusion:
Roasted vegetables are a delicious and healthy side dish that can be enjoyed all year round. They are easy to make and can be customized to your liking. With a variety of vegetables to choose from and different seasonings to experiment with, the possibilities are endless. So next time you are looking for a healthy and flavorful side dish, give roasted vegetables a try.
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