Time 55m Yield 8 servings Number Of Ingredients 8 Steps:

Preheat the oven to 425 degrees F. Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small. Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula. Sprinkle with parsley, season to taste, and serve hot.

Time 55m Yield 7 servings. Number Of Ingredients 11 Steps:

Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.

Time 6h5m Yield 6 Number Of Ingredients 18 Steps:

Preheat oven to 300 degrees F (150 degrees C). Heat vegetable oil in a large, heavy pot or cast-iron Dutch oven over medium heat. Brown chuck roast in the hot oil completely, 5 to 8 minutes per side; season with salt and black pepper and transfer to a platter. Reserve oil in pot. Cook and stir onion and garlic in the oil until onions are golden, about 15 minutes. Stir beef stock, tomatoes, red wine vinegar, brown sugar, and bay leaves into onions and garlic; bring to a boil and place chuck roast into the mixture. Cover pot. Cook in the preheated oven until meat is very tender, 4 to 4 1/2 hours. Scatter carrot slices around the beef and bring to a boil over medium heat; return to oven for 30 more minutes. Distribute potatoes around the beef and vegetables, bring to a boil again over medium heat, and bake until potatoes are tender, about 30 more minutes. Transfer beef to a serving platter, cover loosely with a tent of aluminum foil, and set aside to rest for 10 minutes. Stir mushrooms into pan drippings; bring to a simmer over low heat. Whisk cornstarch into cold water in a small bowl and stir into the drippings. Season with celery salt, basil, and thyme. Simmer until thickened, about 5 minutes. Remove and discard bay leaves. Slice beef; serve on a platter surrounded by vegetables. Pour gravy over beef.

Time 30m Yield 8 Number Of Ingredients 7 Steps:

Preheat oven to 450 degrees F (230 degrees C). Spray a baking pan with cooking spray. Mix olive oil and onion soup mix together in a bowl. Combine potatoes, baby carrots, bell peppers, and onion in a large bowl; add oil mixture and mix until evenly coated. Roast in the preheated oven until vegetables are tender, 15 to 30 minutes.

Time 1h Yield 6 servings Number Of Ingredients 12 Steps:

Preheat oven to 400 degrees F. Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

Time 40m Yield 10 Number Of Ingredients 10 Steps:

Heat oven to 450°F. In small bowl, stir oil, salt, pepper and garlic until well mixed. In 15x10x1-inch pan, toss carrots, potatoes, onions, bell pepper and zucchini with oil mixture until coated. Roast uncovered 20 minutes, stirring once. Stir in tomatoes. Roast about 5 minutes longer or until vegetables are tender and starting to brown.

Time 40m Yield 8-10 serving(s) Number Of Ingredients 12 Steps:

Preheat oven to 400 degrees F. Combine the vegetables and seasonings in a casserole dish. Drizzle with peanut oil and bake for 30 minutes. Once out of the oven add the butter and mix until butter has melted. Serve warm.

Time 45m Yield 6 servings. Number Of Ingredients 9 Steps:

In a large bowl, combine the potatoes, carrots, zucchini and red pepper. Combine the remaining ingredients; drizzle over vegetables. Stir to coat. , Transfer to an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 375° for 30-35 minutes or until tender.

Time 1h10m Yield 1 13x9 inch pan, 4-5 serving(s) Number Of Ingredients 10 Steps:

Preheat oven to 375 degrees. Grease roasting pan or cake pan using nonstick spray. Mix all ingredients together, and toss until all vegetables are coated with olive oil and spices. Spread vegetables into pan. Bake 45 minutes, removing from the oven and stirring twice during cooking. For crisper vegetables, cut cooking time a few minutes shorter. Switch oven setting to broiler. Place pan under the broiler for 7-10 minutes, sliding out and stirring vegetables once or twice.

Number Of Ingredients 11 Steps:

Preheat the oven to 425 degrees F. Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine. Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!) Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

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.

Time 55m Number Of Ingredients 10 Steps:

  1. Preheat oven to 475 degrees
  2. Scrub potatoes and remove eyes and black spots then cut into chunks and place in large mixing bowl
  3. Remove seeds and veins from peppers, cut into chunks and add to bowl
  4. Peel sweet potatoes and squash, cut into chunks and add to bowl
  5. Cut red onion into quarters, peel sections apart and add to the bowl
  6. In a glass measuring cup, mix vinegar, oil, herbs and spices then pour over vegetables
  7. Toss vegetables with vinegar and oil mixture until well coated, then spread evenly in a large roasting pan
  8. Stir lightly every 10 minutes, and roast 35 to 40 minutes or until vegetables are cooked through and browned

More about “oven roasted potatoes and vegetables recipes”

Time 30m Number Of Ingredients 15 Steps:

Line a large sheet pan with foil paper. (Dimensions: 18 x13). Place the zucchini, squash, carrots, potatoes, cauliflower, broccoli, onion, peppers, garlic on the sheet pan. Drizzle olive oil all over the vegetables. Sprinkle Italian seasoning, salt, pepper, red chili flakes over the veggies. Toss everything together until vegetables are evenly coated. Bake at 400 degrees for 20-25 minutes, making sure to toss the vegetables halfway through for even cooking. Remove from oven and sprinkle parmesan cheese. Serve immediately. Enjoy!