The flavor is really good without being overwhelming. Super easy & so delicious!!!!! It stayed well in Tupperware (in the fridge) for two days after. A mix of colorful root vegetables may be your star side. Yes, although sweet potatoes may need a bit longer to be tender. Can the roasted vegetables be made a day ahead & still be delicious reheated the next day without becoming unattractive & mushy? Yum. I used: 1/2 head cauliflower Delicious and easy to make. Thank you!!! For example: if an ingredient calls for 4 cups, and you doubled the recipe, it will automatically change to 8 cups. Use a dark baking sheet if you have one. Finally, add the second cup of shredded Italian cheese blend on top. I read the reviews and I did add a hint of agave syrup as well. Delicious. Who ever said that chicken wings, doughnuts, and pizza couldn't be healthy? Thank you! This was a very delicious meal! I don’t know about you, but I’m big on meal planning. Hundreds of delicious recipes, paired with simple sides, that can be on your table in 45 minutes or less. What a treat! I believe that gourmet meals should be something we can ALL enjoy. ❤️, Would the roasted vegetables go good with the pork tenderloin as a side dish. Spread even and try not to overcrowd. Drizzle with remaining 1 teaspoon vinegar; toss. After 35 minutes, remove the foil and change the oven from bake â¦ (I also roasted some mushrooms). When we think roasted vegetables, our minds typically go to root veggies like carrots, potatoes, roasted sweet potatoes, or hefty roasted cauliflower and broccoli. Roasting vegetables is an easy and very simple, almost hands-off skill. Roasted garlic has a remarkably mellow flavor and a wonderfully rich texture. Just throw some unpeeled clovesâor an entire bulbâin the oven along with your vegetables. But, if you take just about any variety of firm vegetables, cut them up, toss them in some seasoning and excellent olive oil, then roast them in a high-heated oven, they will turn irresistibly tasty. Yes they can. I substituted rice wine vinegar & honey mustard. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. To reduce the points even further, swap out the potatoes for another zero point vegetable (like onions or broccoli). One thing I did was got a gallon plastic bag to put all the ingredients in and shake it up, allowing the mixture to coat the vegetables more evenly. It’s our fav right now! Then we topped it with slices of tomato and avocado . While steamed vegetables are definitely not bad there is no comparison to a good roasted vegetable! Oh my goodness so delicious! I adjusted the marinade using 1 tbs of a spicy brown mustard, rice wine vinegar, and added a little garlic and onion powder, about 1/2 tspn each. DELICIOUS, DELICIOUS, DELICIOUS. I would, just because they tend to go quickly , Can I use ground Dijon mustard, will it same quantity and does it change the taste if it’s not whole grain Dijon mustard. I need to try this immediately, it looks so good! All Rights Reserved. I ended up using a dijon mustard that was not whole grain and it still turned out delicious. In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Making this for the second time today! Sprinkle vegetables generously with sea salt and pepper and spread on a baking sheet. suz. This recipe is outstanding. Add orange juice mixture to vegetables; toss to coat. Always preheat oven first. This was my favorite part of our dinner! Quick dinner ideas, nutrition tips, and fresh seasonal recipes. A sprinkle of mozzarella followed because, well no explanation necessary, and into the oven it went. This roasted vegetable recipe is low in pointsâ¦ just 2 smart points! I will use this recipe when I want roasted vegetables! great way to make veggies with a yummy kick! CALORIES 133; FAT 4.5g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 6g (est. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Perfection! Can I just say these were the tastiest veggies I ever had? I will add it to my list of weekly meals. Wow! Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Required fields are marked *, I made my own version of this tonight, using broccoli, cauliflower, brussel sprouts, and turnips, as that is what I had in my fridge. Your email address will not be published. Drizzle with remaining 1 teaspoon vinegar; toss. Totally not lol. I doubled the sauce and added agave syrup to taste. We left ours larger (maybe 1 1/2 square inch pieces) and they weren’t quite as tender/charred as the Brussels sprouts and califlower. Roasted veggies are the best! Thank you for this recipe, we can’t wait to make it again! Healthy and yummy! After roasting, the skins peel off easily. Stir the oil and oregano in a large bowl. I’m going to make this for Christmas dinner. HOW TO MAKE OVEN ROASTED VEGETABLES. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss. Preheat the oven to 220°C, gas mark 7. Thank you for such a yummy recipe. This recipe was really good. You should seek prompt medical care for any specific health issues and consult your physician before starting a new diet and fitness regimen. My dijon was not whole grain. Thank you. I cut up sweet potatoes into 1 inch cubes and left the skin on, it was a great addition! They cooked up tender with everything else. Vegetables I had on hand were zucchini, onion, broccoli, cauliflower, bell pepper, and potato. To avoid overlap, use a very large sheet pan or roast the vegetables on 2 different sheet â¦ I’m happy to say “the search it over!” These were absolutely delicious. Otherwise the taste will be way off. Preheat oven to 425ºF. Bake for 20 mins until tender. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Bake as directed in step 3 of above recipe. Is there a way to make this without oil or butter? Great recipe! I also added honey to round out the tartness. Thanks. This was a hit! I roast veggies for my weekly lunch meal prep and they are still delicious on Friday when I cooked them on Sunday. Divide the â¦ Remove pan from oven. These are sooo good! Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Plus, it’s just so pretty! This is now my go to roast vegetable recipe! These oven roasted vegetables are loaded with amazing tangy and savory flavors. It is really good. This dish makes eating vegetables irresistible! Used different veggies & didn’t have fresh Dijon (out of date) so I used regular mustard but they still were delish!! There will be 10 of us, given everything else we’re having would you recommend doubling the recipe? Just about any vegetable! These caramelized veggies are perfect for cold weather holidays, buffets or a weeknight dinner! So I’ve started roasting more and more vegetables, and they are DELICIOUS that way! This information is not a substitute for medical advice or treatment for specific medical conditions. Those points are coming from the olive oil and potatoes ð If youâd like to add a touch of extra sweetness, add a couple â¦ In the instructions, if I say “use 4 cups of cheese”, you will have to realize that since you doubled it, you use 8 cups, not 4, Calories: 104 | Carbohydrates: 14g | Protein: 3g | Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 237mg | Potassium: 569mg | Sugar: 2g | Fiber: 4g | Vitamin A: 103.3% | Vitamin C: 87.9% | Calcium: 6.1% | Iron: 11.5%. I followed everything else. Oven Roasted Root Vegetables â an easy, healthy and colorful vegetable side dish. Even better!! Approximately 1 cup, but I don’t measure it very specifically . Kielbasa and Roasted Vegetables....just chop, toss and bake 1/2 bag baby carrots That’s tricky, as without fat the veggies will take longer to roast and get golden, and I’ve never actually tested it. Thank you. Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Add oil mixture, 10 peeled garlic cloves, and 1/2 thinly sliced lemon to vegetables; toss to coat. Bake the casserole for 35 minutes. Variation: Lemon-Herb Sheet Pan Roasted Vegetables. I also only cooked them 15 minutes, as I like my veggies on the crunchier side. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, 1/3 cup chopped fresh chives, 1/4 cup chopped fresh dill, 1/2 teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss. Usually my kiddos will only eat their veggies if they’re covered in cheese, or practically dripping with butter… but that doesn’t do anyone any good. Will the cooking time be the same, if I substitute sweet potatoes for the brussel sprouts? The next time you’re looking for a great healthy side dish (like to go alongside prosciutto wrapped honey lemon shrimp or with a bowl of tomato basil soup with pesto), give these roasted vegetables a try! I used this recipe on asparagus, peppers, garlic & mushrooms as well as the veggies indicated in the recipe. I doubt it, as sweet potatoes are very dense and generally take longer to roast. I swear to you when I say we eat a sheet pan of roasted vegetables every evening. These â¦ To maintain the best texture when reheating, we recommend reheating roasted â¦ Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Here are my favorites: This roasted vegetable recipe is low in points… just 2 smart points! I hate them for baking but theyâre great for vegetables. Can you use a variety of different veggies. Who doesn't love free stuff? Serve garnished with minced parsley if desired. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Cooking Light is part of the Allrecipes Food Group. Not only was the final result delicious, but it was all we could do not to eat the veggies raw off the sheet pan! Place the potatoes, vegetables and pine nuts in a large roasting tin, add the oil and season. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are â¦ Dinner Tonight: Quick and Healthy Menus in 45 Minutes (or Less), 1 tablespoon apple cider vinegar, divided, 1 pound peeled cubed butternut squash (about 3 cups), 1 pound parsnips, peeled and cut into 1-in. Repeat with a second layer of pasta, cheese, and vegetable red sauce. definitely my new favorite way to prepare vegetables. © Copyright 2020 Meredith Corporation. will be sharing this recipe with my family (sisters, niece)! I have been searching for a “go to” roasted vegetable recipe for many years. 20 minutes later this beaut of a vegetable bake came out and seriously, it was just so absolutely moreishly (again, not a word I just made up) delectable. The colors are so pretty, and I love the mustard! I’ve made them several times this past week. Now that you're here, stay a bit, browse a few recipes, and let's get cookin'! 1/2 red onion Thanks for sharing. We even used leftovers warmed up on toast spread with hummus. When combined with the natural sweetness from the butternut squash and cauliflower, it’s a flavor powerhouse!! One of my fave side dishes! added sugars 1g); CHOL 0mg; IRON 1mg; SODIUM 210mg; CALC 62mg. Sounds super organized right? Preheat oven to 450 F degrees. Itâs easy because you just pop them in the oven and do other dinner prep â¦ Very good. This it marinade is EVERYTHING! this link is to an external site that may or may not meet accessibility guidelines. pieces (about 2 1/4 cups), 1 pound Brussels sprouts, trimmed and halved, 8 ounces small Yukon Gold potatoes, halved. Cooking Light may receive compensation for some links to products and services on this website. I could eat them every day! Oven Baked Rice and Vegetables (ONE PAN!!) Preheat the oven to 200ºC or gas mark 6. Vary the vegetables to suit your familyâs taste and itâll become a firm new favourite. Cook the pasta just until al dente, according to â¦ Typically for roasted vegetables the ideal range is 400 â 450 degrees. Roasted summer vegetable casserole 12 ratings 3.9 out of 5 star rating This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, â¦ I cant have oil or butter at the moment. I made this last night, untried, for company and I’m so glad that I did! I’m not a nutritionist, and nutritional values here on my recipes should be used for general information purposes only. I especially loved the Brussels sprouts. Love this recipe! These are great!!! Meanwhile, bring a large pot of salted water to boil. Each week I sit down and plan out our dinners for the upcoming week, as well as what recipes I’ll be making and testing for The Chunky Chef… then I make my grocery list from there. I have to make them for dinner! Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. Thank you for sharing it. added sugars 0g); CHOL 0mg; IRON 2mg; SODIUM 214mg; CALC 74mg, Variation: Orange-Tarragon Sheet Pan Roasted Vegetables. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Thank you for sharing this recipe! I was hesitant about the 450 degree temperature, but it was perfect and all the vegetables were tender and cooked just right. Cover the casserole dish with foil, taking care not to let it touch the cheese. The hot oven brings out the natural sugars in vegetables, and that results in a sweet and an amazing depth of flavor. Toss to coat veggies. Highly recommend! If you’d like to add a touch of extra sweetness, add a couple teaspoons of honey (although that will add to the point value). Itâs the easiest and best way to get your veggies in. This quick roasted vegetable bake is a steal at just 91p per portion, under 200 calories, and itâs packed full of vegetables to help you get all those important vitamins and nutrients. 4-5 red potatoes. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat. CALORIES 133; FAT 4.6g (sat 0.7g, mono 3.1g, poly 0.7g); PROTEIN 3g; CARB 23g; FIBER 6g; SUGARS 5g (est. Remove pan from oven. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Preheat the oven to 190C/170C Fan/Gas 5. My husband loved it. I haven’t tested that so I’m not entirely sure. Season. This Dish got stuck in my mind and I will definitely make this sheet pan roasted vegetables this weekend for family. Roasted vegetables are best served fresh, but are also delicious served cold the next day or reheated by a dry heat method (baking, broiling, grilling, sautéing or roasting). Such a versatile recipe. For some reason, I have no problem coming up with the main dishes, but I always seem to either totally forget the sides, or stick to the same old steamed green beans. Method. Spread vegetable mixture in a single layer on prepared baking sheet. Offers may be subject to change without notice. The marinade is SO GOOD! Can I substitute or add sweet potato instead of yukon potato. The mustard flavor came through and is so delicious . These would make the perfect side dish! Major bummer! Your email address will not be published. Bake for 20 minutes, stir gently, then bake another 15 minutes. If changing the recipe serving quantity, the recipe plugin will change the ingredient values for you, but it does NOT change the written instructions, those are manually added and not subject to a slider/button. You might want to try broth as a substitute. I used this recipe for my yellow squash and zucchini and it turned out great. Roasted vegetables are my favorite side dish, EVER. The oil also balances the flavors of the vinegar and mustard… so if you omit the oil, I’d also omit those and only use the seasonings. These roasted vegetables are made in a sheet pan, and make a perfect side dish for any healthy meal! 1 box whole mushrooms Put the peppers, aubergine, courgette and onion into a roasting tin or deep baking dish and coat in the oil. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the Just a note to cut the squash and potatoes into small chunks. Mix rosemary, olive oil, garlic, and sea salt in a small bowl; pour over vegetables and toss to coat. This dark coating encourages browning. these look so good! Thanks!! Yes you can use ground dijon mustard, in the same quantity. I love roasted veggies! Bake as directed in step 3 of above recipe. So good….my husband hates vinegar so I only used 1 TBSP, but all the other right on. My new favorite way to eat vegetables. like other reviews said, it can be kind of tart so I plan on trying out the agave recommendation. 3 cups roasted mixed vegetables (such as Brussels sprouts, carrots, cauliflower, squash), coarsely chopped Directions Position a baking rack in the middle of the oven and preheat to 400 degrees. Great post, Thank you for sharing this wonderful recipe. Get an ad-free ebook of my most popular recipes, plus be the FIRST to know about new things coming to the site! Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a bowl, stirring with a whisk. Vegetables are a healthy food to feed yourself and your family, and roasting them is one way to make those veggies wanted, demanded, and loved. Set aside. Nothing better (or easier)! I'm Amanda... a wife, mother of two rambunctious kiddos, photography nerd, and bacon lover! Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. You will have to extrapolate that multiplication to any amounts listed in the instructions. Method. It was like a pop of flavor in my mouth with each and every bite being so tender. | RecipeTin Eats 1. Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. Add sweet potatoes, carrots (or parsnips) and onion. I’ve made this twice now. Those points are coming from the olive oil and potatoes . Mmm! The second time I made them I added 1/2 tsp Hidden Valley ranch dry dressing mix. Add mustard mixture to squash mixture; toss to coat. Place the aubergines, peppers and butternut squash in a large roasting tray so they sit in a single layer. I omitted the rosemary the second time. . Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small—we prefer peeling and cubing it yourself. I added red peppers, and they complemented it beautifully!