4 cooking tips to make Perfect Roasted Vegetables
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Come join me as we walk through 4 tips to make more delicious and flavorful roasted vegetables. Roasted vegetables are one of my favorite dishes to make due to their simple preparation, clean up and unparalleled complex flavors!
FULL RECIPE BELOW
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█ Smoked Paprika Roasted Vegetables Recipe █
Ingredients:
• 1 Russet Potato
• 1 Medium Yellow Onion
• 2 Carrots, skinned
• 1 TBSP Duck Fat (substitutes olive or peanut oil)
• Salt to taste (A healthy couple pinches)
• Pepper to taste (A healthy grind)
• 2 TSP Smoked Paprika
• 1 TBSP cilantro, minced
• 1 TBSP lemon juice
Method:
1. Preheat the oven to 400 degrees Fahrenheit
2. Cut the potato, onion, and carrots into even cubes. In a mixing bowl, combine the vegetables, duck fat, and spices until they are well coated in fat. If needed, add more oil to completely coat.
3. Turn the mixed vegetables onto a baking sheet. Completely space out the vegetables to avoid touching. This will allow the steam to escape and browning to occur.
4. Put the vegetables in the oven and roast for 20-25 minutes total, stirring them 3 times over the course of roasting (every 5-10 minutes).
5. While the vegetables are roasting, mix the lime juice and cilantro.
6. Pull the roasted vegetables out of the oven and transfer to your mixing bowl from earlier.
7. Add a spoonful of the lemon juice and cilantro mixture. Stir to combine and serve immediately.
ENJOY!
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Music:
Smokin' in Seattle by Crazy Jazz
Soundcloud: #homecooking #f52grams
Quick and Easy Vegetable Medley Recipe
Ingredients
Sweet Peppers of choice
Jalapeño Pepper
Carrots
Onion
Butter
Salt - tt
Chicken Seasoning or choice of Seasoning - tt
Roasted Vegetables
Life essential recipe: how to make roasted vegetables - well!
TIPS:
1. Used whole garlic rather than minced, and sprigs of herbs instead of minced or dried - else it burns;
2. Cut vegeteables into larger pieces so they have time to caramelise before the inside turns into overcooked soggy mush; and
3. Roast hardy root vegetables (like carrots, potatoes) separately from watery vegetables (like zucchini, eggplants). They just don't play nicely together in the oven!
See recipe notes for variations, including other vegetables, herbs etc. Use this recipe for any roast-able vegetables, but separate starchy/dense from watery vegetables.
PRINT RECIPE:
Holiday Roasted Vegetable Medley ❤
This Holiday Roasted Vegetable Medley is delicious, easy, healthy and very colorful. When I think of the holidays I think of this dish. I love to season my vegetables with thyme, sage, rosemary and finely minced garlic all tossed together with canola oil, plenty salt and freshly ground pepper and Balsamic Vinaigrette to give it a tangy finish, then roasted to perfection, and this will give you perfect caramelized delicious vegetables every time. The trick to getting these vegetables perfectly roasted is to cut them all the same size as best as you can, and you can pick your favorite combination root vegetables too. This dish will be a winner on your Holiday table.
INGREDIENTS----------------
3/4 lb gold potatoes (peeled and cubed)
3/4 lb sweet potatoes (peeled and cubed)
3/4 lb carrots peeled and cubed
3/4 lb beets (peeled and cubed)
1/2 large chopped purple onion
3 large minced garlic cloves
1/4 C. Canola oil
1/2 tsp dried thyme
1/2 to 1 tsp rubbed Sage
1 to 2 tsp freshly chopped rosemary
2 to 3 tsp balsamic vinaigrette
Sallt
pepper
chopped fresh parsley for garnish
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
How to Make Roasted Vegetables for a Crowd | Side Dish Recipes | Allrecipes.com
Roast these delicious fresh vegetables on a sheet pan in batches for a side dish to feed a crowd! Get the recipe:
Ingredients:
1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 1/2 pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered
Directions:
1. Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.
2. Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.
3. Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.
4. Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.
5. Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.
6. Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.
7. Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.
8. Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.
#roasted #sheetpan #roastedveggies
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Roasted Fall Vegetable Medley • VEGAN THANKSGIVING Recipe
[ OPEN FOR FULL RECIPE ] This oil free roasted vegetable medley is absolutely delicious and so good for you! It combined all of my favorite Fall veggies, including brussels sprouts, butternut squash, cranberries, and shallots. Let me know if you give it a try!
[ ROASTED FALL VEGETABLE MEDLEY]
2 Shallots, thinly sliced
1 Yellow Onion, diced
1 cup Celery, diced (around 5 stalks)
1 Gala Apple, diced
4 c Butternut Squash, cubed
1 lb bag Brussels Sprouts, cut in half
⅓ cup Dried Cranberries
⅓ cup Chopped Pecans
½ tablespoon Fresh Rosemary
1 teaspoon Dried Thyme
Black Pepper to taste
2 cups Veggie Broth
1. Chop all of your veggies. Preheat oven to 375F
2. In a medium to large pot, add around ⅓ cup of water and cook your onion, shallots, and celery over medium-low heat, until translucent
3. Add in the gala apple, cranberries, rosemary, thyme, and black pepper to taste and cook for another 5 minutes, or until the apples are tender
4. Add the butternut squash and brussel sprouts to the pot and mix well
5. Place a thin layer of vegetable broth in the base of a baking tray, then add in the vegetable medley from the pot
6. Pour the remaining vegetable broth on top of the vegetables, then sprinkle with chopped pecans
7. Bake at 375 for 45 min.
Notes:
* If you’d like your vegetables to be more crispy on the top layer, you can broil them on HIGH for 5 or so minutes afterwards, but carefully watch them so they do not burn!
* If you are watching your sodium intake, be sure to use a low sodium (or salt free) vegetable broth, or simply dilute your broth with water
* If you have any leftovers, this is great on top of some mixed greens as a salad :)
* This recipe is adapted from a Vegan Stuffing recipe, which you can find here:
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