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.
Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
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Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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Vegetable Medley Recipe • Quick, Healthy and Delicious! - Episode #32
Bonjour my friends! In this episode I'll show you how to make my Vegetable Medley recipe.
Make sure to visit for ingredient amounts, directions and much more!
Until next time my friends... Bon Appétit!
Easy Oven Roasted Vegetables | Vegetable Medley | South African Youtuber (Ep4 Xmas Lunch Ideas)
Recipe:
Roughly chopped vegetables.
Butternut
Red onion
Robot peppers
Baby marrows
Mixed Herbs
Monkey Gland Sauce
Sweet Chilli Sauce
Boil your butternut for 5-7 minutes
Grill at 180 degrees for 10-15 minutes
DELICIOUS OVEN ROASTED VEGETABLE MEDLEY! ❤️❤️❤️????
#foodie#foodies#vegetables lovers#home made#easy#yummy#quick
Hi friends, this is one of the simplest recipes for oven roasted vegetables! I used a medley of different coloured bell peppers, okra, eggplant and zucchini! But you can use whatever vegetables you like!
For the sauce, combine extra virgin olive oil, balsamic vinegar, minced garlic, fresh parsley and season with salt and pepper.
Enjoy!
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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