Any roasted veggies recipes?

ilovemybuggy

Looking for delicious roasted veggie recipes- maybe a little flavor (other than the natural flavor), and HOW should I prepare them? I'm new at this! Thankssss

ntw25

Personally I love them on the grill, especially squashes, peppers and large mushrooms. Sometimes add a little olive oil, sometimes a little hot sauce, sometimes a little lemon juice.

Looking forward to the responses

ilovemybuggy

Personally I love them on the grill, especially squashes, peppers and large mushrooms. Sometimes add a little olive oil, sometimes a little hot sauce, sometimes a little lemon juice.

Looking forward to the responses

I have one of those roasters that goes on top of the stove- but have NO IDEA how long and what heat to cook them at.... I was thinking maybe just a little natures seasoning or something close for a little added flavor- but I don't know. Haha.

ilovemybuggy

Personally I love them on the grill, especially squashes, peppers and large mushrooms. Sometimes add a little olive oil, sometimes a little hot sauce, sometimes a little lemon juice.

Looking forward to the responses

And grilled portabellos are my FAVORITE-

Brenda_Pancakes

I absolutely LOVE these little mini frozen brussel sprouts they sell at Trader Joes. I'll take a handfull of them, chop up a carrot, and sometimes throw in some zucchini. For cooking them: how I actually make mine is I use one of those "Perfect Meatloaf Pans" that they sell at Target (also find em at Bed Bath & Beyond, or online...) It's got a bottom tray to collect drippings or fat (if cooking meat). I toss my brussel sprouts and carrots with some olive oil, sprinkle on garlic powder and some season salt and I'll put those bad boys in my meatloaf pan in the oven for about 25 minutes. I like using the meatloaf pan cuz if I go a little crazy with the olive oil, it drips through the grade on the bottom and my veges don't sit in the extra oil.

They are faaaaaaaabulous!

...MMMmmmMMMmmMm.... if you like brussel sprouts, of course.

CowGirl4109

This is easy, quick and delicious. Wash, peel (if necessary) and cut your choice of veggies to similar size. Toss them with a little olive oil, sprinkle with salt and pepper then spread one layer thick on a baking sheet. Roast at 425 degrees for 20 - 30 + minutes (depending on size you cut them) until tender and charred in places. A squeeze of lemon juice or some balsamic is great. Asparagus is awesome roasted this way!!

MeaganFeds

I really like roasted beets or carrots. For either one, preheat the oven to 375F.
For beets:
I rinse and peel them then cut into 3/4" pieces. Toss them into a shallow baking dish and toss with some olive oil. Sometimes I put in some garlic, too. Roast them for 40 minutes or so, stirring halfway through. They'll start to shrink a little and darken in color. You can pierce a couple of them to make sure they're soft enough. If not, give them some more time. They're really yummy.

For the carrots:
I either use baby carrots sliced in half the long way or regular carrots peeled then cut into pieces roughly the size of half a baby carrot. Then it's pretty much the same as the beets, but I only use the olive oil. Roast them until they start to shrivel and brown. Just keep an eye on them because they can burn.

mndamon

Cut up some carrots, red peppers and onion. Drizzle with olive oil and sprinkle with sea/kosher salt and a little garlic salt. I have a basket for the grill that works really well but when I need to I can do it on a cookie sheet by using the broil option on the oven.

ilovemybuggy

Cut up some carrots, red peppers and onion. Drizzle with olive oil and sprinkle with sea/kosher salt and a little garlic salt. I have a basket for the grill that works really well but when I need to I can do it on a cookie sheet by using the broil option on the oven.

Last time I broiled I don't know if I did it too long, or just cut the veggies too thin ...but a lot of them practically disappeared. I have always cooked really good (maybe not healthy- but good) so that was a major kick to the ego. LOL

blytheandbonnie

Try here: http://allrecipes.com/recipe/roasted-vegetables/morerecipeslikethis.aspx
I like them with rosemary and thyme. I found I use less oil if I put the veg in a large bowl and toss the oil, herbs, and veg together to coat them all well. Have fun with it. A quote I always liked: "When you bake, follow the recipe. When you cook, cook with wild abandon."

ilovemybuggy

I absolutely LOVE these little mini frozen brussel sprouts they sell at Trader Joes. I'll take a handfull of them, chop up a carrot, and sometimes throw in some zucchini. For cooking them: how I actually make mine is I use one of those "Perfect Meatloaf Pans" that they sell at Target (also find em at Bed Bath & Beyond, or online...) It's got a bottom tray to collect drippings or fat (if cooking meat). I toss my brussel sprouts and carrots with some olive oil, sprinkle on garlic powder and some season salt and I'll put those bad boys in my meatloaf pan in the oven for about 25 minutes. I like using the meatloaf pan cuz if I go a little crazy with the olive oil, it drips through the grade on the bottom and my veges don't sit in the extra oil.

They are faaaaaaaabulous!

...MMMmmmMMMmmMm.... if you like brussel sprouts, of course.

:sick: bleh- not a fan of brussel sprouts- would probably be tasty with some other veggies though! Thanks!

ilovemybuggy

Try here: http://allrecipes.com/recipe/roasted-vegetables/morerecipeslikethis.aspx
I like them with rosemary and thyme. I found I use less oil if I put the veg in a large bowl and toss the oil, herbs, and veg together to coat them all well. Have fun with it. A quote I always liked: "When you bake, follow the recipe. When you cook, cook with wild abandon."

Great idea- thank you!

blytheandbonnie

[[/quote]

:sick: bleh- not a fan of brussel sprouts- would probably be tasty with some other veggies though! Thanks!
[/quote]

Don't rule out sprouts, they taste totally different roasted. My son does not like them boiled but he loves them roasted.

gpmominoh

I too love roasted veggies. I have them with brown rice for lunch. I use just a touch of olive oil and twice as much balsamic vinegar. Gives a great flavor to the veggies and cuts down on the fat. i also add sea salt and a few red pepper flakes.

lolagurlx0x0

I use olive oil and a little sea salt- And I cook them until they have a char- because I loveeee the flavor--- I cook them on my burner in lieu of a grill- because of the money for propane/ charcoal/ I live in a town home- Grill is best though.

goodeater24

What kind of roaster goes on top of the stove? I'm intrigued!

Hope502012

Red peppers, courgettes, aubergine, mushrooms, onions, cut into chunks. Place in roasting tin. Sprinkle with chilli powder and smoked paprika. Drizzle with olive oil. Put into pre-warmed oven at 180 degrees C for about 20 mins - enjoy! :happy:

tlroesch72

Cajun style baked sweet potatoes yummm

http://allrecipes.com/recipe/cajun-style-baked-sweet-potato/detail.aspx?event8=1&prop24=SR_Title&e11=cajun sweet potato&e8=Quick Search&event10=1&e7=Home Page

ilovemybuggy

What kind of roaster goes on top of the stove? I'm intrigued!

It's like a turkey sized one... let me see if I can find you a link to one. They're awesome!

edit: Kinda like this

http://www.angelfire.com/az2/waterless/Roasters.html

stellarcanicula

I see everyone saying they drizzle with olive oil. Olive oil is chock full of calories, so I opt for cooking spray.
I keep my roasted vegetables simple. Zucchini, onions, and carrots. I season with sea salt, pepper, garlic powder, ground sage and dill.

Spray a large baking sheet with the cooking spray. Spread all the veggies out evenly. Bake at 350 until they are caramelized (i toss them around about halfway through).

I make a huge batch on Sundays and use them for EVERYTHING. I put em on salads, on turkey burgers, used them as a meat substitute in nachos, etc, etc.

ilovemybuggy

I see everyone saying they drizzle with olive oil. Olive oil is chock full of calories, so I opt for cooking spray.
I keep my roasted vegetables simple. Zucchini, onions, and carrots. I season with sea salt, pepper, garlic powder, ground sage and dill.

Spray a large baking sheet with the cooking spray. Spread all the veggies out evenly. Bake at 350 until they are caramelized (i toss them around about halfway through).

I make a huge batch on Sundays and use them for EVERYTHING. I put em on salads, on turkey burgers, used them as a meat substitute in nachos, etc, etc.

Ohhhh, yummy!!!

ilovemybuggy

Red peppers, courgettes, aubergine, mushrooms, onions, cut into chunks. Place in roasting tin. Sprinkle with chilli powder and smoked paprika. Drizzle with olive oil. Put into pre-warmed oven at 180 degrees C for about 20 mins - enjoy! :happy:

That sounds YUMazing!

ilovemybuggy

here's one I just found- thought i'd share


Original Recipe Yield 12 servings
Ingredients
1 small butternut squash, cubed 2 red bell peppers, seeded and diced 1 sweet potato, peeled and cubed 3 Yukon Gold potatoes, cubed 1 red onion, quartered 1 tablespoon chopped fresh thyme 2 tablespoons chopped fresh rosemary 1/4 cup olive oil 2 tablespoons balsamic vinegar salt and freshly ground black pepper
Directions
Preheat oven to 475 degrees F (245 degrees C).
In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
Nutritional Information
Amount Per Serving Calories: 123 | Total Fat: 4.7g | Cholesterol: 0mg Powered by ESHA Nutrient Database
Nutritional Information
Roasted Vegetables
Servings Per Recipe: 12

Amount Per Serving

Calories: 123

Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 45mg
Total Carbs: 20g
Dietary Fiber: 3.1g
Protein: 2g



and another



Original Recipe Yield 24 servings
Ingredients
8 zucchini, peeled and chopped 1 eggplant, peeled and diced 8 carrots, diced 16 cherry tomatoes 2 red onions, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/2 cup olive oil 1 teaspoon dried rosemary 1 teaspoon dried thyme 2 bay leaves, crushed 1 teaspoon dried oregano 2 cloves garlic, minced 2 tablespoons fresh lemon juice 1 teaspoon grated lemon zest salt and pepper to taste
Directions
In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutritional Information
Amount Per Serving Calories: 72 | Total Fat: 4.7g | Cholesterol: 0mg

mndamon

Cut up some carrots, red peppers and onion. Drizzle with olive oil and sprinkle with sea/kosher salt and a little garlic salt. I have a basket for the grill that works really well but when I need to I can do it on a cookie sheet by using the broil option on the oven.

Last time I broiled I don't know if I did it too long, or just cut the veggies too thin ...but a lot of them practically disappeared. I have always cooked really good (maybe not healthy- but good) so that was a major kick to the ego. LOL

Mine will do the same thing, I did a basket full of carrots on the grill. Going on they covered the whole bottom of the basket, by the time they were done they maybe took up a third of it. Nothing to worry about there although it makes it a little hard to gauge if you're making some for guests.

jenkins22

Trying this tonight:

brussel sprouts
drizzle of EVOO
minced garlic
crushed red pepper
squeeze of lemon
black pepper

Toss ingredients together, spread out on non stick baking sheet in 375 degree oven for 15-20 minutes. I've never had a brussel sprout in my life, but decided now was a good time to try them!