easy roasted vegetables

A simple jet incredibly delicious classic Spanish Tapa that serves as a side and can be coupled with virtually any dish or served as a Sunday brunch snack.

Escalivada

Red Bell Pepper

Eggplants (Aurbegines)

Onions

Tomatoes

Garlic Heads

Extra Virgin Olive Oil

Salt

Pre-heat the oven at 170 ºC.

Wash and dry the eggplants, bell peppers, and tomatoes.

Pinch the eggplants with a fork (so it doesn't explode in the oven).

Take off the outer layer of the onions.

Put all the vegetables except the tomatoes on a tray. Splash with olive oil and add the sea salt and place it in the oven for 1 hour.

Take out the tray, stir the vegetables, and add the tomatoes. Place everything in the oven for another 30 minutes.

Check all the vegetables for softness as time may vary depending on your oven and the vegetables' size.

Let everything cool and take off the pealing and seeds of the vegetables.

Put all the ingredients on a serving tray and add the juices left on the baking tray.

Add a splash of red wine vinegar.

This Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.

No Fry Eggplant Parmesan Recipe

medium black eggplants (aubergine)

mozzarella cheese

oz parmesan cheese

extra virgin oil

oz gross salt

tomato puree

onion

garlic

extra-virgin oil

basil leaves

tsp Black pepper

salt

sugar

Start by washing and slicing the eggplants very thinly with a sharp knife, or even better if you have a mandolin, about 1/8 inch.

Lay the slices on a tray or colander where they can drain and put the gross salt over. The salt will make the eggplant “sweat” and lose some water and bitterness. Let them rest for one hour.

Pre-heat the oven at 400 Fahrenheits.

Prepare the tomato sauce by chopping the onion and garlic finely. Stir fry them in the olive oil for a minute and add the tomato puree. Let it simmer on low heat for 45 minutes.

Wash the eggplants from the extra coarse salt. Dry them with a tablecloth. Oil a tray and put them on it with a splash of extra virgin oil. Put them in the oven and grill for 10-15 minutes.

Shred your mozzarella cheese or grind it with and shredder.

Go back to your tomato sauce and add the basil leaves, sugar, salt, and pepper and take them out of the heat.

Take the eggplant out of the oven and prepare the tray where you are going to assemble the dish.

Put some oil on the bottom of a deep tray.

Place a layer of tomato sauce, followed by a layer of grilled eggplant, salt, and pepper, followed by mozzarella and parmesan cheese.

Repeat until you fill the pan, making sure you finish with a layer of tomato sauce, mozzarella, and parmesan cheese to ensure it looks well grilled.

Place in the oven keeping the 400 Fahrenheit, for 40 minutes.

When you take it out, let it rest for 15 minutes before serving, to ensure all flavors and textures are well consolidated.

Top it with some basil leaves.

<em>This</em> <em>Parmigiana di Melanzane or No Fry Eggplant Parmesan is definitely part of our top 5 decadent Italian dishes. If you haven’t tried it before, your time has come.</em>

This simple balsamic roasted vegetables recipe is healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy &amp; delicious side dish!  Vegan, paleo, gluten-free, dairy-free and sugar-free!

Balsamic Roasted Vegetables

potatoes

green pepper

red pepper

broccoli

TBS olive oil (divided)

tsp garlic salt (divided)

TBS balsamic vinegar

Preheat oven to 450 degrees F.

Grease a large baking sheet, set aside.

Place cubed sweet potatoes into a large mixing bowl.

Drizzle sweet potatoes with 2 TBS olive oil and stir until combined.

Sprinkle ½ tsp garlic salt over oiled potatoes and stir until combined.

Pour sweet potatoes onto prepared baking sheet and roast for 15-20 minutes in the preheated oven until slightly browned, stirring once half way through.

Put peppers &amp; broccoli into the mixing bow (that you mixed the sweet potatoes in).

Add 2 TBs olive oil and stir until evenly coated.

Add ½ tsp garlic salt and stir until evenly distributed.  (optional: add other spices like garlic powder, onion powder, Italian seasoning, etc.)

After sweet potatoes are slightly browned, add the pepper/broccoli mixture to the baking pan, stirring until everything is evenly distributed.

Return to oven and roast for 10 additional minutes or until they begin to become soft.

Remove from oven and drizzle 1 TBS balsamic vinegar over everything on the baking pan and stir until all the vegetables are evenly coated. (Add more if necessary).

Return to oven and roast for 10-15 more minutes until nicely browned, stirring halfway through.

Enjoy warm on a salad or as a yummy side dish!

https://embed.mediavine.com/videos/wrt5z8ghku40cyeyxdhu

This balsamic roasted vegetables recipe is healthy and delicious! Preparing these roasted vegetables with balsamic vinegar is a great way to meal prep a huge batch of veggies for the week. Eat them on top of a salad or as a healthy & delicious side dish!

Balsamic Roasted Vegetables Recipe

Garlic Roasted Carrots and Zucchini, a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in 40 minutes.

Garlic Roasted Carrots and Zucchini Recipe

1lb (450 g) carrots

1lb (450 g) zucchini

garlic cloves, sliced thin

olive oil

salt and pepper

Preheat the oven: Preheat the oven to 400...

Preheat the oven: Preheat the oven to 400 degrees (200 C)Prep vegetables: Wash zucchini and carrots, remove stems, and cut into ¼ inch (½ centimeter) slices.

Roast vegetables: Arrange the carrots and zucchini on...

Roast vegetables: Arrange the carrots and zucchini on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, pepper, and herbs. Place sheet pan in the oven and roast for 35 minutes, stirring every 10-15 minutes to roast on all sides.

Serve vegetables: Remove pan from oven, arrange vegetables...

Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or as a salad topping.

Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.

Balsamic Herb Sheet Pan Roasted Vegetables

balsamic vinegar

garlic powder

fresh thyme (or sub ½ teaspoon dried thyme)

fresh chopped rosemary (or sub ½ teaspoon dried rosemary)

butternut squash

brussels sprouts,

carrots,

red onion,

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.

In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.

Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.

Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

These Roasted Rainbow Carrots are perfectly caramelized topped with a sweet and tangy maple dijon sauce! The perfect, easy side dish!&nbsp;

Roasted Rainbow Carrots with Maple Dijon Sauce

rainbow carrots

dijon mustard

tsp pure maple syrup

water (if needed to thin out the sauce)

parsley (optional for garnish)

Preheat the oven to 425. Slice your rainbow carrots in half and place them on a baking sheet. Drizzle the olive oil on top. Add salt and pepper. Roast them for 25-30 minutes or until fork tender.&nbsp;

In a small bowl, add the dijon mustard, maple syrup, and a pinch of salt. Mix until combined. Taste to adjust seasoning. Want it sweeter? Add more maple syrup? Want it more tangy? Add more dijon mustard. If the sauce needs to be thinned out, add a splash of water and mix well.&nbsp;

Once the carrots are done roasting, place them on a large plate or serving tray and drizzle them with the sauce. Add chopped parsley if desired for garnish. Serve while warm!&nbsp;

Roasted Carrots and Cauliflower a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in 30 minutes. Perfect as a side dish or topping for salads and bowls!

Roasted Cauliflower and Carrots Recipe

1lb (450 g) cauliflower, about 1 head

Preheat the oven: Preheat the oven to 400 degrees (200 C)

Prep vegetables: Wash carrots and cauliflower and remove...

Prep vegetables: Wash carrots and cauliflower and remove stems. Separate cauliflower florets into bite-size pieces and cut carrots diagonally into pieces that are similar in size to the cauliflower (for easier eating).

Roast vegetables: Arrange the vegetables on a baking...

Roast vegetables: Arrange the vegetables on a baking sheet and drizzle with olive oil, tossing to completely cover with oil and sprinkle with sliced garlic, salt, pepper, and herbs. Place sheet pan in the oven and roast for 20-30 minutes, stirring every 10 minutes to roast on all sides.

Roasted Carrots and Broccoli, a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 30 minutes. Your new favorite simple side dish or salad topper!

Roasted Broccoli and Carrots Recipe

1lb (450 g) carrots,

1lb (450 g) broccoli,

Prep oven: Preheat the oven to 400 degrees...

Prep oven: Preheat the oven to 400 degrees (200 C)

Prep vegetables: Wash broccoli and carrots. Cut stems...

Prep vegetables: Wash broccoli and carrots. Cut stems from broccoli and separate florets into smaller, bite-size pieces. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces.

Roast vegetables: Arrange the carrots and broccoli on...

Roast vegetables: Arrange the carrots and broccoli on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast vegetables on all sides.

Serve vegetables: Remove pan from oven, arrange roasted...

Serve vegetables: Remove pan from oven, arrange roasted broccoli and carrots on a plate and serve as a side dish or as a salad topping.

https://www.youtube.com/watch?v=gEFCSepIE2c

Roasted Carrots and Broccoli, a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 30 minutes. This simple side dish recipe is made with broccoli, carrots, garlic, oil, and salt and pepper. Don't let the short ingredient list fool you, it's a super tasty (and super healthy) recipe that's sure to be your new favorite simple side dish or salad topper!

Full recipe: https://www.forkintheroad.co/roasted-broccoli-carrots/

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Roasted Broccoli + Carrots | Easy Roasted Vegetables! (V, GF)

Roasted Green Beans and Carrots, a super easy sheet pan roasted vegetable recipe with only 5 ingredients and ready in under 30 minutes. Your new favorite easy side dish or salad topper!

Roasted Green Beans and Carrots Recipe

(450 g) carrots, washed and trimmed

(450 g) green beans,

Preheat the oven to 400 degrees (200 C).

Prep vegetables: Wash green beans and carrots and...

Prep vegetables: Wash green beans and carrots and remove stems. If using large carrots, cut in half lengthwise.

Roast vegetables: Arrange the carrots and green beans...

Roast vegetables: Arrange the carrots and green beans on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.

An easy sheet pan roasted carrots and brussels sprouts recipe with only 5 ingredients and ready in under 30 minutes.

Roasted Carrots and Brussels Sprouts Recipes

1lb (450 g) brussels sprouts, washed and trimmed

Preheat oven: Preheat the oven to 400 degrees...

Preheat oven: Preheat the oven to 400 degrees (200 C).

Prep vegetables: Wash brussels sprouts and carrots. Cut...

Prep vegetables: Wash brussels sprouts and carrots. Cut stems from brussels sprouts and cut into halves or quarters. Cut stems from carrots and slice diagonally into 1-2 inch (3-5 cm) pieces.

Roast vegetables: Arrange the carrots and brussels sprouts...

Roast vegetables: Arrange the carrots and brussels sprouts on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 25 minutes, stirring halfway through to roast on all sides.

Roasted Sweet Potatoes and Carrots, an easy sheet pan roasted potatoes and vegetable recipe with only 5 ingredients and ready in under 40 minutes. Your new favorite side dish!

Roasted Sweet Potatoes and Carrots Recipe

2lb (900 g) sweet potaotes, washed

Preheat oven: Preheat the oven to 400 degrees (200 C)

Prep vegetables: Wash sweet potatoes and carrots. Cut...

Prep vegetables: Wash sweet potatoes and carrots. Cut stems from sweet potatoes and cut into 1/2 inch (1.25 cm) cubes. Cut stems from carrots and slice into 1/2 inch (1.25 cm) slices, then cutting any large slices in halves or quarters to match the size of the sweet potatoes.

Roast vegetables: Toss the carrots and sweet potatoes...

Roast vegetables: Toss the carrots and sweet potatoes on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 30-40 minutes, stirring halfway through to roast on all sides.

Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or cool them and use as a salad or grain bowl topping.

Roasted Carrots and Leeks, a super easy (and flavorful!) sheet pan roasted vegetable recipe with only 5 ingredients and ready in 30 minutes.

Roasted Carrots and Leeks Recipe

1lb (450 g) leeks, about 1 large leek

Prep vegetables: Wash carrots and leeks and remove...

Prep vegetables: Wash carrots and leeks and remove stems. Slice the white parts of leeks, stopping just before reaching the harder green parts. Cut carrots diagonally into pieces that are similar in size to the leeks(for easier eating).

Roast vegetables: Arrange the vegetables on a baking sheet and drizzle with olive oil, tossing to completely cover with oil and sprinkle with salt, pepper, and herbs. Place sheet pan in the oven and roast for 35 minutes, stirring every 10-15 minutes to roast on all sides.

How to make crispy oven roasted vegetables. BEST method, including tips for cutting, seasoning, the correct roasting temperature, and more!

Oven Roasted Vegetables

medium bell peppers

zucchini

potato

extra virgin olive oil

Dijon mustard (or one additional tablespoon olive oil)

Italian seasoning

black pepper

Parmesan cheese (optional)

Preheat

Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray.

Season

Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). Top with the oil and mustard. Sprinkle with Italian seasoning, salt, garlic powder, and black pepper. Toss to coat. Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.

Divide

Divide the vegetables evenly between the two sheets, spreading them into a single layer.

Roast

Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans&#39; positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.

https://content.jwplatform.com/videos/Dr0Sktuw.mp4

How to make crispy oven roasted vegetables. BEST method, including cutting, seasoning, the correct roasting temperature, and more!

Roasted spring vegetables are an easy sheet pan side dish packed with all our favourite veggies of the season. Plus, it's so easy to prep and make.

Roasted Spring Vegetables

russet potatoes, peeled and cut into 1-inch cubes

lb. medium asparagus, ends trimmed and halved

radishes (1/2 lb.), ends trimmed and halved

parsnips,

garlic,

soy sauce

teaspoon salt (or

teaspoon ground black pepper (or

In a large mixing bowl, add potatoes, carrots, asparagus, radishes, parsnips and garlic. Drizzle with olive oil and season with Italian seasoning, soy sauce, vinegar, salt, and pepper. Toss to combine until well coated.

Arrange the vegetable mixture in a single layer on a large half sheet baking pan.

Top 15 easy roasted vegetables recipes from across the web

The most viewed easy roasted vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Escalivada

No Fry Eggplant Parmesan Recipe

Balsamic Roasted Vegetables

Garlic Roasted Carrots and Zucchini...

Balsamic Herb Sheet Pan Roasted Veg...

Roasted Rainbow Carrots with Maple ...

Roasted Cauliflower and Carrots Rec...

Roasted Broccoli and Carrots Recipe

Roasted Green Beans and Carrots Rec...

Roasted Carrots and Brussels Sprout...

Roasted Sweet Potatoes and Carrots ...

Roasted Carrots and Leeks Recipe

Oven Roasted Vegetables

Roasted Spring Vegetables

Roasted Carrots

Top 15 easy roasted vegetables recipes from across the web

The most viewed easy roasted vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Escalivada

No Fry Eggplant Parmesan Recipe

Balsamic Roasted Vegetables

Garlic Roasted Carrots and Zucchini...

Balsamic Herb Sheet Pan Roasted Veg...

Roasted Rainbow Carrots with Maple ...

Roasted Cauliflower and Carrots Rec...

Roasted Broccoli and Carrots Recipe

Roasted Green Beans and Carrots Rec...

Roasted Carrots and Brussels Sprout...

Roasted Sweet Potatoes and Carrots ...

Roasted Carrots and Leeks Recipe

Oven Roasted Vegetables

Roasted Spring Vegetables

Roasted Carrots

The most viewed easy roasted vegetables recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine