oven roasted

This flavorful broccoli is roasted to perfection with crisp edges and tender-crisp stems. Seasoned with garlic, a touch of lemon, and a dash of red pepper flakes to give it a little kick. Enjoy this simple and healthy side dish with your next meal.

Oven Roasted Broccoli

broccoli

olive oil (divided)

garlic (minced)

tsp black pepper

tsp red pepper flakes

¾ tsp kosher salt (or

lemon juice (freshly squeezed)

Preheat oven to 425° F.

If using heads of broccoli, wash, dry thoroughly and then cut into 1 1/2-inch florets. It&#x27;s important that the broccoli is thoroughly dried. So, make sure to shake all the water out and pat dry with a paper towel.  I prefer to use pre-washed, pre-cut florets to avoid having to wash and dry the broccoli.

In a small mixing bowl, mix 2 tablespoons of the olive oil with the garlic, pepper, red pepper flakes, and salt. Set aside.

Spread the broccoli out into a single layer on a rimmed baking sheet and drizzle with the other 2 tablespoons of olive oil. Toss the broccoli until it is evenly coated with the oil. Spread out again into a single layer.

Roast on the middle rack of the oven for 10 minutes, remove the pan from the oven, drizzle with the seasoned olive oil. Using a spatula or pair of tongs, toss until evenly coated. Return to the oven for 8 minutes.

Remove from the oven, drizzle with the lemon juice, and toss once more.

Serve and enjoy!

Crispy Baked Zucchini Chips are&nbsp;a healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!

Baked Zucchini Chips

zucchini, (evenly sliced 1/8 inch thick)

olive oil

salt

hot smoked paprika, (optional)

cumin, (optional)

Slice the zucchini. (Using a mandolin helps keep the slices consistent.)&nbsp;Lay the zucchini slices on paper towels in a single layer. Cover with more paper towels and set a baking sheet on top of the zucchini slices. Press down on the baking sheet, applying slight pressure, to help squeeze out some of the moisture.

Preheat the oven to 235 degrees F. (Preheat two ovens if you have them to fit more in at once.) Line several baking sheets with parchment paper. Brush the parchment paper lightly with olive oil.&nbsp;

Lay the zucchini slices in a single layer on the parchment paper. Fit as many on each baking sheet as possible. Then lightly brush the top of the zucchini with olive oil. Sprinkle the zucchini slices with salt. You can also sprinkle with a little cumin and smoked paprika for extra flavor.

Bake for 1 1/2 - 2 hours until crisp and golden. If some zucchini chips are still a little flimsy or damp, remove the crisp chips and place the damp chips back in the oven for a few more minutes. Allow the zucchini chips to cool on the paper towels to absorb any extra oil. Store in an air-tight container.

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

Crispy Baked Zucchini Chips. A healthy paleo-friendly snack recipe that is loaded with flavor and crunch, yet light in calories!

A Spicy Perspective - How to Make Crispy Healthy Zucchini Chips

These Mexican Roasted Veggies are super simple to make and so delicious! The roasting process brings out wonderful flavor with only minutes of prep. These make a great side dish, or can be used as a vegetarian filling for your favorite Mexican recipes.

Mexican Roasted Vegetables

red onion (roughly diced)

red bell pepper (roughly diced)

½ lb yellow squash

zucchini

green bell pepper (roughly diced)

tbsp taco seasoning

lime juice ((juice of 1/2 lime))

Chop vegetables and place on a large baking sheet in a single layer.

Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning.

Bake at 425˚F for 15-20 minutes or until vegetables are tender.

Remove from oven and squeeze lime juice over top. Enjoy!

Extra Crispy Baked Chicken Thighs use baking powder and chicken seasoning for crispy skin and the best juicy, oven roasted or oven fried chicken thighs!

Crispy Baked Chicken Thighs

chicken

BAKING POWDER

chicken seasoning, your favorite variety

tsp seasoned salt,

garlic powder

pepper

cooking spray

Adjust your oven racks to upper-middle and lower-middle positions. You need to start baking your chicken on the bottom rack and finish it off on the upper rack.

Preheat your oven to 250 degrees. 

Prepare a rimmed baking sheet with tinfoil and a rack coated in cooking spray. Set aside.

If your chicken seasoning is low or no salt or sodium you must use 2 teaspoons of salt or seasoned salt in this recipe. I just don&#039;t want your skin to taste salty (if you enjoy eating a little crispy skin like I do on occasion). Some chicken seasonings are have a high salt content.

In a small bowl or in a large resealable bag, combine BAKING POWDER, chicken seasoning, garlic powder, seasoned salt and pepper. Set aside.

Wash and pat your chicken thighs dry with paper towels. Trim excess fat or skin if necessary.

Place in the large resealable bag or bowl with powder mixture.

Adjust and shake the chicken thighs around. Make sure all of them are lightly coated in the baking powder mixture. Shake each thigh to remove excess coating before placing on your prepared baking sheet.

Place the chicken thighs on your prepared sheet. Bake for 50 minutes on the lower-middle rack.

Remove your thighs from lower-middle and move to upper-middle rack. Close your oven door and turn the temperature up to 425 degrees. Your oven needs to preheat with the chicken thighs inside it.

Bake for another 45 - 55 minutes and thighs are a nice golden brown color. Start watching your chicken thighs at about the 30 minute mark. Depending on the size of your chicken thighs you will need to check for the appearance of burnt spots. A few are ok but you don&#039;t want a lot of them.

Try to turn your baking sheet quickly, halfway through baking if your oven has a hotspot. Remove thighs from oven and let stand for a few minutes before serving. Enjoy|!

This easy chicken recipe is perfect for quick weeknight dinners.

Chili Roasted Chicken Thighs

chicken thighs

organic extra virgin olive oil

chili powder

sea salt (to taste)

pepper (to taste)

cilantro

lime wedges

Preheat oven to 375 degrees.

Place chicken on a&nbsp;sheet pan&nbsp;or large baking dish. Drizzle with olive oil and turn to coat. Rub with chili powder, salt, and pepper.

Roast the chicken thighs in the oven until cooked through, about 15 minutes.

Sprinkle with cilantro and serve with lime wedges.

https://content.jwplatform.com/videos/SwpQZgC2.mp4

This chili roasted chicken thighs recipe takes just 5 ingredients and 20 minutes. (Paleo, Keto, Whole30)

A delicious, healthy oven roasted low carb and sugar free Tamari Wasabi Almonds recipe. So easy to prepare with just a few simple ingredients.

Wasabi Almonds

almonds

Tamari

wasabi powder

Mix 1 teaspoon of wasabi paste or wasabi powder with 1.5 tablespoons of Tamari and blend well. Mix through the almonds. Allow the flavor to soak in while your oven is heating up to 140 C/280 F fan forced.

Spread the almonds out on a baking tray lined with baking paper so they aren't touching each other and bake for 20 minutes, turning the almonds after 10 minutes.

Once nuts are cool, mix through 2 teaspoons of wasabi powder.

Store for up to 2 weeks in an airtight container as adding the wasabi makes them less suitable for longer storage. You can vary the amount of wasabi you add to taste. Use less wasabi for a more subtle flavour or more to turn up the heat.

To Make Wasabi Almonds

Mix 2 cups of raw almonds with 1.5 tablespoons of Tamari. Allow the flavor to soak in while your oven is heating up to 140 C/280 F fan forced.

Store the cool nuts in an airtight container for up to 1 month for ultimate freshness- not that they will last that long.

To Make Plain Tamari Almonds

Oven Roasted Sweets and Beets, so sweet and delicious! 

Oven Roasted Sweets and Beets

sweet potato

beet

onion powder

sea salt

coconut oil

Preheat oven to 400 degrees

Chop up sweet potatoes and beets into bite size chunks.

Place onto a cookie sheet lined with parchment paper and sprinkle with seasonings and oil.

Mix together and then place into oven.

After 20 minutes of baking give the sweets and beets a toss.

Bake for another 20-25 minutes or until slightly browned.

Sweet Potato Sheet Pan dinners are easy to prepare, flavorful, versatile, healthy, a wonderful, vibrant blend of sweet and savory with minimal cleanup. Add sausage or chicken and you have the perfect weeknight dinner!

Sweet Potato Sheet Pan

sweet potatoes,

white onion (roughly chopped (you can leave some layers together))

sweet bell pepper, diced

fresh rosemary, chopped (to mix in)

garlic,

green beans,

Italian seasoning

butter, softened

brussels sprouts, ends

Line a rimmed baking sheet with tin foil and coat with cooking spray.  Set aside.

Clean and prepare your vegetables for roasting (make sure to peel the brussels sprouts if needed).  Cut vegetables (except sweet potatoes and brussels sprouts) into bite sized pieces.

Peel the washed sweet potatoes and cut into 3/4 inch cubes.

In a large bowl, toss together sweet potatoes, onion, bell pepper, rosemary, garlic, carrots, green beans, mushrooms, Italian seasoning, pepper, oil and butter.  A.dd one tablespoon of oil at a time until all the vegetables are coated.

Pour out onto one side of the lined baking sheet.  Sprinkle with salt and place sprigs of rosemary (or your favorite herb) on top and set aside.

Cut brussels sprouts in half and mix them in that same bowl with oil.  Pour out onto the other side of your baking sheet. Sprinkle with pepper and sea salt.

Bake at 400 for 35 to 45 minutes, or until potatoes are crisp tender with some charred edges and tips. Exact timing will depend on the size of your vegetable pieces and chunks.

After 15 to 20 minutes of cooking, stir and mix vegetables so that all sides are cooked throughout.

Serve with rice or as desired. Enjoy!

This boldly flavoured vegan tikka masala has chunks of tofu and vegetables marinated in a tangy and spicy marinade. The sauce is rich, creamy sauce and rounded off with fresh herbs.

Vegan Tikka Masala

block extra firm tofu

mushrooms

red pepper

soy yoghurt (unsweetened)

garlic (pressed)

tbsp grated ginger

tsp tandoori masala

¼ tsp kala namak (black salt)

tsp kashmiri chili powder

vegetable oil

black mustard seeds

cumin seeds

onions (sliced)

brown sugar

tomatoes

coconut milk

lemon juice

1½ tsp garam masala

mint leaves (chopped)

Mix together all the marinade ingredients: soy yoghurt, olive oil, garlic, ginger, tandoori masala, kala namak, kashmiri chili powder and salt.

Marinate

Combine well with the chopped vegetables and tofu and marinate in the fridge for 4 hours.

Roast

Spread the marinated vegetables and tofu out on a large baking tray (lined with a reuseable baking sheet) and roast in the oven at 220°C (430°F) for 30 minutes. Set aside until the sauce is ready.

For the &#039;tikka&#039;

Temper

While the veg is roasting, heat up the vegetable oil in a large frying pan on medium-high heat. Add in the whole cumin and black mustard seeds and fry them for 30 seconds.Tip: The whole spices should sizzle up if the oil is hot enough.

Onions

Next, add the sliced onion and brown sugar and saute on medium-high heat until golden brown, about 10 minutes.

Garlic

Stir in the garlic and continue to saute for 1 minute.

Tomatoes

Add the chopped tomatoes and cook them down, stirring frequently, on medium-high heat for about 6-7 minutes. Tip: The oil should start to separate from the thick tomato.

Coconut

Now stir in the coconut milk. Continue to cook until the sauce starts to thicken, about 3-5 minutes.

Combine

Take the sauce off the heat. When the vegetables and tofu are finished roasting, add them into the pan and stir to combine with the sauce.

Seasoning and herbs

Finally, stir in the garam masala, salt, lemon juice and the fresh coriander and mint leaves.

For the masala sauce

https://embed.mediavine.com/videos/axeuz8qjsyq4l2qb4gal

This vegan tikka masala has got an amazingly flavourful thick masala sauce with beautifully roasted marinated veggies and tofu.

This is a mouth watering, spicy and flavorful Indian appetizer or snack recipe prepared using potatoes and aromatic spices.

TANDOORI POTATOES (TANDOORI ALOO / OVEN ROASTED POTATOES)

Potatoes

Yogurt

Green chilies

inch Ginger grated

tsp Red chile powder

tsp Dried mint leaves

tsp Turmeric powder

tsp Chat Masala

tsp Tandoori Masala powder

Onion chopped lengthwise

Salt

Chickpea flour

Vegetable oil, to drizzle while cooking

Peel the skin of potatoes and cut them into cubes. Wash them and microwave for 5 minutes. You can even boil them till its partially cooked.

Step I

In a pan add 1/4 cup of chickpea flour and saute till the raw smell goes off.

Step II

In bowl, add all the ingredients mentioned in the list except the onion and vegetable oil and mix well. Add the boiled potatoes to it and mix again so that the potatoes are coated well in the masala. You can bake this immediately or keep this aside for 30 minutes or refrigerate overnight and bake the next day.

Step III

Preheat the oven to 375 degree F.

In a baking tray grease oil and spread some onion that is chopped. Place the marinated potatoes, remaining onions and drizzle oil and bake for about 20 to 25 minutes or until its done.

You can drizzle oil again if required in another 10 minutes and flip the potatoes. (This step is optional)

Tandoori Potatoes are now ready. Serve hot with your favorite chutney, tomato ketchup and enjoy. You can also squeeze in some lemon juice just before serving.

Step IV

If you want to learn how to cook butternut squash, this is the article for you! With recipes for cooking this hearty winter squash 3 ways - halved, cubed, or in the microwave for a super quick and easy version. Great as a side dish or stuffed as a main course!

How to Cook Butternut Squash (3 Ways)

butternut squash

avocado oil

seasonings (optional, as desired)

Top 32 oven roasted recipes from across the web

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

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Top 32 oven roasted recipes from across the web

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

Top Tags

Oven Roasted Broccoli

Baked Zucchini Chips

Mexican Roasted Vegetables

Crispy Baked Chicken Thighs

Chili Roasted Chicken Thighs

Wasabi Almonds

Oven Roasted Sweets and Beets

Sweet Potato Sheet Pan

Vegan Tikka Masala

TANDOORI POTATOES (TANDOORI ALOO / ...

How to Cook Butternut Squash (3 Way...

Valli Little's turkey with fruit st...

Simple Oven Roasted Beef Brisket

Roasted Potatoes - Simple And Adapt...

Roasted Potatoes - Simple And Adapt...

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Oven-Roasted Tomato Sauce

Chicken Shawarma Wraps

Easy Oven Roasted Corn on the Cob

Sweet and Spicy Mexican Roasted Swe...

Easy Slow Roasted Tomatoes

Roasted Veggie Wrap with Hummus

Orzo with Roasted Vegetables (Easy!...

Cheesy Nacho Roasted Chickpeas (Eas...

Roasted Homestyle Breakfast Potatoe...

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