Roasted Vegetable Medley Best Recipes

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ROASTED VEGETABLE MEDLEY

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Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

Ingredients:

  • 2 tablespoons olive oil, divided
  • 1 large yam, peeled and cut into 1 inch pieces
  • 1 large parsnip, peeled and cut into 1 inch pieces
  • 1 cup baby carrots
  • 1 zucchini, cut into 1 inch slices
  • 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
  • ½ cup roasted red peppers, cut into 1-inch pieces
  • 2 cloves garlic, minced
  • ¼ cup chopped fresh basil
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

Top Asked Questions

  1. What is oven roasted vegetables medley?
    Oven Roasted Vegetables medley is a colorful complement to beef, chicken, pork, or fish. The inspiration for this recipe came from the Claim Jumper Restaurant. I ordered their roasted vegetables and loved them so much, I came up with my own version at home. All of my favorite vegetables are included in this dish.
  2. What is the best way to cook Veggie medley?
    You are going to just go Insane over this Roasted Veggie Medley. And, just three simple vegetables: Carrots, Cauliflower and Broccoli. I simply tossed them with some Dijon mustard, garlic powder, fresh thyme, honey, olive oil, salt, and pepper and roasted them.
  3. How to cook vegetables in the oven with olive oil?
    Preheat oven to 425 degrees. Line a 10x15 baking sheet with heavy duty aluminum foil. In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly. Transfer vegetables to foil lined baking dish and place in single layer. Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
  4. How to bake vegetables in the oven with Rosemary?
    Place the chopped vegetables in a large bowl, drizzle with olive oil and toss to coat. Add the rosemary, salt and pepper, and toss to coat once again. Divide the vegetable medley evenly between the 2 prepared baking sheets and arrange into an even layer. Bake 40–45 minutes, tossing the vegetables every 15 minutes.

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