Roasted Vegetable Medley Best Recipes

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ROASTED VEGETABLE MEDLEY

2020-06-19



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 the best way to cook medley vegetables?
    Drizzle the vegetables with olive oil and sprinkle with salt, pepper, thyme and rosemary for seasoning, then toss to coat all of the vegetables. Spread the vegetable medley on your baking sheet so that they can roast evenly. *Piled up vegetables will steam, rather than roast, while cooking.
  2. What are some easy roasted vegetables to make?
    The instructions for making these easy roasted vegetables is even simpler than the ingredients list. Here are the steps: Place the carrots and beans on a lined baking sheet and drizzle with olive oil and seasoning and toss it to coat. Bake for 10 minutes and then add the broccoli. Add a little more oil and seasoning and toss. Roast until done.
  3. How do you make a veggie medley salad?
    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.
  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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