Roasted Vegetables – a delicious recipe with vegetables, olive oil, kosher salt, fresh ground black pepper. Easy to follow and perfect for any occasion.
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General Directions:.
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Preheat oven to 400 degrees F. Use a rimmed sheet pan.
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Lay out the vegetable in a single layer.
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No heaping.
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Drizzle with the olive oil and season with the salt and pepper.
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With clean hands, toss the vegetables to be sure each one is coated with oil and seasonings.
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Place in preheated oven and roast for specified time.
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ASPARAGUS: For 4 servings, you'll need 1-1/2 pounds.
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Snap off the woody ends at their natural breaking point.
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Lay out on pan and follow General Directions.
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Roast for 15 minutes until tips are browned and starting to crisp, shaking the pan halfway.
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Sandra Lee tops her asparagus with 1/3 cup kalamata olives (pitted) bbefore placing in oven.
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Robin Miller tops hers with slivered almonds 5 minutes before cooking time is up.
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Michael Chaiarello makes bundles of 4-5 asparagus spears and wraps them in a slice of proscuitto and roasts as directed.
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You may also top the roasted asparagus with grated or shredded Parmesan cheese.
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BEETS: According to Ina Garten, do not peel beets but scrub them well.
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Quarter them and roast following general directions.
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When they are done, they will be tender on the inside and crisp on the outside.
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BROCCOLI: You'll need 2 bunches of broccoli for 4 servings.
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This recipe for Roasted Broccoli with Cherry Tomatoes is from The Neelys.
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Cut the broccoli into 2-1/2 inch long florets.
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Place in large bowl.
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Add a chopped shallot, 1 pint cherry tomatoes, whole, 3 cloves garlic, chopped, and 1/2 teaspoon red pepper flakes.
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Drizzle with 4 tablespoons olive oil, salt and pepper as directed.
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Toss to coat and spread out onto a large rimmed baking sheet.
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Roast until stems are tender-crisp and lightly golden brown, about 18 minutes.
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Grate 1/3 cup Parmesan cheese over the broccoli while it's hot.
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BRUSSELS SPROUTS: Here is Claire Robinson's recipe for Crispy Brussels Sprouts.
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For 4 serving you'll need 2 pounds of sprouts.
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Trim them by cutting off the stem end and pulling off any yellow outer leaves, and halve them.
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Lay 8 ounces of thick slab applewood smoked bacon, cut in 1/1/4 pieces.
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Lay the pieces out on a rimmed sheet pan and bake 10 minutes in preheated oven.
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Remove bacon with slotted spoon and transfer to paper towels to drain.
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Carefullly toss sprouts in the hot pan and season with salt and pepper.
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Return pan to oven and roast, turning once, until golden brown, about 20 minutes.
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remove from oven, and add a granny smith apple, peeled and chopped and 1/4 cup toasted chopped walnuts.
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Toss to combine.
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Transfer to serving platter, top with bacon and serve warm.
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Ina Garten roasts her sprouts whole following the General Directions and roasting for 35-40 minutes and shaking the pan several times.
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BUTTERNUT SQUASH PUREE: You'll need 2 squash (about 2 pounds) for 4 servings.
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Halve the squash lengthwise and remove seeds and strings (see Recipe#50958 for what to do with the seeds).
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Rub the insides with 2 tablespoons softened butter.
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Season with salt and pepper.
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Place on roasting pan, skin side down.
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Bake in preheated 350 degree F. oven (different temperature) for 30-40 minutes or until fork tender.
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Remove squash from oven, scoop out the flesh and place in a food processor.
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Add zest of 1 orange, 3 tablespoons orange blossom honey and 2 tablespoons butter.
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Puree until smooth.
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Add a pinch of salt and of ground cinnammon.
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Pulse a few more times to incorporate.
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BABY CARROTS: You'll need 1-1/2 pounds of baby carrots for 4 servings.
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Toss together the carrots, 1 red onion cut into 8 wedges, and 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried) with 2 tablespoons olive oil.
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Sprinkle with garlic powder, salt and pepper.
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Roast 30-40 minutes until well browned.
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CAULIFLOWER: You'll need 1 head (about 1-1/2 pounds) for 4 servings.
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Cut off the florets and slice them vertically into 1/4-inch slices which will cook llike fans.
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In the rimmed roasting pan, drizzle the florets with 2 tablespoons olive oil and salt and pepper as in General Directions; toss.
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Place in a preheated 425 degree F. oven (note the different temperature) and roast for 25-30 minutes or until golden brown.
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Sprinkle with salt to taste.
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Recipe from Southern Living.
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CHERRY TOMATOES; You'll need 3 pints for 4 servings.
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Follow General Directions and roast anywhere from 2 to 20 minutes, depending on how soft you lilke them (they will collapse).
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Ina Garten roasts them 10-20 minutes, Tyler Florence roasts them 10 minutes and Mission Foods suggests 2 minutes.
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When roasted, sprinkle with chopped fresh parsley, or 20 fresh basil leaves, chopped or julienned.
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Claire Robinson adds 3 garlic cloves to the pan before roasting for flavor.
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Tyler Florence roasts his tomatoes on the stems for presentation.
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Instead of olive oil, he uses Orange Chili Oil (make by adding 5 strips orange peel, 1-1/2 teaspoon chili flakes, 2 sprigs rosemary, and 4 sprigs thyme to 1-1/2 cups olive oil.)
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Emeril Lagasse tosses his tomatoes, before roasting, with the olive oil, salt and pepper as in the General Directions as well as red pepper flakes.
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Afterward he sprinkles with chopped parsley or basil.
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CORN ON THE COB: You'll need 4 ears of corn for 4 servings.
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Do NOT husk the corn.
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Corn is roasted completely differently from the General Directions.
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Lay the corn in its husks directly on the oven rack and roast until the corn is soft when you press on it, 30-40 minutes.
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Tyler Florence combines 1/4 pound butter, 2 teaspoons chili powder and zest of 1 lime and uses this to butter his cooked corn.
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To eat roasted corn.
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Peel down the husks and tie in a knot to use as a handle while eating.
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Rub the corn with the soft butter mixture.
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Tyler says that this roasting method produced the sweetest corn he has ever tasted.
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FENNEL: You'll need 3 fennel bulbs for 4 servings.
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Remove the stems and slice the bulbs in half lengthwise.
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With the cut side down, slice the bulb vertically into 1/2-inch slices, cutting right through the core.
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Roast them following the General Directions.
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Roast them for about an hour, turning them once after 30 minutes.
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Sprinkle them with 2-3 tablespoons grated Parmesan cheese and roast 5 more minutes.
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GREEN BEANS: You will need a pound of green beans for 4 servings.
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Here is Mills and Ross recipe for cooking.
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Rinse and drain beans and trim off and discard the stem ends.
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Place beans in rimmed baking sheet.
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Peel a small onion and cuts into slices 1/4-inch wide.
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Separate rings and scatter them over the green beans.
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Peel 4 cloves of garlic, cut in half, and scatter them over the onions.
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Then proceed according to the General Directions with oil and seasonings.
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Roast for 30 minutes, stirring twice.
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When done, remove from oven and drizzle with 2 tablespoons balsamic vinegar.
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ROASTED BABY PUMPKINS: You'll need 4 pumpkins for 4 servings.
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Directions are different than the General Directions.
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Cut off and reserve the tops of each pumpkin by cutting around the stem in a circle.
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Scoop out the seeds with a small spoon and liberally sprinkle the insides with salt and pepper.
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Place pumpkins of greased baking sheet and fill each one with applesauce.
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Place tops back on and roast them for 45 minutes to 1 hour in a preheated 350 degree oven (note different temperature), until tender but not mushy.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 vegetables, of choice in the amount needed (see below for examples), 2 tablespoons olive oil, 1 teaspoon kosher salt (I use sea salt because it adds a little crunchiness) or 1 teaspoon sea salt (I use sea salt because it adds a little crunchiness), fresh ground black pepper.
Yes, Roasted Vegetables falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.