Sheet Pan Roasted Vegetables

Sheet Pan Roasted Vegetables
Never underestimate the power of roasted veggies. This mix of colorful root vegetables could be your favorite side dish. These Easy Sheet Pan Roasted Veggies are the perfect light and healthy side dish for holidays or any occasion and take only 30 minutes to make!
Recipe type: Side Dish
Serves: Serves 10
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2¼ cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray
Directions
  1. Preheat oven to 450°F.
  2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
  3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
Notes
See How to Roast any Vegetable for more tips and tricks on how to make perfect Roast Vegetables.

Skip the potatoes if you wish to reduce the carbohydrates.

Variation: Lemon-Herb Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and ½ thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, ⅓ cup chopped fresh chives, ¼ cup chopped fresh dill, ½ teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.
Variation: Orange-Tarragon Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.
Nutrition Information
Serving size: ⅔ cup Calories: 133 Fat: 4.5 g Carbohydrates: 23 g Sugar: 6 g Sodium: 210 mg Fiber: 6 g Protein: 3 g Cholesterol: 0 mg

 

How To Roast Any Vegetable

What Vegetables to Roast

Root vegetables ( like potatoes, parsnips, sweet potatoes, and carrany vegetablesots)  are the common ones when it comes to roasting. Take a look through your crisper drawer, and you’ll find all sorts of other roasting possibilities from crucifers like broccoli and brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted. Try any vegetable and see if you like it roasted.

Don’t Skimp on the Oil

Once you’ve cut your vegetables down into bite-sized pieces, toss them good-tasting oil. Use enough to give the vegetables a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl (a tablespoon or two). Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Normally a mild olive oil is used when roasting vegetables, but coconut oil, avocado oil, or any other oil would also work. Toss the vegetables with your hands to rub the oil into the vegetables until all are evenly coated.

Then, toss your vegetables with some salt. You can add black pepper or any other seasonings, as well. Again, be generous, but not excessive

Give the Vegetables Space (More than You Think!)

Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies( split them between two baking sheets if needed). Crowding will make the vegetables steam instead of roast.

The oven should be hot before you put the vegetables into the roast. Around425°F is ideal for roasting most vegetables; this can be adjusted up or down as you prefer.

Roast URoasted Vegetablesntil You See Toast

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

3 Ways to Roast Mixed Vegetables

If you’d like to make a mixed vegetable side dish, you have three options.

First, Roast vegetables individually:  this is the easiest, you can roast the individual vegetables on separate trays and combine them after roasting. Monitor how quickly each vegetable is cooking and pull each vegetable from the oven when it’s done.

Second, Pair vegetable friends:  you can pair together vegetable friends (ones that roast at roughly the same rate). For example cauliflower and broccoli, or butternut squash with potatoes. Combine these on the same baking sheet and roast them together.

Third, Roast in stages: you can add different vegetables to the baking sheet in stages. Start roasting the hardest, longest cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans, so you don’t crowd them. Aim to have all the vegetables finish roasting around the same time. A little extra roasting time is unlikely to hurt.

General Roasting Times for Vegetables

Cooking times are for roasting vegetables at 425°F.

Root any vegetablesvegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

Try the recipe Sheet Pan Roasted Vegetables  for a delicious version of roasted vegetables.

Watch the Video

 

 

Honey-Balsamic Chicken with Roasted Veggies for Two

Honey-Balsamic Chicken with Roasted Veggies for 2
This one-pan meal of chicken and roasted vegetables is low-cal and packed with flavor. A delicious healthy meal-in-one
Source:
Recipe type: main dish
Serves: 2 servings
Ingredients
  • Marinade
  • 2 tablespoons balsamic vinegar
  • 2 ½ tablespoons honey
  • ½ tablespoons olive oil,
  • 1 cloves garlic, minced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon red chili flakes
  • ½ teaspoon kosher salt
  • ⅛ teaspoon black pepper
  • Veggies
  • 10 baby potatoes, quartered
  • ½ tablespoon olive oil
  • ½ cup carrots, sliced in half long, cut into 3-inch pieces
  • 4 oz. mushrooms sliced
  • ½ red onion chopped in large chunks
  • ½ sweet red pepper sliced
  • 10 Brussel sprouts halved
  • Chicken
  • 4 chicken legs (4), trimmed thigh leg separated
Directions
  1. Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
  2. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.
  3. Place the chicken pieces in a re-sealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes or up to overnight
  4. While the chicken marinates, place the potatoes and Brussel sprouts, carrots onion, mushroom on Preheat the oven to 425 degrees Fahrenheit (175 degrees Celsius).
  5. In a medium bowl, combine the balsamic vinegar, honey, a tablespoon of olive oil, garlic, thyme, rosemary, chili flakes, salt, and pepper. Stir well to mix.
  6. Place the chicken pieces in a resealable plastic bag and pour the marinade over the top. Seal and toss the chicken to evenly coat. Marinate for at least 30 minutes or up to overnight
  7. While the chicken marinates, place the potatoes and Brussel sprouts, carrots onion, mushroom on a sheet pan. Drizzle with the remaining olive oil, season with salt and pepper, and stir to coat. Bake for 20 minutes.
  8. Remove the sheet pan from the oven.
  9. Remove the marinated chicken from the plastic bag, reserving the remaining marinade in the bag. Place the marinated chicken, evenly spaced and beside the vegetables (chicken should not touch or be put on top of the veggies). Pour the marinade from the bag over the top of the chicken and vegetables.
  10. Return the sheet pan to the oven. Bake for 25-35 minutes, periodically basting the chicken with the pan juices, until the internal temperature of the chicken reaches 165 degrees Fahrenheit (74 degrees Celsius).
  11. Allow the chicken to rest for 5 to ¬10 minutes. Spoon the pan juices over the top of each chicken piece before serving.
Notes
The vegetables should not touch the chicken or it will steam instead of roast.
Line the pan with foil for easy cleanup. Chicken breasts could also be used.

 

One Pan Roasted Fresh Salmon with Roasted Broccoli & Brussels Sprouts. (A Cuisinart Steam/Convection Oven Recipe)

One Pan Roasted Fresh Salmon with Roasted Broccoli & Brussels Sprouts. (A Cuisinart Steam/Convection Oven Recipe)
Nothing simpler then using one pan and having dinner ready in 15 minutes that is tasty and delicious and not to mention nutritious and low calorie.
Source:
Recipe type: Main Dish
Serves: 2
Cook time: 
Total time: 
Ingredients
  • Aluminum foil
  • Non stick vegetable oil cooking spray
  • 2 salmon fillets (about . each)
  • salt and pepper to taste
  • For the salmon glaze
  • 1 tablespoon honey
  • 1 tablespoon lemon juice
  • ½ teaspoons ginger minced
  • 2 garlic cloves minced
  • ½ teaspoon fresh dill chopped
  • ½ teaspoon fresh basil chopped
  • ½ teaspoon fresh thyme chopped
  • For the Veggies
  • 1 cup Brussel sprouts halved
  • 1 cup broccoli flowerets
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon olive oil
  • ½ tablespoons lemon juice
  • 1 clove garlic minced
Directions
  1. Cover the sheet pan with aluminum foil and spray with non stick cooking spray. Spread out your Brussel sprouts and broccoli flowerets on one half of the pan and drizzle with 1 Tbsp. olive oil and ½ Tbsp. lemon juice. Season with salt and pepper and sprinkle the garlic and ½ Tbsp. thyme over the veggies.
  2. In a small blow combine 1 Tbsp. lemon juice, 1 Tbsp. honey, 1 tsp ginger, 2 cloves garlic minced, and 1 ½ teaspoon thyme, dill, basil. Set aside.
  3. Place salmon on the other side season both sides with salt and pepper and brush the glaze onto both sides.
  4. Place in the Cuisinart Steam oven on the middle rack and use the bake and steam setting at 400 F for 10 minutes (the time may have to be adjusted depending on the thickness of the salmon) The salmon should flake easily with a fork when it’s ready. When done change the setting to broil at for 3 minutes.
Nutrition Information
Serving size: 4 oz salmon and 1 cup of veggies Calories: 277 Fat: 14.4 g Carbohydrates: 15.9 g Sugar: 9.9 g Sodium: 66 mg Fiber: 2.5 g Protein: 24.2 g Cholesterol: 50 mg

 

Maple-Brined Chicken with Roasted Vegetables

Maple-Brined Chicken with Roasted Vegetables
Brining or soaking the chicken in a maple syrup brine enhances the moistness and flavor and improves the browning
Serves: 6
Cook time: 
Total time: 
Ingredients
  • 1 cup kosher salt
  • ½ cup packed brown sugar
  • 4 cups apple juice or apple cider
  • 4 cups water
  • 1 cup maple syrup
  • 2 tablespoons stone-ground Dijon-style mustard
  • 1 5-6 lb roasting chicken
  • 6 large carrots, cut into 2 – inch chunks
  • 2 large onions cut into ½ inch slices
  • 2 fennel bulbs, trimmed and cut into wedges
  • 6 sprigs fresh thyme
  • 4 cloves garlic, halved
  • 3 tablespoons olive oil
  • Salt
  • Ground black pepper
  • 1 medium orange, halved
Directions
  1. For Brine: in an extra-large stainless-steel stockpot combine 1 cup kosher salt and brown sugar; stir in apple juice, the water, Maple syrup, and mustard. Cook and stir over medium-high heat until salt and sugar are completely dissolved. Remove from heat; cool to room temperature.
  2. Remove giblets from chicken, if present; discard or reserve for another use. Rinse chicken inside and out with cool water. Place chicken in stockpot, making sure it is immersed in the brine. Cover and chill for 12 hours.
  3. In a resealable plastic bag combine carrots, onions, fennel, 2 or the thyme sprigs, and the garlic; drizzle oil over vegetables. Seal bag; massage vegetables to evenly coat with oil. Chill for up to 12 hours.
  4. Preheat oven to 400° F. Remove chicken from brine; discard brine. Pat chicken dry inside and out with paper towels. Sprinkle chicken cavity with salt and pepper. Place orange halves and the remaining 4 thyme sprigs in cavity. Skewer neck skin to back. Tie drumsticks to tail. Twist wing tips under back. Spread vegetables evenly in an ungreased 13x9x2 inch baking pan. Place chicken breast side up, on top of vegetables.
  5. Roast, uncovered, for 1 ¾ to 2 ¼ hours or until an instant-read thermometer inserted in the center of an inside thigh muscle registers 180° F. Remove chicken and vegetables from oven. Tent chicken loosely with foil; let stand for 15 minutes before carving. Serve chicken with roasted vegetables.
Notes
Check out "how to brine" post for the reasons you would want to take the time to brine.

 

Roasted Chicken and Vegetable Melody (Cuisinart Convection Steam Oven Recipe)

Roasted Chicken and Vegetable Melody (Cuisinart Convection Steam Oven Recipe)
A melody of vegetables in a flavorful sauce with juicy, moist roasted chicken that bakes in one pan. Delicious
Source:
Serves: 3-4
Ingredients
  • 1 cup low-sodium chicken broth
  • 1 ½ teaspoons cornstarch
  • ½ cup white wine
  • 4 garlic cloves, peeled and smashed
  • 2 teaspoons minced fresh thyme
  • 6 -7 chicken thighs or chicken pieces bone-in, skin-on
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • fresh ground salt & pepper
  • 12 Brussels sprouts (if large cut in half.
  • 2 medium carrots cut in 2 inch pieces
  • 10 baby potatoes cut in half
  • 8 to 10 mushrooms
  • 2 shallots peeled and cut in half
Directions
  1. ) Whisk 2 tablespoons broth and cornstarch in small bowl until no lumps remain; reserve. Combine remaining broth, wine, garlic, and thyme in large measuring cup.
  2. ) Pat chicken dry with paper towels and season with ½ teaspoon salt and ¼ teaspoon pepper. Heat oil in large oven safe skillet over medium-high heat until just smoking. Cook chicken, skin side down, until well browned, 6 to 10 minutes. Flip and cook until lightly browned on second side, about 2 minutes.
  3. ) Place vegetables in baking pan with Brussels sprouts in the center and the carrots, potatoes, mushrooms, and shallots around the outside in one layer. Place the chicken thighs on top of the vegetables.
  4. ) Slowly pour broth mixture into skillet and bring to boil. And reduce to 1 cup of broth. Pore the broth into the baking pan with the vegetables and chicken.
  5. ) Put on lower rack in the Cuisinart Convection Steam Oven put on bake steam, 450°F for 20 minutes. When done Chicken will registers 160 for white meat or 175 for dark meat let sit covered with foil while you finish the sauce.
  6. ) Pour pan juices into liquid measuring cup; skim and discard fat. Return defatted pan juices to the empty skillet. Bring to boil over medium-high heat. Reduce heat to medium-low and simmer until sauce is reduced to 1 cup again. Add reserved cornstarch mixture and simmer until sauce is slightly thickened, about 2 minutes. Off heat, whisk in butter. Season with salt and pepper. Pour sauce over vegetables and around the chicken.
Notes
You can use any combination of white and dark meat. For even cooking, halve breasts crosswise and separate leg quarters into thighs and drumsticks. You can also use any vegetables you have just remember to place any vegetable that needs less cooking time in the middle.
To bake in normal oven Preheat oven to 450° F place oven rack to middle position place pan with vegetables broth and chicken in the oven and bake for 15 to 20 minutes

Roasted Harvest Vegetables

Roasted Harvest Vegetables
A medley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg
Source:
Serves: 10⅔ cup servings
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 teaspoon Lawry's® Seasoned Salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • 3 tablespoons olive oil
  • ½ teaspoon McCormick® Nutmeg, Ground
  • 2 cups cut-up red potatoes, chunks
  • 1½ cups cut-up carrots, chunks1½ cups cut-up red onions, chunks
  • 1½ cups cut-up butternut squash, chunks
  • 1½ cups cut-up parsnips, chunks
Directions
  1. Preheat oven to 450 F . Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
  2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
  4. For Sweet & Savory Roasted Harvest Vegetables: Prepare as directed, using 1 tablespoon packed brown sugar, 1 teaspoon McCormick® Ground Cinnamon, ½ teaspoon each McCormick® Ground Ginger and salt, and ¼ teaspoon McCormick® Ground Nutmeg for the seasoning mixture.
Nutrition Information
Calories: 100 Fat: 4 g Carbohydrates: 15 g Sodium: 165 mg Fiber: 3 g Protein: 1 g Cholesterol: 0

 

Oven Roasted Squash, Brussels sprouts and Red Onions

Oven Roasted Squash, Brussels sprouts and Red Onions
These Oven Roasted Vegetables make a marvelous addition to any meal. The nutmeg and sage truly enhance the natural taste of the vegetables and give them a rustic fall quality
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 teaspoon seasoned salt
  • ½ teaspoon McCormick® Black Pepper, Ground
  • ½ teaspoon McCormick® Nutmeg, Ground
  • ½ teaspoon McCormick® Sage, Rubbed
  • 1 lb. Brussels sprouts
  • 1 small butternut squash, peeled and cut into chunks
  • 1 large red onion, peeled and cut into chunks
  • 3 tablespoons olive oil
Directions
  1. Preheat oven to . Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
  2. Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
  3. Bake 30 to 35 minutes or until vegetables are tender and golden brown.
Notes
This recipe can be easily reduced to the number of servings you will need.
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