Oven Baked Mixed Vegetables Recipe

OilFree Roasted Vegetables Minimalist Baker Recipes

WEBOct 22, 2017 · Instructions. Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper. Place a large pot or …

1. Preheat oven to 375 degrees F (190 C) and line two baking sheets with parchment paper.
2. Place a large pot or rimmed skillet on the stovetop and fill with 1/2 inch water. Bring to a boil over high heat.
3. Once boiling, lower heat to medium-high (you’re going for a low boil) and carefully place a steamer basket inside (I like this one - or sub a small colander or fine mesh strainer that rests over the water but not in the water).
4. Add the starchy vegetables (carrots, potatoes, sweet potatoes - Brussels sprouts are optional and should only be added if you like more tender Brussels - otherwise, set aside).

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Sheet Pan Oven Roasted Vegetables The Chunky Chef

WEBAug 14, 2018 · Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside. In a …

1. Preheat oven to 450 F degrees. Line a large baking sheet with parchment paper sprayed lightly with cooking spray. Set aside.
2. In a large mixing bowl, combine olive oil, mustard, vinegar, thyme, salt, pepper, rosemary and basil, and whisk. Add chopped squash, cauliflower, brussels and potatoes, stirring to coat.
3. Spread vegetable mixture in a single layer on prepared baking sheet. Bake for 20 minutes, stir gently, then bake another 15 minutes.
4. Serve garnished with minced parsley if desired.

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