Tumgik
#roasted veggies
Photo
Tumblr media
Roasted garlic herb potatoes
1K notes · View notes
brunchbinch · 6 months
Text
Tumblr media
Roasted chickpea and veggie bowl (x)
76 notes · View notes
angie-j-kay · 28 days
Text
Adventures in Veggie Roasting!
Well, I'm still stressed as hell, but I started experimenting with vegetable roasting for the Munchies and it's turning into a kitchen staple in my home. So you chop the yummies up. Then you toss them in a bowl with a splash or two of olive oil, a bit of salt and pepper, then whatever the hell seasonings the voices in your head tell you to use. Line a cookie sheet with parchment paper, preheat your oven, and GO.
It's minimum prep time, and I LOVE the results! So far, the results have been thus:
Potaotes: 425 degrees F, salt, rosemary, and WAY too much pepper, 35 minutes. Those were some peppery taters, but hot damn if we didn't scarf those babies down. I made them so that when I smoked weed to fight my insomnia and woke up at 5am with the Munchies, I would have something less gross than snack food. These puppies are EPIC as cold leftovers. Carrots: 425 degrees F, salt, pepper, and rosemary, 35 minutes: We straight up ate 2 pounds of carrots in two consecutive meals with damn near nothing else in the dinner. We are adults, and no one can stop us. Also, this was us sober. Roasted carrots are just that good. Something happened to the sugars in the roots, and they tasted almost like a carroty caramel dessert. This is better than it sounds. It's also good cold, for random snack attacks.
Zucchini: 400 F, salt and pepper. Melts. In. Your. Mouth. Husband didn't like the "slimy" texture, but I adored it. There's a weird buttery taste to this that I wasn't entirely expecting. 3 smallish zukes, did NOT last 24 hours. NOT good cold.
Broccoli: 400 F, salt, pepper, and garlic powder, 30 minutes. I only got a bite, made this so my husband could take it for a work lunch. I liked it just freaking fine, thank you, but my husband called it a "religious experience." They did not survive long enough to try them cold.
Button mushrooms: 400 F, salt and pepper, 15 minutes. These didn't take long at all, and they're RICH. I just finished a dessert bowl of them, not even half of the tray, and I'm full. TBH, though, I like them better stir-fried. I am so not trying these cold.
2 notes · View notes
musewrangler · 1 year
Text
Tumblr media
You guys. *pauses to chew.
This is OUTSTANDING. Half-Baked Harvest recipe for kale salad with roasted sweet potatoes and chick peas with a honey mustard dressing and feta. Add meat or don’t. But you had to know.
19 notes · View notes
oldmtnbear · 1 year
Text
Tumblr media Tumblr media Tumblr media
On a cold and snowy night, it seemed like a good time for comfort food in the oven. Pesto chicken, roasted veggies & potatoes, with garlic olive oil, parmesan, and rosemary salt. It turned out fairly well. I did pair it with a Malpais Stout by LA Cumbre. Slightly bitter with smooth chocolate notes... it went really well with roasted flavors.
7 notes · View notes
thefoodarchivist · 2 years
Text
Tumblr media
Roasted veggies with thyme 🌿 lemon 🍋 and chilli 🌶
46 notes · View notes
brattylikestoeat · 2 years
Text
39 notes · View notes
Text
Roasted Veggie Soup
Ingredients: 2-3 quarts vegetable broth 1 and 1/2 large yellow onions, chopped roughly 3 pounds gold potatoes, chopped but not peeled 3 pounds parnsips, peeled and chopped 1/2 pound carrots, peeled and chopped 2 heads of roasted garlic 1/2 head of raw garlic 1/2 cup heavy cream 2 tablespoons olive oil Fresh rosemary (2-3 sprigs) 2 tsp marjoram Truffle salt and fresh cracked pepper Put the vegetables, excluding the pre-roasted garlic, in a roasting dish. Drizzle with the olive oil, add seasonings, and toss to coat. Roast the vegetables together in a 400 F oven for 40 minutes, taking out to stir midway through. Add 1 head of the roasted garlic to the vegetable broth in a large pot or Dutch oven. Crush slightly to release more flavor and cook on low heat for five minutes before adding the entire pan of roasted vegetables.  Cook on low heat for 40 minutes, though longer will not hurt the flavor.  Add heavy cream and the second head of roasted garlic, then blend together. The soup may require more liquid at this stage, depending on how thick you prefer your soups. Adjust seasonings to taste and consider topping with croutons or fried sage leaves.
2 notes · View notes
Text
Roasted Curry Cauliflower
Tumblr media
If you are a fan of meal prepping, this is a simple, easy recipe for you! I often will prepare these on the weekend and then pop them in the oven later that week for a simple fresh meal. This recipe goes really well with roasted brussels sprouts and roasted sweet potatoes. Click the "keep reading" button to see this recipe.
INGREDIENTS
1 head of cauliflower
1/2 cup of olive oil
1 1/2 Tablespoon minced garlic (2-3 cloves)
3 teaspoons curry powder*
1/4 teaspoon garlic powder (optional)
salt and pepper to taste
*You can make your own curry powder mix by adding cumin, paprika, turmeric, cinnamon, nutmeg, and cayenne.
INSTRUCTIONS
Chop up the cauliflower into bite sized pieces and place in a large bowl.**
Mince the garlic and place it in a small mixing bowl. Add the olive oil and spices then mix together.
Pour the olive oil mix on the cauliflower and mix it together until the olive oil mix coats most of the cauliflower.
Place the cauliflower in a Tupperware with a lid or a gallon sized baggie. Let the cauliflower marinate for at least 10-12 hours before you cook it.
To cook it, heat the oven to 375°F then place the cauliflower on a cooking sheet and place it in the oven for about 30-40 minutes. You will need to flip the cauliflower every 15 minutes or so.
The cauliflower will come out darker orange with some char on it.
Tumblr media Tumblr media Tumblr media Tumblr media
**You can place the cauliflower directly in the Tupperware or gallon baggie to mix everything together if you want to save yourself the trouble of washing an extra dish.
2 notes · View notes
ronniefein · 1 year
Photo
Tumblr media
Roasted Vegetables
I make roasted vegetables all the time, with different combinations of veggies and seasonings. It’s such a useful dish. A good side dish for sure, but also:
nice over polenta/mamaliga for a substantial vegetarian dinner
cooked, then covered with shredded mozzarella cheese and baked until the cheese bubbles and melts
placed on a pizza crust and topped with cheese (as above)
topped with a fried egg
served at room temperature as a salad (drizzled with olive oil and wine vinegar or Balsamic vinegar)
and so on ….
Follow me on Instagram @RonnieVFein
ROASTED VEGETABLES
12-16 baby potatoes
1 large onion, peeled
1 medium eggplant
1 sweet red bell pepper, deseeded
1 medium zucchini
8 ounces mushrooms
5 tablespoons olive oil
3 cloves garlic, chopped
salt and pepper
3 tablespoons mixed finely chopped fresh parsley and/or herbs such as thyme, basil, marjoram, rosemary, etc.
Balsamic vinegar or lemon juice, optional
Preheat the oven to 400F. Wash and drain the vegetables. Slice the potatoes 1/8-inch thick. Cut the onion, eggplant, red pepper, zucchini and mushrooms into chunks. Place all the vegetables in a single layer inside a large roasting pan. Pour olive oil over vegetables and toss to coat them. Sprinkle with garlic, salt and pepper and herbs. Toss to coat the vegetables evenly. Place the vegetables in the oven. Turn the heat down to 350F and roast the vegetables for about 50 minutes, stirring them occasionally. Serve hot or at room temperature. Serve plain or sprinkled with Balsamic vinegar or lemon juice. 
Makes 8 servings 
2 notes · View notes
nycmixing · 1 year
Text
Tumblr media
Uber Eats // Zaitun Halal // Grilled Tilapia Fillet Platter // Roasted Vegetables + French Fries
2 notes · View notes
Photo
Tumblr media
Garlic roasted carrots
1K notes · View notes
brunchbinch · 6 months
Text
Tumblr media
Roasted asparagus & potatoes (x)
28 notes · View notes
harvestheart · 1 year
Text
Tumblr media
Roasted Vegetables
Cut vegetables into approximately equal sized pieces, so they cook evenly. If you want to get fancy, put zucchini and peppers in a separate pan and roast for just 20 minutes.
Toss with olive oil, to coat. Not too much!
Sprinkle with spices like thyme, oregano, and rosemary, salt and pepper. Roast at 450 degrees. For 40 minutes. Scrape and mix with spatula about mid-way through.
That's what is on the menu tonight!
3 notes · View notes
Text
Tumblr media
• baked chicken stuffed with brie + apple, garlic roasted brussel sprouts •
1 note · View note
paulpingminho · 4 days
Text
Tumblr media
1 note · View note