Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Community Forums / Archives: Old Topic of the Month Threads / Roasted Vegetables
    Lost? Site Map

    Roasted Vegetables

    Thu Mar 07, 2013 3:17 am
    Forum Host

    Roasting your own vegetables is really easy and the taste really has that WOW factor. there are so many flavors and here on so many recipes to try out as well

    EXPERIMENT! Olive oil is the standard, it's easy to grab and reliable. But for flavors, experiment a little. Add a touch of toasted sesame oil. Use peanut oil or safflower oil. Just make sure the oil is fresh, if it tastes musty or stale, choose something else. There are also flavored olive oils that can be purchased including:

    Rosemary-Infused Olive Oil
    Basil-Infused Olive Oil
    Chili Olive Oil
    Meyer Lemon Olive Oil

    COAT EVENLY with OIL Toss the cut vegetables with olive oil in a bowl, really getting in there with a spatula or even your hands, making sure the pieces are coated on all sides. Save the super-expensive, extra-virgin oils for salad dressings and drizzles; for roasting, any good quality oil will do. I allow a tablespoon of oil per pound of vegetables, it’s plenty, but some times splurge on a couple of tablespoons. Using more oil will shorten the cooking time and will create coveted crusty edges.

    SEASONING A vegetable’s own natural and unadorned flavor will emerge when seasoned with just salt and pepper. For gentleness, use kosher salt or sea salt; for sharpness, use freshly ground pepper. But experiment with other seasonings too. Carrot is deepened with thyme, zucchini is brightened by lemon. Dried herbs are fine - just add enough olive oil to coat t he vegetables well.

    Moroccan Roasted Vegetables
    Italian Roasted Vegetables

    Garlic & Rosemary Roast Vegetables
    Orzo With Roasted Vegetables (Barefoot Contessa) Ina Garten
    Maple Roasted Root Vegetables
    Herb Roasted Vegetables
    Oven-Roasted Autumn Vegetables
    Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper

    What are your favorite vegetables to roast? any tips you have to share would be very welcome!
    Fri Mar 08, 2013 12:35 pm Groupie
    The secret to these is not to stir them for the first 30 minutes.

    Market Mix (Roasted Potatoes, Fennel, Mushrooms and Peppers)
    Fri Mar 08, 2013 2:14 pm
    Forum Host
    Sun Mar 10, 2013 3:18 am
    Forum Host
    I am making those roasted lemon and garlic potatoes in the next few days it looks a great recipe
    Fri Mar 29, 2013 9:21 pm
    Experienced "Head Chef" Poster
    My absolute favorite roasted veg is green beans. This is from Thanksgiving 2012, right out of the oven with only light olive oil and s&p.

    Sat Mar 30, 2013 2:18 am
    Forum Host
    looks delicious - sometimes a simple way of preparing vegetables can be delightful
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy

    Ideas from

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes Network of Sites