roasted vegetables and potatoes
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Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses.
Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, most vegetables are grown all over the world as climate permits, and crops may be cultivated in protected environments in less suitable locations. China is the largest producer of vegetables, and global trade in agricultural products allows consumers to purchase vegetables grown in faraway countries. The scale of production varies from subsistence farmers supplying the needs of their family for food, to agribusinesses with vast acreages of single-product crops. Depending on the type of vegetable concerned, harvesting the crop is followed by grading, storing, processing, and marketing.
Roasted Potatoes Carrots and Green Beans
If you haven’t noticed by now, I’m all about those roasted veggies! When fresh vegetables are roasted they just develop a whole new delicious depth of flavor.
These roasted sheet pan veggies are perfect for any season too because you can usually always find good quality potatoes, carrots and green beans any time throughout the year.
Roasted veggies are the best way to convert a vegetable hater. Raw broccoli and roasted broccoli are nearly two different vegetables in my mind because they taste so much different.
This blend is deliciously seasoned with a fresh garlic and herb blend and after roasting they end with a perfect texture.
INGREDIENTS LIST FOR THE GARLIC HERB ROASTED POTATOES CARROTS AND ZUCCHINI
- 1 1/4 lb baby potatoes, halved
- 1 lb medium carrots, scrubbed clean, cut into 2-inch pieces
- 3 tablespoon olive oil, divided
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh rosemary
- Salt and freshly ground black pepper
- 12 oz. zucchini, trimmed and cut into 1-inch pieces
- 4 cloves garlic, minced
DIRECTIONS
1. To make the Garlic Herb Roasted Potatoes Carrots and Zucchini: Preheat your oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss together potatoes carrots with 2 1/2 tablespoons olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes.
2. Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer. Serve the Garlic Herb Roasted Potatoes Carrots and Zucchini warm – enjoy!
HOW TO SERVE ROASTED POTATOES, CARROTS, AND ZUCCHINI?
This recipe pairs supremely with any weeknight meal. You can serve the roasted veggies with chicken, turkey, fish, or steak! That said, our garlic herb roasted potatoes carrots and zucchini recipe is a solid holiday side, and will make a remarked appearance on your table for Thanksgiving, Christmas, or any other special occasion!
HOW TO REHEAT THE ROASTED VEGETABLES FOR MEAL PREP?
You can just pop the Garlic Herb Roasted Potatoes Carrots and Zucchini in the microwave and you’re done!
Easy Roasted Potatoes and Carrots Side Dish
It’s always good to have a healthy, go-to veggie recipe that you can kind of make in your sleep, you know what I mean? Something for those times when life gets out of control and you just need to get dinner on the table. Because, as you know, no matter how busy we get, it’s important to stop and nourish ourselves.
Of course, you can always make some steamed veggies. They’re definitely great. They just aren’t that interesting, you know? I like interesting! I like developed, complex taste! And, a good presentation is always a bonus, too.
That’s where roasting comes in. Roasted potatoes and carrots are your new best friend, busy cook! Simply chopped or cut, quickly seasoned, and then tossed into the oven, those vegetables magically transform into healthy bites of deliciousness.
And, with practically no effort at all, you’ve got a hearty side dish with tons of complex flavor and a beautiful, rustic appearance. It’s perfection.
Everything You Need to Know About Roasting Vegetables
You can roast just one vegetable at a time or a mix. I almost always roast two layers of sheet pans at once. It is worth it for the leftovers!
Cutting Vegetables for Roasting
If you are mixing different vegetables on the pan, you will want to make sure they finish cooking in the same amount of time. Here are some tips:
- Round Root Vegetables (Beets, Sweet Potatoes, Potatoes). Cut these vegetables on the smaller size (about 3/4-inch pieces), as they tend to take longer to roast.
- Long Root Vegetables (Carrots, Parsnips). Similarly, these veggies take longer to roast. Cut any thick ones in half lengthwise, then cut them crosswise into 1 1/2-inch slices.
- Cruciferous Vegetables (Brussels Sprouts, Cauliflower, Broccoli). Cut Brussels sprouts in half, and remove the stems. Cut broccoli and cauliflower stems into small rectangular pieces, and slice florets into pieces that are about 1/2- to 3/4-inch thick and 1 1/2- to 2-inches wide.
- Soft Vegetables (Green Beans, Asparagus). These veggies roast quickly, so you can leave them as is (discard the ends of the green beans and woody stems of the asparagus).
- Bell Peppers (Green, Red, Yellow, Orange). Core the peppers and cut into 3/4-inch pieces or 1/2-inch strips.
- Onions (Red, Yellow, or Sweet). Cut off the stem end, then remove the paper and waxy layers. Cut off the root end, then slice the onion in half from end to end. Cut each half lengthwise into about 4 wedges.
- Cherry Tomatoes (or Grape Tomatoes). Leave whole. Line your baking sheet with parchment paper, as the yummy juices will become sticky and caramelize.
Don’t Skimp on the Oil
Once you’ve cut your vegetables down into bite-sized pieces, toss them with some 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 will usually get the job done. 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.
I usually use a mild olive oil when roasting vegetables, but you could also use coconut oil, avocado oil, or any other oil you like to use. Also, I usually toss the vegetables with my hands so I can rub the oil into the vegetables and make sure they’re evenly coated.
ast but not least, toss your vegetables with some salt. You can add black pepper or any other seasonings, as well. Again, be generous, but not excessive — add enough salt and other seasonings so that each piece of vegetable gets a little.
What temprature is best for roasting vegetables?
High heat is the name of the game! For your veggies to gain that delicious caramelized exterior, while cooking to tender perfection, the sweet spot is somewhere between 410 and 450 degrees F.
In this roasted vegetables recipe, I set the oven temprature at 425 degrees F and I cooked the veggies on the middle rack.
Which oil is good for roasting vegetables?
For me, when it comes to roasting veggies or anything at all, I am all for using quality, good-tasting extra virgin olive oil which imparts great flavor while properly cooking your veggies. Remember that a quality extra virgin olive oil’s smoke point can be around 410 to 425 degrees F. I’ve not had any trouble using EVOO, but if you want to save it for your Greek salad or are looking for an alternative, reach for a good grapeseed oil.
What to serve roasted vegetables with?
These Italian-style roasted veggies are the perfect side dish next to almost any meaty dish. I often serve them next to my Italian baked chicken, Garlic Dijon Chicken, or even next to Boneless Lamb, Roast Turkey Breast, or even Slow Roasted Salmon.
But don’t discount these gorgeous vegetables as a light vegetarian main with farro risotto, or on top of lemon rice or even quinoa!
Should you cover vegetables when roasting in the oven?
Not only is it not necessary, but covering the veggies will trap the moisture in the pan, which will steam them and make them mushy and soggy rather than crisp-tender. For the best results, just leave them uncovered!
Thank you for staying with this post “roasted vegetables and potatoes” until the end.
