Really tasty way to cook Roast Veg?

Question

Either with or without meat?

Answer 1

As long as the veggies are slowly cooked in the oven girl..It is so damn tasty, especially with meet, or try a chicken stock which is now available at your local supermarket if you want to go without meat. I like to put a roast beef in a casserole pan, and surround it with my favourite veggies into the oven, and you just can never go wrong with the outcome! You will make your neighbours jealous and full of envie! An average sized roast in the oven with veggies at approximately 350 degrees for an hour, and turned down to 250 degrees for another hour or two (go by judgement)...Never had a single complaint from my dinner guests! YUMMY!

Answer 2

Roasted Veges - Yumm! Try just roasting Carrots, Potatoes, Sweet Potatoes, Pumpkin and some capsicum. Toss in olive oil and season with salt and pepper. Sprinkle some herbs (fresh or dried) over it and add in some cloves of garlic too. Roast in a 200 C oven for about an hour before turning down to 180C and roasting for another 20 mins or till tender. Enjoy!! You really cant go wrong with roasted veges! sometimes it helps to parboil the carrots and potatoes first so that the other veges dont get all mushy while waiting for the carrots and taters to cook.

Answer 3

I usually roast potatos, carrots, zuchinni and cauliflower. If I roast mushrooms, I put them in during the last 30 minutes or so.

1/4 - 1/2 cup good olive oil
1 T Kosher Salt
1/2 - 1 tsp fresh ground pepper
Fresh Rosemary, leaves only, slightly chopped
2 cloves garlic, minced
Chopped veges of your choice

Blend salt, pepper, garlic, and rosemary with oil. Toss veges to coat and lay in a single layer in baking dish. Preheat oven to 350 degrees and place baking pan in oven. Every 30 minutes, turn veges over so that they get evenly crisped on the outside. Bake until tender on the inside and crispy on the outside. Continue to season to taste.

Answer 4

This is extremely tasty. Put desired veges and butter, garlic and some slt and pepper in foil and grill them outside on the grill and they are so gooooood. I usually use a different assortment of vegies each time and it still turns out great.

Answer 5

OVEN ROASTED PORK 'N VEGETABLES

1 1/2 lbs. boneless pork tenderloins
1 lb. carrots, cut into 2 inch pieces
2 lb. potatoes, cut in half
2 onions, cut into wedges
2 tbsp. olive oil
1/4 tsp. pepper
1 tsp. dried sage leaves, crushed
2 tsp. dried rosemary leaves, crushed

Heat oven to 450 degrees. Spray roasting pan. Place tenderloins in spray coated pan. Place heat thermometer into one tenderloin. Place carrots, potatoes and onions around tenderloins. Add oil evenly over meat and vegetables, sprinkle rosemary, sage and pepper. Bake uncovered at 450 degrees for 30 to 40 minutes until thermometer reads 165 degrees and vegetables are tender.


OVEN - ROASTED POTATO FRIES

3 lg. baking potatoes, scrubbed but not peeled
Olive or vegetable oil
Salt, pepper & paprika

Heat oven to 400 degrees. Cut potatoes into half lengthwise. Cut each half into thirds lengthwise. Place in large bowl and cover with cold water. Cover and refrigerate at least 2 hours or up to 24 hours.
Remove from refrigerator and drain. Pat dry on paper towel. Arrange in single layer in roasting pan. Drizzle with oil, sprinkle with salt, pepper and paprika. Bake, turning once or twice, until tender and golden, about 30 minutes. Makes 4 servings.

Answer 6

I cut up potato into small chunks
cut onion into chunks
toss in a garlic clove if you wish
cut carrot into chunks
: tomato : :
: Pumpkin :
put them in a bowl & pour small amount olive or vege oil over them & mix all in
put them in a baking dish & sprinkle with salt & pepper & even small amount parsley flakes if you wish & bake in the oven & just sort of stir now & then & in 1 hour they will be ready & yummy
the tomato really makes it really delicious

Answer 7

Here are some tasty recipes for you. I love roasted vegtables. I usually roast mine with olive oil and garlic. Herb roasted veggies are my favorite. I have attached some recipes to give you some ideas. Good luck in your search.

Oven-roasted Potatoes with Garlic and Rosemary

Ingredients
2 lb (900 g) large new potatoes, skins on
1-2 cloves garlic, finely chopped
2 tablespoons fresh rosemary leaves, finely chopped
2 tablespoons olive oil
salt and freshly milled black pepper

Pre-heat the oven to gas mark 7, 425°F (220°C).
You will also need a shallow, solid roasting tin measuring 16 x 12 inches (40 x 30 cm).
Begin by measuring the oil into the roasting tin, then pop it into the oven to heat through. Wash the potatoes but don't scrape the skins off, then cut them into cubes of roughly ½ inch (1 cm). Place them in a clean tea cloth and dry them as thoroughly as you can, then transfer them to a large plate.

Remove the tin from the oven, place it over direct heat – the oil needs to be very hot – then carefully slide the potatoes straight into the hot oil. Turn them around to get a good coating of oil, sprinkling in the garlic and rosemary as you go. Return the tin to the oven and roast for 30-40 minutes or until the potatoes are golden brown and crisp. Season with salt and pepper before serving.

Oven-roasted Carrots with Garlic and Coriander

Ingredients
1 lb (450 g) winter carrots, wiped if dusty
2 cloves garlic, peeled and crushed
1 dessertspoon coriander seeds
½ level teaspoon black peppercorns
½ level teaspoon Maldon sea salt
1 dessertspoon olive oil
Pre-heat the oven to gas mark 8, 450°F (230°C).
You will also need a baking tray measuring 10 x 14 inches (25.5 x 35 cm).

Begin by cutting the carrots into 1½ inch (4 cm) chunks, but no smaller. Next, dry roast the coriander seeds and peppercorns in a small frying pan or saucepan over a medium heat, stirring and tossing them around for 1-2 minutes, or until they begin to look toasted and start to jump in the pan. Now empty them into a pestle and mortar and crush them coarsely, then put the carrot chunks and crushed spices in a bowl.

Next, put the garlic cloves and salt in the mortar, crush to a purée, then whisk in the oil. Now toss this mixture around with the carrots and spices, then spread it out on the baking tray. Pop it into the oven on a high shelf and roast until the carrots are tender when tested with a skewer – 30-40 minutes.

Lamb Chops with Roasted Vegetables

Ingredients
4 lamb chops, 4 oz (110 g) each
1 level teaspoon fresh rosemary leaves, plus a sprig
1 level teaspoon fresh thyme leaves, plus a sprig
4 small carrots
2 small parsnips
2 medium-sized red potatoes, about 6 oz (175 g)
4 whole cloves garlic
8 small onions
2 tablespoons olive oil
5 fl oz (150 ml) wine, stock or cider
salt and freshly milled black pepper
Pre-heat the oven to gas mark 7, 425°F (220°C).

First, bruise the rosemary leaves with a pestle and mortar and chop them. Chop the thyme leaves. Then curl the tails of the lamb chops around, tucking them into a round shape, then place them on to the oiled tray. Season them with salt and pepper and sprinkle each one with a little of the chopped rosemary and thyme. Then pop them into the oven on the top shelf for about 10 minutes.

Meanwhile, prepare the vegetables. Peel and slice the carrots and parsnips in half lengthways. Slice the potatoes, leaving the skins on, in half lengthways and then cut each half into 4 wedges. Peel the garlic cloves, but leave them whole. Then what you need to do with the onions is not quite slice them into eighths – that is, make cuts, but not right down to the root, so that what you've got are 8 onions, cut like water lilies.

Now put all the prepared vegetables into a dish, add the herb sprigs sprinkle in the oil and toss the vegetables well round to get them coated. Season them with salt and freshly milled black pepper. Then remove the chops from the oven, arrange the vegetables all around the meat and return the baking tray to the high shelf of the oven and cook for a further 35 minutes or until both the meat and vegetables are tender.

Then remove them from the oven and transfer the chops and vegetables to a warm serving plate, then place the roasting tray over direct medium heat, pour in the wine, stock or cider and let it bubble and reduce for about a minute, scraping and blending the residue from the base of the tin. Then pour this over the chops before serving.

Answer 8

Both are delicious. Its a matter of taste and if you use alot of aromatics in order to make sure they taste lovely. Garlic, carrots, thyme, olive oil, oregano, sea salt, freshly cracked pepper and then sautee from time to time to prevent drying out of the vegetables in the oven.