How to cook baked vegetables in the oven: 10 best recipes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cauliflower with wine and anchovies from Jamie Oliver, beets with balsamic glaze, carrots with honey and garlic and more.

1. Cabbage wedges with spices in the oven

Baked cabbage is crispy on the outside and soft on the inside.

Ingredients

• 1 medium head of white cabbage;
• 3 tablespoons olive oil
• coarse salt to taste;
• ground pepper - to taste;
• 1 teaspoon of cumin or fennel seeds.

Preparation

Cut the cabbage into round slices about 2.5 cm thick.

Line a baking sheet with baking paper and brush with 1 tablespoon of olive oil. Arrange the cabbage wedges in one layer. Drizzle with the remaining oil and sprinkle with salt, pepper and caraway seeds or fennel seeds.

Bake for 40–45 minutes in a preheated 200 ℃ oven, until the vegetables are tender on the inside and the edges are golden brown.

2. Baked beetroot with balsamic glaze

It will take at least an hour to bake, but it's worth it! Beets are more appetizing than boiled beets, and they get a special taste thanks to the orange peel and balsamic glaze.

Ingredients

• 900 g of beets;
• olive oil - for lubrication;
• salt to taste;
• 120 ml balsamic vinegar;
• 2 teaspoons of sugar;
• 1 teaspoon orange peel
• freshly ground black pepper to taste.

Preparation

Wash the beets, remove the tops, rub with olive oil and sprinkle with salt.

Line a baking sheet with foil, place the roots on top of it and cover with another sheet of foil.

Preheat oven to 200 ℃. Bake for 1 to 2 hours, depending on the size and age of the beets. Young small fruits will cook much faster than large ones with thick skin. After the first hour, check the beets every 15 minutes by piercing them with a knife. If it comes in easily, the vegetables are ready.

In the meantime, make the frosting. Combine the balsamic vinegar and sugar in a skillet. Heat over high heat until the mixture thickens and reaches a syrupy consistency. Remove from stove.

When the beets have cooled slightly, peel them. Cut into quarters or smaller, according to your taste. Place the prepared beets in a plate, cover with balsamic glaze and sprinkle with orange zest. Season with salt and pepper.

3. Oven baked vegetables with mint, ginger and caraway seeds

Change the mix of vegetables depending on the season and your mood. Pumpkin, asparagus, and broccoli are great favorites.

Ingredients

• 450 g of a mixture of potatoes, cauliflower, carrots and radishes;
• 1½ teaspoon dried mint
• ½ teaspoon chili flakes
• ½ teaspoon of cumin seeds;
• ½ teaspoon of fine sea salt;
• 1 teaspoon of ground cumin;
• 1 teaspoon ground ginger
• ½ teaspoon cinnamon
• 4 tablespoons olive oil
• freshly squeezed lemon juice;
• fresh mint, roasted sesame or pumpkin seeds, unsweetened yogurt - optional.

Preparation

Wash and dry vegetables. Cut the potatoes, cauliflower and carrots into slices approximately 0.6 cm thick. Divide the radishes into quarters.

In a mortar, lightly crush dried mint, chili, cumin seeds and salt to soften the seeds. Add ground cumin, ginger, cinnamon and olive oil and stir until smooth.

In a deep bowl, pour the oil over the vegetables and stir gently but thoroughly. Place in a single layer on baking paper.

Bake 15 minutes in a 220 ℃ preheated oven until all vegetables are cooked through.

Sprinkle with lemon juice when serving and add fresh mint and sesame seeds or seeds if desired. And yogurt is the perfect dressing.

4. Baked vegetables with parmesan and paprika

The dressing soaks the vegetables and makes them especially juicy and tasty, and the cheese breading makes them crispy, like deep fried. You can use other vegetables of your choice.

Ingredients

• 600 g vegetables (zucchini, cauliflower and red bell peppers);
• 60 ml of Italian dressing;
• 225 g bread crumbs or panko;
• 3 tablespoons of grated Parmesan;
• ½ teaspoon of paprika;
• ½ teaspoon of garlic powder.

Preparation

Cut vegetables into medium slices, toss in a zip bag and top with Italian dressing. Shake until the wedges are completely covered with the mixture.

Combine bread crumbs, grated parmesan, paprika and garlic powder in a bowl. Dip the vegetables in the resulting mass and place on a baking sheet lined with parchment.

Preheat oven to 215-220 ℃. Bake for 15-18 minutes, until vegetables are tender and the breading is golden. Serve immediately.

5. Baked carrots with honey and garlic

The brown butter sauce turns the root vegetable into an incredibly tasty and unusual dish. You can use both regular and mini carrots in this recipe.

Ingredients

• 120 g butter;
• 3 tablespoons of honey;
• 2 cloves of garlic;
• 900 g carrots;
• salt, pepper - to taste;
• parsley - for decoration.

Preparation

Heat oil in a saucepan over medium heat, stirring constantly, until frothy and brown. Add honey and garlic and remove from heat.

Peel the carrots and cut into 5 cm long cubes. Place in a deep bowl, cover with the prepared sauce and mix well so that the vegetables are completely covered with it. Spread over a baking sheet and sprinkle with salt and pepper.

Bake for 15-20 minutes at 220 ℃, until the carrots are tender. You can cover the dish with foil and remove it after 10 minutes: this will make the vegetables crispy.

Transfer the finished carrots to a dish, garnish with parsley and serve immediately.

6. Oven Cauliflower with Wine and Anchovies by Jamie Oliver

This cauliflower can be used as a side dish or as a snack. And if you serve vegetables with rice or pasta, they will become the main course.

Ingredients

• 3 small onions;
• 2 tablespoons olive oil
• 6 anchovies (fillets) in oil;
• 6 large green olives with pits;
• 6 cloves of garlic;
• 500 ml of dry white Gavi wine or any other;
• a pinch of saffron - optional;
• 1 large head of cauliflower with leaves.

Preparation

Peel and cut the onion into quarters, then divide into petals and place in a deep heat-resistant skillet. Add 1 tablespoon olive oil and sauté over medium heat. Toss in the anchovies and stir occasionally. Crush the olives into the skillet without removing the pits and toss in the minced garlic. Cook for 2 minutes, then pour in wine and add saffron.

Remove the base of the cauliflower. Use a sharp knife to cut a deep cross into the stem. Remove extreme dead leaves.

Place the cabbage stem side down in the skillet. Drizzle with the remaining olive oil. Drizzle over the sauce and place a few onion petals on top. Bring to a boil.

Transfer the skillet to a preheated 180 ℃ oven for 1.5 hours, until the cabbage is tender. Check readiness with a knife. During baking, pour the juice from the bottom of the pan twice over the head of cabbage.

To serve, carefully transfer the cabbage to a dish, sprinkle with soft onions, olives, pour over the aromatic sauce and chop.

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7. Eggplant casserole with cherry and ricotta

This dish combines the aromas of eggplant and cheese. It is suitable not only for breakfast, but also for lunch or dinner.

Ingredients

• 1 medium eggplant;
• 2 tablespoons olive oil + for lubrication;
• 500 g cherry tomatoes;
• salt and black pepper to taste;
• 6 eggs;
• 250 ml of milk;
• 1 tablespoon red pepper flakes
• 450 g ricotta cheese.

Preparation

Cut the eggplant into cubes about 1 cm wide. Combine the olive oil, chopped eggplant and tomatoes in a deep bowl. Season with salt and black pepper and place on a baking sheet lined with parchment paper. Bake for 20-30 minutes in preheated 220 ℃ oven, until vegetables are tender.

Mix eggs, milk and red pepper separately. Pour the prepared vegetables into it. Pour the mixture into a greased baking dish and top with the ricotta slices.

Bake for 30–35 minutes at 190 ℃. Let cool for 5 minutes and serve.

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8. Baked Brussels sprouts with grapes and walnuts

The sweetness of the red grapes enhances the nutty flavor of the cabbage.

Ingredients

• 700 g brussels sprouts;
• 700 g red grapes;
• 2 tablespoons olive oil
• 4 tablespoons fresh thyme
• coarse salt and freshly ground pepper - to taste;
• 2 teaspoons of balsamic vinegar
• 75 g toasted walnuts or pecans.

Preparation

Cut the Brussels sprouts into halves or quarters if large. Place them on two baking sheets along with the grapes, sprinkle with olive oil and sprinkle with thyme, salt and pepper. Bake in preheated 230 ℃ oven for about 20 minutes, until vegetables are soft on the inside and crispy on the outside.

Drizzle each baking sheet with 1 teaspoon of balsamic vinegar. Chop the nuts coarsely and mix with the finished cabbage and grapes.

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9. Baked potatoes with asparagus and lemon mustard dressing

Lemon mustard dressing complements crispy vegetables perfectly. This dish will be an excellent side dish for baked chicken or grilled steak.

Ingredients

• 450 g of small young potatoes in the skin;
• 5-6 tablespoons of olive oil + for lubrication;
• salt to taste;
• 450 g asparagus;
• 3 tablespoons lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon Dijon mustard
• freshly ground black pepper - to taste;
• 1 tablespoon fresh tarragon, chopped

Preparation

Wash the potatoes and cut into large pieces. Place them on a greased baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt. Stir and place the wedges in one layer. Bake at 230 ℃ for about 15 minutes: during this time, the potatoes are partially cooked.

Remove the bottom of the asparagus and cut into about 4 cm pieces. Mix them with 1 tablespoon oil and salt. Take out the baking sheet, move the potatoes to one side and place the asparagus side by side in one layer as well. Return the vegetables to the oven and bake for another 10 minutes or longer, until tender.

Meanwhile, combine lemon juice, zest, mustard, salt and a pinch of black pepper in a small bowl. Add the remaining olive oil gradually, stirring in with a whisk.

Pour half of the dressing over the finished vegetables and stir well. Sprinkle with tarragon. Serve the vegetables along with the remaining sauce.

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10. Oven baked vegetables with fresh herbs

You will have an incredibly aromatic dish with a mix of fresh sage, thyme and rosemary.

Ingredients

• 4 medium carrots;
• 2 large turnips or parsnips;
• 1 small pumpkin;
• 1 medium head of cauliflower;
• 450 g brussels sprouts;
• 120 ml olive oil;
• 10 sage leaves;
• 5 sprigs of thyme;
• 2 sprigs of rosemary;
• coarse salt and freshly ground pepper - to taste.

Preparation

Cut carrots, turnips, pumpkin, cauliflower and Brussels sprouts into roughly equal 1–2 cm pieces so they cook equally. Combine them in a deep bowl with olive oil, sage, thyme and rosemary, sprinkle with salt and pepper.

Preheat oven to 220 ℃. Place vegetables on two baking sheets in one layer and bake for about 55 minutes, until tender and golden brown. Stir a couple of times during cooking until they are browned on all sides. Transfer to a plate and serve hot.

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