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Roasted Veggies 4 Ways

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Published on Jun 5, 2017

Here is what you'll need!

00:01 Herb-Roasted Sweet Potatoes
00:26 Garlic-Parmesan Roasted Broccoli
00:54 Paprika-Herb Carrots
01:16 Honey-Balsamic Roasted Brussels Sprouts

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Herb-Roasted Sweet Potatoes
Servings: 4-5

INGREDIENTS
3 sweet potatoes
2 tablespoons oil
1 tablespoon rosemary
1 teaspoon salt
1 teaspoon pepper

PREPARATION
1. Preheat oven to 400°F/200ºC.
2. Slice the top and bottom off of the sweet potatoes, and slice potatoes in half lengthwise. Rest each half on the broader end, then slice 3 times vertically and horizontally. Turn the potatoes on their side and make 4 or five more slices, to form cubes.
3. On a prepared baking sheet, combine sweet potatoes and remaining ingredients. Mix evenly.
4. Bake for 35-40 minutes.
5. Allow to cool for 5 minutes.
6. Enjoy!

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Garlic-Parmesan Roasted Broccoli
Servings: 4-5

INGREDIENTS
3 heads broccoli
2 tablespoons oil
1 tablespoon lemon juice
¼ cup vegetarian parmesan
2 teaspoons garlic powder
½ teaspoon red pepper flakes
1 teaspoon salt
1 teaspoon pepper

PREPARATION
1. Preheat oven to 400°F/200ºC.
2. Separate the crowns and snip off any leaves of the broccoli.
3. On a prepared baking sheet, combine broccoli and remaining ingredients. Mix evenly.
4. Bake for 35-40 minutes.
5. Allow to cool for 5 minutes.
6. Enjoy!

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Paprika-Herb Carrots
Servings: 4-5

INGREDIENTS
4-5 carrots
2 tablespoons oil
2 teaspoons paprika
¼ cup parsley
1 teaspoon salt
1 teaspoon pepper

PREPARATION
1. Preheat oven to 400°F/200ºC.
2. Slice the top and bottom off of the carrots (hold knife diagonally while slicing to make fancy carrot slices).
3. On a prepared baking sheet, combine carrots and remaining ingredients. Mix evenly.
4. Bake for 20-25 minutes.
5. Allow to cool for 5 minutes.
6. Enjoy!

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Honey-Balsamic Roasted Brussels Sprouts
Servings: 4-5

INGREDIENTS
1½ pounds Brussels sprouts
2 tablespoons oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon salt
1 teaspoon pepper

PREPARATION
1. Preheat oven to 425°F/220ºC.
2. Slice the stem off of the Brussels sprouts and then halve them.
3. On a prepared baking sheet, combine Brussels sprouts and remaining ingredients. Mix evenly.
4. Bake for 15-20 minutes.
5. Allow to cool for 5 minutes.
6. Enjoy!

Inspired By:
https://www.foodnetwork.com/recipes/i...
https://www.foodnetwork.com/recipes/i...
https://keviniscooking.com/roasted-br...
https://www.food.com/recipe/sweet-pot...


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MUSIC
Licensed via Audio Network

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