Sweet and Savory Tomato Roasted Vegetables
Recipe: #1500
October 27, 2011
Categories: Side Dishes, Tomato, Eggplant, Mushrooms, Onions, Squash, Oven Bake, Oven Roast, Vegetarian, Turnips, more
"This is a simple twist on the traditional "Roasted Vegetables." You can really use your favorites, but I try to stick to the root vegetables, and maybe eggplant and mushrooms. But this recipe is very flexible, and you can really use anything you like for this. The difference is I add some tomato and brown sugar to the roasting glaze which just gives the vegetables a nice rich flavor. This particular picture is a mix of carrots, parsnips, mushrooms, onions, potatoes, egg plant, garlic and turnips. A wonderful side dish served with just about anything."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (335.5 g)
- Calories 634.3
- Total Fat - 48.3 g
- Saturated Fat - 6.9 g
- Cholesterol - 0 mg
- Sodium - 770.6 mg
- Total Carbohydrate - 40.1 g
- Dietary Fiber - 8.8 g
- Sugars - 9 g
- Protein - 16.2 g
- Calcium - 129.9 mg
- Iron - 5.2 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Tomatoes ... After draining the tomatoes, use a fork right in the can and lightly mash them - but do not drain once you do that.
Step 2
Dressing ... Add the oil, vinegar, brown sugar, herbs, garlic, salt and pepper to a large bowl and mix well. Then add in the tomatoes and stir to combine.
Step 3
Vegetables ... Add all the vegetables to the bowl with the dressing and toss well to combine. Note: If you want to add tomatoes or other vegetables that cook quicker than the main dish. Toss them in the dressing as well, but set off to the side in a foil pouch or small pan to cook. They obviously will come out much sooner and then you can incorporate them in with the rest of the vegetables.
Step 4
Bake ... Oven at 400 degrees, and you will be baking on the middle shelf. I like to use a 13x9" pan lined with foil or parchment paper for easy clean up. Add the vegetables and make sure to spread them out well. You don't want them piled up. Bake 30-40 minutes until all the vegetables are tender and golden brown. Make sure to stir them half way through cooking.
Step 5
Serve ... ENJOY this nice twist of classic roasted vegetables.
Tips
No special items needed.
0 Reviews
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