Roasted Vegetables for a Crowd Recipe

Roasted vegetables are a great side dish for any meal, and this recipe for Roasted Vegetables for a Crowd is perfect for feeding a large group of people. Whether you're hosting a holiday dinner, a family reunion, or a summer cookout, these veggies are sure to be a hit with everyone at the table. The best part is that they're easy to make and can be customized to include your favorite vegetables.

One of the things I love most about this recipe is its versatility. You can use any combin...

One of the things I love most about this recipe is its versatility. You can use any combination of vegetables you like, such as carrots, bell peppers, zucchini, onions, and mushrooms. The roasting process brings out the natural flavors of each vegetable and creates a delicious caramelization that is simply irresistible. It's a great way to sneak some extra veggies into your guests' diets without them even realizing it!

Another perk of making roasted vegetables for a crowd is that you can prepare a large batch all at once. This recipe is easily scalable, so you can adjust the quantities of each vegetable based on the number of people you're feeding. It's a time-saving solution that allows you to spend more time socializing with your guests and less time fussing over the stove.

Not only are these roasted vegetables delicious, but they also add a pop of color to your table. The vibrant hues of the various vegetables, from bright orange carrots to deep green zucchini, create a visually appealing dish that is as beautiful as it is tasty. Plus, serving a rainbow of vegetables is a great way to ensure that your guests are getting a variety of vitamins and nutrients in their meal.

With its simplicity, versatility, and crowd-pleasing flavor, this recipe for Roasted Vegetables for a Crowd is a must-have for any gathering. Whether you're serving them alongside grilled meats, as part of a vegetarian spread, or even as a topping for a salad, these roasted veggies are sure to be a hit with everyone at your table. So don't be surprised when your guests are asking for the recipe – it's just that good!

Ingredients

1 pound broccoli, cut into bite-sized florets
1 large head cauliflower, cut into bite-sized florets
8 tablespoons extra-virgin olive oil , divided
2 teaspoons dried rosemary, divided
2 teaspoons dried thyme, divided
kosher salt and ground black pepper to taste
1 ½ pounds Brussels sprouts - trimmed, yellow outer leaves removed, and halved
2 large sweet potatoes, peeled and cubed
2 yellow bell peppers, cut into 1-inch pieces
2 red bell peppers, cut into 1-inch pieces
2 large red onions, quartered

Information

Prep Time: 30 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 35 mins
Servings: 18
Yield: 18 servings

Preheat the oven to 425 degrees F (220 degrees C). Line 2 baking sheets with heavy-duty aluminum foil.

Combine broccoli and cauliflower florets with 2 tablespoons olive oil in a large mixing bowl. Add 1 teaspoon rosemary and 1 teaspoon thyme. Season with salt and pepper. Spread mixture onto 1 of the prepared baking sheets.

Add Brussels sprouts to the same large mixing bowl. Add 3 tablespoons olive oil and season with salt and pepper. Spread mixture onto remaining prepared baking sheet.

Roast in the preheated oven, gently stirring every 5 minutes, until broccoli and cauliflower are lightly browned and Brussels sprouts are dark brown, 20 to 30 minutes.

Meanwhile, place sweet potatoes into the mixing bowl. Add 3 tablespoons olive oil, remaining rosemary, and remaining thyme. Season with salt and pepper and stir to combine. Remove roasted vegetables from the oven and transfer to a large disposable foil pan. Place sweet potatoes onto 1 of the foil-lined baking sheets used prior.

Roast potatoes in the hot oven until tender, stirring every 5 minutes, for 30 to 35 minutes. Remove roasted sweet potatoes and transfer to the disposable foil pan.

Add yellow bell peppers and red bell peppers to the same large mixing bowl. Separate red onion quarters into pieces and add to the bowl. Stir well to coat vegetables in oil remaining in the bowl. Transfer mixture to the other foil-lined baking sheet.

Roast peppers in the hot oven, stirring every 5 minutes, for 15 to 20 minutes. Transfer to the disposable foil pan with the other cooked vegetables. Stir to mix. Serve immediately or cover with foil to be reheated later.

Nutrition

146 cal.

Total Fat: 6g
Saturated Fat: 1g
Sodium: 70mg
Total Carbohydrate: 20g
Dietary Fiber: 5g
Total Sugars: 6g
Protein: 4g
Vitamin C: 96mg
Calcium: 63mg
Iron: 2mg
Potassium: 593mg

How to Make Roasted Vegetables for a Crowd - A Step-by-Step Guide

Ingredients

Information

Nutrition

146 cal.

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