This simply delicious baked vegetables recipe is perfect as a side for any main dish! I love to eat these tender and flavorful vegetables year round but they are super tasty at the holidays!
I love vegetables! Almost all vegetables, but these simply delicious baked vegetables are a favorite for a few different reasons:
- It’s a nice variety. You get more than one to chose from or choose them all.
- There is very little muss and no fuss to the preparation!
The beauty of this recipe is that all you have to do is light the oven, cut up some veggies, season them, drizzle them with oil, wrap them in foil and bake them to perfection!
*Does a back handspring, because we can do anything in the virtual world*
This time around I used carrots, sweet potatoes, shallots and a yellow onion. It made for a truly colorful dish!
These baked vegetables get so tender in their little foil packets. The only thing you have to worry about is not burning yourself as you hurriedly open the foil packet to get at these delicious vegetables. Must be careful!!
Sometimes I’m successful. Sometimes I have to suck my finger because of the steam. But all is good, because it’s for a worthy cause.
Once you taste these baked vegetables, you will agree!
I’m in the process of re-doing some old and rather delicious posts/recipes that didn’t get attention way back when I started. This is one such recipe.
On to the Simply Delicious Baked Vegetables recipe
I gather all the vegetables together and start to prepare them. Look at the orange of the carrots! Simply gorgeous.
I left the photo below so we can have a comparison of how far I’ve come with my photography.
Pre-heat the oven to 350 degrees Fahrenheit.
I peel the shallots and onion and wash the carrots and potatoes.
Slice all the vegetables length-wise. I wanted to state that so I didn’t have to write it each time. 🙂
Slice the carrots and shallots. Once the yellow onion is in half, place it cut side down on the cutting board, then cut an X in the rounded side of both halves being careful not to slice all the way through. This will help them cook and let the olive oil in to make them nice and juicy. I only do this with the onion in this recipe since it is the biggest thing and needs the most help cooking.
You can’t really tell with the photo above but once the sweet potato is cut, I take the halves, put them cut side down on the board and continue making 1/2 inch slices lengthwise.
Foil Is My Friend
Now, I get some heavy duty aluminum foil and tear off big pieces. I lay the vegetables on the foil, closer to one edge, since I’m going to fold the foil over on itself and scrunch the ends together.
I segregate the all the veggies and wrap them into separate foil packets.
Next, I drizzle olive oil on the vegetables and then sprinkle them with garlic and onion powder, salt and pepper.
I take the foil and fold it down over the veggies and scrunch up the ends.
See photo below: (old photo)
I place the packets on some jelly roll pans and into the oven they go!
I bake them for 40 minutes or until done. You will know when that is by pressing down lightly on the foil packets. There will be some give to the baked vegetables.
All that is left is to carefully unwrap the vegetables (let the steam vent!) and place them in a serving dish.
I decided to pair these delicious veggies with some pulled pork (recipe will come shortly.) You will see the steaming pork butt in the background before I shredded it!
I shredded the pork, plated it and dolloped some baked vegetables onto the plate as well!
Doesn’t that look delectable?
I hope you enjoyed this recipe. What vegetables do you like to bake? Leave me a comment to let me know as I love all things related to food!
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These beautiful vegetables are baked with some oil and seasoning! Such a treat for little work!
- Cut all vegetables length-wise
- 2 sweet potatoes, washed and once cut in half, cut in 1/2 inch slices
- 4 – 5 shallots, halved
- 1 yellow onion, halved and a shallow X cut in rounded part
- 5 – 6 carrots, sliced in half and cut into smaller pieces, see photo
- Olive oil to drizzle
- Onion powder
- Garlic powder
- Pre-heat oven to 350 degrees F
- Tear off 3 or 4 large pieces of heavy duty foil
- Place vegetables on the lower end of the foil – leave enough room to fold and seal the foil
- I keep the vegetables segregated
- Drizzle olive oil on vegetables
- Sprinkle onion and garlic powder and salt and pepper
- Fold foil over vegetables and scrunch ends together
- Place foil packets on jelly roll pans
- Bake for 40 minutes
- Unwrap foil carefully so you’re not burned by escaping steam
- Place in serving bowl
- Serving Size: 1 cup
- Calories: 170