Skip to main content

Logo for N.C. Cooperative Extension N.C. Cooperative Extension Homepage

Oven Roasted Vegetables

en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Roasted Green Beans

Roasted green beans are sweet and crunchy and make an excellent side dish for a light summer supper.

Preheat the oven to 400° F. Wash one pound of tender green beans and pat dry with paper towels. Snip off ends but leave the beans whole. Place green beans on a foil-lined baking sheet. Drizzle 1 tablespoon of canola or olive oil over green beans and toss to coat. Sprinkle with ¼ teaspoon of salt and ground black pepper as desired. Bake on the middle oven rack for 10-15 minutes or until the beans begin to turn brown and shrink. Remove from the oven and serve immediately.

Roasted Okra

12 3-inch okra pods per serving (if serving 4 people, you’ll need about 48 pods)
Olive oil spray

Preheat oven to 375 degrees F. Wash and dry okra. Do not cut off ends. Place on a cookie sheet prepared with olive oil spray. Spray okra lightly with olive oil. Bake 15 to 20 minutes, or until the pods start to brown. The okra gets crispier the longer you cook it. Be careful not to burn the okra. You can also roast okra on the grill. Allow 12 pods per serving. Recipe from the Produce Lady

Oven-Roasted Root Vegetables

2 medium sweet potatoes, peeled and cut into 1-inch cubes
2 carrots, cut into 1-inch slices
1 medium parsnip, peeled and cut into 1-inch pieces
1 medium red onion, cut into 6 wedges
1 Tablespoon olive oil
3 cloves garlic, minced
1 teaspoon dried mixed herbs (marjoram, thyme, rosemary and/or oregano) crushed 1/8 teaspoon black pepper

Preheat oven to 425°F. Combine vegetables on a large bowl; combine the oil and seasonings in a small bowl. Pour the mixture over vegetables; toss to coat. Pour in a single layer onto a baking sheet and bake for 35-40 minutes. Yield: 4 servings Source:  West Virginia Extension