Buttered Rooted Vegetables Recipes

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES

Absolutely Delicious Baked Root Vegetables image

This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!

Provided by NEWSAHMOM

Categories Side Dish Vegetables Sweet Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound new potatoes, halved
½ large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 40.6 g, Fat 5.5 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 564.5 mg, Sugar 11.6 g

HERBED ROOT VEGETABLES

Herbed Root Vegetables image

Provided by Tyler Florence

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper

Steps:

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Use any vegetables you like to make this roasted root vegetable medley; add liquid as they cook to keep them slightly moistened.

Provided by Martha Stewart

Number Of Ingredients 5

Ingredients

2-3 pounds assorted winter vegetables, such as carrots, turnips, rutabagas, parsnips, pearl onions, and potatoes
4 tablespoons (1/2 stick) unsalted butter, or to taste
1/4 cup chicken or veal stock, plus more as needed
Salt and freshly ground pepper
Handful of chopped fresh herbs

Steps:

Heat oven to 375 degrees. Scrub vegetables and peel as desired. Cut into 1-to-2-inch pieces (they should all be of similar size).
Place butter in a roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, and salt and pepper. Stir well to coat, and return to oven.
Cook vegetables for 1 to 1 1/2 hours, stirring occasionally and adding more stock as needed to keep vegetables slightly moist. Vegetables are done when tender and golden brown. Stir in herbs and serve.

STEAMED ROOT VEGETABLES WITH DILL BUTTER

Steamed Root Vegetables With Dill Butter image

A great recipe I like to use in winter when I receive my monthly shares from the local organic farm. There are usually a lot of roots included. OK the brussel sprouts don't count as roots, but the rest are. If I just have large potatoes, I cut in eights instead of quarters. If I just have regular large onions, I cut them in eighths, but the chunks do tend to separate with cooking. Times will vary slightly for different types of vegetable. During preparation, I just scrub off the skins of the carrots with a vegetable brush rather than peel them, which saves time and is less messy I think. I give the time for if you steam them one after another, but of course you can cut down on cooking time continually by steaming different types simultaneously in separate saucepans (or steam some together if you have a large enough pan). I omit the salt, but you don't have to. This goes great with roast beef.

Provided by echo echo

Categories Potato

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs small red potatoes or 2 lbs yukon gold potatoes, unpeeled but scrubbed and quartered
1 lb Brussels sprout, trimmed and halved
1/2 lb carrot, peeled and cut into 1-inch lengths
1/2 lb parsnip, peeled and cut into 1-inch lengths
1/2 lb small boiling onions, peeled (not the tiny marble-sized ones)
1/2 cup butter, melted
1 1/2 tablespoons prepared horseradish
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons dried dill
salt
pepper

Steps:

Separately steam each of the types of vegetable over boiling water, approximately 10 min for each, until just tender. (I just boil the onions.).
Combine butter, vinegar and dillweed plus salt and pepper to taste in a saucepan over medium low heat and heat through, stirring to combine, about 1 minute.
Toss vegetables with dill butter and serve hot.

Nutrition Facts : Calories 341.7, Fat 16.1, SaturatedFat 9.9, Cholesterol 40.7, Sodium 203.9, Carbohydrate 46.4, Fiber 9, Sugar 8, Protein 6.5

SWEET ROASTED AUTUMN ROOT VEGETABLES

Sweet Roasted Autumn Root Vegetables image

Sweet yet savory autumn side dish goes well with any roasted meat.

Provided by Kelly Nagy Cramer

Categories Side Dish Vegetables

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

¼ cup butter, melted
¼ cup maple syrup
1 teaspoon salt
½ teaspoon ground black pepper
1 small butternut squash - peeled, seeded, and cubed
2 turnips, cubed
2 parsnips, cut into rounds
1 sweet potato, cubed
1 rutabaga, peeled and cubed
2 carrots, cut into rounds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
Bake in the preheated oven until vegetables are tender, about 30 minutes.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g

ROOT VEGETABLES

Root Vegetables image

This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. -Cathryn White, Newark, Delaware

Provided by Taste of Home

Categories Side Dishes

Time 1h35m

Yield 16-18 servings.

Number Of Ingredients 12

Ingredients

2 cups pearl onions
2 pounds red potatoes, cut into 1/2-inch pieces
1 large rutabaga, peeled and cut into 1/2-inch pieces
1 pound parsnips, peeled and cut into 1/2-inch pieces
1 pound carrots, cut into 1/2-inch pieces
3 tablespoons butter, melted
3 tablespoons olive oil
4-1/2 teaspoons dried thyme
1-1/2 teaspoons salt
3/4 teaspoon coarsely ground pepper
2 packages (10 ounces each) frozen brussels sprouts, thawed
3 to 4 garlic cloves, minced

Steps:

In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel., In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat., Cover and bake at 425° for 30 minutes. Uncover; stir in brussels sprouts and garlic. Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally.

Nutrition Facts :

BUTTER-BRAISED ROOT VEGETABLES AND GREEN BEANS

Butter-Braised Root Vegetables and Green Beans image

Categories Vegetable Side Braise Christmas Thanksgiving Vegetarian Quick & Easy Green Bean Christmas Eve Butter Gourmet

Yield Serves 2 generously

Number Of Ingredients 6

Ingredients

a 1-pound celery root (sometimes called celeriac)
2 large carrots
4 large shallots
1 1/2 tablespoons unsalted butter
3/4 teaspoon salt
1/4 pound green beans

Steps:

With a sharp knife peel celery root and cut into 1-inch pieces. Diagonally cut carrots into 1-inch-thick pieces. Quarter shallots lengthwise. In a 2-quart heavy saucepan melt butter over moderately low heat. Add celery root, carrots, shallots, salt, and pepper to taste, stirring to coat vegetables with butter, and cook, covered, stirring occasionally, 20 minutes. While root vegetables are cooking, trim beans. Stir beans into root vegetables and cook, covered, stirring once or twice, until all vegetables are tender, about 10 minutes.

ROASTED VEGETABLES WITH GARLIC-TARRAGON BUTTER

Roasted Vegetables with Garlic-Tarragon Butter image

Provided by Brad Avooske

Categories Garlic Herb Mushroom Onion Vegetable Side Roast Vegetarian Quick & Easy Bell Pepper Squash Spring Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 11

Ingredients

2 medium-size red onions, cut into 1/2-inch-thick rounds
2 red bell peppers, quartered lengthwise, seeded
4 zucchini or yellow crookneck squash, cut on diagonal into 1/2-inch-thick slices
2 large portobello mushrooms, dark gills scraped away, quartered
1 head radicchio, cut into 6 wedges
6 tablespoons (3/4 stick) butter
6 small garlic cloves, minced
2 teaspoons dried tarragon
3 tablespoons dry white wine
1 tablespoon olive oil
Lemon wedges

Steps:

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 500°F. Arrange vegetables in single layer on 2 large baking sheets. Stir butter, garlic and tarragon in heavy small saucepan over low heat until butter melts. Whisk in wine and oil. Brush vegetables with all of butter mixture; sprinkle generously with salt and pepper.
Roast vegetables 10 minutes. Turn vegetables over, reverse position of baking sheets and roast until vegetables are tender and browned in spots, about 10 minutes longer. Transfer vegetables to large platter. Serve with lemon wedges.

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