Moms Steamed Root Vegetables Recipes

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SEAN'S MOMMY'S ROASTED ROOT VEGETABLES



Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  • Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

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

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

MOM'S STEAMED ROOT VEGETABLES



MOM'S STEAMED ROOT VEGETABLES image

Categories     Carrot

Yield 6 servings

Number Of Ingredients 6

2 lbs. carrots, peeled and julienned
2 lbs. turnips, peeled and julienned
2 lbs. parsnips, peeled and julienned
4 T. butter, softened
4 T cider vinegar
4 T minced fresh dill

Steps:

  • Steam vegetables, separately or together (if together, put carrots on bottom to keep colors separate). Steam 8-10 minutes. In a heated bowl, toss with butter, vinegar, dill, salt and pepper to taste. Serve in bowl garnished with red cabbage leaves and fresh dill.

STEAMED BABY VEGETABLES



Steamed Baby Vegetables image

Provided by Food Network

Categories     side-dish

Time 15m

Yield 2 servings

Number Of Ingredients 3

1 cup miniature pattypan squash, trimmed
1 cup miniature zucchini, trimmed
1 cup miniature carrots, trimmed

Steps:

  • Steam the vegetables over a small amount of salted water until tender, approximately 5 minutes.

SEASONED ROASTED ROOT VEGETABLES



Seasoned Roasted Root Vegetables image

I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.

Provided by MissyDi

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 10

Number Of Ingredients 12

olive oil cooking spray
1 butternut squash - peeled, seeded, and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
1 (10 ounce) package frozen Brussels sprouts, thawed and halved
1 onion, halved and thickly sliced
1 parsnip, peeled and sliced
3 carrots, cut into large chunks
2 tablespoons olive oil, or as needed
1 teaspoon ground thyme
1 teaspoon dried rosemary
1 pinch salt
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
  • Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 29.9 g, Fat 3.1 g, Fiber 6.2 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 47.1 mg, Sugar 6.7 g

STEAMED ROOT VEGETABLES AND CABBAGE WITH DILL



Steamed Root Vegetables and Cabbage with Dill image

Categories     Side     Steam     Christmas     Thanksgiving     High Fiber     Vinegar     Carrot     Parsnip     Turnip     Fall     Healthy     Cabbage     Christmas Eve     Dill     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 7

1 small head of cabbage
1 pound carrots, peeled and cut into fine julienne
1 pound turnips, peeled and cut into fine julienne
1 pound parsnips, peeled and cut into fine julienne
2 tablespoons unsalted butter, softened
2 tablespoons cider vinegar
2 tablespoons minced fresh dill plus dill sprigs for garnish

Steps:

  • In a kettle of boiling water blanch the cabbage for 1 minute, transfer it with tongs to a work surface, and let cool until it can just be handled. Cut the outermost cabbage leaf free at the core remove the leaf gently in one piece, being careful not to tear it, and remove 3 more leaves in the same manner. Arrange a leaf on each of 4 plates. Cut enough of the remaining cabbage into 1/8-inch-thick shreds to measure 2 cups packed loosely, reserving the rest for another use. In a steamer set over boiling water arrange in order the carrots, the turnips, the parsnips, and the shredded cabbage, steam the vegetables, covered, for 8 to 10 minutes, or until they are just tender, and in a heated bowl toss them with the butter, the vinegar, the minced dill, and salt and pepper to taste. Mound the vegetable mixture in the cabbage leaves and garnish it with the dill sprigs.

STEAMED WINTER VEGETABLES



Steamed Winter Vegetables image

Potatoes, parsnips, carrots, brussels sprouts and turnips star in this colorful side dish from Marilyn Leedom of Appleton, Wisconsin. A dash of horseradish and dill perk up this vegetable assortment that makes an appealing partner to any winter entree.

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1 pound small red potatoes, cut into 1-inch chunks
1/2 pound brussels sprouts, halved
2 medium parsnips, peeled and cut into 1/2-inch chunks
1 small turnip, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/4- to 1/2-inch slices
4-1/2 teaspoons butter
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons white vinegar
1-1/2 teaspoons prepared horseradish, drained
1/4 teaspoon salt

Steps:

  • Place the vegetables in a steamer basket. Place in a large saucepan over 1 in. of water; bring to a boil. Cover and steam for 10-12 minutes or until crisp-tender., Melt butter in a large nonstick skillet. Stir in the vegetables and toss to coat evenly. In a small bowl, combine the dill, vinegar, horseradish and salt. Pour over the vegetables; toss to coat evenly. Serve immediately.

Nutrition Facts : Calories 123 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 162mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROOT VEGETABLES (STEAMED)



Root Vegetables (Steamed) image

A savoury vegetable dish that is very delicious - The recipe came from a magazine called "Saltscapes".

Provided by Chef mariajane

Categories     Vegetable

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 6

6 medium carrots
5 parsnips
1 medium turnip
1/4 teaspoon lemon rind, grated
1 teaspoon butter
1 tablespoon parsley, chopped

Steps:

  • Peel and cut vegetables into small, thin strips, about 1/8 x 1/8 x 2 1/2 -inches. Place in steamer over boiling weater and steam until tender but not soft, about 10 minutes.
  • Transfer to a warm serving dish; add lemon rind and butter. Garnish with chopped parsley.

Nutrition Facts : Calories 21.9, Fat 0.5, SaturatedFat 0.3, Cholesterol 1, Sodium 37, Carbohydrate 4.3, Fiber 1.3, Sugar 2.2, Protein 0.5

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