HERB ROASTED ROOT VEGETABLES
Roasting brings out the natural sweetness of vegetables. Enjoy this combo of root veggies enhanced with herbs.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
- Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.
Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 5 g, TransFat 0 g
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
- Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
- Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
- Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
- Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
HERB ROASTED ROOT VEGETABLES
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts :
SEASONED ROASTED ROOT VEGETABLES
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
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
HERB ROASTED VEGETABLES
I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).
Provided by Northwestgal
Categories Potato
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Line a 9x13-inch baking dish with foil.
- In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
- Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
- Toss with a slotted spoon until all vegetables are well coated.
- Place seasoned vegetables in the foil-lined baking dish.
- Roast in the preheated oven for 30 minutes.
- Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
- Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).
Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1
HERB ROASTED ROOT VEGETABLES
This is a wonderful winter side dish. It uses some common root vegetables, and tastes great next to just about any meat dish, roast, steak, chicken, or pork. Its super easy, and tastes great.
Provided by SaffronMeSilly
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- preheat oven to 375.
- in a gallon sized ziplock bag, combine all ingredients and shake vigorously to coat all the veggies.
- spread veggies evenly onto a 13 x 9 inch baking dish.
- bake for 30-40 minutes until slightly browned and cooked through.
Nutrition Facts : Calories 142.5, Fat 3.6, SaturatedFat 0.5, Sodium 339.6, Carbohydrate 25.8, Fiber 4.1, Sugar 4, Protein 3
HEALTHY ROASTED ROOT VEGETABLES
Roasting and an excellent herb-pepper seasoning turn this vegetable medley into a standout side dish. Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredients; toss to coat. Transfer to a 15x1 0x1-in. baking pan coated with cooking spray., Bake, uncovered, at 425° for 25-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
More about "roast with root vegetables and herbs recipes"
ROASTED ROOT VEGETABLES RECIPE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 14Category Side DishServings 6Estimated Reading Time 5 mins
- Meanwhile, to a large bowl, add turnip, carrots, parsnips, candy cane beets, yellow beets, avocado oil, salt, black pepper, thyme, rosemary and garlic. Toss or stir to ensure everything gets coated in some oil and seasoning. Note: You'll want about 3.5 to 4 pounds (or roughly 10 cups) of veggies in total.
- Grease a large sheet pan with cooking spray or grease with a little avocado oil. Place veggies onto sheet pan and spread them out in a single layer. If your pan is smaller, use two pans.
- Roast the veggies for 20 minutes, then turn them and roast for another 20 minutes or until they're tender. Sprinkle with more fresh herbs, if you like. Enjoy!
HERB-ROASTED ROOT VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
4/5 (1)Total Time 1 hr 15 minsCategory Healthy Butternut Squash RecipesCalories 156 per serving
ROASTED VEGETABLES WITH FRESH HERBS RECIPE - FOOD & WINE
From foodandwine.com
HERB-ROASTED ROOT VEGETABLES - GOOD HOUSEKEEPING
From goodhousekeeping.com
ROASTED ROOT VEGETABLES - VEGAN HEAVEN
From veganheaven.org
25+ RECIPES WITH ROOT VEGETABLES • DAISYBEET
From daisybeet.com
HERB ROASTED CHICKEN WITH ROOT VEGETABLES RECIPE - FOOD NEWS
From foodnewsnews.com
HERB ROASTED ROOT VEGETABLES - EATING BY ELAINE
From eatingbyelaine.com
ROASTED VEGETABLES WITH WALNUTS AND HERBS
From walnuts.org
PAN-ROASTED ROOT VEGETABLES RECIPE - MADS' COOKHOUSE
From madscookhouse.com
ROASTED ROOT VEGETABLES WITH HERBS - READER'S DIGEST
From readersdigest.ca
BEST EASY HERB ROASTED CHICKEN WITH ROASTED ROOT VEGGIES …
From foodnetwork.ca
BEST POT ROAST WITH ROOT VEGETABLES RECIPES | FOOD …
From foodnetwork.ca
ROASTED ROOT VEGETABLE STEW - A SAUCY KITCHEN
From asaucykitchen.com
OVEN ROASTED ROOT VEGETABLES - EASY SEASONAL SIDE DISH RECIPE
From toriavey.com
ROASTED ROOT VEGETABLES WITH HONEY AND HERB GLAZE
From honey.com
HERB-ROASTED ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
BEEF POT ROAST WITH VEGETABLES AND HERBS RECIPE - PILLSBURY.COM
From pillsbury.com
POT ROAST WITH ROOT VEGETABLES | METRO
From metro.ca
23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON - ALLRECIPES
From allrecipes.com
SIMPLE HERB-ROASTED VEGETABLES WITH 4 INCREDIBLE FOODS
From noshnourishwander.com
EASY ROASTED ROOT VEGETABLES - A SAUCY KITCHEN
From asaucykitchen.com
EASY OVEN- ROASTED ROOT VEGETABLES | FORK IN THE KITCHEN
From forkinthekitchen.com
ROASTED ROOT VEGETABLES WITH SPRING HERBS - HEALTHY SEASONAL …
From healthyseasonalrecipes.com
HOW TO MAKE EASY ROASTED ROOT VEGETABLES
From gettystewart.com
HONEY AND HERB-ROASTED ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
GARLIC HERB BUTTER ROAST CHICKEN WITH ROOT VEGETABLES
From fromachefskitchen.com
HERB ROASTED ROOT VEGETABLES – RECIPE
From babyboomster.com
10 BEST HERBS AND SPICES FOR ROASTED VEGETABLES RECIPES - YUMMLY
From yummly.com
HERB ROASTED ROOT VEGETABLES - CULINARY BUTTERFLY
From culinarybutterfly.com
ROASTED ROOT VEGETABLES WITH MEYER LEMON & HERBS - LEMONS …
From lemonsforlife.com
GARLIC HERB ROASTED ROOT VEGETABLES - FLAVORS TREAT
From flavourstreat.com
BALSAMIC ROASTED VEGETABLES WITH HERBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED ROOT VEGETABLES WITH HERBS - CAROLYN VIGGH
From carolynviggh.com
ROASTED ROOT VEGETABLES WITH HERBS AND BALSAMIC VINEGAR
From queenbeetoday.com
ROAST WITH ROOT VEGETABLES AND HERBS RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN) + VIDEO!
From carlsbadcravings.com
ROOT VEGETABLE RECIPE HERB ROASTED WITH ROSEMARY AND THYME
From canolaharvest.com
ROASTED ROOT VEGETABLES - CUISINE WITH ME
From cuisinewithme.com
ROASTED ROOTS WITH HERBS | RECIPES | DELIA ONLINE
From deliaonline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love