Roasted Baby Vegetables Recipe Epicuriouscom

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ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Maple syrup and warm, fall spices add a touch of sweetness to easy roasted beets, carrots, parsnips, turnips, and sweet potatoes.

Provided by Nava Atlas

Categories     HarperCollins     Side     Vegetable     Vegetarian     Vegan     Wheat/Gluten-Free     Maple Syrup     Cinnamon     Rosemary

Yield Serves 4-6

Number Of Ingredients 10

1 large sweet potato, peeled, cut in half lengthwise, and sliced
2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note)
3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots
2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices
1 large or 2 medium turnips, peeled and cut into large chunks
1 tablespoon extra-virgin olive oil
2 tablespoons maple syrup, blackstrap molasses, or agave nectar
Pinch each of ground cinnamon and nutmeg
Fresh rosemary leaves to taste (optional)
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 425°F.
  • Combine all the vegetables in a large mixing bowl.
  • Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
  • Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
  • Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
  • Variations:
  • Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
  • Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
  • Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.

ROASTED VEGETABLES



Roasted Vegetables image

Provided by Roberto Santibañez

Yield Makes 6 servings

Number Of Ingredients 7

2 leeks, white part only, cut into 1/2-inch slices
1 pound turnips, peeled, cut into 1/2-inch cubes
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes
2 bay leaves
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1 head garlic, 1/2 inch trimmed off top

Steps:

  • Preheat oven to 450°F. Combine leeks, turnips, and sweet potatoes in large roasting pan. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with thyme, salt, and freshly ground black pepper, and toss to coat thoroughly.
  • Place garlic, cut side up, on a piece of foil and drizzle with remaining tablespoon oil. Wrap garlic in foil and place on oven shelf. Place roasting pan next to garlic in oven, and roast until vegetables are just tender and slightly browned, about 35 minutes.
  • Unwrap garlic. Squeeze cloves from their skins, slice cloves, and toss with roasted vegetables. Serve with Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce .

OVEN ROASTED VEGETABLES



Oven Roasted Vegetables image

Great with just about any main dish.

Yield Serves 4 to 6

Number Of Ingredients 10

3/4 cup olive oil
1/4 cup white wine vinegar
1 tablespoon dried oregano
3 large zucchini (about 1 1/4 pounds), cut on diagonal into 1/2-inch-thick slices
3/4 pound asparagus, ends trimmed
2 large red bell peppers, cut into 2-inch wedges
12 large garlic cloves, unpeeled
2 large russet potatoes, peeled, cut lengthwise into 1/2-inch wedges
4 large carrots, peeled, cut on diagonal into 1/2-inch-thick slices
2 large turnips, peeled, cut into 1/2-inch wedges

Steps:

  • Position 1 rack in bottom third and 1 rack in top third of oven and preheat to 450°F.. Whisk oil, vinegar and oregano in small bowl to blend. Season dressing with salt and pepper. Combine zucchini, asparagus, bell peppers and garlic in large bowl. Add 1/4 cup dressing and toss to coat. Arrange on large baking sheet. Sprinkle with salt and pepper.
  • Combine potatoes, carrots and turnips in same large bowl. Add 1/4 cup dressing and toss to coat. Arrange on another large baking sheet. Sprinkle with salt and pepper.
  • Place sheet with potatoes on top rack. Bake 10 minutes. Place sheet with zucchini on bottom rack. Bake all vegetables until tender and slightly charred, stirring occasionally, about 25 minutes longer. Arrange vegetables on large platter. Serve warm or at room temperature, passing remaining dressing separately.

ROASTED BABY VEGETABLES



Roasted Baby Vegetables image

Provided by Suzanne Tracht

Categories     Side     Roast     Passover     Vegetarian     Low Cal     High Fiber     Dinner     Carrot     Parsnip     Squash     Zucchini     Spring     Healthy     Low Cholesterol     Vegan     Potluck     Bon Appétit     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

20 baby carrots, peeled, tops trimmed
8 ounces baby pattypan squash, halved
8 baby golden beets, peeled, halved
8 baby turnips, peeled, halved, or 3 medium parsnips, quartered lengthwise, cut into 3-inch pieces
8 ounces baby zucchini, trimmed
3 tablespoons plus 1 teaspoon extra-virgin olive oil
2 tablespoons chopped fresh Italian parsley

Steps:

  • Preheat oven to 400°F. Combine all vegetables except zucchini in large bowl; toss with 3 tablespoons oil. Spread out vegetables on large rimmed baking sheet; reserve bowl. Sprinkle vegetables with salt and pepper. Roast vegetables 15 minutes.
  • Meanwhile, add zucchini to reserved bowl. Drizzle with 1 teaspoon oil; sprinkle with salt and pepper and toss to coat.
  • Add zucchini to baking sheet with vegetables. Roast until all vegetables are tender, stirring occasionally, about 15 minutes. DO AHEAD: Vegetables can be made up to 2 hours ahead. Let stand at room temperature. Rewarm vegetables in 350°F oven 8 to 10 minutes.
  • Sprinkle vegetables with parsley.

BRANZINO AND ROASTED BABY VEGETABLES WITH TARRAGON-CHIVE OIL



Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil image

Provided by Suzanne Tracht

Categories     Blender     Fish     Roast     Sauté     Passover     Low Cal     Dinner     Seafood     Beet     Carrot     Squash     Zucchini     Healthy     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Tarragon-chive oil:
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh chives
9 tablespoons olive oil (not extra-virgin), divided
Coarse kosher salt
Branzino:
6 branzino or striped bass fillets with skin (each about 5 ounces)
2 tablespoons olive oil
Roasted Baby Vegetables

Steps:

  • For tarragon-chive oil:
  • Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.
  • For branzino:
  • Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.
  • Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.
  • What to drink:
  • With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).

EASY ROASTED VEGETABLES



Easy Roasted Vegetables image

Colorful, easy roasted vegetables made for Cook and Book. Delicious.

Provided by Jody Fernandez

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Roasted

Time 50m

Yield 8

Number Of Ingredients 12

5 cups cauliflower florets
5 cups broccoli florets
1 pound fresh asparagus, trimmed and halved
4 medium carrots, cut into matchsticks
1 medium red bell pepper, cut into matchsticks
1 medium red onion, sliced and separated into rings
½ cup olive oil
3 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon dried rosemary, crushed
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
  • Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
  • Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.

Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Categories     Garlic     Onion     Potato     Side     Roast     Vegetarian     Root Vegetable     Beet     Turnip     Butternut Squash     Winter     Healthy     Vegan     Bon Appétit     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups)
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Steps:

  • Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)

HOMEMADE VEGETABLE BABY FOOD



Homemade Vegetable Baby Food image

Homemade baby food is much less expensive than store bought, and it's also nice to know just exactly what you are feeding your precious one! This fast, easy recipe will allow you to be creative with all different kinds of vegetables!

Provided by Amanda J.

Categories     100+ Everyday Cooking Recipes

Time 20m

Yield 8

Number Of Ingredients 1

3 cups chopped carrots

Steps:

  • Place a steamer insert into a saucepan and fill with 2 inches of water or just below the bottom of the steamer. Bring water to a boil. Add carrots, cover, and steam until tender, about 10 minutes.
  • Transfer steamed carrots to a food processor and process until almost smooth, scraping down sides periodically. Add 1/4 cup water from the saucepan and process until carrots are smooth. Repeat until desired consistency is reached.
  • Scoop 1/3 to 1/2 cup pureed carrots into sandwich-size resealable bags. Squeeze bag to remove excess air and seal. Flatten bags and stack in the freezer.

Nutrition Facts : Calories 20.6 calories, Carbohydrate 4.8 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.5 g, Sodium 34.6 mg, Sugar 2.4 g

ROASTED VEGETABLES



Roasted Vegetables image

This works with a wide range of produce: potatoes, squash, onions, asparagus, cauliflower, baby artichokes, pumpkin, mushrooms, peppers, sweet potatoes, eggplant, zucchini, and Brussels sprouts.

Provided by MLBRUNKER

Categories     Potato

Yield 1 batch

Number Of Ingredients 10

vegetables
parchment paper
baking sheet
oil or butter
salt
pepper
sugar
balsamic vinegar
spices
parsley, chopped (or other herbs)

Steps:

  • Cut your vegetables into serving-sized pieces. Peel the ones you like peeled. (For potatoes cut them and wash off the starch. For eggplants, slice them, salt them a bit and let them set until they begin to "weep," then squeeze out as much moisture as you can.)
  • Dry the pieces off and toss them with oil or melted butter (just a LITTLE oil or butter--part of the beauty of this dish is that it's fairly light).
  • Lay them out on a parchment-lined baking sheet and bake in a 375F oven for around 20-30 minutes, or until everything starts to look slightly browner than when you put it in.
  • Arrange the vegetables on a plate and sprinkle with whatever condiments you like (or have around).
  • Note 1: You can roast a piece of fish or chicken (or marinated tofu) on the baking sheet with the vegetables. It makes a nice little dinner. Not much clean-up effort either
  • Note 2: This method also works with some fruits--apples, pears, pineapple, stone fruits, figs, bananas, etc. Use butter and sprinkle on a bit of sugar, honey and/or vanilla. Serve plain or with ice, sour or whipped cream

Nutrition Facts :

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