Roasted Fall Vegetables Recipes
ROASTED FALL VEGETABLES
I love serving this tender veggie side dish as part of a comforting dinner on a chilly night. The cayenne pepper lends zippy flavor that's not overpowering. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In a small bowl, combine the remaining ingredients. Pour over vegetables; toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 425° for 40-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 110 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 384mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
ROASTED FALL VEGETABLES
With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 1h20m
Yield Makes about 12 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
ROASTED FALL VEGETABLES
This recipe for roasted fall vegetables like sweet potatoes and Brussels sprouts is a perfect side dish to accompany your Thanksgiving main.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 450°F. Spray broiler pan with cooking spray.
- In large bowl, gently toss all ingredients except cooking spray. Pour into broiler pan. Spray vegetable mixture with cooking spray.
- Roast uncovered 35 to 40 minutes, stirring once, until vegetables are tender and browned.
Nutrition Facts : Calories 190, Carbohydrate 32 g, Fat 1, Fiber 6 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 280 mg
ROASTED FALL VEGETABLES WITH LENTILS
You can swap any fall veggie -- brussels sprouts, turnips, or cabbage -- into this warm salad. Don't skip the celery leaves: they may seem delicate, but they pack a lot of flavor.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. On two baking sheets,arrange carrots, onion, and squash; drizzlewith 2 tablespoons oil, and season with salt andpepper. Roast, turning once, until caramelizedand tender, about 30 minutes.
- Meanwhile,place lentils and shallot in a medium saucepanand cover with water by two inches.Bring to a boil, then simmer, covered, untillentils are tender, about 20 minutes. Drain;discard shallot. Season with salt and pepper.
- Combine vinegar and mustard. Pour remaining3 tablespoons oil in a slow steady stream,whisking constantly. Toss lentils and celerywith vinaigrette and season with saltand pepper. Spoon over roasted vegetables.Garnish with celery leaves.
Nutrition Facts : Calories 333 g, Fat 18 g, Fiber 7 g, Protein 9 g, Sodium 154 g
ROASTED FALL VEGETABLES
This is quick, easy and delicious. It is easily doubled and tripled for large families and guests.
Provided by GEMINI00
Categories Side Dish Vegetables
Time 1h15m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place the beets and turnip in a 9x9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil.
- Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
Nutrition Facts : Calories 368.4 calories, Carbohydrate 30.2 g, Fat 27.3 g, Fiber 4.2 g, Protein 3.7 g, SaturatedFat 3.8 g, Sodium 118.6 mg, Sugar 15.1 g
SLOW ROASTED FALL VEGETABLES
Steps:
- Preheat the oven to 325 degrees. Peel the parsnips, carrots, celery root and potatoes and cut them into one-inch cubes. Slice the celery and onion. Leave the garlic cloves whole in their skins.
- Put the vegetables in one layer in one or two large baking dishes and toss them in the oil so they are thoroughly coated. Sprinkle them with rosemary, thyme, salt and pepper.
- Bake the vegetables for an hour and a half (turning them from time to time so they brown on all sides). Do not let them get too dark or they will develop a bitter taste. Put the vegetables on a serving platter, correct seasoning and garnish with rosemary sprigs.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 12 grams, Carbohydrate 38 grams, Fat 14 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 653 milligrams, Sugar 7 grams
ROASTED FALL VEGETABLES
Eating fresh produce in a variety of colors is key to good health, and this autumn medley of carrots, butternut squash, rutabaga, parsnips, and shallots provides an abundance of vitamins, minerals, and other nutrients.
Yield serves 8
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Combine the vegetables and rosemary on a large rimmed baking sheet (or divide among 2 smaller sheets). Drizzle with oil, sprinkle with 1 teaspoon salt, and season with pepper. Toss to combine; spread in an even layer.
- Roast until vegetables are tender and golden, tossing occasionally, 40 to 50 minutes. Serve warm or at room temperature.
- (Per Serving)
- Calories: 206
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Cholesterol: 0mg
- Carbohydrates: 31g
- Protein: 7g
- Sodium: 775mg
- Fiber: 10g
ROASTED AUTUMN ROOT VEGETABLES
Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer's markets.
Provided by WillMetz
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Spray a baking sheet with cooking spray.
- Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
- Spread seasoned vegetables over prepared baking dish.
- Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
- Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
- Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
- Transfer roasted vegetables to a bowl and toss with goat cheese.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 16.3 g, Cholesterol 9 mg, Fat 6.3 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 126.8 mg, Sugar 6.5 g
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