MEDLEY OF ROASTED ROOT VEGETABLES
Medley of Roasted Root Vegetables
Provided by BHG Test Kitchen
Time 1h15m
Number Of Ingredients 6
Steps:
- Place rack in the center of the oven. Preheat oven to 400°F.
- In a large roasting pan or baking dish, gently toss vegetables and shallots with the oil, herbs, salt and pepper. Roast, uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.
Nutrition Facts : Calories 216 kcal, Carbohydrate 32 g, Protein 4 g, SaturatedFat 1 g, Sodium 760 mg, Sugar 13 g, Fat 9 g, UnsaturatedFat 8 g
ROASTED ROOT VEGETABLE MEDLEY
Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.
Provided by Food Network
Categories side-dish
Time 1h15m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
- Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.
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
ROOT VEGETABLE MEDLEY
Meet the Cook: Equally good with pork or beef roast - or with a Thanksgiving turkey - this dish is one my husband of 36 years requests at least once a month. We have four grown children, six grandchildren and a seventh due in November. -Marilyn Smudzinski, Peru, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. , For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over vegetables and toss to coat.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
- Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
- Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
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ROASTED ROOT VEGETABLE MEDLEY - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
Cuisine CanadianTotal Time 55 minsCategory Side DishCalories 400 per serving
- Pre-heat the oven to 400F, an line a baking sheet with parhcment paper or lightly grease it with oil.
- Peel the root vegetables and trim off the ends. Lightly crush the garlic cloves and remobve the skin.
- Cut the vegetables into bite sized peices, about 1/2 - 1 inch in size. Keep the root vegetables chunks roughly uniform in size to ensure even cooking. Rough chop the garlic cloves.
- Toss all the root veggies in a bowl and add the chopped garlic, oil, salt and pepper. Spread the root vegetable mixyure out on the baking sheet, and roast for 30 minutes.
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