ROASTED ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram
ROASTED ROOT VEGETABLES
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1
OVEN ROASTED ROOT VEGETABLES
Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. Vegan, gluten free, parve, kosher.
Provided by Tori Avey
Categories Side Dish
Time 1h30m
Number Of Ingredients 13
Steps:
- Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
- Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
- Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.
Nutrition Facts : Calories 272 kcal, Carbohydrate 45 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 465 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving
SAVORY ROASTED ROOT VEGETABLES
Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
Provided by mgoblue1
Categories Side Dish Vegetables Greens
Time 1h15m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
- Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g
ROASTED ROOT VEGETABLES
Steps:
- In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.
OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
Steps:
- Place 2 baking sheets in the oven and preheat to 425 degrees F.
- Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
- Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.
ROASTED ROOT VEGGIES
Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
SEAN'S MOMMY'S ROASTED ROOT VEGETABLES
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
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
ROASTED ROOT VEGETABLES
Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED ROOT VEGETABLES
Use these roasted vegetables to top a delicious Root-Vegetable Pizza from our "Everyday Food: Fresh Flavor Fast" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. Divide vegetables and garlic evenly between two rimmed baking sheets; drizzle with oil, and season with salt and pepper. Toss to combine, then spread in single layers.
- Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing vegetables and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.
More about "roasted root veggies recipes"
AIR FRYER ROASTED ROOT VEGETABLES {15 MINUTES} - SAVOR + SAVVY
From savorandsavvy.com
ROASTED ROSEMARY ROOT VEGETABLES - THE WHOLE COOK
From thewholecook.com
ROASTED ROOT VEGETABLES - WELL SEASONED STUDIO
From wellseasonedstudio.com
ROASTED ROOT VEGETABLES - CULINARY HILL
From culinaryhill.com
ROASTED ROOT VEGETABLES RECIPE EASY SIDE DISH - EATING RICHLY
From eatingrichly.com
BIG BATCH ROASTED VEGETABLES - THE ROASTED ROOT
From theroastedroot.net
ROASTED ROOT VEGETABLES RECIPE | GIRL HEART FOOD®
From girlheartfood.com
ROASTED ROOT VEGETABLES | KITCHN
From thekitchn.com
ROASTED ROOT VEGETABLES - JAMIE GELLER
From jamiegeller.com
SHEET-PAN ROASTED ROOT VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
ROASTED ROOT VEGETABLES | RICARDO
From ricardocuisine.com
ROASTED ROOT VEGETABLES (EASY & HEALTHY SIDE!) - FIT FOODIE FINDS
From fitfoodiefinds.com
ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN) + VIDEO!
From carlsbadcravings.com
INSTANT POT ROASTED ROOT VEGETABLES - THERESCIPES.INFO
From therecipes.info
OVEN-ROASTED ROOT VEGETABLES RECIPE | SOUTHERN LIVING
From southernliving.com
ROASTED ROOT VEGETABLES - JO COOKS
From jocooks.com
ROASTED ROOT VEGETABLES | GIMME SOME OVEN
From gimmesomeoven.com
EASY ROASTED ROOT VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
MAKING INA GARTEN’S ROASTED ROOT VEGGIES RECIPE IS EASY
From sheknows.com
ROASTED ROOT VEG | JAMIE OLIVER CHRISTMAS RECIPES
From jamieoliver.com
ROASTED ROOT VEGETABLES - VEGAN HEAVEN
From veganheaven.org
ROASTED ROOT VEGETABLES WITH TOFU - THE HIDDEN VEGGIES
From thehiddenveggies.com
ROASTED ROOT VEGETABLES | RICARDO
From ricardocuisine.com
ROASTED ROOT VEGETABLES RECIPE | MYRECIPES
From myrecipes.com
BALSAMIC ROASTED ROOT VEGETABLES
From theroastedroot.net
HERB ROASTED ROOT VEGETABLES - EATING BY ELAINE
From eatingbyelaine.com
EASY ROASTED ROOT VEGETABLES - A SAUCY KITCHEN
From asaucykitchen.com
ROASTED ROOT VEGETABLES - DINNER AT THE ZOO
From dinneratthezoo.com
ROASTED ROOT VEGETABLES | RECIPES | DR. WEIL'S HEALTHY KITCHEN
From drweil.com
ROASTED ROOT VEGETABLES RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
10 BEST VEGAN ROASTED ROOT VEGETABLES RECIPES | YUMMLY
From yummly.com
OVEN-ROASTED ROOT VEGETABLES RECIPE - COOK WITH CAMPBELLS …
From cookwithcampbells.ca
60+ ROOT VEGETABLE RECIPES (OVEN-ROASTED TO INSTANT POT!)
From traditionalcookingschool.com
RECIPE: ROASTED ROOT VEGETABLES – CLEVELAND CLINIC
From health.clevelandclinic.org
ROASTED ROOT VEGETABLES - SPEND WITH PENNIES
From spendwithpennies.com
ROASTED ROOT VEGETABLES RECIPE MARTHA STEWART - REFICES
From refices.blogspot.com
HOW TO MAKE EASY ROASTED ROOT VEGETABLES
From gettystewart.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