Root Vegetable One Dish Recipes

OVEN ROASTED ROOT VEGETABLES

Oven Roasted Root Vegetables image

Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. Vegan, gluten free, parve, kosher.

Provided by Tori Avey

Time 1h30m

Number Of Ingredients 13

Ingredients

1 lb yams ((orange sweet potatoes) - 2 small or one large, peeled)
3/4 lb red potatoes (scrubbed clean, peel on)
1/2 lb beets ((red or golden), trimmed and scrubbed clean)
1/2 lb large carrots (peeled and halved lengthwise)
1 parsnip (medium sized (4-5 oz), peeled and halved lengthwise)
1/2 red onion (peeled)
6 whole garlic cloves (large sized)
1/4 cup extra virgin olive oil (divided)
2 tbsp fresh thyme leaves ((or 2 tsp dried thyme))
5 sprigs fresh rosemary ((or 3 tsp dried rosemary))
1 tsp ground cumin ((can be omitted for Ashkenazi Passover))
1 tsp kosher salt (or more to taste)
1/4 tsp black pepper (or more to taste)

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

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES

Absolutely Delicious Baked Root Vegetables image

This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!

Provided by NEWSAHMOM

Categories Side Dish Vegetables Sweet Potatoes

Time 1h5m

Yield 8

Number Of Ingredients 11

Ingredients

1 pound new potatoes, halved
½ large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 40.6 g, Fat 5.5 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 564.5 mg, Sugar 11.6 g

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