FALL ROOT VEGETABLES RECIPES

ROASTED AUTUMN ROOT VEGETABLES RECIPE | ALLRECIPES

Roasted Autumn Root Vegetables Recipe | Allrecipes image

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

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 50 minutes

Yield servings

Number Of Ingredients 12

Ingredients

cooking spray
4 beets, peeled and cut into 3/4-inch cubes
2 new potatoes, peeled and cut into 3/4-inch cubes
2 parsnips, peeled and cut into 3/4-inch cubes
2 turnips, peeled and cut into 3/4-inch cubes
1 rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons olive oil
salt and ground black pepper to taste
? cup vegetable broth
2 tablespoons balsamic vinegar
1 pinch Italian seasoning, or to taste
1 (4 ounce) package goat cheese, crumbled

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, CarbohydrateContent 16.3 g, CholesterolContent 9 mg, FatContent 6.3 g, FiberContent 3.3 g, ProteinContent 4.6 g, SaturatedFatContent 2.7 g, SodiumContent 126.8 mg, SugarContent 6.5 g

BRAISED ROOT VEGETABLES AND CABBAGE WITH FALL FRUIT RECIPE ...

Braised Root Vegetables and Cabbage with Fall Fruit Recipe ... image

When F&W editors first saw the recipe for this simple braised vegetable dish from legendary French chef Alain Ducasse, we were skeptical; the combination just seemed so odd. But gently cooking the fruit and vegetables in chicken broth makes them surprisingly delicious. The dish has since become our favorite cold-weather side for chicken, pork and duck. Slideshow: Winter Comfort Food

Provided by Alain Ducasse

Total Time 1 hours 0 minutes

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 small white onion, thinly sliced
4 carrots, sliced 1/3 inch thick
4 large radishes, quartered
4 baby turnips, peeled and quartered
3/4 pound Savoy cabbage, cored and coarsely chopped
1 Golden Delicious apple—peeled, cored and cut into 1-inch pieces
2 garlic cloves, thinly sliced
Salt
Freshly ground pepper
1/2 cup low-sodium chicken broth
1 Bosc pear—peeled, cored and cut into 1-inch pieces

Steps:

Preheat the oven to 350°. In a large, deep skillet, melt the butter in the olive oil. When the foam subsides, add the onion, carrots, radishes, turnips, cabbage, apple and garlic. Season with salt and black pepper and cook over high heat, stirring, until the vegetables are lightly browned in spots, about 6 minutes. Add the chicken broth and bring to a boil. Cover and braise in the oven for 25 to 30 minutes, until tender.
Remove from the oven, stir in the pear pieces and cook over high heat until the liquid is evaporated and the pear is tender, about 5 minutes. Transfer the braised fruits and vegetables to a bowl and serve.

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