ROASTED ROOT VEGETABLES ALLRECIPES RECIPES
SEASONED ROASTED ROOT VEGETABLES RECIPE | ALLRECIPES
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
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 10 servings
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, CarbohydrateContent 29.9 g, FatContent 3.1 g, FiberContent 6.2 g, ProteinContent 3.4 g, SaturatedFatContent 0.5 g, SodiumContent 47.1 mg, SugarContent 6.7 g
ROASTED WINTER ROOT VEGETABLES | ALLRECIPES
These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.
Provided by rupps
Categories Side Dish Vegetables Carrots
Total Time 1 hours 30 minutes
Prep Time 40 minutes
Cook Time 50 minutes
Yield 60 servings
Number Of Ingredients 8
Steps:
- Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
- Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
- Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 98.9 calories, CarbohydrateContent 13.8 g, FatContent 4.8 g, FiberContent 4 g, ProteinContent 1.3 g, SaturatedFatContent 0.8 g, SodiumContent 67.3 mg, SugarContent 5.7 g
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ROASTED AUTUMN ROOT VEGETABLES RECIPE | ALLRECIPES
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.
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Reviews 4.6
Total Time 1 hours 15 minutes
Category Side Dish, Vegetables, Roasted Vegetable Recipes
Calories 136.3 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 15 minutes
Category Side Dish, Vegetables, Roasted Vegetable Recipes
Calories 136.3 calories per serving
- Transfer roasted vegetables to a bowl and toss with goat cheese.
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ROASTED ROOT VEGETABLES WITH KALE RECIPE | ALLRECIPES
Colorful vegan dish for a cold winter's night. Great with carrot rice. Takes time but is totally worth it.
From allrecipes.com
Total Time 1 hours 15 minutes
Category Everyday Cooking, Vegan
Calories 203.1 calories per serving
From allrecipes.com
Total Time 1 hours 15 minutes
Category Everyday Cooking, Vegan
Calories 203.1 calories per serving
- Heat remaining 2 tablespoons olive oil in a skillet when root vegetables are nearly done. Cook and stir garlic over medium heat until fragrant, about 1 minute. Add kale; cook and stir until bright green, about 5 minutes. Season with sea salt and mix into the root vegetables.
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ROASTED VEGETABLES | ALLRECIPES
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
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Reviews 4.6
Total Time 55 minutes
Category Side Dish, Vegetables
Calories 122.7 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 55 minutes
Category Side Dish, Vegetables
Calories 122.7 calories per serving
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
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ROASTED ROOT VEGETABLES RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving
Reviews 5
Total Time 1 hours 30 minutes
Calories 192 per serving
- 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.
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ROASTED ROOT VEGETABLES RECIPE - FOOD.COM
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
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 50.5 per serving
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Reviews 5.0
Total Time 1 hours 20 minutes
Calories 50.5 per serving
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
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ROASTED ROOT VEGETABLES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4
Total Time 60 minutes
Category Side Dishes
Calories 55 calories per serving
From tasteofhome.com
Reviews 4
Total Time 60 minutes
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Calories 55 calories per serving
- 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.
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CROCK-ROASTED ROOT VEGETABLES | BETTER HOMES & GARDENS
Slow cooking root vegetables ensures that they turn out tender and flavorful. Season them with olive oil, garlic, and parsley.
From bhg.com
Reviews 4
Total Time 3 hours 30 minutes
Category Recipes and Cooking
Calories 73 calories per serving
From bhg.com
Reviews 4
Total Time 3 hours 30 minutes
Category Recipes and Cooking
Calories 73 calories per serving
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ROASTED WINTER VEGETABLES RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category side-dish
Reviews 4.7
Total Time 55 minutes
Category side-dish
- Sprinkle with parsley, season to taste, and serve hot.
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This online review for the Roasted Root Vegetable Salad dish says it all: "I served this as the salad for our Christmas dinner. I roasted the vegetables the night before and then refrigerated. I made the dressing Christmas morning and refrigerated. It was absolutely delicious, and so nice to be able to prepare it ahead. I followed the recipe exactly. It was delicious, very pretty, and got rave reviews."
From myrecipes.com
Reviews 5
Total Time 1 hours 30 minutes
From myrecipes.com
Reviews 5
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ROASTED ROOT VEGETABLES | KITCHN
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From thekitchn.com
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SHEET-PAN ROASTED ROOT VEGETABLES RECIPE | EATINGWELL
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From eatingwell.com
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