ROASTED VEGETABLES ROSEMARY RECIPES

Name: Roasted Root Vegetables with Rosemary
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 serving(s)
Ingredients: vegetable oil cooking spray; 1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces; 1 lb celery root, peeled,cut into 1-inch pieces; 1 lb rutabaga, peeled,cut into 1-inch pieces; 1 lb carrot, peeled,cut into 1-inch pieces; 1 lb parsnip, peeled,cut into 1-inch pieces; 2 onions, cut into 1-inch pieces; 2 leeks, cut into 1-inch-thick rounds (white and pale green parts only); 2 tablespoons chopped fresh rosemary; 1/2 cup olive oil; 10 cloves garlic, peeled

ROASTED ROOT VEGETABLES WITH ROSEMARY RECIPE - FOOD.COM

Roasted Root Vegetables with Rosemary Recipe - Food.com image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

Steps:

Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
Spray 2 heavy large baking sheets with nonstick spray.
Combine all remaining ingredients except garlic in very large bowl; toss to coat.
Season generously with salt and pepper.
Divide vegetable mixture between prepared sheets.
Place 1 sheet on each oven rack.
Roast 30 minutes, stirring occasionally.
Reverse positions of baking sheets.
Add 5 garlic cloves to each baking sheet.
Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
(Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
Makes 8 servings.

Nutrition Facts : Calories 299.9, FatContent 14.3, SaturatedFatContent 2, CholesterolContent 0, SodiumContent 129.7, CarbohydrateContent 41.6, FiberContent 8.8, SugarContent 12.3, ProteinContent 4.7

ROSEMARY ROASTED VEGETABLES RECIPE | EPICURIOUS

Rosemary Roasted Vegetables Recipe | Epicurious image

An easy Rosemary Roasted Vegetables recipe. A simple, terrific fall or winter side dish.

Provided by Ted Allen

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

1/2 pound parsnips
1/2 pound carrots
1/2 pound turnips
1/2 pound sweet potatoes
6 medium shallots, peeled
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
2 tablespoons fresh rosemary needles
1 head garlic, broken up into cloves (with skin)
1/4 teaspoon freshly ground black pepper

Steps:

Preheat the oven to 400°F.
Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

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