ROASTING ROOT VEGETABLES RECIPES

Name: Oven-Roasted Root Vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings (8 cups)
Cuisine: american
Ingredients: 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled; 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed; 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed; 1 medium red onion; 2 large parsnips (about 8 ounces); 1 head garlic, cloves separated, and peeled (about 16); 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1 1/2 teaspoons kosher salt; Freshly ground black pepper

OVEN-ROASTED ROOT VEGETABLES RECIPE - FOOD NETWORK

Oven-Roasted Root Vegetables Recipe - Food Network image

Provided by Food Network Kitchen

Categories side-dish

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4 servings (8 cups)

Number Of Ingredients 9

Ingredients

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

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 VEGETABLES RECIPE - NYT COOKING

Roasted Root Vegetables Recipe - NYT Cooking image

Provided by Mark Bittman And Sam Sifton

Total Time 1 hours 30 minutes

Yield 8 servings

Number Of Ingredients 4

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

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//schema.org, Calories 192, UnsaturatedFatContent 6 grams, CarbohydrateContent 30 grams, FatContent 7 grams, FiberContent 4 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 412 milligrams, SugarContent 1 gram

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ROASTED ROOT VEGETABLES RECIPE - NYT COOKING

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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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ROAST ROOT VEGETABLES RECIPE - BBC FOOD

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Reviews 5
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