ROOT VEG RECIPES RECIPES

ROOT VEGETABLE RECIPES | BBC GOOD FOOD

Root vegetable recipes | BBC Good Food image

Celebrate root veg in all its glory with our top recipes. From carrots to parsnips and potatoes to celeriac, root vegetables boast a host of colours and flavours.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES RECIPE | ALLRECIPES

Absolutely Delicious Baked Root Vegetables Recipe | Allrecipes 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

Total Time 1 hours 5 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 8 servings

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, CarbohydrateContent 40.6 g, FatContent 5.5 g, FiberContent 7.6 g, ProteinContent 5.9 g, SaturatedFatContent 0.8 g, SodiumContent 564.5 mg, SugarContent 11.6 g

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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
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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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SAVORY ROASTED ROOT VEGETABLES RECIPE | ALLRECIPES

Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!
From allrecipes.com
Reviews 4.5
Total Time 1 hours 15 minutes
Category Side Dish, Vegetables, Greens
Calories 143 calories per serving

Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

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ROASTED ROOT VEGETABLE MEDLEY - FORKS OVER KNIVES

This simple side dish celebrates root vegetables in all their colorful, flavorful glory. The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables. Serve this vibrant recipe at your Thanksgiving feast, or enjoy it as a side with a warm bowl of soup.
From forksoverknives.com
Reviews 4.5
Total Time 1 hours 30 minutes

Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.

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ROASTED ROOT VEGETABLE SALAD RECIPE | MYRECIPES

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

Meanwhile, whisk together dressing and next 3 ingredients. Place vegetables in a large bowl, and drizzle with desired amount of dressing; toss gently to coat. Serve at room temperature or chilled over arugula with any remaining dressing.

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ROOT VEGETABLE GRATIN | SAINSBURY'S RECIPES

This unctuous root vegetable gratin is warming, filling and bubbling with melting cheddar. Resist if you think you can
From recipes.sainsburys.co.uk
Total Time 30 minutes
Calories 366 calories per serving

Preheat the oven to 200ºC, fan 180ºC, gas 6. Heat the oil in a pan and stir in the flour. Cook for 1 minute before whisking in the milk, a little at a time. Bring to the boil and simmer for 2 minutes before stirring in 3/4 of the Cheddar, 3/4 of the parmesan and the mustard.

Meanwhile, cook the parsnips and carrots in a large pan of boiling water for 8 minutes until just tender, adding 1 of the sliced leeks for the last 3 minutes. Drain and tip into a 1-litre baking dish. Scatter over the beetroot wedges then cover with the cheese sauce.

Sprinkle the breadcrumbs over the gratin, along with the rosemary and the remaining leek and cheeses. Bake in the oven for 15-20 minutes, until golden and bubbling.

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THE 10 BEST ROOT VEG RECIPES | FOOD | THE GUARDIAN

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23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON | ALLRECIPES

Nov 24, 2020 · Root vegetables are easily accessible and super healthy, so why not incorporate more of them into your weeknight routine? Turnips, garlic, carrots, potatoes, and the rest of the roots get a turn in this list of delicious recipes that range from a moist ginger cake to roasted beets smothered in goat cheese.
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23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON | ALLRECIPES

Nov 24, 2020 · Sweet Potato and Pastrami Hash. Sweet Potato and Pastrami Hash in a grey pot. Credit: rquill67. View Recipe. this link opens in a new tab. This dish gives maximum flavor to root vegetables — potatoes, carrots, and parsnips are cooked with three different meats over high heat. See our entire collection of Sweet Potato Recipes here.
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OVEN-ROASTED ROOT VEGETABLES RECIPE - FOOD NETWORK

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.
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HEALTHY ROOT VEGETABLE RECIPES | EATINGWELL

Aug 27, 2019 · Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy alongside roast chicken or turkey. If you're serving it as an entree, be sure to have plenty of whole-grain bread to soak up the sauce. Download a FREE Healthy Vegetable Side Dish Recipe Cookbook!
From eatingwell.com

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HOW TO COOK & USE ROOT VEGETABLES + 7 ROOT VEGETABLE RECIPES

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Whether you roast root vegetables or choose another method of cooking (or eat them raw!), we’ve got you covered with 60+ delicious root vegetable recipes! All of the root vegetable recipes included are made with real food ingredients. Most are Paleo, grain-free, and gluten-free and many are Whole30, GAPS-friendly, Keto, Low Carb, and/or vegan.
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ROOT VEGETABLE RECIPES TO KEEP YOU FULL - BON APPÉTIT ...

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