ROOT VEGETABLES RECIPE RECIPES

Name: Roasted Root Vegetables
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 5 serving(s)
Ingredients: 2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets); 1 medium onion, peeled and cut into 1/3 inch wedges; 1 tablespoon olive oil; salt; 1 head garlic, separated into cloves and peeled; chopped fresh herb, like rosemary; balsamic vinegar; vinegar (optional)

ROASTED ROOT VEGETABLES RECIPE - FOOD.COM

Roasted Root Vegetables Recipe - Food.com image

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

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

Steps:

Heat oven to 400 degrees.
Place the root vegetables and onion in a roasting pan.
Toss the vegetables with the olive oil and salt to taste.
Do not crowd the vegetables.
Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
After 30 minutes, scatter the garlic cloves in with the vegetables.
Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Nutrition Facts : Calories 50.5, FatContent 2.8, SaturatedFatContent 0.4, CholesterolContent 0, SodiumContent 3, CarbohydrateContent 6, FiberContent 0.6, SugarContent 1.1, ProteinContent 1

ROAST ROOT VEGETABLES RECIPE - BBC FOOD

Roast root vegetables recipe - BBC Food image

These roasted root vegetables are a delicious and healthy alternative to roast potatoes for your Sunday lunch. This meal when served as four portions provides 161 kcal, 4g protein, 20g carbohydrate (of which 15g sugars), 7g fat (of which 1g saturates), 13g fibre and 0.3g salt per portion.

Provided by BBC Food

Prep Time 30 minutes

Cook Time 1 hours

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

½ swede, peeled
2 large carrots, peeled
2 parsnips, peeled
1 raw beetroot, peeled
½ celeriac, peeled
2 tbsp olive oil
few sprigs fresh thyme
sea salt flakes

Steps:

Heat the oven to 220C/425F/Gas 7.
Cut the vegetables into chunks approximately the same size.
Toss all the vegetables with the olive oil and put into a large roasting tin. Top with the thyme sprigs.
Bake in the oven until tender, about 40-50 minutes. Sprinkle with sea salt and serve at once.

Nutrition Facts : Calories 161kcal, CarbohydrateContent 20g, FatContent 7g, FiberContent 13g, ProteinContent 4g, SaturatedFatContent 1g, SugarContent 15g

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8. Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.

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