VEGETABLES ROOT RECIPES
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
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 5 serving(s)
Number Of Ingredients 8
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
BAKED CHICKEN THIGHS WITH ROOT VEGETABLES - PILLSBURY.COM
This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!
Provided by Aaron Hutcherson
Total Time 45 minutes
Prep Time 5 minutes
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Line cookie sheet with sides with cooking parchment paper.
- Arrange 4 bone-in skin-on chicken thighs, 1/2 lb carrots, chopped, and 1/2 lb new (baby) potatoes, halved, on cookie sheet. Drizzle 2 tablespoons vegetable oil over chicken, carrots and potatoes; toss to coat. Sprinkle with Kosher salt, ground black pepper and garlic powder to taste, making sure to season both sides of chicken. Turn chicken skin side up.
- Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Nutrition Facts : Calories 320 , CarbohydrateContent 15 g, CholesterolContent 75 mg, FatContent 3 , FiberContent 2 g, ProteinContent 24 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 120 mg, SugarContent 3 g, TransFatContent 0 g
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ROASTED WINTER ROOT VEGETABLES | ALLRECIPES
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Reviews 4.5
Total Time 1 hours 30 minutes
Category Carrot Side Dishes
Calories 98.9 calories per serving
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ROASTED ROOT VEGETABLES RECIPE - BBC GOOD FOOD
Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Side dish
Cuisine British
Calories 133 calories per serving
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Side dish
Cuisine British
Calories 133 calories per serving
- Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.
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BAKED CHICKEN THIGHS WITH ROOT VEGETABLES - PILLSBURY.COM
This hearty baked chicken dinner takes just 45 minutes from start to finish and calls for only one pan. One and done!
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 320 per serving
From pillsbury.com
Reviews 4.5
Total Time 45 minutes
Calories 320 per serving
- Bake about 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
See details
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