Oven Roasted Root Vegetables Recipes

OVEN-ROASTED ROOT VEGETABLES

Provided by Food Network Kitchen

Categories side-dish

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

Oven-Roasted Root Vegetables image

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.

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

ROASTED ROOT VEGETABLES

Provided by Mark Bittman And Sam Sifton

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

Roasted Root Vegetables image

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, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram

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

ROASTED ROOT VEGETABLES

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

Provided by Rita1652

Categories One Dish Meal

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 8

Roasted Root Vegetables image

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, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1

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

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

Provided by Good Food team

Categories Dinner, Side dish

Time 1h15m

Number Of Ingredients 7

Roasted root vegetables image

Steps:

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.

Nutrition Facts : Calories 133 calories, Fat 4 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium

Ingredients

5 carrots , peeled and quartered
5 parsnips , peeled and quartered
1 celeriac , peeled and cut into 2cm cubes
½ a swede , peeled, cut into 2cm cubes
2 tbsp olive oil
1 garlic bulb, halved
clear honey , to drizzle

OVEN-ROASTED ROOT VEGETABLES

All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Oven-Roasted Root Vegetables image

Steps:

In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

2 cups cubed peeled rutabaga
2 cups cubed peeled parsnips
2 cups cubed peeled butternut squash
2 medium onions, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

SAVORY ROASTED ROOT VEGETABLES

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!

Provided by mgoblue1

Categories Side Dish Vegetables Greens

Time 1h15m

Yield 6

Number Of Ingredients 11

Savory Roasted Root Vegetables image

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
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.

Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g

Ingredients

1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
⅓ cup dry white wine
1 cup torn beet greens

More about "oven roasted root vegetables recipes"

OVEN-ROASTED ROOT VEGETABLES RECIPE - SOUTHERN LIVING

Web Sep 29, 2019 Bake vegetables at 450°F for 20 minutes. Remove baking sheets from oven; stir vegetables. Tuck 4 thyme sprigs into orange …
From southernliving.com
5/5 (1)
Total Time 1 hr 15 mins
Author Janemn

Prepare Spicy Pecan Topping: Preheat oven to 350°F. Combine syrup and butter in a medium microwavable bowl; microwave on HIGH until butter melts, about 45 seconds. Stir in pecans, chili powder, smoked paprika, cayenne, and salt. Spread in a single layer on a baking sheet lined with parchment paper. Bake 8 minutes. Stir mixture; bake until toasted, 4 to 6 more minutes. Remove from oven, and increase oven temperature to 450°F. Cool completely on baking sheet, about 30 minutes.
Prepare Roasted Root Vegetables: Line 2 baking sheets with parchment paper. Combine sweet potatoes, golden beets, and carrots in a large bowl. Drizzle with 3 tablespoons of the oil, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the black pepper. Toss well to combine. Spread mixture in a single layer on 1 baking sheet.
Combine red beets and red onion in same large bowl. Drizzle with remaining 2 tablespoons oil, and sprinkle with remaining 3/4 teaspoon salt and 1/2 teaspoon black pepper. Toss well to combine. Spread mixture in a single layer on second baking sheet.
Bake vegetables at 450°F for 20 minutes. Remove baking sheets from oven; stir vegetables. Tuck 4 thyme sprigs into orange vegetables and 2 thyme sprigs into red vegetables. Rotate baking sheets between top and bottom racks. Bake at 450°F until vegetables are tender, 15 to 20 minutes.

Oven Roasted Root Vegetables Recipes

OVEN-ROASTED ROOT VEGETABLES

ROASTED ROOT VEGETABLES

ROASTED ROOT VEGETABLES

ROASTED ROOT VEGETABLES

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

OVEN-ROASTED ROOT VEGETABLES

All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."

SAVORY ROASTED ROOT VEGETABLES

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!

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