OVEN-ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 4 servings (8 cups)
Number Of Ingredients 9
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 WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
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
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
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
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
ROASTED ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
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
More about "roasted iowa root vegetables recipes"
ROASTED IOWA ROOT VEGETABLES RECIPE - JANERECIPES.COM
From janerecipes.com
Saturated Fat 0.0gVitamin A 5178IUSugars 8gVitamin C 29mg
- Chop parsnips, carrots, celery root, rutabaga, and yellow onion into 1-inch pieces and place in a large sealable...
LIA GRIFFITH | OVEN ROASTED ROOT VEGETABLES
From liagriffith.com
Reviews 29Estimated Reading Time 2 mins
OVEN ROASTED ROOT VEGETABLES - EASY DELICIOUS RECIPE …
From toriavey.com
4.8/5 (58)Total Time 1 hr 10 minsCategory Side DishCalories 272 per serving
ROASTED ROOT VEGETABLES WITH BALSAMIC - THE SEASONED MOM
11 DUCK RECIPES, FROM CONFIT TO L'ORANGE - SERIOUS EATS
From seriouseats.com
MAKING INA GARTEN’S ROASTED ROOT VEGGIES RECIPE IS EASY
From sheknows.com
HOW TO ROAST VEGETABLES IN THE OVEN (RECIPE INCLUDED) - TASTE OF …
From tasteofhome.com
SHEET-PAN ROASTED ROOT VEGETABLES - EATINGWELL
From eatingwell.com
7 TIPS FOR BETTER ROASTED VEGETABLES, ACCORDING TO A RECIPE …
From simplyrecipes.com
10 ROASTED PARSNIP RECIPES
From allrecipes.com
ROASTED ROOT VEGETABLES - WHOLESOME YUM
From wholesomeyum.com
60+ ROOT VEGETABLE RECIPES (OVEN-ROASTED TO INSTANT POT!)
From traditionalcookingschool.com
4 WAYS TO COOK ROOT VEGETABLES - MISSISSIPPI STATE UNIVERSITY …
From extension.msstate.edu
CIDER-GLAZED ROOT VEGETABLES RECIPE - TASTING TABLE
From tastingtable.com
RECIPE ROASTED IOWA ROOT VEGETABLES - ALL RECIPES FOR COOKING
From recipes4food.com
ROASTED IOWA ROOT VEGETABLES | RECIPE CART
From getrecipecart.com
OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
From wellplated.com
ROASTED ROOT VEGETABLES | THE KITCHN
From thekitchn.com
HOW TO ROAST ROOT VEGETABLES IN 45 MINUTES - MENTAL FLOSS
From mentalfloss.com
ROASTED IOWA ROOT VEGETABLES - NONONSENSE.RECIPES
From nononsense.recipes
ROASTED VEGETABLES | RECIPETIN EATS
From recipetineats.com
ROASTED ROOT VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
You'll also love