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 ROOT VEGETABLES WITH APPLE JUICE
Categories Fruit Side Roast Christmas Thanksgiving Vegetarian High Fiber Wheat/Gluten-Free Apple Carrot Parsnip Turnip Sweet Potato/Yam White Wine Fall Rutabaga Christmas Eve Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
- Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER
From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
- Whisk in the butter until smooth.
- Preheat oven to 425°F.
- Peel all the vegetables and cut in to 1/2 inch pieces.
- Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
- Sprinkle with salt and pepper.
- Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.
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
ROASTED ROOT VEGETABLES WITH APPLE JUICE
Caramelized roasted vegetables made with a white wine syrup.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 9
Steps:
- Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
- Preheat oven to 425 degrees F (220 degrees C).
- Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
- Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 55.8 g, Cholesterol 11.4 mg, Fat 5.1 g, Fiber 10.7 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 191.8 mg, Sugar 26.8 g
OVEN-ROASTED ROOT VEGETABLES & APPLES
Experience the delicious flavor of this Oven-Roasted Root Vegetables & Apples dish. This savory Oven-Roasted Root Vegetables & Apples is a guaranteed hit!
Provided by My Food and Family
Categories European
Time 55m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 425ºF.
- Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
- Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
- Bake 20 min.
- Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.
Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
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