ROASTED ROOT VEGETABLES
Steps:
- Cut 1 pound each carrots and parsnips and 2 bulbs celery root into 3/4-inch chunks. Toss with 4 tablespoons melted butter, and salt and pepper on a rimmed baking sheet. Roast at 400 degrees F until tender and golden, 30 minutes. Sprinkle with chopped parsley.
SALMON WITH ROOT VEGETABLES
This cozy hash is loaded with protein and healthy fats that keep you going on busy days. We've been known to devour it at breakfast, lunch and dinner! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.
Nutrition Facts : Calories 417 calories, Fat 21g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 464mg sodium, Carbohydrate 26g carbohydrate (9g sugars, Fiber 4g fiber), Protein 31g protein. Diabetic exchanges
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
PEPPERED SALMON WITH ROASTED ROOT VEGETABLES
I absolutely love this meal. Simply prepared salmon with a glaze and roasted vegetables. Can you say yum?! I found this recipe in an issue of Better Homes and Gardens. Side note: When I'm eating vegan, this is a great dinner to prepare so my family can enjoy the salmon and veggies, while I just eat the roasted veggies. I love that I don't have to make two separate dinners.
Provided by LifeIsGood
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 425 degrees F.
- In a roasting pan, combine carrots, beets, half the oil and half the salt. Roast, uncovered, for about 20 minutes, stirring halfway through. (My veggies weren't done until about 30 minutes because I like them crispier. You choose how crispy you like your veggies!) Transfer to a platter and cover with foil to keep warm.
- Meanwhile, sprinkle salmon with the remaining salt and all of the pepper. If you like more pepper, feel free to add more! In a 12 inch skillet heat remaining oil over medium-high heat. Add salmon and cook for 3 minutes. Turn and cook for 3 minutes more or until fish flakes easily, which may take a little more time depending on your heat.
- Transfer the salmon to the platter with your vegetables. Add juice concentrate and 2 Tablespoons water to the skillet you used for the salmon. Simmer, uncovered, about 1 minute or until thickened. Spoon the sauce over salmon. Optional = sprinkle chopped green onions over everything.
- Enjoy!
ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 side dish servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F and position a rack in the center of the oven.
- On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
- Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.
SALMON WITH ROASTED VEGETABLES
I found this in a Canadian Living Magazine years ago. I don't have the magazine any more but I did write down the recipe. Here it is.
Provided by Chef at Heart
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tbsp oil.
- Cook onion, garlic, 1 tsp thyme, pepper, artichokes, and anchovy paste. for ten minutes in a large skillet.
- Remove pan from heat. Add pepper, zucchini, and vinegar and place on a rimmed baking sheet.
- Put vegetables in 425° oven for 25 minutes.
- Remove, place salmon on top of vegetables. Brush with a mixture of 1/2 tsp thyme, a pinch of salt and 1 tbsp olive oil. Bake an addition 10 - 15 minutes.
- Remove and enjoy.
Nutrition Facts : Calories 585.9, Fat 19.6, SaturatedFat 3.1, Cholesterol 175.5, Sodium 1034.8, Carbohydrate 30.2, Fiber 10.3, Sugar 10.3, Protein 73.3
SHEET PAN ROASTED VEGGIES
Provided by Valerie Bertinelli
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place a rimmed sheet pan in the oven and preheat to 450 degrees F.
- Add the olive oil, garlic powder, onion powder, smoked paprika, a generous pinch each of salt and pepper to a large bowl and whisk to combine. Add all the prepped veggies and toss to completely coat in the olive oil-spice mixture.
- Carefully remove the hot sheet pan from the oven. Transfer the vegetables to the hot pan and spread them out into an even layer. Roast, stirring the vegetables halfway, until the potatoes are fork tender and golden, 25 to 30 minutes.
ROASTED SALMON WITH ROOT VEGETABLES
Make and share this Roasted Salmon With Root Vegetables recipe from Food.com.
Provided by AZPARZYCH
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- preheat oven to 425 degrees.
- Coat 2 foil-lined baking sheets with non stick cooking spray.
- Arrange carrots, parsnips, and brussel sprouts evenly on first baking sheet.
- Drizzle with 2 Tbs olive oil and sprinkle with 1 Tbs of Italian seasoning and 1 tsp each of salt and pepper.
- Arrange beets on half of the second baking sheet and roll up in foil making a pouch.
- Place salmon filets on remaining half of sheet; lightly coated with the remaining 3Tbs olive oil.
- Sprinkle with remaining salt and pepper and drizzle with lemon juice.
- Bake the sheet with carrots and veggies 35-45 minutes or until tender, stirring occasionally.
- Bake the salmon sheet pan for 15 minutes or until the fish flakes with a fork.
- Transfer vegetables to a platter and top with the salmon.
ROASTED ROOT VEGETABLES
Steps:
- In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.
ROAST WITH ROOT VEGETABLES AND HERBS
Provided by Michael Symon : Food Network
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F.
- Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
- Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
- Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
- While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.
EASY ROASTED VEGETABLES
Colorful, easy roasted vegetables made for Cook and Book. Delicious.
Provided by Jody Fernandez
Categories Fruits and Vegetables Vegetables Cauliflower Roasted
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine cauliflower, broccoli, asparagus, carrots, bell pepper, and onion in a large bowl.
- Whisk olive oil, lemon juice, garlic, rosemary, salt, and pepper together in a small bowl until blended. Drizzle over vegetables and toss to coat. Transfer to 2 rimmed baking sheets.
- Roast in the preheated oven, tossing occasionally, until tender, 20 to 25 minutes.
Nutrition Facts : Calories 193.5 calories, Carbohydrate 15.7 g, Fat 14.1 g, Fiber 5.9 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 352.6 mg, Sugar 6.3 g
BALSAMIC ROASTED ROOT VEGETABLES WITH ROSEMARY
Recipe came with our weekly Fruit Guys delivery. They noted that it has been Adapted from Bon Appétit.
Provided by Amber Dawn
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Position 1 rack in bottom third of oven and 1 rack in the center of oven and preheat oven to 400.
- Oil 9x13 roasting pan with 1 tbsp olive oil.
- Combine all vegetables and rosemary in a large mixing bowl.
- Add olive oil and balsamic vinegar and toss to coat.
- Season with salt and pepper.
- Fill the roasting pan with the vegetables and cover with a sheet of aluminum foil and place on the bottom oven rack.
- Roast for 30 minutes stiffing occasionally.
- Remove the foil and move the pan to the middle rack.
- Continue to roast until all vegetables are tender and browned in spots, stirring and turning vegetables occasionally, (~ 30 more minutes).
- Let stand on baking sheets at room temperature.
- Transfer roasted vegetables to large bowl and then serve.
- Cook's note: These vegetables can be prepared 4 hours ahead and used to dress up a green salad or can be enjoyed on their own.
Nutrition Facts : Calories 220.2, Fat 13.7, SaturatedFat 1.9, Sodium 8.4, Carbohydrate 22.9, Fiber 3, Sugar 2, Protein 2.7
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
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