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.
ROAST VEGETABLE TRAY
Seasonal roast veg couldn't be any easier - just peel and roast - perfect alongside your Christmas roast.
Provided by Gary Rhodes
Categories Lunch, Side dish, Vegetable
Time 1h10m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/fan 180C/gas 6. Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables in the oil and season with salt and pepper. Drizzle with the remaining oil. Can be prepared to this stage up to an hour ahead.
- Roast the vegetables for 45-55 mins until tender and golden brown. Brush with butter before serving.
Nutrition Facts : Calories 223 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.17 milligram of sodium
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
Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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
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
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- Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.
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