ROASTED SWEET POTATOES AND VEGETABLES
Roasting vegetables works a little bit of kitchen magic. It softens their interiors to just the right tender texture, adds bit of crispiness to the edges, and brings out richer flavor than you'd ever get with steamed or raw veggies. What's even more wonderful is that, while veggie lovers are sure to enjoy them, skeptics find a lot to love in a pan of toasty, flavorful and warm vegetables, too. This versatile recipe includes sweet potatoes, broccoli, bell peppers and peas for a colorful combination that serves up big flavor. It's a versatile side for simple suppers, dressed up dinners and can even take center stage for meatless meals and make-ahead meal prep.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
- To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
- Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.
Nutrition Facts : Calories 210, Carbohydrate 23 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 5 g, Protein 4 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 6 g, TransFat 0 g
SWEET ROASTED AUTUMN ROOT VEGETABLES
Sweet yet savory autumn side dish goes well with any roasted meat.
Provided by Kelly Nagy Cramer
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
- Bake in the preheated oven until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g
OVEN ROASTED SWEET POTATOES
My Granny made this for Easter dinner. We were all sitting at the table commenting on how delicious it was. She sat down took a bite and sighed, Ahhh, I'll never make this again. We all told her she was crazy and asked for the recipe.
Provided by CATICALIC
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
- Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 31.3 g, Fat 10.2 g, Fiber 4.7 g, Protein 2.6 g, SaturatedFat 1.4 g, Sodium 114.8 mg, Sugar 7.7 g
OVEN-ROASTED SWEET POTATOES
Make perfectly roasted sweet potatoes that are fluffy on the inside and lightly browned at the edges for a colourful side dish. Add a few sliced red onions to the roasting tin, if you like
Provided by Barney Desmazery
Categories Side dish
Time 50m
Number Of Ingredients 3
Steps:
- Heat the oven to 230C/210C fan/gas 8. Chop the sweet potatoes into 2-3cm cubes.
- Tip into a large, shallow roasting tin, drizzle with the oil and season with salt and pepper. If you're adding additional veg or herbs, such as sliced red onions, garlic cloves and thyme, tip these in as well. Toss everything together to coat in the oil, then roast for 20 mins. Toss again to ensure the potatoes cook evenly, and roast for another 15-20 mins until the potatoes are lightly browned on the outside and tender when pierced with a fork or knife.
Nutrition Facts : Calories 331 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 31 grams sugar, Fiber 10 grams fiber, Protein 4 grams protein, Sodium 0.29 milligram of sodium
ROASTED SWEET POTATOES WITH POACHED EGGS AND ROOT VEGETABLES
Steps:
- Preheat oven to 400 degrees F. Rinse the sweet potatoes and cut a few small slivers in the top of each. Place on prepared cookie sheet. Rinse and trim the beets as needed. Place on the other prepared cookie sheet. In the preheated oven, roast the sweet potatoes and the beets until they are cooked through. You will know they are done when a sharp knife can easily pierce them at their thickest point. Cooking time will vary according to the size of the vegetables and their freshness. You can begin checking them about 20 minutes after you place them in the oven. When they are tender, remove them from the oven and set aside until they are cool enough to handle. While the vegetables are roasting, poach the eggs. Add about 2-inches (10 centimeters) of water to a small skillet or pot large enough to hold all 4 eggs. Crack the eggs into a small bowl. Bring the water to a boil, then lower the temperature to a gentle simmer. Gently slip the eggs into the water, one at a time. Cook until the white is set, the eggs have floated to the top of the pan and the yolk is filmed over. This should take about 3 to 5 minutes. Carefully remove the eggs, one at a time, using a slotted spatula. Slip them onto the towel lined plate to allow any excess water to drain off. Set aside. When the sweet potatoes and beets are cool enough to handle, remove their skins, and slice them into thin rounds. To assemble: Place a handful of greens or mesclun mix on 4 dinner plates. Arrange the sweet potatoes and beets decoratively on each plate. Place one poached egg on each prepared plate. Drizzle everything with lemon juice and olive oil. Sprinkle with the grated lemon zest and chopped garlic. Add sea salt and freshly ground black pepper, to taste. Serve at room temperature. Enjoy! Written and owned by Dena Testa Bray. Dena Testa Bray Enterprises, LLC All rights reserved. © Gathering Flavors
More about "roasted sweet potatoes with poached eggs and root vegetables recipes"
ROOT-VEGETABLE HASH TOPPED WITH POACHED EGGS
From williams-sonoma.com
4/5 (1)Total Time 1 hr 20 minsServings 4
ROASTED MEDITERRANEAN VEGGIES WITH POACHED EGGS …
From eggs.ca
EASY SWEET POTATO HASH WITH EGGS | JOYFUL HEALTHY EATS
From joyfulhealthyeats.com
ROASTED ROOT VEGETABLES | KITCHN
From thekitchn.com
ROAST SWEET POTATO, CHORIZO AND ONION HASH WITH …
From deliciousmagazine.co.uk
ROOT VEGETABLE RECIPES YOU'LL LOVE - FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE EASY ROASTED ROOT VEGETABLES
From gettystewart.com
PERFECT ROASTED SWEET POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
5/5 (16)Uploaded Jan 25, 2021Category Side DishPublished Jan 30, 2020
POACHED EGGS OVER ROASTED MEDITERRANEAN VEGETABLES
From frugalnutrition.com
SHEET-PAN ROASTED ROOT VEGETABLES - EATINGWELL
From eatingwell.com
ROASTED SWEET POTATOES WITH POACHED EGGS & BELL PEPPER SALSA
From blog.myfitnesspal.com
ROASTED SWEET POTATOES AND VEGETABLES - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
SPANISH-STYLE EGGS WITH ROASTED POTATOES | THE ULTIMATE …
From spainonafork.com
SWEET POTATO RöSTI WITH POACHED EGGS RECIPE - LOVEFOOD.COM
From lovefood.com
VEGETABLE RöSTI WITH POACHED EGGS - EATINGWELL
From eatingwell.com
GIANT VEG ROSTI | VEGETABLE RECIPES | JAMIE OLIVER RECIPE
From jamieoliver.com
WHOLE ROASTED SWEET POTATOES - ALLRECIPES
From allrecipes.com
SWEET POTATO ROSTI WITH POACHED EGGS — THE DOCTORS KITCHEN
From thedoctorskitchen.com
BROWN RICE, KALE AND ROASTED SWEET POTATO SAUTé WITH POACHED …
From goop.com
POT ROASTED DEBONED LAMB SHOULDER WITH POTATOES AND ROOT …
From food24.com
You'll also love