Root Vegetable Medley Recipes

Steps:

• Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. , For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over vegetables and toss to coat.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Steps:

• Preheat oven to 450 degrees. Bake yams until soft, about 45 minutes; set aside to cool. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
• Peel yams and pass them through a ricer or food mill to make a fine puree. Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside. Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside. Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
• Arrange the pureed vegetables in alternating strips in a glass baking dish. Bake in oven until hot, 30 to 45 minutes. Decorate border with parsley and serve.

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
• Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes.
• Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season.
• Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat.

Steps:

• You'll need a 3 quart saucepan with a steamer insert and lid. Fill your saucepan 1/2 full with water. Add 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix.
• Wash, peel and chop turnip (if you don't like turnips, substitute a 2nd unpeeled potato). Chop onions, carrots, and potato (don't peel the potato). Slice bell pepper into rings.
• Place turnips and potatoes in your steamer insert. Cover with frozen turnip greens, then add other ingredients. Sprinkle with 1 tbsp of black pepper and 1 tbsp of Mrs. Dash Seasoning Mix. Steam until turnips and potatoes can be easily pierced with a fork.
• After medley is done, remove steamer insert, add 1 cup of water to broth and boil a few 1/2 ears of corn for a special treat. Your corn will soak up the vegetable flavors from the broth and won't need any salt. Remove the corn when done and freeze remaining broth as a base for your next soup or stew.

Steps:

• Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray. Mix thyme and next 3 ingredients in large bowl. Transfer half of herb mixture to small bowl; set aside. Add oil to herb mixture in large bowl. Transfer 1 1/2 tablespoons herb-oil mixture to medium bowl; add beets and toss to coat. Add remaining vegetables to herb-oil mixture in large bowl; toss to coat. Transfer vegetables and beets to prepared baking sheet, placing beets in 1 corner to avoid coloring other vegetables. Sprinkle vegetables with salt and pepper. Roast until brown and tender, stirring once, about 40 minutes.
• Mix broth and balsamic vinegar into reserved herb mixture in small bowl. Pour over roasted vegetables. Roast until liquid evaporates and vegetables are slightly glazed, about 5 minutes. Serve hot or at room temperature.
• *Available at specialty foods stores and some supermarkets.