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
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
ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Provided by NEWSAHMOM
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
- Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 40.6 g, Fat 5.5 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 564.5 mg, Sugar 11.6 g
JAMIE OLIVER'S MASHED ROOT VEGETABLES
From Jamie Oliver's cookbook The Return of the Naked Chef. I would like to personally thank Recipezaar member French Tart for posting this recipe for me by request in the Celebrity Chefs' forum. She has kindly given me permission and her blessing to post it on the site. Thank you and mercy buckets, French Tart!
Provided by COOKGIRl
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
- Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
- Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
- Drain in a colander.
- Place the vegetables back in the pan and mash with a potato masher.
- You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
- Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).
ROOT VEGETABLES
This dish's pretty harvest colors make it any eye-catching addition to the Thanksgiving table. It's a fix-it-and-forget-it favorite of mine. -Cathryn White, Newark, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 16-18 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven or large kettle, bring 6 cups water to a boil. Add the pearl onions; boil for 3 minutes. Drain and rinse with cold water; peel., In a large roasting pan, combine the onions, potatoes, rutabaga, parsnips and carrots. Drizzle with butter and oil. Sprinkle with thyme, salt and pepper; toss to coat., Cover and bake at 425° for 30 minutes. Uncover; stir in brussels sprouts and garlic. Bake, uncovered, for 50-60 minutes or until vegetables are tender and begin to brown, stirring occasionally.
Nutrition Facts :
ROASTED ROOT VEGGIES
Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
More about "root vegetables recipes"
23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON
From allrecipes.com
Estimated Reading Time 5 mins
ROOT VEGETABLES: HOW TO COOK & EAT THEM + 7 ROOT …
From foodrevolution.org
Estimated Reading Time 7 mins
ROOT VEGETABLES RECIPES - NYT COOKING
From cooking.nytimes.com
FROZEN ROOT VEGETABLES - GOODOFOOD.COM
From goodofood.com
ROOT VEGETABLES LIST: 15 FAVORITES WITH PICTURES
From backyardgardenlover.com
EASY ROASTED ROOT VEGETABLES - EATING BIRD FOOD
From eatingbirdfood.com
ROOT VEGETABLE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
14 DIFFERENT TYPES OF ROOT VEGETABLES - HOMEPERCH
From homeperch.com
GOOD ROOTS: A GUIDE TO ROOT VEGETABLES | COOKING LIGHT
From cookinglight.com
THE CARROT AND OTHER ROOT VEGETABLES - BIBLIOGUIDES
From biblioguides.com
HEALTHY ROOT VEGETABLE RECIPES | EATINGWELL
From eatingwell.com
DR. AXE | HEALTH AND FITNESS NEWS, RECIPES, NATURAL REMEDIES
10 WAYS TO USE ROOT VEGETABLES - THE SPRUCE EATS
From thespruceeats.com
ROOT VEGETABLES: A BEGINNER'S GUIDE - NATURESPLUS
From naturesplus.com
60+ ROOT VEGETABLE RECIPES (OVEN-ROASTED TO INSTANT POT!)
From traditionalcookingschool.com
ROASTED ROOT VEGETABLES - VEGAN HEAVEN
From veganheaven.org
COOKING WITH ROOT VEGETABLES - RECIPES
From more.ctv.ca
RECIPES & ROASTED ROOT VEGETABLES - FOOD & WINE
From foodandwine.com
ROOT VEGETABLE - WIKIPEDIA
From en.wikipedia.org
19 ROOT VEGETABLE RECIPES ALL COOKED IN ONE PAN - GREATIST
From greatist.com
WHAT ARE ROOT VEGETABLES? EVERYTHING YOU NEED TO KNOW
From southernliving.com
ROOT VEGETABLE RECIPES TO KEEP YOU FULL - BON APPéTIT
From bonappetit.com
25+ RECIPES WITH ROOT VEGETABLES • DAISYBEET
From daisybeet.com
CULINARY NUTRITION GUIDE TO ROOT VEGETABLES: HEALTH BENEFITS AND …
From culinarynutrition.com
10 ROOT VEGETABLES YOU CAN SUCCESSFULLY GROW - THE SPRUCE
From thespruce.com
LIST OF ROOT VEGETABLES WITH PICTURES & 11 RECIPES
From finedininglovers.com
13 ROOT VEGETABLES AND THE REASONS WHY YOU SHOULD HAVE THEM …
From foodfornet.com
ROOT VEGETABLES: WHAT ARE THE HEALTH BENEFITS? - WEBMD
From webmd.com
17 TIPS FOR GROWING, HARVESTING, AND STORING ROOT VEGETABLES …
From morningchores.com
50 ROOT VEGETABLE SIDES | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
11 ROOT VEGETABLE RECIPES TO TAKE YOU BEYOND THE ROASTING PAN
From saveur.com
THE 13 HEALTHIEST ROOT VEGETABLES
From healthline.com
ROOT VEGETABLE RECIPES - HOW TO COOK ROOT VEGETABLES - DELISH
From delish.com
7 VEGETABLES YOU CAN EAT FROM ROOT TO STEM | EATINGWELL
From eatingwell.com
21 VEGETABLES THAT GROW UNDERGROUND | TYPES OF ROOT VEGETABLES
From balconygardenweb.com
15 HEALTHY ROOT VEGETABLES AND THEIR KEY NUTRIENTS
From nutritionadvance.com
THE PROS AND CONS OF ROOT VEGETABLES - HARVARD HEALTH
From health.harvard.edu
ROOT VEGETABLES — FOOD WASTE FEAST
From foodwastefeast.com
LOW CARB KETO ROOT VEGETABLES: BENEFITS AND DRAWBACKS
From doctorkiltz.com
ROASTED ROOT VEGETABLES WITH TOFU - THE HIDDEN VEGGIES
From thehiddenveggies.com
50 WAYS TO USE LEFTOVER ROOT VEGETABLES - FRUGAL HAUSFRAU
From frugalhausfrau.com
ROOT VEGETABLE RECIPES YOU’LL LOVE
From foodnetwork.ca
You'll also love