Rootyvegroast Recipes

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

Absolutely Delicious Baked Root Vegetables image

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

Ingredients

1 pound new potatoes, halved
½ large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper

ROASTED ROOT VEGETABLES

Provided by Food Network

Categories side-dish

Yield 6 to 8 servings

Number Of Ingredients 10

Roasted Root Vegetables image

Steps:

Preheat the oven to 450 degrees F. In a large bowl, toss all the ingredients together until they are well mixed. Transfer to a covered cast iron and enamel casserole or a baking dish and roast for about 30 minutes. Every 10 minutes stir the vegetables thoroughly. The vegetables are done when they are golden and caramelized, and can be easily pierced with the tip of a knife.

Ingredients

1/2 pound parsnips, peeled and cut into rough 1-inch chunks
1/2 pound celery root, peeled and cut into rough 1-inch chunks
1/2 pound beets, boiled, skin removed, and cut into rough 1-inch chunks
1/2 pound rutabaga, peeled and cut into rough 1-inch chunks
1/2 pound butternut or other firm squash, peeled and cut into rough 1-inch chunks
1 onion, coarsely chopped
2 cloves garlic, finely chopped
1/2 bunch fresh oregano, leaves only, coarsely chopped
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper

ROASTED ROOT VEGETABLES

Provided by Food Network Kitchen

Categories side-dish

Time 1h35m

Number Of Ingredients 11

Roasted Root Vegetables image

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.

Ingredients

1/2 butternut squash, skin on, cut into 1 inch wedges
4 small carrots, scrubbed and dried
4 small parsnips, scrubbed and dried
1 turnip, cut in half and then into 3/4 inch slices
2 red onions, quartered through the root
1 large garlic clove, minced
3 tablespoons olive oil
1 tablespoon thyme and rosemary, chopped
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
Salt and freshly ground black pepper

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

Savory Roasted Root Vegetables image

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

Ingredients

1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
⅓ cup dry white wine
1 cup torn beet greens

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

Roasted Root Vegetables image

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

Ingredients

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

ROASTED ROOT VEGETABLES

Use any vegetables you like to make this roasted root vegetable medley; add liquid as they cook to keep them slightly moistened.

Provided by Martha Stewart

Number Of Ingredients 5

Roasted Root Vegetables image

Steps:

Heat oven to 375 degrees. Scrub vegetables and peel as desired. Cut into 1-to-2-inch pieces (they should all be of similar size).
Place butter in a roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, and salt and pepper. Stir well to coat, and return to oven.
Cook vegetables for 1 to 1 1/2 hours, stirring occasionally and adding more stock as needed to keep vegetables slightly moist. Vegetables are done when tender and golden brown. Stir in herbs and serve.

Ingredients

2-3 pounds assorted winter vegetables, such as carrots, turnips, rutabagas, parsnips, pearl onions, and potatoes
4 tablespoons (1/2 stick) unsalted butter, or to taste
1/4 cup chicken or veal stock, plus more as needed
Salt and freshly ground pepper
Handful of chopped fresh herbs

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

Roasted Root Veggies image

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

Ingredients

3 large red potatoes, cut into 1-inch cubes
1 large red onion, cut into wedges
5 medium carrots, halved and quartered
2 medium turnips, peeled and quartered
2 medium parsnips, peeled and cut into 1/4-inch strips
1 small rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons canola oil
1 teaspoon dried thyme
1/8 teaspoon pepper

ROASTED ROOT VEGETABLES

My whole family absolutely loves this. You can add anything you'd like to the recipe, you can add spices and seasonings or add different vegetables. The recipe is very basic.

Provided by aerobicon

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Roasted Root Vegetables image

Steps:

Preheat oven to 375.
Scatter veggies on a baking tray.
Drizzle olive oil over vegetables.
Sprinkle salt and pepper over vegetables to taste.
Mix with hands to coat vegetables with oil.
Checking every once in a while, roast for about 35 minutes or until browned and tender. If need be, stir vegetables around. If the vegetables are drying out or browning too quickly, cover with foil.

Nutrition Facts : Calories 161.1, Fat 10.4, SaturatedFat 1.4, Sodium 81, Carbohydrate 16.4, Fiber 4.7, Sugar 10.1, Protein 2.2

Ingredients

2 parsnips, peeled and cut into bitesized pieces
2 turnips, peeled and cut into bitesized pieces
1 rutabaga, peeled and cut into bitesized pieces
10 baby carrots
1 medium onion, julienned
3 tablespoons olive oil
salt and pepper

OVEN-ROASTED ROOT VEGETABLES

All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Oven-Roasted Root Vegetables image

Steps:

In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges

Ingredients

2 cups cubed peeled rutabaga
2 cups cubed peeled parsnips
2 cups cubed peeled butternut squash
2 medium onions, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

More about "rootyvegroast recipes"

RECIPE: ROASTED ROOT VEGETABLES – CLEVELAND CLINIC

Preheat oven to 375° F. Toss potatoes, rutabaga, sweet potato, parsnip and carrots with olive oil in a large bowl until coated. Season with onion powder, garlic powder, chili …
From health.clevelandclinic.org

Rootyvegroast Recipes

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!

ROASTED ROOT VEGETABLES

ROASTED ROOT VEGETABLES

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!

ROASTED ROOT VEGETABLES

ROASTED ROOT VEGETABLES

Use any vegetables you like to make this roasted root vegetable medley; add liquid as they cook to keep them slightly moistened.

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

ROASTED ROOT VEGETABLES

My whole family absolutely loves this. You can add anything you'd like to the recipe, you can add spices and seasonings or add different vegetables. The recipe is very basic.

OVEN-ROASTED ROOT VEGETABLES

All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."

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