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
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
CHILI-ROASTED ROOT VEGETABLES
Make and share this Chili-Roasted Root Vegetables recipe from Food.com.
Provided by gailanng
Categories Potato
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 °F. Line large baking sheet with aluminum foil.
- In large bowl, combine all ingredients, except salt. Toss until well coated. Place on baking sheet in single layer and bake 30-35 minutes, stirring and turning every 10 minutes or until richly browned. Remove from oven and sprinkle with salt.
Nutrition Facts : Calories 293.6, Fat 12.9, SaturatedFat 1, Sodium 395.7, Carbohydrate 41.9, Fiber 7, Sugar 7.8, Protein 5.2
ROASTED VEGGIE CHILI
You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. "I wanted to make good-for-you chili that also used veggies from my garden," C.J. Counts explains. "My husband and I are chefs, but we also like to have fun and use our imaginations when we cook."
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 24 servings (6 quarts).
Number Of Ingredients 18
Steps:
- Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves., In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter. , In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired.
Nutrition Facts :
More about "chili roasted root vegetables food"
EASY ROASTED ROOT VEGETABLES - LAST INGREDIENT
From lastingredient.com
Reviews 4Category Side DishCuisine AmericanTotal Time 466801 hrs 12 mins
- In a large bowl, whisk together half the lime juice, olive oil, cumin, chili powder, salt and pepper. Add the root vegetables stirring to coat.
- Arrange the vegetables in a single layer on a sheet pan. Roast 40-45 minutes until browned on the outside and tender in the middle. Toss with the remaining lime juice and cilantro before serving.
ROOT VEGETABLE CHILI RECIPE | THE ANTI=CANCER KITCHEN
From theanticancerkitchen.com
5/5 (1)Category Cancer-Fighting Main CoursesCuisine EuropeanTotal Time 45 mins
INSTANT POT VEGETARIAN CHILI WITH SUMMER VEGETABLES
From shelikesfood.com
WINTER VEGETABLE CHILI RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
ROASTED ROOT VEGETABLES WITH BALSAMIC - THE SEASONED MOM
From theseasonedmom.com
ROASTED ROOT VEGETABLES | KITCHN
From thekitchn.com
RECIPE DETAILS | CANOLA OIL. GOOD FOR EVERY BODY!
From canolainfo.org
OVEN ROASTED ROOT VEGETABLES - EASY DELICIOUS RECIPE
From toriavey.com
20 BEST VEGETARIAN CHILI RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
AN EASY ROASTED ROOT VEGETABLES RECIPE | BEST HEALTH
From besthealthmag.ca
NIGHTSHADE-FREE AIP CHILI RECIPE (PALEO, WHOLE30) - THE ROASTED …
From theroastedroot.net
CUMIN ROASTED VEGETABLES | COOKING ON THE WEEKENDS
From cookingontheweekends.com
GARLIC ROASTED ROOT VEGETABLE FRIES - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
RECIPE FOR CHILI-ROASTED ROOT VEGETABLES - FOODDAYCANADA.CA
From fooddaycanada.ca
WINTER ROOT VEGETABLE CHILI | LODGE CAST IRON
From lodgecastiron.com
CHILI ROASTED ROOT VEGETABLES – THE SIMPLE ROOT
From thesimpleroot.com
VEGETARIAN CHILLI RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
23 WAYS TO EAT ROOT VEGETABLES DURING PEAK SEASON - ALLRECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love