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.
ONE PAN ROASTED HARVEST VEGETABLES
Roasted Harvest Vegetables are made with carrots, sweet potatoes, brussels sprouts and baby potatoes. Easy to customize and the perfect side dish for fall!
Provided by Kelly
Categories Main Course
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 F. Lightly grease or line a large rimmed baking sheet (13x18 or a 10x15) with parchment paper, set aside
- Combine all the ingredients to a large mixing bowl. Toss to coat well.
- Spread the vegetables evenly in a single layer over a prepared baking sheet, arranging the Brussels sprouts cut-side down. (do not overcrowd - use two baking sheets as needed)
- Roast in preheated oven for 25 to 35 minutes (stirring half-way through) or until vegetables are tender and lightly browned. If you like them slightly charred, you can leave them in longer.
- Remove from oven and transfer to serving dish.
Nutrition Facts : ServingSize 1 serving, Calories 291 kcal, Carbohydrate 35 g, Protein 6 g, Fat 14 g, SaturatedFat 2 g, Sodium 714 mg, Fiber 6 g, Sugar 4 g
ROASTED HARVEST VEGETABLES
This is a favorite side dish to serve any time we're having company. I like to pair it with just about any roasted meat. -Amy Logan, Mill Creek, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- Place vegetables in a large bowl. Combine the remaining ingredients; drizzle over vegetables and toss to coat. , Transfer to two greased 15x10x1-in. baking pans. Bake at 400° for 30-35 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 97mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
ROASTED HARVEST VEGETABLES IN A BAKED PUMPKIN
I got this recipe from the Virtual Jerusalem website and made it when we had guests for the High Holidays. Adapted from Vegetarian Cooking for Everyone, by Deborah Madison.
Provided by Mirj2338
Categories Lunch/Snacks
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cut off the top of the pumpkin in such a way that it gives you a"top.
- "Scoop out the seeds of the pumpkin and save them for toasting, or discard them.
- Clean out the inside of the pumpkin and rub with olive oil.
- Sprinkle with a bit of salt and add about 1/2 cup of water.
- Place the pumpkin in a 325 degree oven and bake for about 30 minutes until slightly softened on the inside.
- Remove from the oven and set aside.
- Peel and cut the root vegetables in large pieces all about the same size.
- Place them in a zipper type plastic bag with about 1/3 cup of olive oil.
- Close the bag and shake to coat the vegetables well.
- Pour the vegetables in a large roasting pan.
- Add the cut onions, shallots, minced garlic, and herbs.
- Stir with a large spoon.
- Sprinkle with the kosher or sea salt and some black pepper.
- Place the pan, uncovered, in a 425 degree oven.
- Roast for about 20 minutes, shaking the pan two or three times.
- Turn the pan and reduce the heat to 375 degrees and bake for another 20 minutes, shaking or stirring to keep the vegetables from burning.
- Continue baking until all veggies are soft, about 10-20 minutes more.
- Remove the vegetables to the warm pumpkin and cover with the top.
- Serve, adding small pieces of the softened pumpkin if you like.
- Remember to remove the bay leaves before eating.
- VARIATIONS: Add some roasted red or green peppers.
- Add a bit of cayenne pepper for a"hot" taste.
ROASTED VEGETABLE & QUINOA HARVEST BOWLS
Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!
Provided by Minimalist Baker
Categories Entree
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).
- Add the carrots and potatoes to the sheet and drizzle with half of the maple syrup, half of the olive oil, the salt, pepper, and rosemary (as original recipe is written, 1 Tbsp maple syrup and 1 Tbsp olive oil // adjust if altering batch size). Toss to combine. Then bake for 12 minutes.
- In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.
- Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.
- When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp olive oil, 1 Tbsp maple syrup, and another pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Loosely toss to combine.
- Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.)
- Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.
- To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.
Nutrition Facts : ServingSize 1 side servings, Calories 530 kcal, Carbohydrate 65.4 g, Protein 14.2 g, Fat 26.3 g, SaturatedFat 3.7 g, Sodium 152 mg, Fiber 10.3 g, Sugar 14.2 g
ROASTED HARVEST VEGETABLES
Hearty and satisfying, these root veggies stand up to roasted meats and are a great side for big holiday meals (but are just as easy to whip up for a healthy weeknight dinner, too).
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Divide carrots, sweet potatoes, squash, and garlic between two rimmed baking sheets. Toss each batch with 1 tablespoon oil, and season with salt and pepper.
- Roast until vegetables are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through. Peel roasted garlic, return to vegetables, and serve.
ROASTED HARVEST VEGETABLES
You can roast the veggies up to one day ahead and refrigerate them. To reheat, simply place them on a large jelly roll pan in the oven at 350 degrees for ten to fifteen minutes, or until roasted to your tastes.
Provided by emsiizilla
Categories Yam/Sweet Potato
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees; cover two rimmed baking sheets or jelly roll pans with aluminum foil.
- Peel all vegetables and garlic cloves. Halve carrots lengthwise and crosswise; halve thick pieces once more. Cut sweet potatoes and squash into 3-by-1/2 inch pieces. Slice the garlic thinly.
- Combine all vegetables and garlic in a large bowl. Toss with oil and season with salt and pepper.
- Divide the mixture onto the two baking sheets and place in oven. Roast until veggies are tender and starting to brown, 25 to 35 minutes, rotating sheets from top to bottom halfway through.
Nutrition Facts : Calories 138.6, Fat 3.6, SaturatedFat 0.5, Sodium 45.2, Carbohydrate 27, Fiber 4.7, Sugar 5.9, Protein 2.4
ROASTED HARVEST VEGETABLES
Amedley of carrots, onions, parsnips and squash gets a subtle sweet and spicy boost from nutmeg.
Provided by McCormick
Categories Salad and Dressings,
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Mix seasoned salt, pepper, nutmeg and sage in small bowl. Toss vegetables with oil in large bowl. Sprinkle seasoning mixture over vegetables; toss to coat well.
- Spread vegetables in single layer on foil-lined 15x10x1-inch baking pan.
- Bake 30 to 35 minutes or until vegetables are tender and golden brown.
Nutrition Facts : Calories 96 Calories
ANGIE'S ROASTED HARVEST VEGETABLES
Cranberry juice and pancake syrup put the tart and sweet in this delicious Healthy Living roasted vegetable dish.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Toss first 4 ingredients in large baking dish.
- Mix remaining ingredients; pour over vegetables.
- Bake 50 min. or until vegetables are tender.
Nutrition Facts : Calories 140, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 1 g
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