ROASTED ROOT VEGETABLE MEDLEY
Roasting a variety of root vegetables caramelizes their natural sugars giving them an earthy sweetness.
Provided by Deborah Mele
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Line two baking sheets with foil and spray with olive oil spray.
- Place the chopped vegetables except the garlic in a large bowl.
- Drizzle with the olive oil, and season well with salt and pepper.
- Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
- Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
- Remove from the oven and allow to cool to room temperature.
- Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.
Nutrition Facts : Calories 244 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 11 grams fat, Fiber 7 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 142 grams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
ROOT VEGETABLE MEDLEY
Meet the Cook: Equally good with pork or beef roast - or with a Thanksgiving turkey - this dish is one my husband of 36 years requests at least once a month. We have four grown children, six grandchildren and a seventh due in November. -Marilyn Smudzinski, Peru, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
ROASTED ROOT VEGETABLE MEDLEY
This simple side dish celebrates root vegetables in all their colorful, flavorful glory. The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables. Serve this vibrant recipe at your Thanksgiving feast, or enjoy it as a side with a warm bowl of soup.
Categories Salads & Side Dishes/">Salads & Side Dishes
Time 1h30m
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
- In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
- In a large rimmed baking sheet spread vegetables in a single layer. Roast 15 minutes. Remove from oven and carefully stir. Roast 10 to 15 minutes more or until vegetables are tender and lightly browned.
- Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.
ROASTED ROOT MEDLEY
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
ROASTED ROOT VEGETABLE MEDLEY
Make and share this Roasted Root Vegetable Medley recipe from Food.com.
Provided by gailanng
Categories Vegetable
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F.
- Combine all ingredients, except kosher salt and pepper, in a large bowl; tossing to coat evenly. Season with salt and fresh black pepper. Place vegetable mixture in a shallow baking pan (jelly roll pan) coated with cooking spray.
- Bake for 35-45 minutes or until vegetables are tender and golden brown, stirring every 15 minutes.
Nutrition Facts : Calories 220.8, Fat 9.3, SaturatedFat 1.3, Sodium 70.7, Carbohydrate 34.7, Fiber 5, Sugar 19.1, Protein 2.1
ROASTED VEGETABLE MEDLEY
This roasted vegetables dish is good with any meat, but I especially like it with pork. And because the vegetables can be prepared in advance, I have more time to enjoy my dinner guests. -Shirley Beauregard, Grand Junction, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 7 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, red peppers, squash, sweet potato and onion. In a small bowl, whisk oil, vinegar and seasonings. Pour over vegetables and toss to coat., Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, until tender, stirring occasionally, 30-40 minutes.
Nutrition Facts : Calories 152 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 347mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
ROASTED VEGETABLE MEDLEY
This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.
Provided by Lorelei
Categories Side Dish Vegetables Sweet Potatoes
Time 1h55m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g
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- Pre-heat the oven to 400F, an line a baking sheet with parhcment paper or lightly grease it with oil.
- Peel the root vegetables and trim off the ends. Lightly crush the garlic cloves and remobve the skin.
- Cut the vegetables into bite sized peices, about 1/2 - 1 inch in size. Keep the root vegetables chunks roughly uniform in size to ensure even cooking. Rough chop the garlic cloves.
- Toss all the root veggies in a bowl and add the chopped garlic, oil, salt and pepper. Spread the root vegetable mixyure out on the baking sheet, and roast for 30 minutes.
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