ROASTED ROOT VEGETABLES WITH APPLE JUICE
Categories Fruit Side Roast Christmas Thanksgiving Vegetarian High Fiber Wheat/Gluten-Free Apple Carrot Parsnip Turnip Sweet Potato/Yam White Wine Fall Rutabaga Christmas Eve Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 8
Steps:
- Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
- Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
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 SCENTED WITH APPLE AND WINE
Recipe from Bonterra Winery in Northern California. They recommend this as a side dish during the holidays served with duck, turkey, pork, chicken or lamb. I am thinking this may need more "spice", so have fun with it.
Provided by januarybride
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Reduce apple juice and wine over high heat to 3/4 cup or so.
- Whisk in butter and pour over vegetables, tossing to.
- coat.
- Season with salt and pepper and place vegetables in a single layer in a large roasting pan(s).
- Place in a.
- preheated 425 degree oven and roast for 35-40 minutes or until vegetables are lightly browned and tender.
- Stir vegetables several times during the roasting process to promote browning on all sides.
Nutrition Facts : Calories 274, Fat 5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 141.7, Carbohydrate 50.8, Fiber 9.2, Sugar 20.2, Protein 3.4
ROASTED ROOT VEGETABLES WITH APPLE JUICE
Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L
Categories Sweet Potato Side Dishes
Yield 8
Number Of Ingredients 9
Steps:
- Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
- Preheat oven to 425 degrees F (220 degrees C).
- Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
- Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 55.8 g, Cholesterol 11.4 mg, Fat 5.1 g, Fiber 10.7 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 191.8 mg, Sugar 26.8 g
ROASTED WINTER ROOT VEGETABLES WITH APPLE CIDER
From Bon Appetit November 1997. This would be the perfect side dish for the Thanksgiving meal! To be honest, I substitute another root vegetable for the turnips; i.e, kohlrabi, potatoes, celeriac, etc.
Provided by COOKGIRl
Categories Yam/Sweet Potato
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine the apple cider and wine in a heavy saucepan and reduce to 3/4 cup. This will take about 30 minutes.
- Whisk in the butter until smooth.
- Preheat oven to 425°F.
- Peel all the vegetables and cut in to 1/2 inch pieces.
- Use the largest roast pan you own (or use two roasting pans and divide the vegetables). Pour the prepared apple cider/wine mixture over the vegetables. Stir to coat.
- Sprinkle with salt and pepper.
- Roast the vegetables until they are tender and golden, stirring occasionally and cook approximately 40 minutes.
ROASTED ROOT VEGETABLES WITH APPLE JUICE
Caramelized roasted vegetables made with a white wine syrup. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Sweet Potato Side Dishes
Yield 8
Number Of Ingredients 9
Steps:
- Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
- Preheat oven to 425 degrees F (220 degrees C).
- Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
- Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 55.8 g, Cholesterol 11.4 mg, Fat 5.1 g, Fiber 10.7 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 191.8 mg, Sugar 26.8 g
ROASTED ROOT VEGETABLES WITH APPLE JUICE
Caramelized roasted vegetables made with a white wine syrup.
Provided by Allrecipes Member
Yield 8
Number Of Ingredients 9
Steps:
- Boil apple juice and wine in a large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter or margarine.
- Preheat oven to 425 degrees F (220 degrees C).
- Peel and cut vegetables into l/2 inch pieces. Divide between 2 roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat.
- Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.
Nutrition Facts : Calories 296.2 calories, Carbohydrate 55.8 g, Cholesterol 11.4 mg, Fat 5.1 g, Fiber 10.7 g, Protein 4.2 g, SaturatedFat 2.9 g, Sodium 191.8 mg, Sugar 26.8 g
APPLE GLAZED ROOT VEGETABLES
Make and share this Apple Glazed Root Vegetables recipe from Food.com.
Provided by Debbwl
Categories Onions
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large sauté pan melt 1 tablespoon of the butter, add onion and sauté 1-2 minutes till just starting to get translate.
- Add carrots and 1/2 cup apple juice and bring to a boil. Cover, reduce heat to medium and simmer for 10-12 minutes or until the carrots are almost tender.
- Add remaining tablespoon of butter, celery root and 1/4 cup apple juice up to 1/2 cup if looks to dry. Stir to coat, cover and simmer 5-7 minutes until the celery root is just tender.
- Season with salt and white pepper, and then serve.
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SHEET-PAN ROASTED ROOT VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
Reviews 10Category Healthy Baked & Roasted Sweet Potato RecipesRatings 11Calories 112 per serving
- Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.
- Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.
- Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
- Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
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4.4/5 (28)Total Time 50 minsCategory SideCalories 184 per serving
- Stir the oil and oregano in a large bowl. Add sweet potatoes, carrots (or parsnips) and onion. Toss to coat veggies. Sprinkle vegetables generously with sea salt and pepper and spread on a baking sheet. Make sure the veggies are in one layer so they roast instead of steam. Roast veggies until tender, about 50 minutes. Remove from the oven half-way through cooking to toss veggies.
- This dish can be made up to 4 hours ahead. Let it stand at room temperature. If desired, rewarm in 350ºF oven for about 15 minutes, or serve at room temperature.
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