CIDER VINAIGRETTE ROASTED ROOT VEGETABLES
Roasted root vegetables are one of the easiest side dishes you can make. Toss garnet sweet potatoes, parsnips, carrots, and beets in an apple cider vinaigrette and roast until tender and caramelized. Great for holidays or cozy weeknights!
Provided by Elise Bauer
Categories Side Dish Make-ahead
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven: Preheat the oven to 450°F.
- Toss the vegetables with vinegar, oil, and seasonings: In a large bowl (with enough room for all the vegetables), mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables-the beets, carrots, sweet potatoes, parsnips, and onion-to the bowl and toss to combine.
- Roast the vegetables: Place vegetables in the oven and roast at 450°F for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), halfway through roasting. Cook until the vegetables are well browned and caramelized around the edges.
Nutrition Facts : Calories 240 kcal, Carbohydrate 28 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 2 g, Sodium 98 mg, Sugar 13 g, Fat 14 g, ServingSize Serves 6 to 8, UnsaturatedFat 0 g
ROASTED ROOT VEGETABLES WITH CIDER VINAIGRETTE
Steps:
- For the vegetables: Preheat the oven to 425 degrees F. Put the oven rack in the top third of the oven. Line a baking sheet with foil or grease with olive oil.
- In a large bowl, combine the oil, sweet potato, carrots, parsnips, onion, garlic, and thyme. Season liberally with salt and pepper and toss to coat. Transfer to the prepared baking sheet.
- Roast, turning once halfway through, until the vegetables are tender and starting to brown, about 45 minutes.
- For the vinaigrette: Meanwhile, in a small bowl, whisk together the oil, vinegar, mustard, honey, and shallot. Season to taste with salt and pepper.
- Transfer the roasted vegetables to a serving bowl and toss with the vinaigrette. Serve warm.
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
Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
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