Roasted Root Vegetables With Shallots And Thyme Food

ROASTED ROOT VEGETABLES WITH GARLIC

Roasted Root Vegetables With Garlic image

Provided by Food Network

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

20 cloves garlic, peeled
12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
Serve immediately.

THYME-ROASTED VEGETABLES

Thyme-Roasted Vegetables image

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

Ingredients

2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1-1/2 large)
3 medium carrots, sliced
1/2 pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1-1/2-inch pieces
1 large sweet yellow pepper, cut into 1-1/2-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED ROOT VEGETABLES WITH SHALLOTS AND THYME

Roasted Root Vegetables With Shallots and Thyme image

Make and share this Roasted Root Vegetables With Shallots and Thyme recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h40m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

16 small unpeeled red potatoes, each about 2 inches in diameter
2 large turnips, about 1 lb total weight
2 large parsnips
4 carrots, about 1 1/2 lb total weight
2 fennel bulbs
16 large shallots
3 tablespoons olive oil
kosher salt
fresh ground black pepper
3 garlic cloves, minced
1 tablespoon minced fresh thyme (or 1 t. dried crumbled)

Steps:

Preheat oven to 400 degrees.
Prepare all the vegetables for roasting.
Halve the small potatoes.
Peel the turnips and cut them into wedges ½ inch thick.
Peel the parsnips and carrots, then halve them lengthwise and cut into pieces 2 inches long.
Trim and core the fennel bulbs, then cut lengthwise into wedges ½ inch thick.
In a large gratin dish or roasting pan, combine the potatoes, turnips, parsnips, carrots, fennel, and shallots.
Add the olive oil and use your hands to toss the vegetables, coating them evenly.
Season with kosher salt and pepper and toss again to coat evenly.
Roast the vegetables, stirring every 10 minutes with a wooden spoon so they brown evenly, until almost tender, 30-40 minutes.
Sprinkle with the garlic and thyme and stir well.
Roast until all the vegetables are golden brown and tender when pierced with a knife, about 15 minutes longer.
Serve warm.

Nutrition Facts : Calories 285.6, Fat 4.7, SaturatedFat 0.7, Sodium 118.8, Carbohydrate 57.1, Fiber 7.5, Sugar 6.1, Protein 7.2

THYME ROASTED VEGETABLES

Thyme roasted vegetables image

Try this different take on roasted root vegetables, perfect for a Sunday roast or Christmas Day. The addition of maple syrup and thyme adds a little luxury

Provided by Sophie Godwin - Cookery writer

Categories Side dish, Vegetable

Time 1h5m

Number Of Ingredients 6

Ingredients

450g parsnips , peeled and cut into finger-length pieces, tough cores removed
450g baby carrots , scrubbed
3 tbsp olive oil
2 tbsp maple syrup
1½ tbsp good-quality vegan white wine vinegar
handful thyme , leaves picked and chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Toss the parsnips and carrots with the oil, maple syrup, white wine vinegar, thyme and some seasoning in a large roasting tin.
Cover tightly with foil and roast for 20 mins. Remove the foil and give everything a good shake, then roast for a further 30 mins on the top shelf of the oven or until the vegetables are tender and caramelised.

Nutrition Facts : Calories 155 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium

ROASTED ROOT VEGETABLES WITH THYME

Roasted Root Vegetables With Thyme image

We bought a share in an organic farm this year which gave me the opportunity to prepare a number of root vegetables that were new to me as a cook, among them rutabagas and turnips. Feel free to experiment with amounts and types of veggies. I used rutabaga, potato, sweet potato, and red onion in my first attempt, but carrots, turnips, parsnips or leeks would also work well in this dish. This would make a good Thanksgiving side dish as it can be served warm or at room temperature.

Provided by Sonata

Categories Yam/Sweet Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 rutabaga, peeled and chopped
2 medium potatoes, chopped
2 medium sweet potatoes, peeled and chopped
1 medium red onion, chopped
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 tablespoon balsamic vinegar
salt and pepper

Steps:

Preheat oven to 425°F.
Chop vegetables into 1-inch pieces and toss with thyme and enough olive oil to coat in baking pan.
Roast for 50 minutes to an hour, turning occasionally, till tender and brown in spots.
Whisk together olive oil and vinegar and drizzle over vegetables. Season to taste with salt and pepper.

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Roasted Root Vegetables With Shallots And Thyme Food

ROASTED ROOT VEGETABLES WITH GARLIC

THYME-ROASTED VEGETABLES

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois

ROASTED ROOT VEGETABLES WITH SHALLOTS AND THYME

Make and share this Roasted Root Vegetables With Shallots and Thyme recipe from Food.com.

THYME ROASTED VEGETABLES

Try this different take on roasted root vegetables, perfect for a Sunday roast or Christmas Day. The addition of maple syrup and thyme adds a little luxury

ROASTED ROOT VEGETABLES WITH THYME

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