ROASTED ROOT VEGETABLES WITH THYME
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
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.
ROASTED ROOT VEGETABLES WITH TRUFFLE OIL & THYME
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Provided by taylormademarket
Categories Potato
Time 30m
Yield 8 c, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- reheat oven to 425*.
- Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
- Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
- Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.
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 WITH SHALLOTS AND THYME
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
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
ROASTED VEGETABLES WITH THYME
Roasting vegetables gives them a whole new flavor. Adding the garlic halfway through baking prevents it from browning too much and giving a bitter taste to the dish. This is one of my favorite ways to make veggies.
Provided by Marie
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400°.
- Mix together thyme, salt and black pepper and toss with potatoes, carrots, and the onion wedges.
- Add olive oil and toss again.
- Place on a 15 x10" pan.
- Bake uncovered, for 20 minutes.
- Sprinkle the minced garlic on top and roast for 20 more minutes or until the carrots and potatoes are tender.
ROASTED ROOT VEGETABLES WITH ROSEMARY
This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit
Provided by Bev I Am
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
- Spray 2 heavy large baking sheets with nonstick spray.
- Combine all remaining ingredients except garlic in very large bowl; toss to coat.
- Season generously with salt and pepper.
- Divide vegetable mixture between prepared sheets.
- Place 1 sheet on each oven rack.
- Roast 30 minutes, stirring occasionally.
- Reverse positions of baking sheets.
- Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
- (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
- Makes 8 servings.
ROASTED ROOT VEGETABLES WITH MUSTARD
The root vegetables are wonderful this way. The mustard oil packs a real whollop. Mustard oil is very strong smelling and extremely hot. "USE SPARINGLY". Once opened, the oil may be refrigerated for up to 6 months.
Provided by Baby Kato
Categories Vegetable
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
- Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
- Let stand 10 minutes and spread in one layer in large baking dish.
- Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
- Try not to break vegetables when turning.
Nutrition Facts : Calories 287.8, Fat 7.6, SaturatedFat 1.1, Sodium 471.9, Carbohydrate 51, Fiber 7.6, Sugar 6.2, Protein 6
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
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 11
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
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