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
OVEN-ROASTED ROOT VEGETABLES
Enjoy the tender, sweet taste of these Oven-Roasted Root Vegetables. Bake these vegetables in the oven until they're a scrumptious golden brown.
Provided by My Food and Family
Categories Vegetable Recipes
Time 55m
Yield Makes 6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. Toss vegetables with dressing.
- Spread evenly into 15x10x1-inch baking pan sprayed with cooking spray.
- Bake 45 min. or until vegetables are tender and golden brown, stirring after 30 min.
Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g
ROASTED ROOT VEGETABLES
Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot
Provided by Good Food team
Categories Dinner, Side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.
Nutrition Facts : Calories 133 calories, Fat 4 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
ROASTED ROOTS
I love the name of this!! "Liberated" from the www.greenearthinstitute.org website. (RecipeZaar requires that I enter amounts...choose whatever amount and combination of vegetables you wish.)
Provided by BarbryT
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter.
- Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper.
- Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.
Nutrition Facts : Calories 345.3, Fat 9.6, SaturatedFat 2.3, Cholesterol 5, Sodium 118.3, Carbohydrate 61.1, Fiber 10.9, Sugar 19.4, Protein 8.4
ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 to 6 side dish servings
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees F and position a rack in the center of the oven.
- On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
- Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.
ROASTED ROOT VEGETABLES
Use any vegetables you like to make this roasted root vegetable medley; add liquid as they cook to keep them slightly moistened.
Provided by Martha Stewart
Number Of Ingredients 5
Steps:
- Heat oven to 375 degrees. Scrub vegetables and peel as desired. Cut into 1-to-2-inch pieces (they should all be of similar size).
- Place butter in a roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, and salt and pepper. Stir well to coat, and return to oven.
- Cook vegetables for 1 to 1 1/2 hours, stirring occasionally and adding more stock as needed to keep vegetables slightly moist. Vegetables are done when tender and golden brown. Stir in herbs and serve.
ROASTED ROOTS
Maximise your oven space by throwing everything into one dish and roasting with goose fat
Provided by Barney Desmazery
Time 1h40m
Number Of Ingredients 6
Steps:
- While the goose is roasting, tip all the vegetables into a pan of cold salted water, then bring to the boil. Boil for exactly 3 mins, then drain well. Scatter the flour over the veg in the colander, then toss well to coat.
- Ladle a good layer of goose fat into a large roasting tin, then place above the goose while it is having its final 10 mins with the foil on. When you open the oven to remove the foil from the goose, remove the tin for the veg. Carefully lay the vegetables in the hot fat, then use a fish slice to turn them until completely coated. Place the veg above the goose for the final 30 mins, turn them over, then return to the oven while the goose rests for 30 mins. Cook until golden and crisp, turning the oven up slightly at the end if needed.
Nutrition Facts : Calories 476 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Protein 9 grams protein, Sodium 0.37 milligram of sodium
More about "roasted roots food"
THE ROASTED ROOT - EAT WELL, EAT OFTEN
From theroastedroot.net
ROASTED ROOT VEGETABLES RECIPE EASY SIDE DISH
From eatingrichly.com
ROASTED ROOT VEGETABLES | KITCHN
From thekitchn.com
THIS TURMERIC-ROASTED ROOT RECIPE IS THE COMFORT …
From yogajournal.com
RECIPE: ROASTED ROOT VEGETABLES | WHOLE FOODS MARKET
From wholefoodsmarket.com
RECIPES: WHOLE FOOD + GLUTEN-FREE | THE ROASTED ROOT
From theroastedroot.net
ROASTED ROOT VEGETABLES | FALL COMFORT FOOD
From worldofvegan.com
ROASTED ROOT VEGETABLES - FOOD CHANNEL
From foodchannel.com
ROASTED ROOT VEGETABLES WITH THYME | CANADIAN LIVING
From canadianliving.com
ROASTED ROOT VEGETABLES RECIPE | GIRL HEART FOOD®
From girlheartfood.com
EATING BY ELAINE
From eatingbyelaine.com
ROASTED ROOTS WITH GREEN SALSA RECIPE | BON APPéTIT
From bonappetit.com
EASY ROASTED ROOT VEGETABLES - A SAUCY KITCHEN
From asaucykitchen.com
THE BEST ROASTED ROOT VEGETABLES ARE MADE EVEN BETTER WITH …
From camillestyles.com
ROASTED ROOT VEGETABLES WITH HERBS - READER'S DIGEST …
From readersdigest.ca
BEST MAPLE ROASTED ROOT VEGETABLES RECIPES | FOOD NETWORK …
From foodnetwork.ca
RECIPES - KIND ROOTS FOOD
From kindrootsfood.com
ROASTED ROOT VEGETABLES | RICARDO
From ricardocuisine.com
ROASTED ROOTS - MY NEW ROOTS
From mynewroots.org
ROASTED ROOT VEGETABLES - CULINARY HILL
From culinaryhill.com
ROASTED ROOTS | COFFEE ALTERNATIVE
From roastedrootstea.com
THE PATH TO PERFECTLY ROASTED ROOT VEGETABLES - SOUTHERN KITCHEN
From southernkitchen.com
ROASTED ROOT VEGETABLES - HARVEST TO TABLE
From harvesttotable.com
ROASTED ROOTS RECIPE | SIDE DISH RECIPES | TESCO REAL FOOD
From realfood.tesco.com
ROASTED ROOTS RECIPE | RACHAEL RAY IN SEASON
From rachaelraymag.com
ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN) + VIDEO!
From carlsbadcravings.com
ROASTED ROOT VEGETABLES | RECIPES | DR. WEIL'S HEALTHY KITCHEN
From drweil.com
CUMIN AND HONEY ROASTED ROOTS - SORTEDFOOD
From sortedfood.com
GOLDEN ROASTED ROOTS | CANADIAN LIVING
From canadianliving.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROASTED ROOT VEGETABLES WITH ROSEMARY & HONEY - GARDEN THERAPY
From gardentherapy.ca
ROASTED ROOTS & APPLES - FOOD GYPSY | EASY, DELICIOUS RECIPES FOR …
From foodgypsy.ca
ROASTED ROOTS WITH GREEN SALSA - COOL FOOD DUDE
From coolfooddude.com
ROASTED ROOTS ON RICE — NOURISH
From nourishns.ca
ORGANIC ROASTED ROOT VEGETABLES - SARA'S ORGANIC EATS
From sarasorganiceats.com
ROASTED ROOT VEGGIE PLATTER - FOOD NETWORK CANADA
From foodnetwork.ca
ROASTED ROOT VEGETABLES WITH BROWN BUTTER AND HAZELNUTS
From kitchenstories.com
ROASTED ROOT VEGETABLES - JO COOKS
From jocooks.com
ROASTED ROOT VEGETABLES – EPICURIA FOOD SHOP AND CATERING
From shop.epicuria.ca
ROASTED ROOT VEGETABLES - SPEND WITH PENNIES
From spendwithpennies.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love