ROASTED POTATOES AND BABY CARROTS WITH GARLIC
I just purchase a small bag of baby carrots and use the whole bag for this, or use regular peeled carrots cut into about 2-inch chunks. Try to use a good quality olive oil for this. After you have been making this for a while you will know just how much to adjust your salt and garlic, the amounts listed are about the amounts I use when I make this, but all ingredients can be adjusted to suit taste, if you are a garlic-lover use lots of garlic, after cooking the garlic flavor will mellow and will not as strong, so don't be intimated by 8 cloves! This can be made hours in advance and just rewarmed. If you find that the baby carrots are done before the potatoes just remove them to a bowl. I make this very often, it is a simple side dish with lots of flavor, I roast all of my root veggies using the same method and ingredients, rutabagas, parsnips, beets, large chunky size carrots and even sweet potatoes or yams, just peel them and chop into 2-inch pieces (larger size for yams). This is a fantastic side dish, simple and delicious!
Provided by Kittencalrecipezazz
Categories Potato
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Dry the veggies well with a paper towel and place in a large bowl.
- Prepare a large non-stick baking sheet, you can line with foil and spray the foil liberally with cooking spray.
- In a small bowl combine olive oil, chopped garlic, coarse salt and black pepper; mix well to combine.
- Pour over the veggies and toss to coat with a wooden spoon or clean hands.
- Set oven to 400 degrees F.
- Roast in oven for about 30 minutes or until the potatoes are fork-tender, tossing occasionally with a spatula (might take more or less time depending on the size of potatoes).
ROASTED RUTABAGA
Simple Roasted Rutabaga is an easy recipe that really lets the flavor of this root vegetable shine. It pairs well with just about any fish or meat.
Provided by Lauren Harris
Categories Side Dishes
Time 50m
Number Of Ingredients 4
Steps:
- Preheat oven to 425°F.
- Peel the rutabaga and cut into 1/2 inch think slices, discarding the ends. Then cut into 1/2 inch cubes.
- Add to a medium size bowl and toss with the olive oil.
- Spread rutabaga onto a baking sheet and season with the salt and pepper.
- Bake for 30-40 minutes, tossing halfway through, or until fork tender.
Nutrition Facts : ServingSize 1 serving, Calories 66 kcal, Carbohydrate 8 g, Protein 1 g, Fat 3 g, Sodium 593 mg, Fiber 2 g, Sugar 4 g
SEAN'S MOMMY'S ROASTED ROOT VEGETABLES
I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.
Provided by Sean's Mommy
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
- Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g
ROASTED RUTABAGA
Steps:
- Toss 1 large peeled and cubed rutabaga with 3 tablespoons olive oil, and salt and pepper on a baking sheet. Roast at 425 degrees F until golden and soft, 40 minutes. Toss with 1/2 teaspoon apple cider vinegar and chopped parsley.
CARROTS AND RUTABAGA MASH
My mother does a lovely job on this mash and it is to this day one of my favorite dishes.
Provided by Robert Irvine : Food Network
Categories side-dish
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Boil carrots and rutabaga together until just soft. Drain and add butter. Smash together using either a potato masher or food processor until it looks like a puree. Season with lots of pepper and a little salt. Transfer to a serving dish and garnish with fresh parsley.
RUTABAGA AND CARROT PURéE
Time 50m
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Cook rutabagas and carrots in boiling salted water to cover by 1 inch in a large pot until tender, about 30 minutes. Transfer vegetables with a slotted spoon to a food processor and purée with butter, brown sugar, and salt until very smooth. If necessary, transfer purée back to pot and reheat.
CLAPSHOT (POTATOES, CARROTS & RUTABAGA)
This is a very intriguing dish. The flavours blend so well it is hard to identify any one of the componants; instead it seems like some new, mysterious veggie.
Provided by Jenny Sanders
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the rutabaga and cut it in thin slices.
- Put it in a large pot with plenty of water and bring it to a boil.
- Meanwhile, peel the carrots and cut them in thick slices.
- When the rutabaga has been cooking for about 10 minutes, add the carrots.
- Meanwhile, peel the potatoes, and cut them into large chunks.
- When the rutabaga has been cooking for 20 minutes (total) add the potatoes, and cook for about another 20 minutes.
- When all the vegetables are tender, drain them and mash them with the butter, salt and pepper.
- These are delicious mashed somewhat coarsely and served as-is.
- You can also purée them very well, beat in the egg, and turn them into a buttered casserole dish, then bake them until lightly toasted on top.
BAKED CARROTS, TURNIPS & RUTABAGAS
Make and share this Baked Carrots, Turnips & Rutabagas recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Arrange carrots, turnip, and rutabaga in 2-quart casserole dish.
- In small bowl, combine remaining ingredients.
- Drizzle over vegetables.
- Cover vegetables with aluminum foil; bake 40 to 50 minutes.
- Serve over brown rice.
Nutrition Facts : Calories 187.6, Fat 0.7, SaturatedFat 0.1, Sodium 133.3, Carbohydrate 39.7, Fiber 8.1, Sugar 28.9, Protein 3.6
ROASTED RUTABAGA AND POTATOES WITH CARROTS
I wasn't able to find a recipe like this for rutabaga anywhere, so I came up with one on my own, and it was fantastic! Just make sure that you thoroughly cook your rutabaga--it's not so good when it still has that bitter semi-raw taste.
Provided by Laila Roscoe
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 4
Number Of Ingredients 11
Steps:
- Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil.
- Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan.
- Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.
Nutrition Facts : Calories 425.6 calories, Carbohydrate 68.5 g, Fat 14.6 g, Fiber 8.8 g, Protein 8.2 g, SaturatedFat 2.1 g, Sodium 414.6 mg, Sugar 11.5 g
ROASTED ROSEMARY ROOT VEGETABLES
If you had asked my 9-year-old self to name a favorite vegetable side dish, you probably would have been treated to some sort of smart aleck answer, l
Categories side dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425ºF, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20-25 minutes.Serve.Note: To make ahead, roast the vegetables up to 3 hours ahead of time. Let rest on the baking sheets at room temperature, then heat in a 425ºF oven for 15-20 minutes before serving.
MASHED POTATOES WITH RUTABAGAS AND BUTTERMILK
Categories Milk/Cream Dairy Potato Side Thanksgiving Vegetarian Fall Rutabaga Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8 to 10
Number Of Ingredients 5
Steps:
- Cook rutabagas in large pot of boiling salted water until very tender, about 20 minutes. Using slotted spoon, transfer rutabagas to strainer. Press gently to release any excess liquid.
- Add potatoes to same pot of boiling water; cook until tender, about 20 minutes. Drain well. Return potatoes and rutabagas to same pot. Add butter; mash well. Add 3/4 cup buttermilk; mash until smooth. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill. Stir over low heat to rewarm, adding more buttermilk by tablespoonfuls, if desired.)
- Transfer potatoes to bowl. Sprinkle with green onions and serve.
EASY ROASTED RUTABAGA
In this recipe, naturally sweet rutabaga is diced and roasted to perfection with a little oil and simple seasonings.
Provided by Diana Rattray
Categories Side Dish
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Gather the ingredients. Preheat the oven to 425 F.
- Line a large, rimmed baking sheet with foil.
- Peel the rutabaga(s) and cut them into 1-inch pieces.
- In a large bowl or food storage bag, toss the diced rutabaga with the olive oil, salt, pepper, and nutmeg, if using.
- Arrange the rutabaga in a single layer on the prepared baking sheet.
- Bake for about 40 to 50 minutes, until tender and lightly browned.
- Toss with fresh chopped parsley, if desired.
Nutrition Facts : Calories 175 kcal, Carbohydrate 20 g, Cholesterol 0 mg, Fiber 5 g, Protein 3 g, SaturatedFat 1 g, Sodium 106 mg, Sugar 10 g, Fat 11 g, ServingSize 4 Portions (4 Servings), UnsaturatedFat 0 g
PERFECT POT ROAST WITH POTATOES AND CARROTS
Steps:
- Gather the ingredients.
- Dredge or coat the pot roast with 1 to 2 tablespoons of the flour.
- Heat the oil in a heavy Dutch oven or stockpot over medium heat. Add the flour-coated roast and cook, turning to brown all sides. Remove to a plate and set aside.
- Place the sliced onions in the pan and cook, stirring and scraping the bottom of the pot, until lightly browned.
- Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours.
- Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.
- With a slotted spoon, remove the beef and vegetables to a warm platter and keep warm .
- To make the gravy, add enough broth or water to the pot roast liquid to make 2 cups. Heat over medium heat.
- Mix remaining 2 tablespoons flour with a little cold water in a small bowl. Stir until smooth. Stir the flour mixture into the warmed broth and season to taste. Simmer, stirring, until thickened.
- Slice the roast. Pour the gravy over the pot roast and vegetables or serve on the side.
Nutrition Facts : Calories 703 kcal, Carbohydrate 31 g, Cholesterol 188 mg, Fiber 4 g, Protein 60 g, SaturatedFat 15 g, Sodium 377 mg, Sugar 5 g, Fat 38 g, ServingSize 1 pot roast (4 to 6 servings), UnsaturatedFat 0 g
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