Root Vegetable Medley Food

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
• Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
• Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

MEDLEY OF ROASTED ROOT VEGETABLES

Steps:

• Place rack in the center of the oven. Preheat oven to 400°F.
• In a large roasting pan or baking dish, gently toss vegetables and shallots with the oil, herbs, salt and pepper. Roast, uncovered, stirring once or twice, until the vegetables are fork tender and browned, about 45 minutes. Serve immediately, or cover and keep warm for up to 1 hour before serving.

ROOT VEGETABLE MEDLEY

Steps:

• Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. , For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over vegetables and toss to coat.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat the oven to 400 degrees F.
• Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
• Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

ROOT-VEGETABLE MEDLEY

Steps:

• Preheat oven to 450 degrees. Bake yams until soft, about 45 minutes; set aside to cool. Meanwhile, steam carrots and parsnips until tender, about 5 minutes, and set aside.
• Peel yams and pass them through a ricer or food mill to make a fine puree. Add 1/2 tablespoon butter and the maple syrup, season with salt and pepper and set aside. Pass carrots through a ricer or food mill into a large bowl and add 1/2 tablespoon butter, the cumin, salt and pepper, and set aside. Pass parsnips through a ricer or food mill and add the remaining 1/2 tablespoon butter, the Marsala, salt and pepper; set aside.
• Arrange the pureed vegetables in alternating strips in a glass baking dish. Bake in oven until hot, 30 to 45 minutes. Decorate border with parsley and serve.

ROASTED ROOT MEDLEY

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
• Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes.
• Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season.
• Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat your oven to 450º F (230º C.)
• Peel the carrots and cut on the diagonal into slices about 1/4 - 3/8 inch thick.
• Cut the potatoes in half and quarter the onions.
• Peel the beets and cut into apple slice sized slices.
• Toss the vegetables with 1 Tbsp of the olive oil, sprinkle with the fresh herbs and season with sea salt, and cracked black pepper.
• Spread on large baking sheet liked with a silicone baking mat.
• Roast the vegetables for 15 minutes.
• While the vegetables are roasting, wash the mushrooms and dry with paper towels.
• Slice mushrooms into even slices, slightly thicker than carrots. Toss the mushrooms with 1 tbsp of olive oil.
• Remove the vegetables from the oven, stir, add mushrooms and roast 10-15 minutes more.
• Serve hot, sprinkled with fresh parsley if using.

ROASTED VEGETABLE MEDLEY

Steps:

• Preheat oven to 425 degrees.
• Line a 10x15 baking sheet with heavy duty aluminum foil.
• In large mixing bowl combine all vegetables and toss with olive oil and seasonings coating evenly.
• Transfer vegetables to foil lined baking dish and place in single layer.
• Place in oven and roast for about 25 minutes, stirring every 10 minutes until soft.
• Remove from oven and sprinkle with freshly grated parmesean cheese, if desired.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat oven to 375°F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
• In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
• In a large rimmed baking sheet spread vegetables in a single layer. Roast 15 minutes. Remove from oven and carefully stir. Roast 10 to 15 minutes more or until vegetables are tender and lightly browned.
• Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat oven to 400 degrees F.
• Line two baking sheets with foil and spray with olive oil spray.
• Place the chopped vegetables except the garlic in a large bowl.
• Drizzle with the olive oil, and season well with salt and pepper.
• Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
• Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
• Remove from the oven and allow to cool to room temperature.
• Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.