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.
SMOKE-ROASTED RUSTIC ROOT VEGETABLES
Provided by Ardie A. Davis
Categories Potato Vegetable Side Picnic Super Bowl Vegetarian Backyard BBQ Dinner Root Vegetable Carrot Fall Summer Tailgating Family Reunion Grill Grill/Barbecue Vegan Party Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Toss the vegetables with the olive oil and season with salt and pepper to taste. Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
- 2. Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker. For a gas grill, turn half the burners to medium.
- 3. When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half. Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill. Place the vegetables on the indirect-heat side. Close the lid.
- 4. Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma. Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.
SMOKE-ROASTED RUSTIC ROOT VEGETABLES
If you like roasted vegetables in the oven, you'll love these! As an alternative method, you can also partially slow smoke vegetables, then transfer them indoors to your oven to finish roasting and crisping at a higher temperature. The smoke flavor from the grill really comes through. I usually add some large chunks of onion, and even some cloves of garlic are great too! Time does not include coals getting ready. Recipe adapted from Ardie A. Davis. Hope you enjoy!
Provided by Scoutie
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Toss the vegetables with the olive oil and season with salt and pepper to taste.
- Place the mixture on an 8 x 12-inch piece of heavy-duty aluminum foil or in a disposable aluminum pan.
- Fill your charcoal chimney with briquets, set the chimney on the bottom grill grate, and light, or prepare a fire in your smoker.
- For a gas grill, turn half the burners to medium.
- When the coals are ready, dump them into the bottom of your grill, and spread them evenly across half.
- Scatter the wood chips on the hot coals or place them in a metal container as close as possible to a burner on a gas grill.
- Place the vegetables on the indirect-heat side. Close the lid.
- Smoke at 350°F for 45 to 60 minutes or until the potatoes are tender and the vegetables have a good, smoky aroma.
- Transfer the vegetables to a platter, drizzle with a little more olive oil if desired, and garnish with the chopped parsley.
Nutrition Facts : Calories 272, Fat 13.7, SaturatedFat 1.9, Sodium 67.2, Carbohydrate 35.1, Fiber 5.3, Sugar 5.2, Protein 3.5
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.
RUSTIC ROASTED VEGETABLE TART
No one will miss the meat in this appealing tart. The flaky, rustic-style crust holds an assortment of flavorful veggies simply seasoned with garlic and olive oil. It's guaranteed to make an impression. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the vegetables, 3 tablespoons oil, garlic, salt and pepper. Transfer to an ungreased 15x10x1-in. baking pan. Bake at 450° for 25-30 minutes or until vegetables are tender and moisture has evaporated, stirring every 10 minutes., On a lightly floured surface, roll pastry into a 13-in. circle. Sprinkle cornmeal over a greased 14-in. pizza pan; place pastry on prepared pan. Spoon vegetable mixture over pastry to within 1-1/2 in. of edges. Fold up edges of pastry over filling, leaving center uncovered. Brush pastry with remaining oil., Bake at 450° for 20-25 minutes or until crust is golden brown. Sprinkle with cheese. Cut into wedges. Garnish with basil if desired.
Nutrition Facts : Calories 219 calories, Fat 14g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 277mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
HEALTHY ROASTED ROOT VEGETABLES
Roasting and an excellent herb-pepper seasoning turn this vegetable medley into a standout side dish. Healthy Cooking Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine all ingredients; toss to coat. Transfer to a 15x1 0x1-in. baking pan coated with cooking spray., Bake, uncovered, at 425° for 25-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges
STOVE-TOP SMOKED ROOT VEGETABLES
Another recipe for my Stove-Top Smoker. Other vegetables, i.e., zucchini, muchrooms, tomatoes, etc. can be cooked in the smoker, however suggest that you add them 1/2 way through the cooking process.
Provided by Galley Wench
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 Tablespoons Cherry or Alder wood chips in bottom of smoker.
- Cover cooking tray with heavy duty aluminum foil (easy clean-up) and spray with non-stick cooking spray.
- In small bowl coat vegetables with olive oil.
- Place vegetables on tray and sprinkle with lemon pepper.
- Cover smoker with lid, leaving it cracked slightly.
- Place on stove-top or grill and cook at medium heat.
- When smoke begins to release from smoker close lid tightly.
- Smoke for approximately 30 minutes.
Nutrition Facts : Calories 96.3, Fat 4.6, SaturatedFat 0.7, Sodium 16.5, Carbohydrate 13, Fiber 2, Sugar 2.3, Protein 1.4
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