Oven Roasted Root Vegetables Apples Recipes

OVEN-ROASTED ROOT VEGETABLES & APPLES

Steps:

• Heat oven to 425ºF.
• Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
• Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 20 min.
• Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.

OVEN-ROASTED ROOT VEGETABLES

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.

OVEN-ROASTED ROOT VEGETABLES

Steps:

• In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.

ROASTED ROOT VEGETABLES WITH APPLE JUICE

Steps:

• Boil apple juice and wine in heavy large saucepan until reduced to 3/4 cup, about 30 minutes. Whisk in butter.
• Preheat oven to 425°F. Peel and cut vegetables into 1/2-inch pieces. Divide between 2 large roasting pans. Pour apple juice mixture over vegetables. Sprinkle with salt and pepper. Toss to coat. Roast until vegetables are tender and golden, stirring occasionally, about 40 minutes.

ROASTED ROOT VEGETABLES

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.

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
• Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.