Oven Roasted Root Vegetables From Swanson Recipes

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OVEN-ROASTED ROOT VEGETABLES



Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

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 FROM SWANSON®



Oven-Roasted Root Vegetables from Swanson® image

There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.

Provided by Swanson®

Categories     Swanson®

Time 1h25m

Yield 8

Number Of Ingredients 10

3 medium red potatoes, cut into 1-inch pieces
2 cups peeled baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
2 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, peeled and cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
  • Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 58.7 g, Fat 2.9 g, Fiber 14.1 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 275.2 mg, Sugar 25.5 g

OVEN-ROASTED ROOT VEGETABLES FROM SWANSON®



Oven-Roasted Root Vegetables from Swanson® image

There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.

Provided by Swanson®

Categories     Swanson®

Time 1h25m

Yield 8

Number Of Ingredients 10

3 medium red potatoes, cut into 1-inch pieces
2 cups peeled baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
2 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, peeled and cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
  • Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 58.7 g, Fat 2.9 g, Fiber 14.1 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 275.2 mg, Sugar 25.5 g

OVEN-ROASTED ROOT VEGETABLES FROM SWANSON®



Oven-Roasted Root Vegetables from Swanson® image

There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.

Provided by Swanson®

Categories     Swanson®

Time 1h25m

Yield 8

Number Of Ingredients 10

3 medium red potatoes, cut into 1-inch pieces
2 cups peeled baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
2 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, peeled and cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
  • Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 58.7 g, Fat 2.9 g, Fiber 14.1 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 275.2 mg, Sugar 25.5 g

OVEN-ROASTED ROOT VEGETABLES FROM SWANSON®



Oven-Roasted Root Vegetables from Swanson® image

There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.

Provided by Swanson®

Categories     Swanson®

Time 1h25m

Yield 8

Number Of Ingredients 10

3 medium red potatoes, cut into 1-inch pieces
2 cups peeled baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
2 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, peeled and cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth

Steps:

  • Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
  • Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
  • Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 58.7 g, Fat 2.9 g, Fiber 14.1 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 275.2 mg, Sugar 25.5 g

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

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

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

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



Oven-Roasted Root Vegetables image

All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

2 cups cubed peeled rutabaga
2 cups cubed peeled parsnips
2 cups cubed peeled butternut squash
2 medium onions, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

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.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges

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