ROASTED ROOT VEGETABLES
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
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
ROASTED ROOTS FATTOUSH
We've given this classic Middle Eastern bread salad a winter makeover with good-value roasted root veg and a rich, brown-butter yogurt dressing
Provided by Sophie Godwin - Cookery writer
Categories Side dish, Supper
Time 1h20m
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the root veg in the dukkah and 2 tbsp oil and season well. Divide between two baking trays and roast for 1 hr until soft and beginning to char.
- Meanwhile, tear the pittas into pieces and coat in sumac, the remaining oil, and some seasoning. Put on a baking tray, roast for 15 mins until golden and crisp, then set aside.
- For the dressing, melt the butter in a saucepan over a low heat and cook slowly until nut-brown, about 8 mins. Immediately pour in the lemon juice and leave to cool. Once cool, stir in the yogurt.
- Assemble the roasted veg on a sharing platter with the herbs and pitta, then scatter over the chilli and pomegranate seeds. Drizzle over some of the dressing, and serve the remainder on the side.
Nutrition Facts : Calories 466 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 48 grams carbohydrates, Sugar 21 grams sugar, Fiber 14 grams fiber, Protein 11 grams protein, Sodium 0.9 milligram of sodium
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.
ROASTED ROOTS
I love the name of this!! "Liberated" from the www.greenearthinstitute.org website. (RecipeZaar requires that I enter amounts...choose whatever amount and combination of vegetables you wish.)
Provided by BarbryT
Categories Vegetable
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Slice each vegetable 1/4-inch thick. Lightly brush a cookie sheet with olive oil and butter.
- Coat both sides of the vegetables with the oil from the pan. Season to taste with garlic salt and pepper.
- Roast in a 500 degree F. oven for 10 minutes or until the vegetables begin to brown. Then turn the vegetables and continue to roast for 5 to 10 minutes more.
Nutrition Facts : Calories 345.3, Fat 9.6, SaturatedFat 2.3, Cholesterol 5, Sodium 118.3, Carbohydrate 61.1, Fiber 10.9, Sugar 19.4, Protein 8.4
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ROASTED VEGETABLE FATTOUSH - EASY CHEESY VEGETARIAN
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5/5 (2)Total Time 55 minsCategory Light LunchCalories 351 per serving
- Quarter the aubergine (eggplant) lengthwise, and halve the courgette (zucchini) lengthwise, then slice both into 1cm slices. Toss in 1 tbsp olive oil, and spread out on a baking tray.
- Cut each cherry tomato in half, and place on one side of a second baking tray. Cut the pitta breads into chunky pieces, and spread the pieces out next to the tomatoes. Sprinkle the pitta bread with salt, pepper and dried parsley, and then drizzle everything with the remaining 1 tbsp olive oil.
- Place the tray with the aubergine and courgette in the oven to roast at 190°C (Gas Mark 5 / 375°F) for around 30-35 minutes, until soft, and just beginning to crisp up. Cook the second tray, with the pitta bread and tomatoes, for around 15 minutes, until the pitta is golden brown and crispy. Set both trays aside to cool once properly cooked.
- To assemble the salad, put the salad leaves in a large mixing bowl, and add the cold ingredients (feta, olives, parsley, mint, sun-dried tomatoes). When the roasted ingredients have cooled, add those too.
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