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 ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram
ROASTED ROOT VEG TRAYBAKE
Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan
Provided by Elena Silcock
Categories Dinner, Main course, Side dish, Vegetable
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 5. Tip the roots, potatoes and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.
- Squeeze the roasted garlic out of its skin and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.
Nutrition Facts : Calories 485 calories, Fat 32 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 13 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.1 milligram of sodium
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
ROASTED ROOT VEGETABLES
Root veg is a must with Sunday lunch and Christmas dinner, and this easy recipe is low-fat, superhealthy and high in fibre to boot
Provided by Good Food team
Categories Dinner, Side dish
Time 1h15m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.
Nutrition Facts : Calories 133 calories, Fat 4 grams fat, Carbohydrate 21 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 4 grams protein, Sodium 0.27 milligram of sodium
ROASTED ROOTS
Maximise your oven space by throwing everything into one dish and roasting with goose fat
Provided by Barney Desmazery
Time 1h40m
Number Of Ingredients 6
Steps:
- While the goose is roasting, tip all the vegetables into a pan of cold salted water, then bring to the boil. Boil for exactly 3 mins, then drain well. Scatter the flour over the veg in the colander, then toss well to coat.
- Ladle a good layer of goose fat into a large roasting tin, then place above the goose while it is having its final 10 mins with the foil on. When you open the oven to remove the foil from the goose, remove the tin for the veg. Carefully lay the vegetables in the hot fat, then use a fish slice to turn them until completely coated. Place the veg above the goose for the final 30 mins, turn them over, then return to the oven while the goose rests for 30 mins. Cook until golden and crisp, turning the oven up slightly at the end if needed.
Nutrition Facts : Calories 476 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 13 grams sugar, Protein 9 grams protein, Sodium 0.37 milligram of sodium
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