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.
ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Provided by NEWSAHMOM
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 40.6 g, Fat 5.5 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 564.5 mg, Sugar 11.6 g
ROOT VEGETABLE CASSEROLE
A melange of root vegetables that makes a hearty, delicious dish. It uses parsnips and celeraic, two "forgotten" veggies that make this dish especially welcome and refreshing.
Provided by chuckmall
Categories Vegetable
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Peel vegetables and chop into bite-sized pieces. Put in a pan of boiling water and boil for 10 minutes. Drain and set aside.
- In a small bowl, mix lemon pepper, dried parsley, dried tarragon leaves, salt, and panko bread crumbs. Stir. Pour lemon juice and olive oil over vegetables. Stir gently. Then sprinkle in half of bread crumb/spice mixture, and stir. Sprinkle in the rest and stir again. Pour into a 9x12 pan that has been coated with olive oil. Bake at 350F for 15 minutes, then serve.
Nutrition Facts : Calories 315.2, Fat 8.5, SaturatedFat 1.3, Sodium 1971.8, Carbohydrate 53.9, Fiber 7, Sugar 6.4, Protein 6.9
ROOT VEGETABLE CAPONATA
"Top Chef" winner Stephanie Izard's amazing recipe. Her description: This is a great way to enjoy root vegetables in the fall or winter. Great as a side dish but also works well with some roasted chicken or pork.
Provided by Raquel Grinnell
Categories Vegetable
Time 1h
Yield 6 , 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F
- Heat large sauté pan or wide round roasting pan over medium heat. Add bacon to the hot pan and cook until it begins to crisp and brown, about 5 minutes.
- Add the onion and garlic and sweat for 3 minutes. Add the pepper and cook one minute. Add the water and deglaze the pan, scraping the brown bits from the bottom as the water sizzles.
- Once the water has evaporated, add the butter and olive oil, and then the celery root, squash and parsnips. Stir to coat the ingredients with the butter and oil. Place in oven and let roast until just tender, about 30-40 minutes, stirring twice.
- Remove from the oven and season with salt and pepper. Toss with the sugar, vinegar, pistachios and raisins and serve.
Nutrition Facts : Calories 272.8, Fat 8.6, SaturatedFat 1.8, Cholesterol 5.1, Sodium 118.7, Carbohydrate 48.7, Fiber 7.8, Sugar 20.7, Protein 6.2
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