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 VEGGIE BAKE
If you want an Indian twist on the classic root vegetable bake, then this is a scrumptious alternative. I found that leaving it overnight to cool and then slow cooking it the next day blended the flavors beautifully.
Provided by canadian-brit
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine red onions, carrots, sweet potatoes, and rutabaga in a large bowl. Pour in olive oil and butter. Add curry powder, turmeric, salt, and cumin; toss until thoroughly coated. Transfer to a large baking dish.
- Bake in the preheated oven, uncovered, until almost tender, 20 to 30 minutes. Toss. Continue baking until vegetables are fork-tender, 20 to 30 minutes more.
Nutrition Facts : Calories 545.8 calories, Carbohydrate 53.4 g, Cholesterol 22.9 mg, Fat 36.3 g, Fiber 10.2 g, Protein 5.3 g, SaturatedFat 9.3 g, Sodium 494.3 mg, Sugar 17.5 g
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
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.
BAKED ROOT VEGETABLES
Steps:
- Preheat oven to 350 degrees. Butter a medium size casserole dish. Place a single layer of potatoes in dish and top with potatoes, parsnips, carrots and onions. Season with salt and pepper, dot with 2 tablespoons butter and sprinkle with 1/4 cup of cheese. Place a second layer of vegetables and repeat process. Pour stock over vegetables and cover with aluminum foil. Bake for 40 minutes or until vegetables are tender. Remove foil and top with remaining Parmesan and bake until golden. Serve hot.
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 VEGETABLES CASSEROLE FOR WINTER
Saw a picture of this one in *Successful Farming* magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:
Provided by Debber
Categories Onions
Time 1h
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 12
Steps:
- Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
- While that's bubbling, saute onions in butter; set aside.
- Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
- To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
- Add sauteed onions, crumbs and eggies; mix in lightly.
- Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).
Nutrition Facts : Calories 154.4, Fat 8.2, SaturatedFat 4.5, Cholesterol 78.2, Sodium 418.9, Carbohydrate 15, Fiber 3, Sugar 4.8, Protein 5.8
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 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
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