Sweet Roasted Autumn Root Vegetables Recipes

ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Spray a baking sheet with cooking spray.
• Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
• Spread seasoned vegetables over prepared baking dish.
• Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
• Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
• Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
• Transfer roasted vegetables to a bowl and toss with goat cheese.

SWEET ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
• Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
• Bake in the preheated oven until vegetables are tender, about 30 minutes.

SWEET AND SPICY ROASTED ROOT VEGETABLES

Steps:

• 1 Preheat the oven to 400 degrees
• 2 Line 2 baking sheets with parchment paper
• 3 Whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil in a large mixing bowl
• 4 Cut the parsnips in half from top to bottom, then cut each in half horizontally (to create a total of 20 quarters; you might need to further cut the thicker upper parts of the parsnips)
• 5 Cut the carrots in the same way
• 6 Peel the sweet potatoes, then cut them into 1-inch pieces
• 7 Add the vegetables to the bowl and toss to coat evenly
• 8 Spread the vegetables on the baking sheets in a single layer, drizzling over them any spice mixture left in the bowl
• 9 Roast for 40 to 50 minutes, stirring once or twice, until the vegetables are tender and browned in spots but not dried out
• 10 Serve warm

ROASTED FALL VEGETABLES

Steps:

• Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.