Best Harvest Vegetable Roast Recipes

HARVEST VEGETABLE ROAST

Harvest Vegetable Roast image

Roasting root vegetables caramelizes their natural sugars, resulting in loads of rich, delicious flavor in every bite.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h5m

Yield 14

Number Of Ingredients 9

Ingredients

1 small butternut squash (about 2 lb), peeled, seeded and cut into 1-inch pieces (about 3 cups)
4 unpeeled small red potatoes, quartered
1 medium red onion, cut into 1/2-inch wedges
1 medium parsnip, peeled, cut into 2x1/2x1/2-inch strips
2 cups small fresh Brussels sprouts (about 8 oz)
2 tablespoons olive, canola or soybean oil
1/2 teaspoon dried marjoram leaves
1/2 teaspoon garlic-pepper blend
1/2 teaspoon seasoned salt

Steps:

Heat oven to 425°F. Spray 17x11- or 15x10-inch pan with sides with cooking spray. In large bowl, mix all vegetables. Add remaining ingredients; toss to coat. Spread vegetables in pan.
Roast 30 to 45 minutes, stirring and turning vegetables several times, until vegetables are tender.

Nutrition Facts : Calories 80, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 2 g, TransFat 0 g

HARVEST VEGETABLE ROAST

HARVEST VEGETABLE ROAST image

Categories Vegetable Dinner

Number Of Ingredients 17

Ingredients

1 large yam
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 medium carrot, finely chopped
2 cloves garlic, finely chopped
2 cups finely chopped mushrooms
1 1/2 cups cooked cannellini beans or 1 (15 ounce) can no-salt-added or low sodium cannellini beans
8 ounces extra firm tofu, excess water squeezed out
1/4 cup tomato paste
2 tablespoons Dr. Fuhrman's Mato Zest
1 tablespoon spicy brown mustard
1/2 teaspoon poultry seasoning
1/2 teaspoon oregano
1/4 teaspoon black pepper
1 cup old fashioned oats, pulsed in food processor to a coarse powder
1/2 cup chopped pecans
1/4 cup chopped parsley

Steps:

Pierce sweet potato in several places with a fork and microwave until soft, about 5-6 minutes. When cool enough to handle, peel and set aside. Heat a large skillet. Add the onion, celery, carrot, garlic and mushrooms and cook, stirring regularly until tender and all the water from the mushrooms has evaporated. Mash beans with a fork and add to the mushroom mixture. Place the peeled sweet potato into a food processor along with the tofu, tomato paste, MatoZest, mustard, poultry seasoning, oregano and black pepper. Process until smooth and well combined. Add tofu mixture to mushrooms and beans along with oats, pecans and parsley and mix well. Spoon into a loaf pan that has been lightly rubbed with a minimal amount of oil. Bake at 350 degrees for 1 hour and 10 minutes. Allow to sit for 30 minutes before slicing.