Best Oven Roasted Root Vegetables Recipes

OVEN-ROASTED ROOT VEGETABLES

Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

Ingredients

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

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.

OVEN-ROASTED ROOT VEGETABLES

Oven-Roasted Root Vegetables image

All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups cubed peeled rutabaga
2 cups cubed peeled parsnips
2 cups cubed peeled butternut squash
2 medium onions, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

Steps:

In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges

OVEN-ROASTED ROOT VEGETABLES FROM SWANSON®

Oven-Roasted Root Vegetables from Swanson® image

There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.

Provided by Swanson®

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

3 medium red potatoes, cut into 1-inch pieces
2 cups peeled baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
2 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, peeled and cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth

Steps:

Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 58.7 g, Fat 2.9 g, Fiber 14.1 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 275.2 mg, Sugar 25.5 g

OVEN-ROASTED ROOT VEGETABLES

Oven-Roasted Root Vegetables image

Enjoy the tender, sweet taste of these Oven-Roasted Root Vegetables. Bake these vegetables in the oven until they're a scrumptious golden brown.

Provided by My Food and Family

Categories Vegetable Recipes

Time 55m

Yield Makes 6 servings.

Number Of Ingredients 5

Ingredients

1 lb. Brussels sprouts, trimmed
3/4 lb. turnips, peeled, cut into 1-inch chunks
3/4 lb. sweet potatoes, peeled, cut into 1-inch chunks
1/2 lb. carrots, peeled, cut into 1-inch chunks
1/3 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil

Steps:

Preheat oven to 425°F. Toss vegetables with dressing.
Spread evenly into 15x10x1-inch baking pan sprayed with cooking spray.
Bake 45 min. or until vegetables are tender and golden brown, stirring after 30 min.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g

OVEN-ROASTED ROOT VEGETABLES & APPLES

Oven-Roasted Root Vegetables & Apples image

Experience the delicious flavor of this Oven-Roasted Root Vegetables & Apples dish. This savory Oven-Roasted Root Vegetables & Apples is a guaranteed hit!

Provided by My Food and Family

Categories European

Time 55m

Yield 8 servings, 3/4 cup each

Number Of Ingredients 7

Ingredients

5 carrots (1/2 lb.), peeled
1 lb. parsnips, peeled, diagonally sliced
1/4 cup KRAFT Zesty Italian Dressing
1 tsp. orange zest
1/4 tsp. ground red pepper (cayenne)
2 Gala apples, each cut into 8 wedges
1/2 cup KRAFT Shredded Parmesan Cheese

Steps:

Heat oven to 425ºF.
Cut carrots lengthwise, then crosswise in half; place in large bowl. Add parsnips.
Mix dressing, orange zest and red pepper until blended. Drizzle over vegetables; toss to evenly coat. Spread onto rimmed baking sheet sprayed with cooking spray.
Bake 20 min.
Add apples and cheese to baking sheet; stir to combine. Bake 15 to 20 min. or until vegetables and apples are tender.

Nutrition Facts : Calories 120, Fat 3.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g