Best Roasted Root Medley Recipes

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat the oven to 400 degrees F.
• Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
• Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

ROASTED ROOT MEDLEY

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
• Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes.
• Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season.
• Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• 1. Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
• 2. Prep veggies - peel and clean veggies, and then cut into 1" (inch) chunks. All veggies should cut the same size for even cooking.
• 3. In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add vegetable medley; toss and coat well.
• 4. Place season veggies on to baking pan and spread them out into a single layer, so that can roast evenly.
• 5. Roast veggies in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender and caramelized. Remove from oven and season with a little salt and pepper to taste, if desired. The place in serving dish, garnish with fresh parsley.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Place the carrots, red onions and potatoes in two greased 15x10x1-in. baking pans. In a small bowl, combine the oil, salt and garlic powder. Drizzle evenly over vegetables; toss to coat. , Place beets in pans (do not stir). Bake, uncovered, at 425° for 40-45 minutes or until vegetables are tender. Sprinkle with green onions.

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat oven to 350*. Combine oil, maple syrup, and garlic. Place all vegetables on a heavy large-rimmed baking sheet. Pour oil mixture over vegetables, toss to coat. Spread into single layer and generously sprinkle with salt and pepper. Roast until golden and tender, about 1 1/2 hours. Stir occasionally. Transfer vegetables to a platter; sprinkle butter and green onions over vegetables.

ROASTED ROOT MEDLEY

Steps:

• Preheat oven to 400° F. Combine yam, carrot, beet, onion, and oil, plus salt (if desired), in bowl or dish; mix well. Arrange vegetables in a single layer on a baking sheet. Bake for 40 to 50 minutes, turning once or twice, or until tender.