Best Roasted Root Vegetable And Pasta Salad Recipes

Roasted Root Vegetable Pasta Salad image

Provided by Sandra Lee

Time 1h20m

Yield 4 servings

Number Of Ingredients 27

2 tablespoons canola oil
1 tablespoon cider vinegar
1 tablespoon spicy brown mustard
Salt and freshly ground black pepper
8 ounces penne pasta, cooked and cooled
2 to 3 cups leftover Roasted Root Vegetables recipe, roughly chopped, recipe follows
1 tablespoon chopped fresh parsley leaves
1 medium onion, sliced
1 1/2 pounds beef bottom round roast
2 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons all-purpose flour
2 tablespoons canola oil
2 carrots, cut into 2-inch pieces
2 stalks celery
1 medium yellow onion
1 (15-ounce) can beef broth
1 cup water
1 tablespoon minced fresh garlic
2 tablespoons Worcestershire sauce
4 sprigs fresh thyme
2 carrots, cut into 3-inch pieces
2 russet potatoes, cut into 1-inch cubes
1/2 pound turnips, cut into wedges
2 tablespoons canola oil
1 teaspoon each fresh rosemary and fresh thyme leaves
1 red onion, sliced

Steps:

In a small bowl whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
Add the pasta and the leftover root vegetables to a large serving bowl. Stir in the parsley and the sliced red onion. Toss with the vinaigrette and refrigerate to let the flavors develop, about 1 hour.
Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.

Roasted Root Vegetable Salad image

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h35m

Yield 6

Number Of Ingredients 11

6 medium beets (about 1 1/2 lb), peeled, cut into 1/2-inch wedges
3 tablespoons olive oil
1 3/4 teaspoons salt
1 teaspoon pepper
2 large sweet potatoes (about 1 1/2 lb), peeled, cut into 3/4-inch cubes
4 large parsnips (about 1 lb), peeled, cut into 1/2-inch slices
1/2 cup olive oil-and-vinegar dressing
1 tablespoon chopped fresh parsley
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
Fresh arugula

Steps:

Heat oven to 400°F. Line 15x10x1-inch pan with foil. Spray second 15x10x1-inch pan with cooking spray.
In large bowl, toss beets with 1 tablespoon of the oil. Arrange beets in single layer in foil-lined pan. Sprinkle with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper.
In same bowl, toss sweet potatoes and parsnips with remaining 2 tablespoons oil. Arrange potatoes and parsnips in single layer in second pan. Sprinkle with remaining 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Roast 40 to 45 minutes or just until vegetables are tender. Cool completely, about 20 minutes.
In small bowl, mix dressing, parsley, horseradish and mustard with whisk. In large bowl, gently toss roasted vegetables with desired amount of dressing. Serve at room temperature or chilled over arugula with any remaining dressing.

Nutrition Facts : Calories 310, Carbohydrate 44 g, Fat 2 1/2, Fiber 9 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1020 mg

Roasted Roots and Radiatore Pasta Salad image

Provided by Guy Fieri

Categories side-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 20

1 pound small-medium carrots, peeled and cut into bite-size pieces
1 pound parsnips, peeled and split, woody "core" removed, cut into bite-size pieces
1 pound turnips, cut into bite-size pieces
1 large onion, peeled and medium diced
1/4 cup extra-virgin olive oil
2 teaspoons fresh thyme leaves
1 clove garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons red wine vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
1 clove garlic, minced and ground into a paste
1/3 cup olive oil
2 tablespoons chopped Italian parsley, plus extra for garnish
2 tablespoons sliced scallions
1/2 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
One 12-ounce packet radiatore pasta
1/2 cup crumbled goat cheese
Kosher salt and freshly ground black pepper

Steps:

For the roasted root vegetables: Preheat the oven to 375 degrees F. Place a large roasting tray in the oven to heat up. Place the prepared root vegetables in a large mixing bowl, and add olive oil, thyme, garlic, salt and pepper. Toss to mix everything together and coat the vegetables evenly. Remove the hot tray from the oven (this will ensure the vegetables don't stick to the pan and get a nice initial sear on the bottoms) and pour the vegetables onto the tray. Spread the vegetables out evenly and roast until the vegetables are tender and nicely caramelized on the outside, 35 to 45 minutes. Allow the vegetables to cool slightly before mixing with the pasta.
For the vinaigrette: Combine the vinegar, honey, mustard and garlic together in a small bowl. While whisking slowly, add the olive oil so it emulsifies. Fold in the parsley, scallions and thyme and season with salt and pepper.
For assembly: Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 8 to 10 minutes. Drain and toss together with the warm roasted root vegetables. Add the vinaigrette and mix together well. Top with the crumbled goat cheese, some extra chopped Italian parsley and serve.

Roasted Root Vegetable Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

18 red pearl onions, peeled
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.