Best Roasted Root Vegetable Medley Recipes

ROASTED ROOT VEGETABLE MEDLEY

Roasted Root Vegetable Medley image

Serve Food Network's Roasted Root Vegetable Medley recipe, which includes carrots, beets, parsnips, turnips and potatoes, alongside a meaty main.

Provided by Food Network

Categories side-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 13

Ingredients

8 to 12 slender carrots, peeled and trimmed
8 to 12 baby turnips, peeled
6 to 8 fingerling potatoes, scrubbed and cut lengthwise in halves
1 or 2 large parsnips, peeled, trimmed, and cut diagonally into 1-inch-thick slices
1 or 2 medium onions, trimmed, peeled and halved, each 1/2 cut into quarters
1 or 2 large beets, peeled and cut into thick wedges
1 or 2 kohlrabi bulbs, peeled and cut into thick wedges
1 celery root, trimmed and halved, halves cut crosswise into 1-inch-thick slices
1 whole head garlic, separated into cloves, unpeeled
2 or 3 sprigs fresh rosemary, sage, or thyme
Salt
Freshly ground black pepper
Extra-virgin olive oil

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 VEGETABLE MEDLEY

Roasted Root Vegetable Medley image

Cooking smart for a healthy heart is what it's all about. Your family will love this low fat full of wonderful flavors in this side dish. If you love my Spicy Roasted Sweet Potatoes you will also fall in love with dish. Carrots, Yellow and Red Beets, Sweet Potatoes and onions roasted together will make your taste buds sing.

Provided by Carol White

Categories Vegetables

Time 1h

Number Of Ingredients 17

Ingredients

ORGANIC OR FARM FRESH VEGGIES
2 medium sweet potatoes
2 medium yellow beets
2 medium beets
4 medium carrots
2 small white onions
4 clove garlic, minced
1 Tbsp fresh grated ginger
1 Tbsp fresh squeeze lime juice (about 1/2 lime)
2 Tbsp fresh parsley (chopped for garnish)
SPICES FROM THE PANTRY
2 Tbsp agave nectar ( substitute for agave nectar is "pure maple syrup")
1 tsp cinnamon
1 tsp chili powder
t tsp nutmeg
1 tsp allspice, ground
salt and pepper (to taste)

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

Roasted Root Vegetable Medley image

Pair these roasted root vegetables with a meaty entree for a mouthwatering winter meal.-Mindy Ilar, St Albans, West Virginia

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 10 servings.

Number Of Ingredients 9

Ingredients

3 medium carrots, cut into 1/2-inch chunks
2 medium red onions, cut into wedges
2 large potatoes, peeled and cut into 3/4-inch cubes
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon garlic powder
3 to 4 medium fresh beets, peeled and quartered
1/4 cup thinly sliced green onions

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.

Nutrition Facts : Calories 130 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 3g fiber), Protein 3g protein.

ROASTED ROOT VEGETABLE MEDLEY

ROASTED ROOT VEGETABLE MEDLEY image

Categories Roast Vegetarian Carrot Fall

Number Of Ingredients 13

Ingredients

1/4 Cup olive oil
2 Tablespoons, maple syrup
1 Clove of garlic, minced
4 Large beets, peeled and quartered
2 Yukon Gold potatoes, cut into 1 1/2-inch cubes
2 Carrots, peeled and cut diagonally
2 Parsnips, diced
1 Large sweet potato, cut into 1 1/2-inch cubes
1 Rutabega, cut into 1 1/2-inch cubes
2 Large onions, quartered lengthwise
Salt and pepper to taste
2 Tablespoons clarified butter
1/2 Cup green onions, chopped

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.