Best Roasted Root Vegetables With Green Onions Recipes

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Roasted Root Vegetables are a simple side dish, perfect to serve alongside a steak or roasted chicken!

Provided by Samantha

Time 55m

Number Of Ingredients 7

Ingredients

3 pounds assorted root vegetables (chopped into 1 ½" pieces)
1 large red onion (chopped into 1 ½" pieces)
4 cloves garlic (minced)
3 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon dried rosemary
Freshly cracked pepper (to taste)

Steps:

Preheat oven to 400°F and line a cookie sheet with parchment paper. Set aside.
Combine all vegetables, onion, and minced garlic in a large bowl.
Add olive oil, kosher salt, rosemary, and ground pepper.
Stir well until all vegetables are coated (I find that it's easiest to use my hands to toss the vegetables).
Spread evenly over prepared cookie sheet.
Bake on 400°F for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
Vegetables are finished roasting once they are tender when pierced with a fork.

Nutrition Facts : Calories 242 kcal, Carbohydrate 43 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 411 mg, Fiber 11 g, Sugar 11 g, ServingSize 1 serving

SHEET PAN ROASTED VEGETABLES

Sheet Pan Roasted Vegetables image

Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.

Provided by JRCROSBY31

Categories Side Dish Vegetables Tomatoes

Time 2h

Yield 24

Number Of Ingredients 16

Ingredients

8 zucchini, peeled and chopped
1 eggplant, peeled and diced
8 carrots, diced
16 cherry tomatoes
2 red onions, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ cup olive oil
1 teaspoon dried rosemary
1 teaspoon dried thyme
2 bay leaves, crushed
1 teaspoon dried oregano
2 cloves garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Steps:

In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
Preheat oven to 400 degrees F (200 degrees C).
On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.

Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g

THANKSGIVING ROASTED ROOT VEGGIES

Thanksgiving Roasted Root Veggies image

This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.

Provided by Tara Parker-Pope

Categories side dish

Time 1h15m

Number Of Ingredients 6

Ingredients

1 head garlic, separated into cloves and peeled
1-2 pounds root vegetables, peeled and cut in 1 inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
1 medium onion, peeled, in 1/4-inch wedges
2 Tbl olive oil
1-2 Tbl smoked Spanish paprika or mild red chile powder
salt and pepper

Steps:

Heat oven to 400.
Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
Add garlic cloves during last 20 minutes. Taste and adjust seasonings.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 1 gram

ROASTED ROOT VEGETABLES WITH GREEN ONIONS

Roasted Root Vegetables with Green Onions image

Categories Vegetable Side Roast Christmas Thanksgiving Vegetarian Root Vegetable Beet Sweet Potato/Yam Winter Healthy Christmas Eve Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons pure maple syrup
1 garlic clove, minced
4 large beets, peeled, quartered
2 Yukon Gold potatoes, quartered
2 carrots, peeled, cut diagonally into 2-inch-long pieces
2 parsnips, peeled, cut diagonally into 2-inch-long pieces
1 large sweet potato, peeled, cut into 1 1/2-inch pieces
1 rutabaga, peeled, cut into 1 1/2-inch pieces
1 large onion, peeled, quartered through root end
2 tablespoons (1/4 stick) butter, melted
1/3 cup chopped green onions

Steps:

Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.