Best Roasted Root Vegetables With Rosemary Recipes

ROASTED ROSEMARY ROOT VEGETABLES

Steps:

• Preheat oven to 425ºF, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20-25 minutes.Serve.Note: To make ahead, roast the vegetables up to 3 hours ahead of time. Let rest on the baking sheets at room temperature, then heat in a 425ºF oven for 15-20 minutes before serving.

ROSEMARY ROASTED VEGETABLES

Steps:

• Preheat the oven to 400°F.
• Peel and trim the parsnips and carrots. Cut the slender ends into 1 1/4- to 1 1/2-inch lengths. Cut the fat ends in half lengthwise and then into 1 1/4- to 1 1/2-inch lengths.
• Peel and trim the turnips. If small, cut them into wedges about 1/2- to 3/4-inch thick. If large, cut the turnip in half through the equator, then cut into wedges. Peel the sweet potatoes. Cut in half lengthwise and then slice lengthwise about 1/2 inch thick; cut slices into 1 1/4- to 1 1/2-inch sections.
• In a 9x13-inch baking dish, toss the parsnips, carrots, turnips, sweet potatoes, and shallots with the oil and salt. Roast for 25 minutes. Add the rosemary and garlic, toss again, and continue roasting until the vegetables are browned and tender, another 20 to 25 minutes. Scrape out into a serving dish, sprinkle with the pepper, and serve hot.

ROSEMARY ROOT VEGETABLES

Steps:

• Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.

ROASTED ROOT VEGETABLES WITH ROSEMARY

Steps:

• Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
• Spray 2 heavy large baking sheets with nonstick spray.
• Combine all remaining ingredients except garlic in very large bowl; toss to coat.
• Season generously with salt and pepper.
• Divide vegetable mixture between prepared sheets.
• Place 1 sheet on each oven rack.
• Roast 30 minutes, stirring occasionally.
• Reverse positions of baking sheets.
• Add 5 garlic cloves to each baking sheet.
• Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
• (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
• Makes 8 servings.

ROASTED ROOT VEGETABLES

Steps:

• Preheat the oven to 425°F.
• Combine all the vegetables in a large mixing bowl.
• Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
• Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
• Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
• Variations:
• Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
• Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
• Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.

BALSAMIC ROASTED ROOT VEGETABLES WITH ROSEMARY

Steps:

• Position 1 rack in bottom third of oven and 1 rack in the center of oven and preheat oven to 400.
• Oil 9x13 roasting pan with 1 tbsp olive oil.
• Combine all vegetables and rosemary in a large mixing bowl.
• Add olive oil and balsamic vinegar and toss to coat.
• Season with salt and pepper.
• Fill the roasting pan with the vegetables and cover with a sheet of aluminum foil and place on the bottom oven rack.
• Roast for 30 minutes stiffing occasionally.
• Remove the foil and move the pan to the middle rack.
• Continue to roast until all vegetables are tender and browned in spots, stirring and turning vegetables occasionally, (~ 30 more minutes).
• Let stand on baking sheets at room temperature.
• Transfer roasted vegetables to large bowl and then serve.
• Cook's note: These vegetables can be prepared 4 hours ahead and used to dress up a green salad or can be enjoyed on their own.