Best Roasted Root Vegetables With Sage And Garlic Recipes

GARLIC ROASTED VEGGIES

Garlic Roasted Veggies image

These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.

Provided by Kimber

Number Of Ingredients 10

Ingredients

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
1/2 lb fresh broccoli (cut into small florets)
1 yellow squash (cut into 1/2 in slices)
1 zucchini squash (cut into 1/2 in slices)
3 cloves garlic (minced)
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper

Steps:

Preheat oven to 425˚F.
Chop vegetables and place in a large bowl.
Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
Remove from oven and serve warm. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 2 g, Sugar 4 g

ROASTED ROOT VEGETABLES WITH GARLIC

Roasted Root Vegetables With Garlic image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

20 cloves garlic, peeled
12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
Serve immediately.

ROASTED ROOT VEGETABLES WITH SAGE AND GARLIC

Roasted Root Vegetables with Sage and Garlic image

Roasting carrots, rutabagas, turnips, and parsnips (here with fresh sage and garlic) highlights their richness and varying intensities of sweetness.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Number Of Ingredients 8

Ingredients

8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
8 fresh sage leaves
4 garlic cloves (do not peel)
Coarse salt and freshly ground pepper
4 1/2 teaspoons olive oil

Steps:

Preheat oven to 375 degrees. Toss together all ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.

ROASTED VEGETABLES WITH SAGE

Roasted Vegetables with Sage image

When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.-Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

5 cups cubed peeled butternut squash
1/2 pound fingerling potatoes (about 2 cups)
1 cup fresh Brussels sprouts, halved
1 cup fresh baby carrots
3 tablespoons butter
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
1 garlic clove, minced
1/2 teaspoon salt

Steps:

Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

ROASTED ROOT VEGETABLES WITH SAGE AND GARLIC

Roasted Root Vegetables with Sage and Garlic image

Categories Garlic Vegetable Roast Sage

Yield serves 4 to 6

Number Of Ingredients 8

Ingredients

8 ounces rutabagas, peeled and cut into 1/2-inch cubes or half-moons
8 ounces turnips, peeled and cut into 1/2-inch cubes or half-moons
8 ounces carrots, peeled and cut into 1/2-inch cubes or rounds
8 ounces parsnips, peeled and cut into 1/2-inch cubes or rounds
8 fresh sage leaves
4 garlic cloves (do not peel)
Coarse salt and freshly ground pepper
4 1/2 teaspoons olive oil

Steps:

Preheat the oven to 375°F. Toss together all the ingredients; spread out in a roasting pan. Roast, stirring occasionally, until golden brown and tender, 50 to 60 minutes.