Best Roasted Root Vegetables With Spicy Pepitas And Horseradish Creme Fraiche Recipes

Roasted Root Vegetables with Spicy Pepitas and Horseradish Creme Fraiche image

Provided by Guy Fieri

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 15

1 bunch medium red beets (about 4 beets)
1 bunch baby carrots (about 8 carrots)
1 pound gold fingerling potatoes, washed and dried
2 heads garlic, cut through the equator
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 teaspoon lemon juice
1 teaspoon olive oil
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Kosher salt and freshly cracked black pepper
1/2 cup raw, shelled pepitas
1 cup creme fraiche
1/4 cup prepared horseradish
Kosher salt and freshly cracked black pepper

Steps:

For the vegetables: Preheat the oven to 425 degrees F.
Trim the stems off the beets and lightly scrub with a vegetable brush - this will remove the tough outer layer. Quarter the beets and set aside. Trim the carrots (leaving a little of the stem on), and then cut in half crosswise. Add all the vegetables and the potatoes to a roasting pan along with the garlic head halves. Drizzle with the olive oil and season well with salt and pepper. Roast in the oven until golden brown and tender, about 45 minutes (the tip of a paring knife should pierce a potato and go through with little resistance).
For the spicy pepitas: In a large mixing bowl, combine the lemon juice, olive oil, chili powder, cumin and some salt and pepper. Add the pepitas and mix well so they are evenly coated. Toast in the oven until the pepitas are lightly browned, 7 to 10 minutes.
For the horseradish creme fraiche: Stir together the creme fraiche and horseradish and season with salt and pepper. Refrigerate until ready to serve.
To serve, place the roasted root vegetables on a large platter. Drizzle with the horseradish creme fraiche and garnish with spicy pepitas.

Savory Roasted Root Vegetables image

Provided by mgoblue1

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
⅓ cup dry white wine
1 cup torn beet greens

Steps:

Preheat an oven to 400 degrees F (200 degrees C).
Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g

Roasted Root Vegetables image

Provided by Rita1652

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 8

2 lbs root vegetables, peeled and cut into 1 inch pieces (use potatoes, carrots, parsnips, turnips, rutabagas, beets)
1 medium onion, peeled and cut into 1/3 inch wedges
1 tablespoon olive oil
salt
1 head garlic, separated into cloves and peeled
chopped fresh herb, like rosemary
balsamic vinegar
vinegar (optional)

Steps:

Heat oven to 400 degrees.
Place the root vegetables and onion in a roasting pan.
Toss the vegetables with the olive oil and salt to taste.
Do not crowd the vegetables.
Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
After 30 minutes, scatter the garlic cloves in with the vegetables.
Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1