Herb Roasted Root Vegetables Food

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HERB ROASTED ROOT VEGETABLES



Herb Roasted Root Vegetables image

Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1 large potato, peeled and cut into 1-inch cubes
1 medium sweet potato, peeled and cut into 1-inch cubes
2 medium carrots, halved lengthwise and cut into 2-inch pieces
1 medium parsnip, peeled, halved lengthwise and cut into 2-inch pieces
1 small turnip, peeled and cut into 1-inch cubes
1/2 pound kohlrabi, peeled and cut into 1-inch cubes
6 large shallots, halved
3 tablespoons olive oil
2 teaspoons coarsely ground pepper
1 teaspoon salt
6 fresh thyme sprigs
6 fresh rosemary sprigs

Steps:

  • Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.

Nutrition Facts :

HERB-ROASTED ROOT VEGETABLES



Herb-Roasted Root Vegetables image

Brussels sprouts, butternut squash, and celery root make up a colorful roasted vegetable medley. If you can't find celery root (also called celeriac) you can swap in another root vegetable such as carrots, parsnips, or turnips.

Provided by Lauren Grant

Categories     Healthy Butternut Squash Recipes

Time 1h15m

Number Of Ingredients 12

3 tablespoons olive oil
2 tablespoons honey
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
½ teaspoon salt
½ teaspoon ground pepper
1 ½ pounds butternut squash (about 1 medium), peeled, seeded, and cut into 1/2-inch cubes
1 pound celery root (celeriac; about 1 large), peeled and cut into 1/2-inch cubes
1 pound Brussels sprouts, halved
4 shallots, cut into wedges
1 lemon, quartered and seeded

Steps:

  • Set racks in upper and lower thirds of oven; preheat to 425 degrees F. Coat 2 large rimmed baking sheets with cooking spray.
  • Whisk oil, honey, garlic, thyme, rosemary, salt, and pepper in a large bowl. Add squash, celery root, Brussels sprouts, shallots, and lemon; toss to coat. Divide the vegetables between the prepared pans.
  • Roast until tender and charred, rotating the pans and stirring the vegetables halfway through, 45 minutes to 1 hour. Let cool slightly, then squeeze the roasted lemons over the vegetables.

Nutrition Facts : Calories 155.8 calories, Carbohydrate 27.1 g, Fat 5.6 g, Fiber 5.6 g, Protein 4.1 g, SaturatedFat 0.8 g, Sodium 294.2 mg, Sugar 8.4 g

HERB ROASTED VEGETABLES



Herb Roasted Vegetables image

I started with a recipe that I found on the McCormick spice website but I have changed it to incorporate vegetables and herbs that better suit my family's taste preferences. This is a very versatile recipe that lends itself well to changes. Use whatever vegetables and herb combinations that work best for you. Some of the other vegetables that I have enjoyed in this dish include yellow squash, corn on the cob (cut into 1-inch chunks) and other bell peppers (green, yellow, orange).

Provided by Northwestgal

Categories     Potato

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil
1 1/2 teaspoons oregano leaves or 1 1/2 teaspoons dried thyme
1/2 teaspoon rosemary, crushed
1 1/2 teaspoons garlic, minced
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 red onion, cut in wedges (or 1 cup pearl onions)
6 small red potatoes, quartered
1 red bell pepper, seeded and cut into bite-size chunks
6 ounces button mushrooms, cut in half
1 medium zucchini, cut into 1/2-inch slices
1/2-1 cup mozzarella cheese, grated or 1/2-1 cup swiss cheese

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Line a 9x13-inch baking dish with foil.
  • In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
  • Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
  • Toss with a slotted spoon until all vegetables are well coated.
  • Place seasoned vegetables in the foil-lined baking dish.
  • Roast in the preheated oven for 30 minutes.
  • Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
  • Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

Nutrition Facts : Calories 235.1, Fat 9.4, SaturatedFat 2.3, Cholesterol 7.4, Sodium 289, Carbohydrate 32.8, Fiber 4.5, Sugar 5.3, Protein 7.1

HERB ROASTED ROOT VEGETABLES



Herb Roasted Root Vegetables image

This is a wonderful winter side dish. It uses some common root vegetables, and tastes great next to just about any meat dish, roast, steak, chicken, or pork. Its super easy, and tastes great.

Provided by SaffronMeSilly

Categories     Potato

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 medium potatoes, cut into chunks
2 medium carrots, peeled and cut into chunks
1 turnip, peeled and cut into chunks
1/2 yellow onion, cut into chunks
2 garlic cloves, chopped
1 tablespoon olive oil
1 teaspoon thyme
1 teaspoon pepper, freshly cracked
1/2 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon basil

Steps:

  • preheat oven to 375.
  • in a gallon sized ziplock bag, combine all ingredients and shake vigorously to coat all the veggies.
  • spread veggies evenly onto a 13 x 9 inch baking dish.
  • bake for 30-40 minutes until slightly browned and cooked through.

Nutrition Facts : Calories 142.5, Fat 3.6, SaturatedFat 0.5, Sodium 339.6, Carbohydrate 25.8, Fiber 4.1, Sugar 4, Protein 3

HERB ROASTED ROOT VEGETABLES



Herb Roasted Root Vegetables image

Gorgeous herb roasted root vegetables tossed with fresh herbs, garlic and olive oil. This easy herb roasted root vegetable recipe includes tender beets, rutabaga, turnips, carrots, parsnips, yams, carrots, fingerling potatoes and red onions for a colorful and delicious, healthy side dish.

Provided by Elaine Gordon

Categories     Side Dish

Time 1h

Number Of Ingredients 15

1 pound fingerling potatoes (about 15 multicolor potatoes), quartered (or cut into roughly 1-inch cubes)
3 large carrots, peeled and chopped into 2-inch pieces
1 large red onion (mine weighed 14 ounces), peeled and quartered
1 medium yam or sweet potato, chopped into 1-inch cubes
1 large parsnip, peeled and chopped into 2-inch pieces*
1 turnip, chopped into 1-inch cubes
1 small rutabaga, peeled and chopped into 1-inch cubes (mine was 3/4 pound)
4 small beets (about 1/2 pound), scrubbed and tops trimmed
3 tablespoons extra virgin olive oil
5 cloves garlic, pressed through a garlic press or minced
1 teaspoon fine grain salt
1/4 teaspoon freshly ground black pepper
1/4 cup fresh chives, chopped
Leaves from 2 sprigs fresh rosemary, chopped, plus several whole sprigs for garnish.
Optional: You could also top with additional fresh herbs such as sage, parsley or thyme.

Steps:

  • Preheat oven to 425 degrees Fahrenheit and line two large baking sheets with non-bleach parchment paper and set aside. You can also use cast iron skillets.
  • In a large mixing bowl, toss all the vegetables with olive oil, garlic, herbs, salt and pepper.
  • Divide the vegetables evenly between the two pans (or two cast iron skillets), spreading them out into one even layer with space in between each piece to avoid steaming.
  • Roast the vegetables on the middle rack of your oven (uncovered) until tender and golden brown, stirring once half way through, about 45 minutes.
  • Top with more fresh herbs for garnish. Serve hot.

Nutrition Facts : Calories 280 calories, Sugar 11.5 g, Sodium 125.6 mg, Fat 6 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 53.1 g, Fiber 8.5 g, Protein 8 g, Cholesterol 0 mg

ROAST WITH ROOT VEGETABLES AND HERBS



Roast with Root Vegetables and Herbs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 12

One 3-pound roast (I'm using flat of brisket)
1 tablespoon mustard (I'm using Dijon)
2 tablespoons chopped fresh sturdy herb (I'm using rosemary)
Salt and pepper
1 pound carrots, cut into large chunks
1 pound potatoes, quartered (I'm using Idaho)
1 pound onions, quartered (I'm using red)
6 cloves garlic
Olive or other oil, for tossing vegetables
2 cups liquid (I'm using chicken stock)
3 tablespoons butter
Splash of vinegar (I'm using red wine vinegar)

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
  • Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
  • Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
  • While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.

HERB-ROASTED CHICKEN WITH ROOT VEGETABLES



Herb-Roasted Chicken with Root Vegetables image

Provided by Eddie Jackson

Categories     main-dish

Time 1h55m

Yield 8 servings

Number Of Ingredients 13

One 4-pound whole chicken
6 tablespoons olive oil
2 teaspoons finely chopped fresh rosemary, plus 3 sprigs for the cavity
2 tablespoons chopped fresh thyme, plus 4 sprigs for the cavity
1 tablespoon finely chopped fresh sage, plus 3 sprigs for the cavity
1 1/2 teaspoons red pepper flakes
2 cloves garlic, finely grated, plus the remaining head of garlic, halved horizontally to expose the cloves in each half
Zest of 1 lemon plus 1/2 lemon
Kosher salt and freshly ground black pepper
2 bay leaves
1 pound rutabaga, peeled and cut into 3/4-inch cubes
4 slender carrots, peeled
1 medium turnip (about 1/2 pound), peeled and cut into 3/4-inch wedges

Steps:

  • Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
  • In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
  • Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.

Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams

SAVORY ROASTED ROOT VEGETABLES



Savory Roasted Root Vegetables image

Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!

Provided by mgoblue1

Categories     Side Dish     Vegetables     Greens

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

HEALTHY ROASTED ROOT VEGETABLES



Healthy Roasted Root Vegetables image

Roasting and an excellent herb-pepper seasoning turn this vegetable medley into a standout side dish. Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 11

2 cups cubed peeled rutabaga
3/4 cup chopped peeled turnip
1 small onion, cut into wedges
1 small carrot, chopped
1/2 cup chopped peeled parsnip
1-1/2 teaspoons olive oil
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1/8 teaspoon salt

Steps:

  • In a large bowl, combine all ingredients; toss to coat. Transfer to a 15x1 0x1-in. baking pan coated with cooking spray., Bake, uncovered, at 425° for 25-30 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 72 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 115mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

HERB ROASTED ROOT VEGETABLES



Herb Roasted Root Vegetables image

Roasting brings out the natural sweetness of vegetables. Enjoy this combo of root veggies enhanced with herbs.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 6

Number Of Ingredients 7

2 medium turnips, peeled, cut into 1-inch pieces (3 cups)
2 medium parsnips, peeled, cut into 1/2-inch pieces (1 1/2 cups)
1 medium red onion, cut into 1-inch wedges (1 cup)
1 cup ready-to-eat baby-cut carrots
Cooking spray
2 teaspoons Italian seasoning
1/2 teaspoon coarse salt

Steps:

  • Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
  • Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

Nutrition Facts : Calories 50, Carbohydrate 12 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 5 g, TransFat 0 g

SEASONED ROASTED ROOT VEGETABLES



Seasoned Roasted Root Vegetables image

I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.

Provided by MissyDi

Categories     Side Dish     Vegetables     Squash

Time 1h15m

Yield 10

Number Of Ingredients 12

olive oil cooking spray
1 butternut squash - peeled, seeded, and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
1 (10 ounce) package frozen Brussels sprouts, thawed and halved
1 onion, halved and thickly sliced
1 parsnip, peeled and sliced
3 carrots, cut into large chunks
2 tablespoons olive oil, or as needed
1 teaspoon ground thyme
1 teaspoon dried rosemary
1 pinch salt
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  • Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
  • Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 29.9 g, Fat 3.1 g, Fiber 6.2 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 47.1 mg, Sugar 6.7 g

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Use any vegetables you like to make this roasted root vegetable medley; add liquid as they cook to keep them slightly moistened.

Provided by Martha Stewart

Number Of Ingredients 5

2-3 pounds assorted winter vegetables, such as carrots, turnips, rutabagas, parsnips, pearl onions, and potatoes
4 tablespoons (1/2 stick) unsalted butter, or to taste
1/4 cup chicken or veal stock, plus more as needed
Salt and freshly ground pepper
Handful of chopped fresh herbs

Steps:

  • Heat oven to 375 degrees. Scrub vegetables and peel as desired. Cut into 1-to-2-inch pieces (they should all be of similar size).
  • Place butter in a roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, and salt and pepper. Stir well to coat, and return to oven.
  • Cook vegetables for 1 to 1 1/2 hours, stirring occasionally and adding more stock as needed to keep vegetables slightly moist. Vegetables are done when tender and golden brown. Stir in herbs and serve.

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In 7-quart sauce pot, cover potatoes and carrots with cold water; add 1 tablespoon salt. Cover and heat to boiling on high. Reduce heat to maintain simmer; cook 7 minutes. Drain well and return to ...
From goodhousekeeping.com


HERB-ROASTED ROOT VEGETABLES RECIPE | MYRECIPES
Prep: 17 minutes; Cook: 49 minutesLittle onions, baby carrots, and small red potatoes are fit for a king when roasted with fresh herbs and olive oil. A touch of balsamic vinegar adds sweetness to these earthy roots.
From myrecipes.com


ROASTED ROOT VEGETABLES - JAMIE GELLER
Preheat the oven to 400℉ / 200°C. 1. Place all the vegetables in an extra-large bowl. Generously drizzle with oil. Add mustard, Herb de Provence, rosemary and sugar. Season well with salt and pepper. Massage all the veggies with your hands to coat. 2. Place the veggies onto 2 or 3 large* foil lined baking sheets.
From jamiegeller.com


HERB ROASTED ROOT VEGETABLES RECIPE - WEBETUTORIAL
Herb roasted root vegetables is the best recipe for foodies. It will take approx 45 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make herb roasted root vegetables at your home.. The ingredients or substance mixture for herb roasted root vegetables recipe that are useful to cook such type of recipes are:
From webetutorial.com


ROASTED ROOTS WITH HERBS | RECIPES | DELIA ONLINE
Method. First scrub the carrots and parsnips, dry them well and place them in a large bowl with all the other prepared vegetables. Now add the crushed garlic, olive oil and mixed herbs, then using your hands, mix well to make sure they all have a good coating of the oil. You can leave them like this covered with clingfilm for up to 2 hours ...
From deliaonline.com


GARLIC HERB ROASTED ROOT VEGETABLES - FLAVORS TREAT
Keep onions and garlic aside. Place carrots, parsnips and potatoes in a roasting tray. Add oil, pepper, salt and mix well until the vegetables are well coated. Spread them evenly in a single layer. Put the roasting tray in the oven and roast for 20 minutes.
From flavourstreat.com


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