Best 4 Baked Root Vegetables Recipes
Baked root vegetables are a classic side dish that is both delicious and nutritious. They are a great way to add some extra vitamins, minerals, and fiber to your meal. Root vegetables are also very versatile and can be cooked in a variety of ways. One of the most popular ways to cook root vegetables is to roast them in the oven. This method brings out their natural sweetness and caramelizes the edges. Roasted root vegetables can be served as a side dish or used in salads, soups, and stews.
Let's cook with our recipes!
BAKED ROOT VEGETABLES
Steps:
- Preheat oven to 350 degrees. Butter a medium size casserole dish. Place a single layer of potatoes in dish and top with potatoes, parsnips, carrots and onions. Season with salt and pepper, dot with 2 tablespoons butter and sprinkle with 1/4 cup of cheese. Place a second layer of vegetables and repeat process. Pour stock over vegetables and cover with aluminum foil. Bake for 40 minutes or until vegetables are tender. Remove foil and top with remaining Parmesan and bake until golden. Serve hot.
BAKED STEW WITH ROOT VEGETABLES
This hearty, savory stew will fill you up without emptying your wallet! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Dinner
Time 3h5m
Yield 8 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine 3/4 cup flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In an ovenproof Dutch oven, brown beef in oil in batches. Remove and keep warm., In the same pan, saute onion in butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in remaining flour until blended. Gradually add broth; stir in bay leaf and beef. Bring to a boil., Cover and bake at 350° for 1 hour. Cut vegetables into 1-in. pieces; stir into stew. Cover and bake 1-1/2 to 2 hours longer or until beef and vegetables are tender. Skim fat and discard bay leaf.
Nutrition Facts : Calories 405 calories, Fat 23g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 770mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 26g protein.
ROOT VEGETABLES BAKED IN PESTO SAUCE
A great idea for a quick lunch or dinner. Rich in fiber.
Provided by ALLEYCAT26
Categories Side Dish Vegetables
Time 50m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place vegetables in a 2 quart casserole dish.
- In a blender or food processor combine dill, parsley, garlic, basil and olive oil; blend to a smooth paste. Pour over vegetables. Cover dish with aluminum foil.
- Bake in preheated oven for 40 minutes, or until vegetables are tender.
Nutrition Facts : Calories 304 calories, Carbohydrate 50.4 g, Fat 10.6 g, Fiber 9.3 g, Protein 5.5 g, SaturatedFat 1.5 g, Sodium 52.1 mg, Sugar 9 g
ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Provided by NEWSAHMOM
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
- Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 40.6 g, Fat 5.5 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 564.5 mg, Sugar 11.6 g
Tips for Roasting Root Vegetables:
- Choose firm, unblemished root vegetables of uniform size for even cooking. - Scrub the vegetables well to remove any dirt or debris. - Cut the vegetables into uniform pieces to ensure even cooking. - Toss the vegetables with olive oil, salt, and pepper to enhance their flavor. - Roast the vegetables in a preheated oven at 425°F for 20-30 minutes, or until tender and slightly browned. - For added flavor, consider adding herbs, spices, or citrus zest to the roasting pan. - To prevent the vegetables from sticking to the pan, use a baking sheet lined with parchment paper or a silicone mat. - Serve the roasted vegetables immediately as a side dish or incorporate them into salads, soups, or stews.Conclusion:
Roasting root vegetables is a simple yet versatile cooking method that brings out their natural sweetness and earthy flavors. With careful preparation and attention to detail, you can create a delicious and nutritious dish that is perfect for any occasion. Experiment with different root vegetables, seasonings, and cooking times to discover your favorite combinations and enjoy the many health benefits that these vegetables have to offer.
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