Best 3 Oven Roasted Root Vegetables Recipes

In the realm of culinary delights, oven-roasted root vegetables stand as a testament to the harmonious union between simplicity and exquisite taste. These humble ingredients, often overlooked in the pursuit of more exotic fare, possess an inherent charm and versatility that make them ideal for a wide range of culinary adventures. From the sweet and earthy notes of carrots and parsnips to the robust and peppery flavor of turnips and radishes, the world of root vegetables is a symphony of flavors just waiting to be explored. Whether as a standalone side dish or an integral component of a hearty main course, oven-roasted root vegetables bring a touch of rustic elegance and wholesome goodness to any table. Embark on this culinary journey with us as we delve into the art of transforming these unassuming ingredients into a symphony of roasted perfection.

Here are our top 3 tried and tested recipes!

OVEN-ROASTED ROOT VEGETABLES

Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories side-dish

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

Ingredients

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

Place 2 baking sheets in the oven and preheat to 425 degrees F.
Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

OVEN-ROASTED ROOT VEGETABLES

Oven-Roasted Root Vegetables image

All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 4 servings.

Number Of Ingredients 9

Ingredients

2 cups cubed peeled rutabaga
2 cups cubed peeled parsnips
2 cups cubed peeled butternut squash
2 medium onions, chopped
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh sage or 1 teaspoon rubbed sage

Steps:

In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges

OVEN-ROASTED ROOT VEGETABLES FROM SWANSON®

Oven-Roasted Root Vegetables from Swanson® image

There's a little something for everyone in this savory side that's perfect for holiday meals or anytime you need a hearty and flavorful vegetable side dish.

Provided by Swanson®

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h25m

Yield 8

Number Of Ingredients 10

Ingredients

3 medium red potatoes, cut into 1-inch pieces
2 cups peeled baby carrots
1 pound celery root (celeriac), peeled and cut into 1-inch pieces
2 (3 pound) rutabaga, peeled and cut into 1-inch pieces
2 medium red onions, peeled and cut into 8 wedges each
2 medium parsnips, peeled and cut into 1-inch pieces
5 cloves garlic, cut into thin slices
1 tablespoon chopped fresh rosemary leaves or fresh thyme leaves
1 tablespoon olive oil
1 cup Swanson® Vegetable Broth or Swanson® Certified Organic Vegetable Broth

Steps:

Set the oven to 425 degrees F. Spray a roasting pan with vegetable cooking spray.
Stir the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil in the pan. Roast the vegetables for 30 minutes. Pour the broth over the vegetables and stir.
Roast for 20 minutes or until the vegetables are fork-tender. Season to taste.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 58.7 g, Fat 2.9 g, Fiber 14.1 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 275.2 mg, Sugar 25.5 g

Tips:

Choose the right root vegetables: Choose firm and brightly colored root vegetables that are free of blemishes and bruises. Some popular options include carrots, potatoes, parsnips, sweet potatoes, and turnips.
Wash and peel the vegetables: Scrub the root vegetables thoroughly under running water to remove any dirt or debris. Then, peel them if desired. You can also leave the skin on for added nutrients if it is thin and tender.
Cut the vegetables into even-sized pieces: This will help them cook evenly. Aim for pieces that are about 1-2 inches in size.
Toss the vegetables with oil and seasoning: In a large bowl, combine the root vegetables, olive oil, salt, and pepper. Toss to coat evenly.
Roast the vegetables at a high temperature: This will help them caramelize and develop a crispy exterior. Preheat your oven to 425°F (220°C) and roast the vegetables for 20-30 minutes, stirring occasionally.
Serve the vegetables hot or cold: Roasted root vegetables can be served as a side dish, main course, or appetizer. They can also be added to salads, soups, and stews.

Conclusion:

Roasted root vegetables are a delicious and healthy way to enjoy these nutritious vegetables. They are easy to make and can be customized to your liking. With a variety of root vegetables to choose from and endless flavor combinations, you can create a dish that everyone will enjoy. So next time you're looking for a healthy and flavorful side dish, give roasted root vegetables a try.