Best 6 Oven Roasted Root Vegetables From Swanson Recipes

Bring a burst of flavor to your dinner table with oven-roasted root vegetables from Swanson. These colorful and nutritious vegetables are easy to prepare and make a delicious side dish or main course. With just a few simple ingredients and a hot oven, you can create a savory and satisfying dish that will please the whole family. Choose from a variety of root vegetables such as carrots, parsnips, sweet potatoes, turnips, and beets. Toss them with olive oil, salt, and pepper, and roast until tender and caramelized. Serve them as a side dish with your favorite protein, or enjoy them as a healthy and satisfying snack.

Here are our top 6 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.

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Provided by Mark Bittman And Sam Sifton

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Steps:

Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil

Provided by Rita1652

Categories One Dish Meal

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

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

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 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

SWANSON ROSEMARY CHICKEN AND ROASTED VEGETABLES

Swanson Rosemary Chicken and Roasted Vegetables image

Carrots, celery and onions roast alongside herbed chicken, all moistened with Swanson broth and orange juice to create this flavor-infused, chicken and vegetable one-dish supper.

Provided by Chef mariajane

Categories One Dish Meal

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 lbs whole broiler-fryer chickens
1 tablespoon butter or 1 tablespoon margarine, melted
4 medium potatoes, quartered
2 cups whole baby carrots
2 stalks celery, cut into chunks
12 small white onions, peeled
1 1/2 teaspoons chopped fresh rosemary leaves or 1/2 teaspoon dried rosemary, crushed
1 cup Swanson chicken broth (Natural goodness or certified organic)
1/2 cup orange juice

Steps:

Brush chicken with butter. Place chicken and vegetables in roasting pan. Sprinkle with rosemary. Mix broth and ornage juice and pour half of broth mixture over all.
Roast at 375F for 1 hour.
Stir vegetables. Add remainniig broth mixture to pan. Roast 30 minutes or until done.
TIP: To quickly peel onions, pour boiling water over them and let stand 5 minutes, then slip off skins.

Nutrition Facts : Calories 1068.6, Fat 55.4, SaturatedFat 16.8, Cholesterol 263.6, Sodium 737, Carbohydrate 68, Fiber 9.2, Sugar 16.9, Protein 73.1

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 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 vegetables. Choose root vegetables that are firm and brightly colored. Avoid vegetables that are bruised or have blemishes.

Cut the vegetables into uniform pieces. This will help them cook evenly.

Toss the vegetables with oil and seasonings. This will help them to brown and caramelize.

Roast the vegetables at a high temperature. This will help them to cook quickly and evenly.

Stir the vegetables occasionally. This will help them to cook evenly.

Roast the vegetables until they are tender and slightly browned. The roasting time will vary depending on the type of vegetables you are using.

Conclusion:

Oven-roasted root vegetables are a delicious and easy-to-make side dish that can be enjoyed with a variety of meals. They are a great way to get your daily dose of fruits and vegetables, and they are also a good source of fiber and vitamins. Next time you are looking for a healthy and flavorful side dish, give oven-roasted root vegetables a try.