Best 5 Roasted Root Veggies Recipes

In the realm of culinary art, the symphony of roasted root vegetables stands as a testament to the harmonious blend of flavors and textures. These humble ingredients, often overlooked amidst the kaleidoscope of more flamboyant vegetables, possess an innate charm and versatility that can elevate any meal to an unforgettable dining experience. Whether you seek a crisp crust with a tender interior, a sweet and savory balance, or a symphony of earthy flavors, the world of roasted root vegetables awaits your culinary exploration.

Let's cook with our recipes!

TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES

Turkey Mini-Meatloaves With Roasted Root Veggies image

I found these individual mini-meatloaves with roasted veggies on Cook Yourself Thin. I love turkey anyway, but this just looks to die for!! I can't wait to make it! Calories per serving, meatloaves: 227 Calories per serving, roasted root veggies: 121 **Cooking time is slightly shorter for the veggies - see below. Meal should be done at the same time just not enter oven at the exact same time.

Provided by Mommy Diva

Categories One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 slice whole wheat bread
1/2 cup skim milk
1 tablespoon olive oil
1 teaspoon olive oil
1 onion, diced
5 ounces bag baby spinach leaves
1 1/4 lbs ground turkey (I prefer breast)
2 tablespoons finely grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/8 teaspoon freshly grated nutmeg
3 tablespoons ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
3 large carrots, cut on the bias
2 yukon gold potatoes, cut on the bias
1/4 cup asparagus (about 4 stalks)
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.

ROASTED ROOT VEGGIES

Roasted Root Veggies image

Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

3 large red potatoes, cut into 1-inch cubes
1 large red onion, cut into wedges
5 medium carrots, halved and quartered
2 medium turnips, peeled and quartered
2 medium parsnips, peeled and cut into 1/4-inch strips
1 small rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons canola oil
1 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES

Turkey Mini-Meatloaves With Roasted Root Veggies image

I cooked this for my husband and guests, what a hit ! Everyone loved it. Everyone likes the end of the meatloaf, this way we all get our own.!!! Freezes well for a quick dinner later too !

Provided by Lady in love

Categories < 4 Hours

Time 1h30m

Yield 4 mini-meatloaves, 4 serving(s)

Number Of Ingredients 22

Ingredients

1 cup breadcrumbs
1/2 cup skim milk
1 tablespoon olive oil
1 teaspoon olive oil
1 medium yellow onion, diced
5 ounces baby spinach leaves
1 1/4 lbs ground turkey
2 tablespoons grated parmesan cheese
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
3 tablespoons tbsps ketchup
2 teaspoons Worcestershire sauce
1 teaspoon hot sauce
3 large carrots
4 medium yukon gold potatoes
1 teaspoon chopped parsley
1 teaspoon chopped chives
1 1/2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper

Steps:

1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time.
2- Put foil on baking sheet for easy clean up.
3-Prepare Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ) put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven.
4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside.
5-In a large bowl, pour milk over bread crumbs.Set aside.
6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet.
7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds.
( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ).
8-Transfer spinach and onions to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet.
9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture.
10- Spoon glaze on top of each meatloaf, let dribble down the sides.
Put into oven on top rack. ( Veggies should already be in oven ).
11-Bake mini meatloaves untill cooked through and light golden ( remember turkey is lighter than hamburger ) Aprox 1 hr to 1 1/4 hr , I like mine well done ! Take meatloaves and veggies out at same time.

HILLSHIRE FARM® SMOKED SAUSAGE AND ROASTED ROOT VEGGIES

Hillshire Farm® Smoked Sausage and Roasted Root Veggies image

Smoked sausage and mixed root veggies are roasted in one pan and served with a tangy Greek yogurt sauce to make this easy weeknight meal.

Provided by Hillshire Farm(R) Brand

Categories Trusted Brands: Recipes and Tips Hillshire Farm®

Time 55m

Yield 6

Number Of Ingredients 14

Ingredients

12 ounces sweet potatoes, peeled and cut into 1-inch pieces
3 ounces new potatoes, peeled and cut into 1-inch pieces
3 ounces beets, peeled and cut into 1-inch pieces
3 ounces parsnips, peeled and cut into 1-inch pieces
3 ounces carrots, peeled and cut into 1-inch pieces
4 shallots, quartered
2 tablespoons canola oil
1 (14 ounce) package Hillshire Farm® Smoked Sausage
1 teaspoon chopped fresh rosemary
Salt and ground black pepper
½ cup plain Greek yogurt
1 tablespoon mayonnaise
1 tablespoon prepared horseradish
½ teaspoon Worcestershire sauce

Steps:

Preheat oven to 425 degrees F.
In a shallow baking pan, place sweet potatoes, new potatoes, beets, parsnips, carrots, and shallots. Drizzle with oil and toss to coat. Arrange vegetables in a single layer. Roast 15 minutes.
Cut sausage into 3 portions, then halve each portion lengthwise. Stir vegetables and push to one side of the pan. Place sausage, cut side down, on other side of the pan. Roast for 10 minutes more or until sausage begins to brown and vegetables are tender. Season with rosemary, salt, and pepper.
For sauce, stir together the yogurt, mayonnaise, horseradish, and Worcestershire. Serve sausage and vegetables with sauce.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 29.4 g, Cholesterol 46 mg, Fat 27.3 g, Fiber 4.4 g, Protein 11.9 g, SaturatedFat 8.6 g, Sodium 687.4 mg, Sugar 6.8 g

THANKSGIVING ROASTED ROOT VEGGIES

Thanksgiving Roasted Root Veggies image

This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.

Provided by Tara Parker-Pope

Categories side dish

Time 1h15m

Number Of Ingredients 6

Ingredients

1 head garlic, separated into cloves and peeled
1-2 pounds root vegetables, peeled and cut in 1 inch pieces (potatoes, carrots, parsnips, turnips, rutabagas, beets, sweet potatoes)
1 medium onion, peeled, in 1/4-inch wedges
2 Tbl olive oil
1-2 Tbl smoked Spanish paprika or mild red chile powder
salt and pepper

Steps:

Heat oven to 400.
Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
Add garlic cloves during last 20 minutes. Taste and adjust seasonings.

Nutrition Facts : @context http, Calories 148, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 1 gram

Tips:

Choose a variety of root vegetables with different colors and textures, such as carrots, potatoes, parsnips, turnips, and beets.
Scrub the vegetables well before roasting to remove any dirt or debris.
Cut the vegetables into uniform pieces so that they cook evenly.
Toss the vegetables with olive oil, salt, and pepper before roasting.
Roast the vegetables at a high temperature (400 degrees Fahrenheit or higher) for 20-30 minutes, or until they are tender and slightly browned.
Serve the roasted root vegetables immediately as a side dish or main course.

Conclusion:

Roasted root vegetables are a delicious and healthy way to enjoy the bounty of the fall harvest. They are easy to make and can be customized to your liking. With a little creativity, you can create a variety of dishes using roasted root vegetables, from simple side dishes to hearty main courses. So next time you're looking for a healthy and flavorful meal, give roasted root vegetables a try. You won't be disappointed!