Best 8 Rootin Tootin Roasted Roots Roasted Root Vegetables In Paper Recipes

In search of a tantalizing side dish that bursts with flavor and enchants the senses? Look no further than "Rootin' Tootin' Roasted Roots"! This culinary masterpiece transforms humble root vegetables into culinary gems by roasting them to perfection, enveloping them in a tantalizing symphony of herbs, spices, and aromatic oils, all nestled within a parchment paper cocoon. With just a few simple steps, you'll unveil a medley of tender, caramelized vegetables that will elevate your meals to new heights. Prepare to embark on a flavor adventure as we guide you through the art of creating this irresistible dish.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ROOT VEGETABLES WITH GARLIC

Roasted Root Vegetables With Garlic image

Provided by Food Network

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

20 cloves garlic, peeled
12 fingerling potatoes, washed and cut into chunks
12 whole shallots, peeled
8 small turnips, washed
2 whole rutabaga, washed and cut into chunks
Olive oil, for drizzling
Salt and pepper

Steps:

Preheat oven to 375 degrees F.
Combine garlic, potatoes, shallots, turnips and rutabaga in a bowl and toss with olive oil, salt and pepper.
Spread on a baking sheet and roast until the vegetables start to slightly char, 35 to 45 minutes.
Serve immediately.

OVEN-ROASTED ROOT VEGETABLES

Oven-Roasted Root Vegetables image

Enjoy the tender, sweet taste of these Oven-Roasted Root Vegetables. Bake these vegetables in the oven until they're a scrumptious golden brown.

Provided by My Food and Family

Categories Vegetable Recipes

Time 55m

Yield Makes 6 servings.

Number Of Ingredients 5

Ingredients

1 lb. Brussels sprouts, trimmed
3/4 lb. turnips, peeled, cut into 1-inch chunks
3/4 lb. sweet potatoes, peeled, cut into 1-inch chunks
1/2 lb. carrots, peeled, cut into 1-inch chunks
1/3 cup KRAFT Raspberry Vinaigrette with Poppyseed Dressing made with Extra Virgin Olive Oil

Steps:

Preheat oven to 425°F. Toss vegetables with dressing.
Spread evenly into 15x10x1-inch baking pan sprayed with cooking spray.
Bake 45 min. or until vegetables are tender and golden brown, stirring after 30 min.

Nutrition Facts : Calories 110, Fat 2 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 4 g

PAN-ROASTED ROOT VEGETABLES

Pan-Roasted Root Vegetables image

Provided by Sam Sifton

Categories easy, weekday, side dish

Time 30m

Yield Serves 4

Number Of Ingredients 13

Ingredients

1/4 cup extra-virgin olive oil
4 garlic cloves, crushed
1 large celery root, peeled and diced small
4 medium carrots, peeled and diced small
5 medium parsnips, peeled and diced small
4 celery ribs, peeled and diced small
Celery leaves from the tops of ribs, chopped
3 sprigs fresh thyme
White wine or chicken stock, optional
4 tablespoons butter
2 tablespoons chopped flat-leaf parsley
Kosher salt
freshly ground black pepper

Steps:

Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 26 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 756 milligrams, Sugar 10 grams, TransFat 0 grams

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

Ingredients

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

ROOTIN' TOOTIN' ROASTED ROOTS - ROASTED ROOT VEGETABLES IN PAPER

Rootin' Tootin' Roasted Roots - Roasted Root Vegetables in Paper image

An easy to throw together recipe that I made to accompany several meals over the Festive period this year. The trick for these roasted roots is to cook them en papillote (in a paper parcel) for the first 30 minutes - almost oven steaming them, before opening up the paper and allowing them to brown and go crunchy and crispy around the edges! Sprinkle them with sea salt, cayenne pepper and freshly ground black pepper before serving them in the paper on a flat plate. You can also make smaller individual parcels for full dining impact!! Use whatever root vegetables you have to hand. The vegetables listed in this recipe are the ones that I used for the last few times of cooking this dish, but I can see possibilities of many more veggies, especially when they are in season. You can reduce the fat content in this recipe by adding just a teaspoon of olive oil and putting the vegetables in a zip-lock bag with the oil, then give it all a good shake, I went FULL fat throughout Christmas and the New Year period! However, I think now the diet is back on the agenda, I will roast these the low fat way!

Provided by French Tart

Categories Lunch/Snacks

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

4 large carrots, peeled and cut into 1-inch chunks
6 large potatoes, washed but with skin on, cut into 1-inch chunks
2 large onions, peeled and cut into 1-inch chunks
4 -6 garlic cloves, peeled and cut in half
2 large sweet potatoes, peeled and cut into 1-inch
2 large parsnips, peeled and cut into 1-inch chunks
fresh thyme
olive oil
sea salt
fresh ground black pepper
cayenne pepper
greasproof baking paper or parchment paper

Steps:

Pre-heat oven to 220C/450F/Gas mark 7.
Cut a large piece of baking parchment, greaseproof paper or baking paper to size - it should fit the roasting tray with enough paper to bring the sides up to form a parcel.
Place all the prepared vegetables into a large mixing bowl and add olive oil to personal taste; I used about 2 tablespoons for my vegetables over the Christmas period.) Mix the vegetables well, making sure that they are all coated in olive oil. Season to taste, remembering that it is nice to sprinkle extra seasonings on before serving. Add a few sprigs of fresh thyme.
Place all the vegetables into the prepared paper parcel in the roasting tray, and spread them out so that they are more or less even. Bring the sides of the paper up and scrunch it up in the middle to form a big paper parcel!
Place the vegetables in the pre-heated oven and cook for 30 minutes.
After 30 minutes has elapsed - carefully take the vegetables out and open up the paper parcel to allow the vegetables to crisp up and go brown and crunchy - give them a gentle stir and place them back into the oven. Turn the heat up to 250C/495F/Gas Mark 8 and allow them to continue roasting for a further 15 to 20 minutes, or until soft, crispy and golden brown with some charred edges.
Place them on a large serving platter in the paper if you wish or place them into a large serving dish - sprinkle with more seasonings and garnish with fresh thyme.
Smaller parcels of root vegetables can be cooked, but you will need to reduce the cooking times by about 10 to 15 minutes.

Nutrition Facts : Calories 546.1, Fat 0.8, SaturatedFat 0.2, Sodium 122.2, Carbohydrate 124.7, Fiber 17.5, Sugar 13.7, Protein 13.9

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories side-dish

Time 1h10m

Yield 4 to 6 side dish servings

Number Of Ingredients 5

Ingredients

2 sweet potatoes (about 1 pound), scrubbed and cut into wedges
1 (1-pound) bag baby carrots
1 bunch parsnips, peeled and cut into 1-inch pieces
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat oven to 425 degrees F and position a rack in the center of the oven.
On a baking sheet, toss the sweet potatoes, carrots, and parsnips with the olive oil and season with the salt and pepper. Roast stirring occasionally, until the vegetables are browned and tender, about 25 to 30 minutes.
Cook's Note: We recommend golden olive oil for its smooth finish and low acidity. The golden color comes from olive pressed at the peak of ripeness. These oils are made in California, southern France and Sicily.

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Categories Garlic Onion Potato Side Roast Vegetarian Root Vegetable Beet Turnip Butternut Squash Winter Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups)
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Steps:

Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 8

Ingredients

5 medium red potatoes, cubed
4 medium carrots, cut into 1/2-inch slices
2 small turnips, peeled and cubed
1 garlic clove, minced
2 to 4 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Choose the right root vegetables: Choose firm, unblemished root vegetables that are about the same size so they cook evenly.
Prepare the vegetables: Scrub the vegetables clean and cut them into uniform pieces. If you are using carrots or parsnips, you can peel them first, but it is not necessary.
Toss the vegetables with oil and seasonings: In a large bowl, toss the vegetables with olive oil, salt, pepper, and any other desired seasonings. You can also add a bit of minced garlic or fresh herbs.
Roast the vegetables: Preheat the oven to 400 degrees Fahrenheit. Spread the vegetables in a single layer on a baking sheet and roast for 20-30 minutes, or until they are tender and slightly browned.
Serve the vegetables: Roasted root vegetables can be served as a side dish or main course. They can also be used in 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 enjoyed by people of all ages. With a variety of flavors and textures, roasted root vegetables are a versatile dish that can be served in many different ways. So next time you are looking for a healthy and flavorful side dish, give roasted root vegetables a try.