Best 4 Baked Root Vegetables Recipes

**Baked Root Vegetables: A Medley of Sweet and Savory Winter Flavors**

As the chilly winds of winter set in, there's nothing quite like a warm and comforting dish to chase away the cold. Our collection of baked root vegetable recipes offers a delightful symphony of flavors and textures that will tantalize your taste buds and nourish your body. From classic roasted root vegetables with herbs and spices to innovative takes with glazed, mashed, or even spiralized preparations, these recipes showcase the versatility of these hearty winter staples. Whether you're looking for a simple side dish or a hearty main course, our curated selection has something for every palate and occasion.

**The Classic Roast: A Culinary Canvas of Colors and Flavors**

Our classic roasted root vegetable recipe is a culinary canvas where vibrant colors and bold flavors come together in perfect harmony. Toss your favorite root vegetables, such as carrots, parsnips, turnips, and potatoes, with a blend of olive oil, herbs, and spices. The high heat of the oven caramelizes the natural sugars in the vegetables, creating a sweet and slightly crispy exterior, while the inside remains tender and bursting with earthy goodness. Serve this classic dish as a side to your favorite protein or as a standalone vegetarian main course.

**Glazed Root Vegetables: A Sweet and Sticky Symphony of Flavors**

For a touch of sweetness and a glossy sheen, try our glazed root vegetable recipe. Simply toss the vegetables in a mixture of melted butter, honey, and Dijon mustard before roasting them to perfection. The glaze creates a sticky and flavorful coating that elevates the natural sweetness of the vegetables, making them an irresistible treat. These glazed root vegetables are perfect for holiday gatherings or as a special side dish for your weeknight dinners.

**Mashed Root Vegetables: A Creamy and Comforting Puree**

On those chilly winter evenings, a bowl of creamy mashed root vegetables is the ultimate comfort food. Our recipe combines roasted root vegetables with warm milk, butter, and a touch of nutmeg to create a smooth and velvety puree. The natural sweetness of the vegetables pairs perfectly with the richness of the dairy, making this dish a delightful accompaniment to roasted meats or fish. For a vegan option, simply substitute plant-based milk and butter.

**Spiralized Root Vegetables: A Creative and Colorful Twist**

For a fun and creative take on root vegetables, try our spiralized root vegetable recipe. Using a spiralizer, transform your vegetables into long, thin ribbons that resemble noodles. Toss the spiralized vegetables with a simple dressing of olive oil, lemon juice, and herbs, then roast them until tender. Serve these colorful and flavorful spiralized root vegetables as a side dish or as a base for a hearty salad.

With our collection of baked root vegetable recipes, you'll discover a world of flavors and textures that will warm your heart and delight your taste buds. From classic roasts to innovative glazed, mashed, and spiralized preparations, these recipes showcase the versatility of these humble winter vegetables. So gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the bounty of the season.

Here are our top 4 tried and tested recipes!

BAKED STEW WITH ROOT VEGETABLES

Baked Stew with Root Vegetables image

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

Ingredients

1 cup all-purpose flour, divided
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless beef chuck roast, cut into 1-inch cubes
1/4 cup canola oil
1 large onion, chopped
3 tablespoons butter
2 garlic cloves, minced
5 cups beef broth
1 bay leaf
3 celery ribs
3 medium parsnips, peeled
3 medium carrots
1 small rutabaga, peeled

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.

BAKED ROOT VEGETABLES

Baked Root Vegetables image

Provided by Food Network Kitchen

Categories side-dish

Number Of Ingredients 8

Ingredients

1/2 stick unsalted butter
2 large potatoes, peeled and thinly sliced
1 1/2 cups parsnips, peeled and thinly sliced
1 1/2 cups carrots, peeled and thinly sliced
1 cup thinly sliced onion
Salt and pepper
1 1/2 cups low sodium chicken stock
3/4 cup grated Parmesan

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.

ROOT VEGETABLES BAKED IN PESTO SAUCE

Root Vegetables Baked in Pesto Sauce image

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

Ingredients

2 large potatoes, peeled and sliced
1 large yam
4 carrots, peeled and sliced
2 large onion, sliced
5 sprigs fresh dill weed
1 bunch fresh parsley
7 cloves garlic, peeled
6 leaves fresh basil
3 tablespoons olive oil

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

Absolutely Delicious Baked Root Vegetables image

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

Ingredients

1 pound new potatoes, halved
½ large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper

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:

Choose the right vegetables: For best results, select root vegetables that are firm and smooth, without any blemishes or bruises. Some popular choices include carrots, parsnips, turnips, sweet potatoes, and beets.
Prepare the vegetables: Before baking, peel and cut the vegetables into uniform-sized pieces. This will ensure that they cook evenly. You can cut them into cubes, wedges, or slices, depending on your preference.
Season the vegetables: To add flavor to the vegetables, toss them with a mixture of olive oil, salt, pepper, and any other desired seasonings. You can also add fresh herbs, such as thyme or rosemary, for extra flavor.
Roast the vegetables: Preheat your oven to the desired temperature, typically between 400°F (200°C) and 450°F (230°C). Spread the seasoned vegetables in a single layer on a baking sheet and roast them for 20-30 minutes, or until they are tender and slightly caramelized.
Serve the vegetables: Once the vegetables are done roasting, remove them from the oven and let them cool slightly. Serve them as a side dish or as a main course with a protein of your choice.

Conclusion:

Baked root vegetables are a versatile and delicious dish that can be enjoyed as a side dish or as a main course. With their naturally sweet flavor and tender texture, they are a perfect addition to any meal. By following the tips and recipes provided in this article, you can easily create perfectly roasted root vegetables that are sure to impress your family and friends.