Best 3 Oven Roasted Root Vegetables Recipes

**Explore a Medley of Roasted Root Vegetables: A Symphony of Flavors and Culinary Delights**

Indulge in the culinary symphony of roasted root vegetables, where earthy flavors intertwine with caramelized sweetness. From vibrant carrots and parsnips to hearty beets and turnips, each vegetable brings a unique texture and flavor profile to this delightful side dish. Savor the tender softness of celery root and embrace the nutty undertones of rutabaga, as they harmonize perfectly in this roasted vegetable medley. Experience the vibrant colors and enticing aromas that fill your kitchen as these root vegetables transform into a delectable treat. Prepare to embark on a culinary journey with our collection of recipes, each offering a distinctive twist on this classic dish, whether you prefer a classic preparation with herbs and olive oil or a tantalizing blend of spices and honey glaze. Let your taste buds rejoice in the symphony of roasted root vegetables, a feast for your senses and a celebration of nature's bounty.

Let's cook with our 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 vegetables: The best root vegetables for roasting are those that are firm and have a slightly sweet flavor. Some good options include carrots, parsnips, turnips, beets, potatoes, and sweet potatoes.
Cut the vegetables into uniform pieces: This will help them cook evenly. If the vegetables are too large, they will take longer to cook and may not cook all the way through.
Toss the vegetables with oil and seasonings: This will help them caramelize and brown in the oven. You can use any type of oil you like, but olive oil or avocado oil are good choices. For seasonings, you can use salt, pepper, garlic powder, onion powder, paprika, or any other herbs or spices that you like.
Roast the vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside. The ideal roasting temperature for root vegetables is 425 degrees Fahrenheit.
Roast the vegetables until they are tender: The cooking time will vary depending on the type of vegetable and the size of the pieces. However, most root vegetables will take about 20-30 minutes to roast.
Serve the roasted vegetables immediately: They are best enjoyed hot and crispy. You can serve them as a side dish or main course. They are also a great addition 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 enjoyed as a side dish or main course. With a few simple tips, you can roast root vegetables that are perfectly tender and flavorful.