Best 4 Roasted Autumn Root Vegetables Recipes
In the realm of culinary delights, there exists a symphony of roasted autumn root vegetables, a delectable ensemble of earthy flavors and vibrant hues. This symphony comprises a medley of recipes, each harmoniously orchestrated to create a feast for the senses. From the classic Roasted Root Vegetables with Honey-Balsamic Glaze, a tantalizing blend of sweetness and savory, to the hearty Roasted Root Vegetables with Sausage and Apples, an amalgamation of textures and flavors, these recipes offer a diverse exploration of autumn's bounty. Furthermore, the Vegan Roasted Root Vegetables with Maple Syrup, a symphony of caramelized sweetness, and the Roasted Root Vegetables with Herbs and Lemon, a burst of freshness, provide delectable options for those seeking plant-based delights.
Each recipe is a culinary masterpiece, carefully crafted to showcase the inherent goodness of autumn's harvest. Whether you seek a side dish to accompany your main course or a delectable centerpiece for your dinner table, this collection of roasted root vegetable recipes offers an array of choices to suit every palate and occasion.
ROASTED FALL VEGETABLES
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400 degrees F, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.
SWEET ROASTED AUTUMN ROOT VEGETABLES
Sweet yet savory autumn side dish goes well with any roasted meat.
Provided by Kelly Nagy Cramer
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
- Bake in the preheated oven until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g
ROASTED AUTUMN ROOT VEGETABLES
Roasting brings out the great flavor of root vegetables. Good anytime, but especially in the fall when good roots are available at farmer's markets.
Provided by WillMetz
Categories Side Dish Vegetables Roasted Vegetable Recipes
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Spray a baking sheet with cooking spray.
- Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
- Spread seasoned vegetables over prepared baking dish.
- Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
- Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
- Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
- Transfer roasted vegetables to a bowl and toss with goat cheese.
Nutrition Facts : Calories 136.3 calories, Carbohydrate 16.3 g, Cholesterol 9 mg, Fat 6.3 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 2.7 g, Sodium 126.8 mg, Sugar 6.5 g
SEASONED ROASTED ROOT VEGETABLES
I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.
Provided by MissyDi
Categories Side Dish Vegetables Squash
Time 1h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
- Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
- Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 29.9 g, Fat 3.1 g, Fiber 6.2 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 47.1 mg, Sugar 6.7 g
Tips:
- Choose firm, brightly colored root vegetables. This will ensure that they are fresh and flavorful.
- Scrub the vegetables well before roasting. This will remove any dirt or debris.
- Cut the vegetables into uniform pieces. This will help them cook evenly.
- Toss the vegetables with olive oil, salt, and pepper. This will help them brown and caramelize.
- Roast the vegetables at a high temperature. This will help them cook quickly and evenly.
- Stir the vegetables occasionally while they are roasting. This will help them cook evenly.
- Remove the vegetables from the oven when they are tender and slightly browned.
- Serve the vegetables immediately or store them in the refrigerator for later use.
Conclusion:
Roasted autumn root vegetables are a simple, delicious, and nutritious side dish. They are perfect for a weeknight meal or a special occasion. With a variety of vegetables to choose from, there is sure to be a combination that everyone will enjoy. So next time you're looking for a healthy and flavorful side dish, give roasted autumn root vegetables a try. You won't be disappointed!
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