Best 4 Roasted Beets Parsnips And Sweet Potatoes Recipes
Feast your eyes on a vibrant medley of Roasted Beets, Parsnips, and Sweet Potatoes - a symphony of flavors and colors that will tantalize your taste buds. These wholesome root vegetables, each with its unique character, come together in perfect harmony when roasted to perfection. The earthy sweetness of beets blends seamlessly with the nutty parsnips and the naturally sugary sweet potatoes, creating a delightful dance of flavors. Whether served as a delectable side dish or as a hearty main course, this roasted vegetable extravaganza is a culinary masterpiece that will leave you craving more. Let's embark on a culinary journey to explore the art of roasting these delightful treats.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED BEETS 'N' SWEETS
This is a great autumn or winter side dish, especially for those who like things sweet and salty. The colors are beautiful and make a nice autumn presentation.
Provided by DRUMNWRITE
Categories Side Dish Vegetables Sweet Potatoes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet.
- Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture.
- Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Nutrition Facts : Calories 195 calories, Carbohydrate 33.6 g, Fat 5.9 g, Fiber 6.3 g, Protein 3.5 g, SaturatedFat 0.8 g, Sodium 447.8 mg, Sugar 11.5 g
ROASTED BEETS, PARSNIPS AND SWEET POTATOES
roasting veggies brings out their best flavors, especially beets. Goes well w/ any meat or chicken side dish, or as a vegetarian meal.
Provided by sherry monfils
Categories Vegetables
Time 1h15m
Number Of Ingredients 8
Steps:
- 1. Heat oven to 400. In bowl, toss beets w/ 1/2 tbsp oil to coat. Spread in single layer on lg baking sheet. In lg resealable bag, mix remaining oil, garlic powder, salt, pepper and sugar. Place parsnips, onion and sweet potato in bag. Seal bag, shake to coat. Bake beets for 15 min. Add other veggies to baking sheet. Bake 45 min, stirring occasionally, until veggies are tender.
SWEET POTATOES AND PARSNIPS
Allspice, garlic and sweet onion season roasted sweet potatoes and parsnips in this hearty harvesttime dish.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Cut sweet potatoes in half lengthwise. Cut each half lengthwise into four pieces, then into 3-in. slices. Cut parsnips into quarters, then into 3-in. pieces. Place the potatoes, parsnips and onion in a 3-qt. microwave-safe baking dish. Cover and microwave on high for 1 to 1-1/2 minutes; stir. Cover and cook 30 seconds longer or until vegetables are crisp tender. Add remaining ingredients; toss to coat. Transfer to two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, at 425° for 20-25 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 169 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 130mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 2g protein. Diabetic Exchanges
PARSNIP & SWEET POTATOES ROASTED
Looking through my veggie bin a saw a sweet potato & a couple of parsnips and I was reminded of two good recipes that I tried recently -Roasted Parsnips & Carrots by Mean Chef and Sweet Potato Rosti by KJ so I thought why not try Parsnips and sweet potato - This recipe is the result. I like to bake the veggies on a baking stone covered with parchment but a cookie sheet will do
Provided by Bergy
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the prepared parsnips in boiling water for 5 minutes, drain well.
- Spread the veggies out in a single layer on paper towels.
- Spray lightly with veggie oil.
- Sprinkle with the garlic powder, Cajun spice mix& salt/pepper.
- Transfer the veggies to a baking stone or cookie sheet, single layer.
- Bake in 350f oven for 20 minutes, sprinkle with the soy sauce return to oven for a further 10 minutes minutes or until tender.
- Serve hot.
Tips:
- Choose the right vegetables: Select firm, brightly colored beets, parsnips, and sweet potatoes. Avoid any vegetables that are bruised or have blemishes.
- Scrub the vegetables well: Use a vegetable brush to scrub the beets, parsnips, and sweet potatoes to remove any dirt or debris.
- Cut the vegetables into uniform pieces: This will help them cook evenly. Cut the beets and parsnips into 1-inch cubes and the sweet potatoes into 1/2-inch cubes.
- Toss the vegetables with oil and seasonings: This will help them roast evenly and develop a flavorful crust. Use a combination of olive oil, salt, pepper, garlic powder, and paprika.
- Roast the vegetables at a high temperature: This will help them caramelize and develop a crispy exterior. Roast the vegetables at 425 degrees Fahrenheit for 20-30 minutes, or until they are tender and browned.
- Serve the vegetables immediately: Roasted beets, parsnips, and sweet potatoes are best served hot. You can enjoy them as a side dish or as a main course.
Conclusion:
Roasted beets, parsnips, and sweet potatoes are a delicious and healthy way to enjoy these fall vegetables. They are easy to make and can be enjoyed in a variety of ways. So next time you're looking for a healthy and flavorful side dish or main course, give roasted beets, parsnips, and sweet potatoes a try. You won't be disappointed.
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