Best 7 Roasted Root Vegetable Medley Recipes

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Dive into an extraordinary culinary experience with our exquisite Roasted Root Vegetable Medley! This vibrant ensemble of hearty root vegetables, basking in a symphony of flavors, invites you to savor the earthy sweetness of carrots, the delicate pungency of parsnips, and the subtly bitter elegance of turnips. Topped with a shower of fresh thyme and a drizzle of balsamic glaze, this delightful medley elevates the humble root vegetable into a gourmet masterpiece. As an added bonus, we present a tempting trio of complementary recipes that will tantalize your taste buds and expand your culinary horizons. Discover the delectable Roasted Parsnip Fries, crispy on the outside and tender on the inside, seasoned with a tantalizing blend of spices. Indulge in the comforting embrace of our Creamy Carrot Soup, a velvety symphony of flavors, perfect for a cozy evening. Last but not least, embark on a culinary adventure with our Roasted Turnip Steaks, an unexpected delight that showcases the versatility of this often-overlooked vegetable. Prepare to embark on a culinary journey that will elevate your taste buds and leave you craving for more!

Let's cook with our recipes!

ROOT VEGETABLE MEDLEY



Root Vegetable Medley image

Meet the Cook: Equally good with pork or beef roast - or with a Thanksgiving turkey - this dish is one my husband of 36 years requests at least once a month. We have four grown children, six grandchildren and a seventh due in November. -Marilyn Smudzinski, Peru, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 16

6 small red potatoes, quartered
1 medium rutabaga, peeled and cut into 1-inch cubes
1/2 teaspoon salt
3 medium carrots, cut into 1/2-inch slices
1 medium turnip, peeled and cut into 1-inch cubes
1 to 2 medium parsnips, peeled and cut into 1/2-inch slices
1 medium onion, cut into eighths
GLAZE:
1 tablespoon butter
3 tablespoons brown sugar
1 teaspoon cornstarch
1/4 cup water
3 tablespoons lemon juice
1/2 teaspoon dill weed
1/8 teaspoon pepper
1/2 teaspoon salt

Steps:

  • Place potatoes and rutabaga in a large saucepan; cover with water. Add salt. Bring to a boil. Reduce heat; cover and simmer for 8 minutes. , Add remaining vegetables; return to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender; drain. , For glaze, melt butter in a small saucepan; stir in brown sugar and cornstarch. Stir in the water, lemon juice, dill, pepper and salt. Bring to a boil; cook and stir for 2 minutes or until thickened. , Pour over vegetables and toss to coat.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

ROASTED ROOT VEGETABLE MEDLEY



Roasted Root Vegetable Medley image

This simple side dish celebrates root vegetables in all their colorful, flavorful glory. The key to evenly roasting firmer veggies, such as carrots and potatoes, without adding fat is to steam them first before mixing them with the soft vegetables. Serve this vibrant recipe at your Thanksgiving feast, or enjoy it as a side with a warm bowl of soup.

Categories     Salads & Side Dishes/">Salads & Side Dishes

Time 1h30m

Number Of Ingredients 18

4 assorted-color carrots, peeled and cut into 3-inch pieces
6 fingerling potatoes, halved if large
2 small parsnips, peeled, halved crosswise, and quartered lengthwise
1 turnip, peeled and cut into sixths
1 rutabaga, peeled and cut into thick wedges
1 medium beet, peeled and cut into 1-inch wedges
3 tablespoons balsamic vinegar
2 tablespoons lemon juice
2 tablespoons pure maple syrup
2 tablespoons arrowroot powder
1 teaspoon dried rosemary
10 cloves garlic, minced
1 fennel bulb, fronds reserved for garnish and bulb cut into 1-inch-thick wedges
1 cup pearl onions or 2 small yellow onions cut into 1-inch-thick wedges
1 small head celeriac, peeled and cut into large wedges
6 large white or cremini mushrooms, quartered
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 375°F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
  • In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
  • In a large rimmed baking sheet spread vegetables in a single layer. Roast 15 minutes. Remove from oven and carefully stir. Roast 10 to 15 minutes more or until vegetables are tender and lightly browned.
  • Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.

ROASTED ROOT MEDLEY



Roasted Root Medley image

Provided by Melissa d'Arabian : Food Network

Categories     side-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

2 medium beets, peeled, halved and each half quartered into wedges
3 medium carrots, peeled, quartered lengthwise and cut in half or thirds
2 large parsnips, peeled, quartered lengthwise and cut in half or thirds
1 sweet potato, peeled, quartered lengthwise and cut in half or thirds
1 yellow onion, cut into 8 wedges
1/4 cup olive oil
Salt and freshly ground black pepper
Juice and zest of 1 orange
1 tablespoon chopped fresh fall herbs, such as rosemary, sage and/or thyme

Steps:

  • Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
  • Place the beets on a quarter of the baking sheet. Place the carrots, parsnips, sweet potatoes and onions on the other side of the beets (to keep the beets from staining the other vegetables). Drizzle the vegetables with 1 tablespoon oil and sprinkle with salt and pepper. Gently toss the vegetables to coat and roast until tender, about 35 minutes, turning midway through roasting. Remove from the oven and set aside to cool for 5 minutes.
  • Meanwhile make a quick vinaigrette in a small bowl by whisking the remaining olive oil into the orange juice and zest. Add the herbs and season.
  • Place the vegetables in serving dish, drizzle with the vinaigrette and gently stir to coat.

ROASTED ROOT VEGETABLE MEDLEY



Roasted Root Vegetable Medley image

Make and share this Roasted Root Vegetable Medley recipe from Food.com.

Provided by gailanng

Categories     Vegetable

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 cups peeled sweet potatoes, cut into 1 inch chunks
1 1/2 cups peeled turnips, cut into 1 inch chunks
1 1/2 cups parsnips, cut into 1 inch chunks
1 1/2 cups carrots, cut into 1 inch chunks
2 red onions, quartered
1/4 cup floral-type honey or 3 tablespoons brown sugar
2 garlic cloves, minced (optional)
1 teaspoon fresh rosemary, minced
4 tablespoons olive oil
kosher salt
fresh ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Combine all ingredients, except kosher salt and pepper, in a large bowl; tossing to coat evenly. Season with salt and fresh black pepper. Place vegetable mixture in a shallow baking pan (jelly roll pan) coated with cooking spray.
  • Bake for 35-45 minutes or until vegetables are tender and golden brown, stirring every 15 minutes.

Nutrition Facts : Calories 220.8, Fat 9.3, SaturatedFat 1.3, Sodium 70.7, Carbohydrate 34.7, Fiber 5, Sugar 19.1, Protein 2.1

ROASTED ROOT VEGETABLE MEDLEY



Roasted Root Vegetable Medley image

Cooking smart for a healthy heart is what it's all about. Your family will love this low fat full of wonderful flavors in this side dish. If you love my Spicy Roasted Sweet Potatoes you will also fall in love with dish. Carrots, Yellow and Red Beets, Sweet Potatoes and onions roasted together will make your taste buds sing.

Provided by Carol White

Categories     Vegetables

Time 1h

Number Of Ingredients 17

ORGANIC OR FARM FRESH VEGGIES
2 medium sweet potatoes
2 medium yellow beets
2 medium beets
4 medium carrots
2 small white onions
4 clove garlic, minced
1 Tbsp fresh grated ginger
1 Tbsp fresh squeeze lime juice (about 1/2 lime)
2 Tbsp fresh parsley (chopped for garnish)
SPICES FROM THE PANTRY
2 Tbsp agave nectar ( substitute for agave nectar is "pure maple syrup")
1 tsp cinnamon
1 tsp chili powder
t tsp nutmeg
1 tsp allspice, ground
salt and pepper (to taste)

Steps:

  • 1. Preheat oven to 425 degrees and prepare a large baking sheet with aluminum foil.
  • 2. Prep veggies - peel and clean veggies, and then cut into 1" (inch) chunks. All veggies should cut the same size for even cooking.
  • 3. In a large bowl, combine olive oil, agave nectar, lime juice, garlic, fresh ginger and spices. Then add vegetable medley; toss and coat well.
  • 4. Place season veggies on to baking pan and spread them out into a single layer, so that can roast evenly.
  • 5. Roast veggies in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender and caramelized. Remove from oven and season with a little salt and pepper to taste, if desired. The place in serving dish, garnish with fresh parsley.

ROASTED WINTER VEGETABLE MEDLEY



Roasted Winter Vegetable Medley image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Categories     dinner, lunch, quick, side dish

Time 30m

Yield Serves 6

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

  • Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
  • Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
  • Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http, Calories 155, UnsaturatedFat 6 grams, Carbohydrate 24 grams, Fat 7 grams, Fiber 6 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 545 milligrams, Sugar 7 grams

ROASTED VEGETABLE MEDLEY



Roasted Vegetable Medley image

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal. Feel free to substitute whatever veggies and herbs you have on hand.

Provided by Lorelei

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h55m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 large yam, peeled and cut into 1 inch pieces
1 large parsnip, peeled and cut into 1 inch pieces
1 cup baby carrots
1 zucchini, cut into 1 inch slices
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with 1 tablespoon olive oil.
  • Place the yams, parsnips, and carrots onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.
  • Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Nutrition Facts : Calories 190.7 calories, Carbohydrate 34.6 g, Fat 5 g, Fiber 7.5 g, Protein 4 g, SaturatedFat 0.7 g, Sodium 256.5 mg, Sugar 5.5 g

Tips for Roasting Root Vegetables:

  • Choose firm, unblemished vegetables with vibrant colors.
  • Scrub the vegetables thoroughly to remove dirt and debris.
  • Cut the vegetables into uniform sizes to ensure even cooking.
  • Toss the vegetables with oil, salt, and pepper, or your favorite seasonings.
  • Spread the vegetables in a single layer on a baking sheet to prevent overcrowding.
  • Roast the vegetables at a high temperature (400°F or above) to caramelize them and create a slightly crispy exterior.
  • Stir or shake the vegetables halfway through roasting to ensure even cooking.
  • Roast the vegetables until tender-crisp, about 20-30 minutes depending on the type of vegetable.
  • Serve the roasted vegetables immediately as a side dish, or use them in salads, soups, or stews.

Conclusion:

Roasting root vegetables is an easy and flavorful way to enjoy these nutritious vegetables. By following these tips, you can create a delicious and versatile dish that can be enjoyed in many ways. So next time you're looking for a healthy and satisfying side dish, give roasted root vegetables a try!

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