Best 5 Roasted Root Vegetables 1 Ww Point Recipes

Indulge in a symphony of flavors with our delectable roasted root vegetable recipes, a culinary masterpiece that transforms ordinary vegetables into an extraordinary dish. Discover a medley of vibrant colors, textures, and tastes as you explore our collection of meticulously crafted recipes. From classic oven-roasted perfection to tantalizing variations featuring herbs, spices, and even a sweet and tangy glaze, these recipes promise a delightful journey for your taste buds. Whether you're a vegetarian seeking a hearty and flavorful meal or a meat-lover looking for a nutritious side dish, our roasted root vegetable recipes are guaranteed to satisfy.

Embark on a culinary adventure with our classic roasted root vegetable recipe, where carrots, parsnips, and sweet potatoes take center stage. Simplicity meets elegance as these humble vegetables are tossed in olive oil, salt, and pepper before being roasted to perfection. The result is a medley of tender-crisp vegetables with a slightly caramelized exterior that will leave you craving more.

For a burst of Mediterranean flair, try our herb-roasted root vegetables recipe. A fragrant blend of rosemary, thyme, and oregano elevates the flavors of roasted carrots, turnips, and beets. The addition of lemon zest and a drizzle of balsamic vinegar adds a touch of tanginess that perfectly complements the sweetness of the vegetables.

Add a touch of sweetness to your roasted root vegetables with our honey-glazed recipe. A combination of honey, Dijon mustard, and a hint of cinnamon creates a luscious glaze that coats roasted parsnips, sweet potatoes, and Brussels sprouts. The result is a delightful balance of sweet and savory flavors that will tantalize your taste buds.

For a smoky and savory twist, explore our paprika-roasted root vegetables recipe. A generous sprinkle of smoked paprika, cumin, and chili powder infuses roasted carrots, potatoes, and bell peppers with a vibrant red hue and an irresistible smoky aroma. The addition of roasted garlic adds a layer of depth and complexity that will leave you wanting seconds.

We've also included a vegan-friendly roasted root vegetable recipe that showcases the versatility of these wholesome vegetables. A combination of roasted sweet potatoes, turnips, and butternut squash is tossed in a flavorful marinade made from olive oil, lemon juice, and a blend of herbs. The result is a tender and satisfying dish that is sure to impress even the most discerning palate.

Let's cook with our recipes!

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Provided by Mark Bittman And Sam Sifton

Categories side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

Ingredients

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Steps:

Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram

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.

ROASTED ROOT VEGETABLES (1 WW POINT)

Roasted Root Vegetables (1 WW point) image

Found this recipe in Taste of Home by Kerry Sullivan. WW points caluculated using the nutritional analysis provided in the cookbook. One serving is 3/4 cup.

Provided by Trixyinaz

Categories Vegetable

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 8

Ingredients

5 medium red potatoes, cubed
4 medium carrots, cut into 1/2 inch slices
2 small turnips, peeled and cubed
1 clove garlic, minced
1 tablespoon olive oil or 1 tablespoon canola oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place the potatoes, carrots, turnips and garlic in a 9 x 13 x 2 inch baking dish sprayed with PAM.
Drizzle with oil; sprinkle with rosemary, salt and pepper.
Stir to coat.
Bake, uncovered, at 350 degrees for 35 minutes.
Increase temperature to 450 degrees and bake 10 to 15 minutes longer or until veggies are tender.

ROASTED ROOT VEGGIES

Roasted Root Veggies image

Baking root vegetables in the oven instead of steaming them in the microwave makes them especially tender. Plus, they give my house a wonderful aroma.-Rebecca Dornfeld, Grass Lake, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 15 servings.

Number Of Ingredients 9

Ingredients

3 large red potatoes, cut into 1-inch cubes
1 large red onion, cut into wedges
5 medium carrots, halved and quartered
2 medium turnips, peeled and quartered
2 medium parsnips, peeled and cut into 1/4-inch strips
1 small rutabaga, peeled and cut into 3/4-inch cubes
2 tablespoons canola oil
1 teaspoon dried thyme
1/8 teaspoon pepper

Steps:

Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.

Nutrition Facts : Calories 69 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 31mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida

Provided by Taste of Home

Categories Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 8

Ingredients

5 medium red potatoes, cubed
4 medium carrots, cut into 1/2-inch slices
2 small turnips, peeled and cubed
1 garlic clove, minced
2 to 4 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Tips:

Choose firm, colorful vegetables. Vegetables with bright colors, such as carrots, parsnips, and turnips, will roast up beautifully and add a pop of color to your plate. Choose firm vegetables that won't easily fall apart when roasted.
Cut vegetables into uniform pieces. This will help them cook evenly. If the pieces are too small, they will overcook quickly. If they are too large, they will take longer to cook and may not cook evenly.
Toss vegetables with oil and seasonings. This will help them to brown and caramelize 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, or any other herbs or spices that you like.
Roast vegetables at a high temperature. This will help them to caramelize and brown. The exact temperature will depend on the type of vegetables you are roasting, but a good rule of thumb is to roast them at 425 degrees Fahrenheit.
Stir vegetables occasionally. This will help them to cook evenly. You can also baste them with oil or cooking juices a few times during the roasting process.
Roast vegetables until they are tender and slightly browned. The cooking time will vary depending on the type of vegetables you are roasting, but most vegetables will take about 20-30 minutes to roast.
Serve roasted vegetables immediately. They are best served hot and fresh out of the oven. You can garnish them with fresh herbs or a drizzle of olive oil, if desired.

Conclusion:

Roasted root vegetables are a delicious and healthy side dish that can be enjoyed all year round. They are easy to make and can be roasted in a variety of ways. With a little planning and preparation, you can create a delicious and nutritious meal that the whole family will love.