Best 5 Roasted Root Veggies Recipes
Fall and winter are the peak seasons for root vegetables, so take advantage of their earthy sweetness and vibrant colors with these delightful roasted root veggie recipes. From simple sheet pan roasts to hearty soups and stews, these dishes are not only delicious but also packed with nutrients. Try the classic Roasted Root Vegetables with Garlic and Thyme, where carrots, parsnips, sweet potatoes, and turnips are coated in a flavorful mixture of olive oil, garlic, and thyme, then roasted until caramelized. For a more substantial meal, try the Root Vegetable Gratin, a comforting casserole featuring layers of roasted root vegetables, creamy béchamel sauce, and a crispy breadcrumb topping. If you're looking for a vegan main course, the Roasted Root Vegetable Tacos with Avocado Crema are sure to satisfy, with their combination of tender roasted veggies, creamy avocado crema, and crunchy cabbage slaw. And for a cozy bowl of goodness, try the Root Vegetable Soup with Barley, a hearty and flavorful soup packed with roasted root vegetables, tender barley, and a savory broth.
Check out the recipes below so you can choose the best recipe for yourself!
TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES
I found these individual mini-meatloaves with roasted veggies on Cook Yourself Thin. I love turkey anyway, but this just looks to die for!! I can't wait to make it! Calories per serving, meatloaves: 227 Calories per serving, roasted root veggies: 121 **Cooking time is slightly shorter for the veggies - see below. Meal should be done at the same time just not enter oven at the exact same time.
Provided by Mommy Diva
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 375 degrees. Arrange oven racks to accommodate two dishes being cooked simultaneously.
- Grind the bread in a food processor until fine crumbs form. Transfer to a large bowl, and pour milk over crumbs.
- Heat 1 teaspoon oil in a large skillet, preferably nonstick, over medium heat. Add onion and cook, stirring occasionally, until softened and golden, about 5 minutes. Add spinach, and stir until just wilted, about 30 seconds. Transfer to bowl with soaked crumbs. Add the turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands until well mixed; it will be quite wet.
- Pack 1 cup of the mixture into a 1-cup dry measuring cup. Invert the cup onto a rimmed baking sheet, gently shaking the cup to release the mixture. Gently pat the mound to smooth its shape. Repeat three times with remaining mixture. Bake mini meatloaves until cooked through and golden, about 40 minutes.
- While the meatloaves are cooking, make the glaze: In a small bowl combine the ketchup, Worcestershire sauce and hot sauce. Brush over meatloaves.
- To make the roasted root vegetables: On a baking sheet, toss all the vegetables in the olive oil, and season with salt and pepper. Add to the oven along with the meatloaves and roast for 30 to 35 minutes, stirring midway through baking. Remove from the oven and sprinkle with fresh herbs.
ROASTED ROOT VEGGIES
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
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
TURKEY MINI-MEATLOAVES WITH ROASTED ROOT VEGGIES
I cooked this for my husband and guests, what a hit ! Everyone loved it. Everyone likes the end of the meatloaf, this way we all get our own.!!! Freezes well for a quick dinner later too !
Provided by Lady in love
Categories < 4 Hours
Time 1h30m
Yield 4 mini-meatloaves, 4 serving(s)
Number Of Ingredients 22
Steps:
- 1-Preheat oven to 375, Arrange oven racks to accommodate two dishes being cooked at the same time.
- 2- Put foil on baking sheet for easy clean up.
- 3-Prepare Veggies-Chop root vegtables to aprox 1/2" size,( flower bag ) put into a roaster bag for faster cooking.Toss all the vegtables into bag add 1tbl sp, plus 1 tsp olive oil, salt, pepper, and herbs mix well in bag. Close bag cut 3 or 4 slits in top of bag place on baking sheet.Put on bottom rack of oven.
- 4- Now,prepare Glaze- In a sm bowl combine the ketchup, worcestershire sauce and hot sauce. Set aside.
- 5-In a large bowl, pour milk over bread crumbs.Set aside.
- 6- Mix turkey, cheese, egg, salt, pepper and nutmeg. Combine the mixture with your hands untill well mixed, it will be quite wet.
- 7-Heat 1 tsp oil in a large skillet, over medium heat. Add onion and cook stirring occasionally untill soft and golden. about 5 minute Add spinach and stir untill just wilted. about 30 seconds.
- ( or add 1 tbl water to pan and put lid on to wilt spinach leaves, stir a little as needed ).
- 8-Transfer spinach and onions to bowl with soaked crumbs. Add the turkey mixture. Combine with your hands untill well mixed, it will be quite wet.
- 9-Tightly pack one cup of mixture into a one cup DRY measure cup. Invert the cup onto a rimmed foil lined baking sheet, gently shaking the cup to release the mixture. Gently pat and shape the mound. Repeat three times with remaining mixture.
- 10- Spoon glaze on top of each meatloaf, let dribble down the sides.
- Put into oven on top rack. ( Veggies should already be in oven ).
- 11-Bake mini meatloaves untill cooked through and light golden ( remember turkey is lighter than hamburger ) Aprox 1 hr to 1 1/4 hr , I like mine well done ! Take meatloaves and veggies out at same time.
THANKSGIVING ROASTED ROOT VEGGIES
This simple recipe for roasted vegetables came to The Times from Dr. Andrew Weil, the popular alternative health physician. It's ridiculously easy, and so versatile. Choose a single vegetable or a combination of potatoes, carrots, parsnips, turnips, rutabagas, beets or sweet potatoes. Cut, then toss with olive oil and paprika or chili powder. Roast until tender and brown. Twenty minutes before they're done, toss several garlic cloves into the pan. The garlic will infuse the surrounding vegetables with flavor, and you can spread the softened cloves on bread.
Provided by Tara Parker-Pope
Categories side dish
Time 1h15m
Number Of Ingredients 6
Steps:
- Heat oven to 400.
- Put vegetables (except garlic) in a bowl. Toss with oil and sprinkle with salt, pepper, and paprika or chile.
- Spread veggies in a roasting pan. (Do not crowd the pieces; use 2 pans if necessary.) Roast, stirring every 15 minutes until tender and evenly browned, 45-50 minutes.
- Add garlic cloves during last 20 minutes. Taste and adjust seasonings.
Nutrition Facts : @context http, Calories 148, UnsaturatedFat 4 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 342 milligrams, Sugar 1 gram
HILLSHIRE FARM® SMOKED SAUSAGE AND ROASTED ROOT VEGGIES
Smoked sausage and mixed root veggies are roasted in one pan and served with a tangy Greek yogurt sauce to make this easy weeknight meal.
Provided by Hillshire Farm(R) Brand
Categories Trusted Brands: Recipes and Tips Hillshire Farm®
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- In a shallow baking pan, place sweet potatoes, new potatoes, beets, parsnips, carrots, and shallots. Drizzle with oil and toss to coat. Arrange vegetables in a single layer. Roast 15 minutes.
- Cut sausage into 3 portions, then halve each portion lengthwise. Stir vegetables and push to one side of the pan. Place sausage, cut side down, on other side of the pan. Roast for 10 minutes more or until sausage begins to brown and vegetables are tender. Season with rosemary, salt, and pepper.
- For sauce, stir together the yogurt, mayonnaise, horseradish, and Worcestershire. Serve sausage and vegetables with sauce.
Nutrition Facts : Calories 411.7 calories, Carbohydrate 29.4 g, Cholesterol 46 mg, Fat 27.3 g, Fiber 4.4 g, Protein 11.9 g, SaturatedFat 8.6 g, Sodium 687.4 mg, Sugar 6.8 g
Tips:
- Choose the right vegetables: Not all root vegetables are created equal. Some, like carrots and parsnips, are best roasted whole, while others, like beets and turnips, are better cut into smaller pieces. And some, like sweet potatoes and butternut squash, can be roasted with or without the skin.
- Use fresh, high-quality vegetables: The better the quality of your vegetables, the better your roasted root vegetables will be. Look for vegetables that are firm and brightly colored, and avoid any that are bruised or wilted.
- Season your vegetables well: Don't be afraid to use plenty of salt and pepper, as well as other herbs and spices, to flavor your roasted root vegetables. Some popular choices include garlic, thyme, rosemary, and sage.
- Roast your vegetables at a high temperature: This will help them to caramelize and develop a delicious browned exterior. The ideal roasting temperature for most root vegetables is between 400 and 425 degrees Fahrenheit.
- Toss your vegetables with oil: This will help them to roast evenly and prevent them from sticking to the pan. You can use olive oil, avocado oil, or even melted butter.
- Roast your vegetables until they are tender: The roasting time will vary depending on the type of vegetable and the size of the pieces. But in general, most root vegetables will be tender after about 30-40 minutes of roasting.
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 customized to your liking. So next time you're looking for a simple but satisfying side dish, give roasted root vegetables a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
