Best 5 Thanksgiving Roasted Root Veggies Recipes
**Thanksgiving Roasted Root Veggies: A Colorful and Flavorful Side Dish**
As the leaves change color and the air turns crisp, it's time to start thinking about Thanksgiving dinner. No Thanksgiving feast would be complete without a hearty and flavorful side dish of roasted root vegetables. This classic dish is easy to make and can be tailored to your own taste preferences. Whether you like your veggies crispy or tender, sweet or savory, this recipe has you covered. We offer three variations on the classic recipe, so you can choose the one that best suits your taste buds. From a simple roasted root vegetable medley to a more elaborate dish with a maple-Dijon glaze, our recipes will help you create a side dish that will steal the show. So gather your root vegetables and preheat your oven, because it's time to get roasting!
ROASTED ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
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
THANKSGIVING ROASTED VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle the olive oil on the vegetables, then sprinkle with 2 teaspoons salt and 1 teaspoon pepper. Toss with your hands.
- Roast the vegetables for 25 to 30 minutes, until the potatoes are tender, tossing once while cooking. Toss the string beans with the roasted vegetables and roast for another 10 to 15 minutes, until the green vegetables are tender. Sprinkle on the Parmesan cheese and roast for another minute or two until the cheese melts. Sprinkle with salt and pepper and serve hot.
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
THANKSGIVING OVEN-ROASTED VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.
- Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.
- Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.
- Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.
ROASTED ROOT VEGETABLES
A Thanksgiving tradition in our family. You can vary the vegetables to suit the tastes of your family--in fact, I would say this is more of a process than a recipe. I made up amounts of vegetables so that the recipe would post, but just use your favorites in whatever amounts you want. For example, my family likes this heavy on the beets and parsnips and light on the turnips.
Provided by helowy
Categories Vegetable
Time 2h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 500-550°F.
- Peel and cut vegetables into 1" cubes (wedges, etc.), keeping beets separate (don't bother to peel the potatoes).
- Coat veggies well with olive oil and sprinkle liberally with kosher salt.
- Put veggies in roasting pans, again keeping the beets separate.
- Roast at 500-550F, stirring every ten minutes or so, for up to an hour, or until vegetables are tender.
- Mix beets with the other vegetables and serve.
Nutrition Facts : Calories 99.3, Fat 0.4, SaturatedFat 0.1, Sodium 57.9, Carbohydrate 23.1, Fiber 5.3, Sugar 8, Protein 2.4
Tips:
- Choose the right vegetables: Choose firm, brightly colored vegetables that are free of blemishes. Root vegetables that are good for roasting include carrots, parsnips, turnips, sweet potatoes, and beets.
- Cut the vegetables evenly: Cut the vegetables into uniform pieces so that they cook evenly. The ideal size is about 1-inch cubes.
- Toss the vegetables with oil and seasonings: Drizzle the vegetables with olive oil and season them with salt, pepper, and any other desired herbs or spices. Toss the vegetables to coat them evenly.
- Spread the vegetables in a single layer: Spread the vegetables in a single layer on a baking sheet. This will help them cook evenly and prevent them from steaming.
- Roast the vegetables at a high temperature: Roast the vegetables at a high temperature (425 degrees Fahrenheit or 220 degrees Celsius) for 20-30 minutes, or until they are tender and slightly browned.
- Stir the vegetables occasionally: Stir the vegetables every 10-15 minutes to ensure that they cook evenly.
- Serve the vegetables immediately: Roasted root vegetables are best served immediately after they are cooked. They can be served as a side dish or as a main course.
Conclusion:
Roasted root vegetables are a delicious and healthy side dish that is perfect for Thanksgiving or any other special occasion. They are easy to make and can be customized to your liking. So next time you are looking for a side dish that is both tasty and nutritious, give roasted root vegetables a try. You won't be disappointed!
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