Recipe of the Week - Roasted Root Vegetables
Teresa Long - November 07, 2007
I like to call this recipe the 3 R’s. Rosemary Roasted Roots. Root vegetables such as parsnips, turnips, rutabagas, yellow carrots and sweet potatoes are in season now. Root vegetables are high in antioxidants. Roasting with fresh rosemary is a delicious and balanced way to have them. This makes a nice side dish for the upcoming holidays.
2 medium carrots, cut into 1 inch cubes
2 medium parsnips, cut into 1 inch cubes
2 small rutabagas, cut into 1 inch cubes
1 small yam or sweet potato, cut into 1 inch cubes
1 leek, white part only, minced
1/3 cup olive oil
1 teaspoon sea salt
½ teaspoon black pepper
1 teaspoon granulated garlic (optional)
1 ½ tablespoons fresh rosemary, leaves only minced
Preheat the oven to 375 degrees. Spray roasting pan or half sheet baking pan and set aside. Place all of the above ingredients in a large bowl and mix well. Pour the ingredients into the roasting pan and place in oven. Stir a few times will in the oven. Let vegetables roast for about 30-45 minutes until tender. Remove and let cool a bit and enjoy.
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Posted by Teresa Long at November 7, 2007 10:44 PM
Comments
1. Posted by
Grace Wilson
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on
November 10, 2007 06:59 AM
How about this-
Roasted Root Vegetables recipe
---------------------------------------------------
8 Servings
100% would make this recipe for Roasted Root Vegetables again.
This is a great winter dish. Easy to do and so delicious.
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Roasted Root Vegetables Ingredients
-- Marinade -- 1 large Acorn squash
1/4 cup Olive oil 1 large Sweet potato - washed & trimmed
4 cloves garlic peeled 1 large Rutabaga - peeled
2 tablespoons Rosemary - chopped 1 large Celery root - Peeled
1 tablespoon Thyme - chopped 2 large Shallots
1/4 teaspoon Kosher salt 6 medium Carrots - peeled
1/2 teaspoon Black pepper -coarse ground 1/2 teaspoon Kosher salt
-- Vegetables -- 1/2 teaspoon Black pepper
Insructions for Roasted Root Vegetables
Warm the oil gently in a small pan. Crush two cloves of garlic and finely dice the other two. Add to the warm oil along with the herbs, salt and pepper. Remove from heat and allot to stay warm while vegetables are being prepped.
Cut the flesh of the squash into 1 inch cubes. Similarly cube the other vegetables into bite-sized chunks. In a large plastic bag (or other suitable container) toss the cubed vegetables with the marinade and allow to sit for at least 30 minutes. You can go up to 4 hours with this step if it suits your menu plan.
Pre-heat oven to 425F. Place marinated vegetables in a baking dish and sprinkle with salt & pepper to taste. Coarse salt & fresh cracked pepper are the best bet for this dish. Roast the vegetables until very tender and lightly brown around the edges. About 40 minutes worked in our convection oven.
During the last few minutes of roasting you can add some coarsely chopped rosemary or other herbs. Just take care that they don't burn.
Each (app 1 cup) serving contains an estimated:
Cals: 198, FatCals: 64, TotFat: 7g
SatFat: 1g, PolyFat: 1g, MonoFat: 5g
Chol: 0mg, Na: 261mg, K: 760mg
TotCarbs: 29g, Fiber: 6g, Sugars: 0g
NetCarbs: 23g, Protein: 3g
Main Ingredient: VegetablesCuisine: American
2. Posted by
deepoosultan
on
November 12, 2007 11:27 AM
How about this-
Roasted Root Vegetables recipe
---------------------------------------------------
8 Servings
100% would make this recipe for Roasted Root Vegetables again.
This is a great winter dish. Easy to do and so delicious.
Recipe look good to you?
Roasted Root Vegetables Ingredients
-- Marinade -- 1 large Acorn squash
1/4 cup Olive oil 1 large Sweet potato - washed & trimmed
4 cloves garlic peeled 1 large Rutabaga - peeled
2 tablespoons Rosemary - chopped 1 large Celery root - Peeled
1 tablespoon Thyme - chopped 2 large Shallots
1/4 teaspoon Kosher salt 6 medium Carrots - peeled
1/2 teaspoon Black pepper -coarse ground 1/2 teaspoon Kosher salt
-- Vegetables -- 1/2 teaspoon Black pepper
Insructions for Roasted Root Vegetables
Warm the oil gently in a small pan. Crush two cloves of garlic and finely dice the other two. Add to the warm oil along with the herbs, salt and pepper. Remove from heat and allot to stay warm while vegetables are being prepped.
Cut the flesh of the squash into 1 inch cubes. Similarly cube the other vegetables into bite-sized chunks. In a large plastic bag (or other suitable container) toss the cubed vegetables with the marinade and allow to sit for at least 30 minutes. You can go up to 4 hours with this step if it suits your menu plan.
Pre-heat oven to 425F. Place marinated vegetables in a baking dish and sprinkle with salt & pepper to taste. Coarse salt & fresh cracked pepper are the best bet for this dish. Roast the vegetables until very tender and lightly brown around the edges. About 40 minutes worked in our convection oven.
During the last few minutes of roasting you can add some coarsely chopped rosemary or other herbs. Just take care that they don't burn.
Each (app 1 cup) serving contains an estimated:
Cals: 198, FatCals: 64, TotFat: 7g
SatFat: 1g, PolyFat: 1g, MonoFat: 5g
Chol: 0mg, Na: 261mg, K: 760mg
TotCarbs: 29g, Fiber: 6g, Sugars: 0g
NetCarbs: 23g, Protein: 3g
3. Posted by
deepoosultan
on
November 12, 2007 11:29 AM
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Recent Comments
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deepoosultan commented on Recipe of the Week - Roasted Root Vegetables
How about this-
Roasted Root Veg -
deepoosultan commented on Recipe of the Week - Roasted Root Vegetables
How about this-
Roasted Root Veg -
Grace Wilson commented on Recipe of the Week - Roasted Root Vegetables
Is there any way to use fresh garlic?
Lv
Is there any way to use fresh garlic?
Lv, Grace