Roasted Root Medley Recipes

ROASTED ROOT MEDLEY

Roasted Root Medley image

Provided by Melissa d'Arabian : Food Network

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

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

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

Ingredients

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.

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