Roasted Root Vegetable Medley Recipes

ROASTED ROOT VEGETABLE MEDLEY

Steps:

• Preheat oven to 375°F. Working in batches if necessary, place the first six ingredients (through beet) in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 5 to 7 minutes or until vegetables are just tender.
• In a large bowl whisk together the next six ingredients (through garlic). Add steamed vegetables, fennel, onions, celeriac, and mushrooms. Toss to coat.
• In a large rimmed baking sheet spread vegetables in a single layer. Roast 15 minutes. Remove from oven and carefully stir. Roast 10 to 15 minutes more or until vegetables are tender and lightly browned.
• Season with salt and pepper. Sprinkle with chopped reserved fennel fronds. Serve warm.

ROASTED ROOT MEDLEY

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

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.