Roasted Root Vegetables With Pearl Onions Recipes

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OVEN-ROASTED ROOT VEGETABLES



Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Place 2 baking sheets in the oven and preheat to 425 degrees F.
  • Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
  • Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

BALSAMIC-ROASTED PEARL ONIONS



Balsamic-Roasted Pearl Onions image

Dark, sweet-tart balsamic vinegar adds tangy depth to roasted vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 4

2 packages (10 ounces each) frozen pearl onions, thawed and patted dry, or 1 1/4 pounds fresh
1/4 cup balsamic vinegar
1 tablespoon olive oil
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. If using fresh onions, soak them in warm water for 5 minutes to loosen skins; using a paring knife, cut off ends, and peel onions.
  • Toss onions with vinegar and oil on a foil-lined rimmed baking sheet; season with salt and pepper. Roast until onions are tender, 25 to 30 minutes, stirring 2 or 3 times and rotating baking sheet halfway through.

Nutrition Facts : Calories 81 g, Fat 3 g, Fiber 1 g, Protein 2 g

HERB-ROASTED ONIONS



Herb-Roasted Onions image

Provided by Ina Garten

Categories     side-dish

Time 50m

Yield 3 servings

Number Of Ingredients 10

2 red onions
1 yellow onion
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1/2 tablespoon minced fresh thyme leaves
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup good olive oil
1/2 tablespoon minced fresh parsley leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.
  • For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.
  • With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.

ROASTED ROOT VEGETABLE SALAD



Roasted Root Vegetable Salad image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 6 servings

Number Of Ingredients 16

18 red pearl onions, peeled
2 large carrots, halved lengthwise, cut into 1/3-inch-wide pieces
2 large parsnips, halved lengthwise, cut into 1/2-inch-wide pieces
2 tablespoons extra-virgin olive oil
3/4 teaspoon herbes de Provence
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
One 5-ounce bag baby arugula
1 ripe pear, halved, cored, cut into thin wedges
Apple Cider Vinaigrette, recipe follows
1/2 cup chopped walnuts, toasted
3 tablespoons apple cider vinegar
1 tablespoon honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, combine the onions, carrots and parsnips. Add the oil, herbes de Provence, salt and pepper; toss to coat evenly. Scatter the vegetables on a large nonstick rimmed baking sheet and roast for 20 minutes. Turn the vegetables over and roast until tender and beginning to brown, 15 to 20 minutes longer. Set the vegetables aside.
  • In a salad bowl, combine the arugula, pear slices and roasted vegetables. Add the Apple Cider Vinaigrette and toss until coated. Sprinkle with the chopped walnuts and serve.
  • In a medium bowl, whisk the vinegar, honey, salt and pepper until blended. Gradually whisk in the oil.

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Pleasantly seasoned with rosemary and garlic, this appealing side dish showcases good-for-you roasted turnips, carrots and potatoes. It's a nice homey addition to our family's holiday meal. -Kerry Sullivan, Maitland, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 12 servings.

Number Of Ingredients 8

5 medium red potatoes, cubed
4 medium carrots, cut into 1/2-inch slices
2 small turnips, peeled and cubed
1 garlic clove, minced
2 to 4 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place the potatoes, carrots, turnips and garlic in a greased 13x9-in. baking dish. Drizzle with oil; sprinkle with rosemary, salt and pepper. Stir to coat. , Bake, uncovered, at 350° for 35 minutes. Increase temperature to 450°; bake 10-15 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 55 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 144mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED ROOT VEGETABLES WITH GREEN ONIONS



Roasted Root Vegetables with Green Onions image

Categories     Vegetable     Side     Roast     Christmas     Thanksgiving     Vegetarian     Root Vegetable     Beet     Sweet Potato/Yam     Winter     Healthy     Christmas Eve     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 12

1/4 cup olive oil
2 tablespoons pure maple syrup
1 garlic clove, minced
4 large beets, peeled, quartered
2 Yukon Gold potatoes, quartered
2 carrots, peeled, cut diagonally into 2-inch-long pieces
2 parsnips, peeled, cut diagonally into 2-inch-long pieces
1 large sweet potato, peeled, cut into 1 1/2-inch pieces
1 rutabaga, peeled, cut into 1 1/2-inch pieces
1 large onion, peeled, quartered through root end
2 tablespoons (1/4 stick) butter, melted
1/3 cup chopped green onions

Steps:

  • Preheat oven to 350°F. Mix oil, syrup and garlic in small bowl. Place all remaining ingredients except butter and green onions on heavy large rimmed baking sheet. Pour oil mixture over; toss to coat. Spread out vegetables in single layer. Sprinkle generously with salt and pepper. Roast until tender and golden brown, stirring occasionally, about 1 1/2 hours. Transfer vegetables to platter. Drizzle vegetables with butter. Sprinkle with chopped green onions and serve immediately.

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