Roasted Root Vegetables With Truffle Oil Thyme Recipes

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OVEN ROASTED ROOT VEGETABLES



Oven Roasted Root Vegetables image

Healthy and delicious Oven Roasted Root Vegetables. Easy and colorful vegetable side dish. Vegan, gluten free, parve, kosher.

Provided by Tori Avey

Categories     Side Dish

Time 1h30m

Number Of Ingredients 13

1 lb yams ((orange sweet potatoes) - 2 small or one large, peeled)
3/4 lb red potatoes (scrubbed clean, peel on)
1/2 lb beets ((red or golden), trimmed and scrubbed clean)
1/2 lb large carrots (peeled and halved lengthwise)
1 parsnip (medium sized (4-5 oz), peeled and halved lengthwise)
1/2 red onion (peeled)
6 whole garlic cloves (large sized)
1/4 cup extra virgin olive oil (divided)
2 tbsp fresh thyme leaves ((or 2 tsp dried thyme))
5 sprigs fresh rosemary ((or 3 tsp dried rosemary))
1 tsp ground cumin ((can be omitted for Ashkenazi Passover))
1 tsp kosher salt (or more to taste)
1/4 tsp black pepper (or more to taste)

Steps:

  • Place a rack in the bottom of your oven and preheat oven to 400 degrees F. Slice all vegetables into chunks roughly 1 1/2 inches wide. The more similar the size of the vegetable pieces, the more evenly they will roast.Place cut vegetables into a large mixing bowl. Add 3 tbsp olive oil, fresh thyme leaves, ground cumin, kosher salt, and black pepper. Stir until all vegetables are evenly coated with oil, spice and herbs.
  • Brush large rimmed baking sheet with remaining 1 tbsp olive oil. Spread the vegetables out evenly on the baking sheet. Place the rosemary sprigs on top of the vegetables, evenly spaces across the sheet.Roast the vegetables in the oven for 15 minutes. Stir the vegetables, bringing the chunks from the outside towards the center and the chunks in the center out towards the edges. Return baking sheet to oven and continue to roast until the largest chunks are tender and the edges are starting to turn golden/dark, another 15-25 minutes.
  • Remove the roasted rosemary sprigs and stir the vegetables (some leaves of rosemary will remain, this is good). Season with additional salt and pepper to taste, if desired. Vegetables can be served warm or at room temperature.

Nutrition Facts : Calories 272 kcal, Carbohydrate 45 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Sodium 465 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

THYME-ROASTED VEGETABLES



Thyme-Roasted Vegetables image

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1-1/2 large)
3 medium carrots, sliced
1/2 pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1-1/2-inch pieces
1 large sweet yellow pepper, cut into 1-1/2-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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.

ROASTED ROOT VEGETABLES WITH ROSEMARY



Roasted Root Vegetables with Rosemary image

This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit

Provided by Bev I Am

Categories     Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 11

vegetable oil cooking spray
1 lb red potatoes, unpeeled,scrubbed,cut into 1-inch pieces
1 lb celery root, peeled,cut into 1-inch pieces
1 lb rutabaga, peeled,cut into 1-inch pieces
1 lb carrot, peeled,cut into 1-inch pieces
1 lb parsnip, peeled,cut into 1-inch pieces
2 onions, cut into 1-inch pieces
2 leeks, cut into 1-inch-thick rounds (white and pale green parts only)
2 tablespoons chopped fresh rosemary
1/2 cup olive oil
10 cloves garlic, peeled

Steps:

  • Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
  • Spray 2 heavy large baking sheets with nonstick spray.
  • Combine all remaining ingredients except garlic in very large bowl; toss to coat.
  • Season generously with salt and pepper.
  • Divide vegetable mixture between prepared sheets.
  • Place 1 sheet on each oven rack.
  • Roast 30 minutes, stirring occasionally.
  • Reverse positions of baking sheets.
  • Add 5 garlic cloves to each baking sheet.
  • Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
  • (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
  • Makes 8 servings.

ROASTED ROOT VEGETABLES WITH TRUFFLE OIL & THYME



Roasted Root Vegetables With Truffle Oil & Thyme image

Uh-oh, looks like no one has reviewed this recipe yet. Be the first to do it - write a review for this recipe by clicking Rate/Review by the description!

Provided by taylormademarket

Categories     Potato

Time 30m

Yield 8 c, 4-6 serving(s)

Number Of Ingredients 9

3 red potatoes, cubed
3 carrots, peeled, cut into thirds
3 parsnips, peeled, cut into thirds
1 red onion, peeled, quartered
8 garlic cloves, peeled
1/4 cup extra virgin olive oil
3 sprigs fresh thyme
salt & pepper
2 tablespoons white truffle oil or 2 tablespoons black truffle oil

Steps:

  • reheat oven to 425*.
  • Place potatoes, carrots, parsnips, onion & garlic onto a sheet pan.
  • Drizzle the vegetables with olive oil. Add thyme, Sprinkle with salt & Pepper. Toss together.
  • Place on top rack of oven and roast 20-25 min until tender. Remove sheet pan from oven, stir vegetables & drizzle with truffle oil. Place back in oven for another 5 minute Remove thyme sprigs and Garnish with Fresh Thyme if desired. Enjoy.

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