Root Vegetable And Cranberry Bake Recipes
ROOT VEGETABLE BAKE
Vegetable mix baked to perfection. I go through phases of wanting just vegetables for a main dish. My mom gave me this recipe and she got it from a friend. It's simple to do; peel and cut the vegetables and put them in a casserole dish.
Provided by Megan
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine red potatoes, yam, carrots, parsnip, jicama, and turnips in a large baking dish.
- Mix rosemary, olive oil, garlic, and sea salt in a small bowl; pour over vegetables and toss to coat.
- Bake in the preheated oven until vegetables are tender, 35 to 45 minutes.
Nutrition Facts : Calories 234.8 calories, Carbohydrate 37.4 g, Fat 8.9 g, Fiber 9.8 g, Protein 2.9 g, SaturatedFat 1.3 g, Sodium 718.4 mg, Sugar 6.2 g
OVEN ROASTED ROOT VEGETABLES
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
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
ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES
This is a wonderful way to prepare root vegetables. This savory combination of potatoes, rutabagas, carrots, parsnips and sweet potatoes keeps people going back for seconds!
Provided by NEWSAHMOM
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss potatoes, rutabaga, sweet potato, parsnips, and carrots with olive oil and chili sauce in a large bowl until coated. Season with onion powder, garlic powder, grill seasoning, and pepper. Toss again until evenly coated, then spread vegetables into a 9x13 inch roasting pan.
- Roast vegetables in preheated oven for 20 minutes, then stir, return to oven, and continue cooking until the vegetables are tender, about 20 minutes more.
Nutrition Facts : Calories 221.1 calories, Carbohydrate 40.6 g, Fat 5.5 g, Fiber 7.6 g, Protein 5.9 g, SaturatedFat 0.8 g, Sodium 564.5 mg, Sugar 11.6 g
ROOT VEGETABLE AND CRANBERRY BAKE
From Cooking Light. Per 1 cup serving: 205 calories, 2.2 g fat, 3.1 g protein, 42.7 g carb, 4.5 g fiber, 5 mg cholesterol.
Provided by ratherbeswimmin
Categories Potato
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine the first 7 ingredients in an 11x7 inch baking dish that has been coated with cooking spray.
- In a saucepan, combine the broth and remaining ingredients; bring to a boil.
- Pour mixture over vegetables.
- Cover and bake in a 375° oven for 20 minutes.
- Uncover and bake 50 minutes (this caramelizes the natural sugars, concentrates flavors, and browns the dish).
Nutrition Facts : Calories 196.7, Fat 2.2, SaturatedFat 1.3, Cholesterol 5.1, Sodium 436.8, Carbohydrate 37.9, Fiber 4.7, Sugar 13.4, Protein 2.7
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