Root Vegetables Baked In Pesto Sauce Recipes

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ROASTED VEGETABLES WITH PESTO



Roasted Vegetables with Pesto image

Recipe for eggplant, mushrooms, tomatoes and other vegetables roasted with home made pesto.

Provided by formerchef

Categories     Side Dish

Time 40m

Number Of Ingredients 9

1 each large eggplant (about 1 lb)
8 oz cherry tomatoes
8 oz button mushrooms
1 each red onion (about 8 oz before peeling)
1 each bell pepper (yellow, red or orange)
5 cloves garlic
3 tablespoons olive oil
3 tablespoons pesto or pistou
kosher salt and freshly ground black pepper

Steps:

  • Heat oven to 400 degrees.
  • Cut the stem end off the eggplant and then cut it in half lenghtwise. Cut each half into 4 or 5 strips and then into 2" sections. Place the eggplant in a large mixing bowl.
  • Cut the bell pepper into 2" pieces. Add to the bowl with the eggplant.
  • Peel the onion, cut it in half and then into 1/2" wedges. Add onion to the bowl.
  • Peel the garlic cloves and slice them in half if large. Add the garlic to the bowl.
  • Add the mushrooms whole to the bowl. If they are very large, cut them in half.
  • Toss all the vegetables in the bowl with the olive oil. Do not add the tomatoes or pesto.
  • Put the vegetables in a 9"x14" baking dish and put it in the oven for about 20 minutes.
  • After 20 minutes, add the tomatoes and the pesto to the pan and stir to combine. Cook for another 10-15 minutes until the tomatoes are soft and all the other vegetables are tender and browned.
  • Remove from the oven and season with salt and pepper.

Nutrition Facts : ServingSize 1 g

PESTO ROASTED VEGGIES



Pesto Roasted Veggies image

These Pesto Roasted Vegetables are easy to make and unbelievably delicious! They make the perfect side dish to compliment pasta, steak, or your favorite Italian dish.

Provided by Kimber

Categories     Side Dish

Number Of Ingredients 6

1 red onion (roughly diced)
1 red bell pepper (roughly diced)
1/2 lb fresh broccoli (cut into small florets)
½ lb yellow squash (cut into 1/4 in slices (1 med squash))
½ lb zucchini squash (cut into 1/4 in slices (1 med zucchini))
1/3 cup prepared pesto

Steps:

  • Chop vegetables and place in a large bowl and mix to combine.
  • Add pesto and stir until vegetables are evenly coated.
  • Spread in a single layer on a large baking sheet. Bake at 425˚F for 15-18 minutes or until vegetables are tender.
  • Remove from oven and serve warm. Enjoy!

Nutrition Facts : ServingSize 0.5 cup, Calories 92 kcal, Carbohydrate 9 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 147 mg, Fiber 3 g, Sugar 4 g

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.

ABSOLUTELY DELICIOUS BAKED ROOT VEGETABLES



Absolutely Delicious Baked Root Vegetables image

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

1 pound new potatoes, halved
½ large rutabaga, peeled and cubed
1 large sweet potato, peeled and cubed
2 large parsnips, peeled and cubed
2 large carrots, peeled and cubed
3 tablespoons olive oil
3 tablespoons sweet red chili sauce
1 ½ teaspoons onion powder
1 ½ teaspoons garlic powder
1 tablespoon steak seasoning
1 teaspoon ground black pepper

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

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Provided by Mark Bittman And Sam Sifton

Categories     side dish

Time 1h30m

Yield 8 servings

Number Of Ingredients 4

3 pounds assorted root vegetables: carrots, parsnips, celeriac, potatoes, turnips, etc.
1/4 cup olive oil
Salt and black pepper
Chopped rosemary, thyme or parsley, plus more for garnish

Steps:

  • Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
  • Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram

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