Sweet Roasted Autumn Root Vegetables Recipes

ROASTED AUTUMN ROOT VEGETABLES

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Spray a baking sheet with cooking spray.
• Toss beets, potatoes, parsnips, turnips, and rutabaga with olive oil, salt, and pepper in a large bowl.
• Spread seasoned vegetables over prepared baking dish.
• Roast vegetables in the preheated oven until beets are easily pierced with a fork, about 40 minutes.
• Stir vegetable broth, balsamic vinegar, and Italian seasoning together in a small bowl.
• Pour broth mixture over vegetables and continue roasting until liquid has evaporated, about 10 minutes more.
• Transfer roasted vegetables to a bowl and toss with goat cheese.

OVEN-ROASTED ROOT VEGETABLES

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 WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

SWEET AND SPICY ROASTED ROOT VEGETABLES

Steps:

• 1 Preheat the oven to 400 degrees
• 2 Line 2 baking sheets with parchment paper
• 3 Whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil in a large mixing bowl
• 4 Cut the parsnips in half from top to bottom, then cut each in half horizontally (to create a total of 20 quarters; you might need to further cut the thicker upper parts of the parsnips)
• 5 Cut the carrots in the same way
• 6 Peel the sweet potatoes, then cut them into 1-inch pieces
• 7 Add the vegetables to the bowl and toss to coat evenly
• 8 Spread the vegetables on the baking sheets in a single layer, drizzling over them any spice mixture left in the bowl
• 9 Roast for 40 to 50 minutes, stirring once or twice, until the vegetables are tender and browned in spots but not dried out
• 10 Serve warm

ROASTED AUTUMN VEGETABLE SOUP

Steps:

• Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.

ROASTED AUTUMN VEGETABLES

Steps:

• In a bowl toss together the potatoes, quartered, the shallots, 4 tablespoons of the oil, the bay leaf, the dried thyme, the garlic, and salt and pepper to taste. Spread the vegetables in an oiled large roasting pan and roast them in the middle of a preheated 375°F. oven, shaking the pan every 5 to 10 minutes, for 25 minutes. In a bowl toss the squash with the remaining 1 tablespoon oil and salt and pepper to taste and add it to the pan. Roast the vegetables, shaking the pan occasionally, for 10 to 20 minutes more, or until they are tender. Discard the bay leaf and garnish the vegetables with the thyme sprigs.