Roasted Root Recipes

This recipe sings of the fall and early winter harvest. This side dish is quite affordable: about 60 cents a serving for the vegetables!

This recipe sings of the fall and early winter harvest.

From Cook This, Not That

root vegetables roasted with garlic, onion, and herbs

A hearty fall dish that features cold-weather root vegetables and fresh herbs.

Root vegetables are plentiful, inexpensive and packed full of nutrients. Roast the root vegetables in the oven with fresh herbs and paprika for a warming and easy to make side dish.

I use these as an alternative carb source for breakfast. Nice and sweet; doesn't even need seasoning. Don't fear the butternut squash, it's super easy! Shown here with my Get Up and Gobble! Breakfast

Healthy, budget conscious, vegetarian and filling weeknight dinner entree or side.

Yummy curried vegetables that roast in the oven, minimal fuss and muss.

I love this, I eat this for lunch then for dinner!

This wonderful medley of root veggies tastes more like a desert than a veggie side dish. Yummy!

from every plate dinner

Super fast, simple and delicious! I use baby carrots to cut down on some of the prep work...you can also use bone in chicken breasts and cook 10 minutes longer.

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le-soup/

The flavors are great after roasting and the leftovers are fabulous in soups and stews.

good for a side with a roasted turkey or chicken

Use about 2 pounds of root vegetables can be your choice

Yummy fall dish, low in fat and quick cooking time.

Savory vegetable dish

This side dish has become the unexpected MVP of my holiday dinners, against a very competitive field including mashed potatoes! Also makes a great salad when served warm over spinach, kale and arugula.

Roasted root vegetables and feta cheese over a bed of lettuce make a colorful and delicious lunch or light supper.

Roasted vegetables, onions and apples sauteed slowly with tarragon, rosemary and asian 5 spice make for a delicious, nutritious and filling soup.

Root vegetables roasted in the oven (or can grill them in foil)

A great fall dish for Halloween partes, Thanksgiving and more. Not sure about the portion or the potato quantity - I used one bag of mixed fancy fingerling potatoes with red skins, gold and purple.

This roasted root vegetable soup combines parsnips, sweet potatoes and turnips with a little sweetness from a granny smith apple and a little kick from a jalapeno pepper. The flavors blend together ina smooth puree that's thick and rich with flavor yet very low in calories. You can enjoy it as is or add smoked turkey and sauteed leeks for a little more filling dish. (Note: nutritional values do not include turkey or leeks)