vastdy.blogg.se - My recipes roasted root vegetables

My recipes roasted root vegetables free#

Chop all of the veggies to a similar size and thickness.Diversify your roots! Carrots, parsnips, and golden beets are what I used but this simple recipe would also work great for other root veggies like daikon, garlic, onions, purple beets, radishes, rutabaga, sweet potatoes, turnips, and yuca.Then serve those tasty roots! Recipe tips Step 6: Drizzle with apple cider vinegar, give them another toss to combine. Step 5: Cover the veggies with foil and pop them in the oven for 40 minutes to roast! Take the foil off the during the last 10 minutes to allow the veggies to caramelize a bit. Step 4: Spread the veggies out evenly on the baking sheet and top with fresh herbs. Give the veggies a good toss so they are covered evenly with the glaze. Step 3: Place the veggies on a baking sheet and drizzle with the honey glaze. Step 2: Add honey, olive oil, salt, and pepper to a jar and give it a good shake. Apple Cider Vinegar - Balance out the sweetness of the veggies and the honey glaze by adding just a bit of vinegar to the veggies after they have finished roasting.Carrots - Any color carrot will do! Orange, and yellow, purple, white, aren't they a pretty sight?! (sorry) There are even red and magenta carrots too.

My recipes roasted root vegetables free#

If you are having a hard time finding parsnips feel free to swap them out for turnips or even sweet potatoes.

Parsnips - A sweet-tasting root veggie that I have grown to love more and more (see this butternut squash soup recipe).

Just be aware that red beets will bleed their reddish-purple hue onto the other veggies so if you don't mind serving a bowl of pink veggies then go for it!

Golden Beets - Feel free to interchange these with red beets.

And then straight to your root veggie loving mouth.Įasy pizzeazy. So depending on if you're a veggie peeler or not, the prep work is maybe 10 minutes tops. Just give the root veggies a good washing and you'll be set. And honestly, if you want to skip the peeling part, I won't judge.

If you don't mind peeling and chopping a few veggies, this recipe will practically jump in the oven and roast itself. These easy oven-roasted lightly honey-glazed root veggies are the answer. Plus, if we're being honest, we need more ways to eat veggies that don't involve just dunking them in a bowl of ranch dressing. This is one of those side dish recipes that you make to impress people and that you also make when you don't know what to eat with your main course. I've got some roots for you! Orange, and yellow, purple, white, aren't they a pretty sight?! (That last sentence sounded way more fun in my head as I sang it.) These colorful, honey-glazed, oven-roasted root vegetables with golden beets, carrots, and parsnips are an easy, healthy, and naturally gluten-free side dish that is perfect for the holidays or with any weeknight meal!