{"id":8248,"date":"2020-05-15T13:12:01","date_gmt":"2020-05-15T17:12:01","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?page_id=8248"},"modified":"2024-11-26T16:01:11","modified_gmt":"2024-11-26T21:01:11","slug":"roasted-root-vegetables","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/food-health\/efnep\/make-your-own\/roasted-root-vegetables\/","title":{"rendered":"Make Your Own: Roasted Root Vegetables"},"content":{"rendered":"

\"root<\/p>\n

Vegetables + Oil + Seasoning<\/strong><\/h3>\n

This nutritious Roasted Root Vegetables recipe combines vibrant produce, such as carrots and squash, tossed in oil and seasoned with herbs. These tender veggies are roasted to perfection and offer a burst of flavor as well as essential vitamins and minerals for a satisfying meal.<\/p>\n

\n

To roast root vegetables, follow the general directions below and information for specific vegetables in the chart.<\/p>\n

Directions<\/h3>\n
    \n
  1. Preheat oven to 400\u00b0F.<\/li>\n
  2. Wash and cut vegetables into uniform pieces.<\/li>\n
  3. Toss vegetables with 1 tablespoon vegetable oil (such as canola oil). Add black pepper and dried herbs and spices like basil, rosemary or tarragon.<\/li>\n
  4. Place on a lightly greased pan or baking sheet with short sides (or on a broiler pan), in a single layer.<\/li>\n
  5. Roast in the oven for 20\u201330 minutes, stirring after every 10 minutes or follow instructions in the chart below. Add extra time if the vegetables are cut into large pieces.<\/li>\n
  6. Vegetables are done when they are lightly browned on the edges; they develop more flavor if browned throughout.<\/li>\n<\/ol>\n

    Note:<\/strong> Do not pack the vegetables too closely in the pan or they will steam rather than roast.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n
    Vegetable<\/th>\nPrep<\/th>\nHow to Roast<\/th>\n<\/tr>\n<\/thead>\n
    Butternut Squash<\/td>\nWash and peel. Cut into \u00be\u20131-inch pieces.<\/td>\nRoast until browned on bottom, 15 minutes. Flip and roast until tender, 10\u201315 minutes.<\/td>\n<\/tr>\n
    Carrots<\/td>\nWash and peel. If carrot is thick, cut in half lengthwise. Cut crosswise into 1-inch pieces.<\/td>\nRoast until lightly browned on bottom, 12\u201315 minutes. Flip and roast until tender about, 5\u201310 minutes.<\/td>\n<\/tr>\n
    Parsnips<\/td>\nWash and peel. Cut in half crosswise, halve or quarter thick end lengthwise, then cut all crosswise into 2-inch lengths.<\/td>\nRoast until browned on bottom, about 10 minutes. Flip and roast until tender, about 10\u201320 minutes.<\/td>\n<\/tr>\n
    Potatoes<\/td>\nWash and peel or scrub well and dry. Cut into 1-inch pieces.<\/td>\nRoast until browned on bottom, 10\u201315 minutes. Flip and roast until tender, about 10\u201315 minutes.<\/td>\n<\/tr>\n
    Rutabaga<\/td>\nWash and peel. Cut into \u00be\u20131-inch pieces.<\/td>\nRoast until browned on bottom, about 10 minutes. Flip and roast until tender, about 10\u201320 minutes.<\/td>\n<\/tr>\n
    Sweet Potato<\/td>\nWash and peel. Cut into 1-inch pieces.<\/td>\nRoast until browned on bottom, 10\u201315 minutes. Flip and roast until tender, about 10\u201315 minutes.<\/td>\n<\/tr>\n
    Turnips<\/td>\nWash and peel. Cut into \u00be\u20131-inch pieces.<\/td>\nRoast until browned on bottom, 10\u201315 minutes. Flip and roast until tender, about 10\u201320 minutes.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

    Vegetables + Oil + Seasoning This nutritious Roasted Root Vegetables recipe combines vibrant produce, such as carrots and squash, tossed in oil and seasoned with herbs. These tender veggies are roasted to perfection and offer a burst of flavor as well as essential vitamins and minerals for a satisfying meal. To roast root vegetables, follow […]<\/p>\n","protected":false},"author":173,"featured_media":8361,"parent":8223,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-8248","page","type-page","status-publish","has-post-thumbnail","hentry"],"yoast_head":"\nMake Your Own: Roasted Root Vegetables - Cooperative Extension: Food & Health - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/extension.umaine.edu\/food-health\/efnep\/make-your-own\/roasted-root-vegetables\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Make Your Own: Roasted Root Vegetables - Cooperative Extension: Food & Health - University of Maine Cooperative Extension\" \/>\n<meta property=\"og:description\" content=\"Vegetables + Oil + Seasoning This nutritious Roasted Root Vegetables recipe combines vibrant produce, such as carrots and squash, tossed in oil and seasoned with herbs. 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