Time 1h Yield 8 Number Of Ingredients 11 Steps:
Pre-heat your oven to 375 F. Pull the little leaves off of the fresh herb stems until you have about a tablespoon of them. Set them aside along with another few whole sprigs of the herbs. Cut the carrots, turnips, parsnips, potatoes, squash, and celery (or celery root) into about 1-inch pieces. Cutting the vegetables the same size helps ensure they cook evenly. Transfer the cut vegetables, along with the shallots and garlic, to a large baking pan. Drizzle with olive oil, season with kosher salt and black pepper, sprinkle with the herb leaves and toss to combine. Place the whole herb sprigs in the pan with the veggies. Roast for 45 minutes or until the vegetables are lightly browned and tender but not too soft. Remove the whole herb sprigs from the pan and let the vegetables cool for 5 to 10 minutes before serving.
Yield Makes 12 servings Number Of Ingredients 13 Steps:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Spray 2 large rimmed baking sheets with nonstick spray. Melt butter with olive oil in small saucepan over medium-low heat. Combine red beets, large pinch of thyme, large pinch of savory, and 1 tablespoon melted butter mixture in medium bowl. Sprinkle with salt and pepper and toss to coat. Turn beets out onto 1 side of 1 prepared sheet. Combine all remaining vegetables and herbs, garlic, and remaining butter mixture in large bowl. Sprinkle generously with salt and pepper and toss to coat. Divide vegetable mixture between prepared baking sheets. Roast vegetables 30 minutes. Reverse baking sheets and continue to roast until all vegetables are tender, stirring occasionally, about 45 minutes longer. (Can be prepared 4 hours ahead. Let stand at room temperature. Rewarm in 350°F oven about 20 minutes.) Transfer to platter and serve.
Time 55m Yield 8 servings Number Of Ingredients 8 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.
Time 1h5m Yield 6 servings. Number Of Ingredients 11 Steps:
Peel the carrots, turnip and parsnip; cut into 1-in. pieces. Place in a large bowl; add the potatoes, squash, garlic, shallots, oil, salt, thyme and pepper. Toss to coat. Transfer to a greased 15x10x1-in. baking pan., Bake, uncovered, at 400° for 45-50 minutes or until tender, stirring once.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Place vegetables in a single layer in an ungreased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 425° for 20-23 minutes or until tender, stirring occasionally.
Time 57m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 375 deg. Place vegetables in a roasting pan. Add oil, herbs, salt and pepper, and toss well to mix. Shake roasting pan to scatter vegetables evenly. Roast turning vegetables with a spatula occasionally for 45 minutes or until soft and brown.
Time 2h10m Yield 12 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash, yams, sweet potatoes, parsnips, carrots, turnip, mushrooms, shallots, and garlic in a large bowl. Add rosemary, salt, and pepper. Toss until evenly mixed, then add oil and toss until coated. Pour into large baking pans so that the vegetables are no more than 1 1/2 inches deep. Bake in the preheated oven, tossing and scraping the bottom every 30 minutes, until vegetables are very tender, at least 90 minutes; longer is better.
Time 45m Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
preheat oven to 375. in a gallon sized ziplock bag, combine all ingredients and shake vigorously to coat all the veggies. spread veggies evenly onto a 13 x 9 inch baking dish. bake for 30-40 minutes until slightly browned and cooked through.
