Roasted root vegetables are probably the least thought of combination when it comes to dinner planning, but these vegetables are not only good for you, they are beautiful when served in a big bowl on Thanksgiving or with any meal.
You can use any fall vegetable or winter squash; such as sweet potatoes, rutabaga, butternut or acorn squash. Sometimes, I like to add brussels sprouts.
Roasted Root Vegetables
Amount Per Serving
Calories from Fat 65
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrates 35g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 3 large carrots
- 1 bunch medium beets
- 1 medium red onion
- 2 large parsnips
- 1 large turnip
- 1 head garlic, cloves separated, and peeled (about 16)
- 1 cup apple cider or juice
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 1/2 teaspoons kosher salt
- Freshly ground black pepper
- Pre-heat to 425 degrees F.
- Peel and 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, 1/2 cup apple cider and salt in large bowl. Season generously with pepper.
- 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.
- Remove from oven and add the other 1/2 cup of cider. Mix and place into medium bowl and serve.
Preston Cooks For You http://prestoncooks.com/
Makes 4 servings: Carrot Soup on right side
- 1 tablespoon butter
- 1 onions, peeled and chopped
- 3 cups chicken broth
- 1 pound carrots, peeled and chopped
- 1 tablespoons grated fresh ginger
- 1 cup whipping cream
- Salt and pepper
- Sour cream for garnish
- Parsley for garnish
In a medium pot, on medium high heat, add butter and onions and cook, stirring until onions are tender. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are cooked through.
Remove from heat. Puree with emersion blender or transfer to a blender in batches. Cover the blender. Be careful, it’s hot. Pulse the blender to start it and then puree until smooth. Return to the pan and add cream, stir over high heat until hot, salt and pepper to taste. Serve in bowls and garnish with dollop sour cream and parsley.
- 2 pounds venison, cubed
- 1 medium red onion, chopped
- 2 small turnips, diced
- 2 large potatos, diced
- 6 carrots sliced diagonally
- 2 clove garlic, minced
- 6 cups beef broth
- 2 cups green beans
- 2 bay leaves
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme
- 2 teaspoons salt
- 1 teaspoon ground black pepper
Over medium heat, melt 2 tablespoons of butter and 1 tablespoon oil in large pot. Saute onion and garlic. Add venison and cook completely. Drain excess fat and return to pot. Add the remaining ingredients and cook over medium heat until vegetables are tender. Salt and pepper to taste. Before serving, mix 1 tablespoon of corn starch 2 tablespoons of cool water. Slowly stir into soup until desired thickness is reached. Serve with crusty bread.