GARLIC ROASTED VEGGIES
These Oven Roasted Vegetables are the perfect dish! With a vegetable medley simply seasoned then baked in the oven until tender, they are quick, easy, and a wonderful compliment to almost any meal.
Provided by Kimber
Categories Side Dish
Number Of Ingredients 10
Steps:
- Preheat oven to 425˚F.
- Chop vegetables and place in a large bowl.
- Drizzle olive oil, then sprinkle both kinds of garlic, salt, and pepper, and toss until vegetables are evenly coated.
- Spread in a single layer on a large baking sheet. Bake 15-20 minutes or until vegetables are tender.
- Remove from oven and serve warm. Enjoy!
Nutrition Facts : ServingSize 0.5 cup, Calories 62 kcal, Carbohydrate 9 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 212 mg, Fiber 2 g, Sugar 4 g
8 SPICED POT ROAST WITH ROASTED VEGETABLES AND GARLIC FINGERLING POTATOES
Provided by Ming Tsai
Categories main-dish
Time 4h20m
Yield 4 to 6 servings
Number Of Ingredients 35
Steps:
- Season the roast well with salt. Mix all of the spices and roll the roast well in the spices. Then roll the roast in the flour. Heat a Dutch oven or small stock pot to high. Coat with oil and sear all sides of the roast until very brown. Lower the heat and add the onions, garlic, ginger, tomatoes, sambal, sugar and wine. Check for seasoning. Cover tightly and let simmer for 3 to 3 1/2 hours. Turn the roast at least every hour. In a large bowl, mix together the zucchinis, peppers, carrots, mushrooms and season with salt and pepper. During the last hour of roasting, top the roast with the vegetables and cover. Roast is ready when it is fork tender. Remove roast and check the vegetables/sauce for seasoning.
- Plating: On a very large platter, place a large mound of vegetables/sauce in the middle. Surround with Garlic Fingerling Potatoes and place roast on top. Serve with side of East-West Mustard. Slice roast tableside.
- Preheat a hotel pan or heavy metal baking dish in a 375 oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350 degrees. Cook for about 30 minutes or until a knife easily pierces the spuds.
- Mix the 2 powders together and add enough water to make a paste. Mix in the sugar and Dijon. Serve in a small side dish.
HEALTHY ROAST FINGERLINGS WITH LEMON
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F and position a rack in the top third of the oven.
- Line a baking sheet with parchment paper. Place the potatoes and lemons on the sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender and browned, about 1 hour, stirring the potatoes once or twice during cooking. Sprinkle with the garlic and roast 5 more minutes.
Nutrition Facts : Calories 170 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 130 milligrams, Protein 4 grams, Sugar 1 grams
POT ROAST WITH ROASTED VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
- Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
- Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
- Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
- Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicker sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
- Slice the pot roast and lay on a platter; surround with the vegetables. Pour some of the sauce on top and serve the remaining sauce on the side.
ROASTED FINGERLING POTATOES WITH FRESH HERBS AND GARLIC
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 500 degrees F and place a baking sheet inside to heat.
- Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.
ROASTED GARLIC FINGERLING POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F.
- In a casserole dish, mix together the potatoes, oil, garlic, parsley, salt, and pepper. Roast for 20 minutes or until the potatoes are tender.
ROASTED GARLIC-PARMESAN FINGERLING POTATOES
Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
- Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
- Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g
SPICY V-8 POT ROAST
Make and share this Spicy V-8 Pot Roast recipe from Food.com.
Provided by lets.eat
Categories Roast Beef
Time 2h25m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large Dutch oven brown the roast on all sides in oil.
- Remove roast and drain off excess oil.
- In a bowl combine the garlic, V-8, water, horseradish and the worcestershire sauce.
- Replace the roast in the Dutch oven and pour the combined ingredients over the roast.
- Bake, covered 325' for 2-2 1/2 hours or until very tender.
- Transfer the roast to a warm platter, cover with foil to retain heat.
- For the gravy measure cooking juices; skim away the fat. If necessary add enough water to measure 1-1/2c. Return juices to Dutch oven, combine the remaining 2 tablespoons water and the cornstarch, stir into the juices.
- Cook and stir over medium heat until bubbly. Cook stirring constantly for 1 minute.
- Serve gravy with the roast.
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