PAN-ROASTED ROOT VEGETABLES
Provided by Sam Sifton
Categories easy, weekday, side dish
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
- Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
- When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper.
Nutrition Facts : @context http, Calories 385, UnsaturatedFat 15 grams, Carbohydrate 38 grams, Fat 26 grams, Fiber 10 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 756 milligrams, Sugar 10 grams, TransFat 0 grams
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
PAN-ROASTED ROOT VEGETABLES - BALTHAZAR
I Just love this recipe! It is an excellent accompaniment for winter meat dishes, such as 7-hour lamb, a la Anthony Bordain, or Balthazar's Braised Short Ribs. It is both quick and very easy to prepare, super flavorful and with no potatoes, it makes a nice alternative to traditional winter vegetable dishes.
Provided by rpeters
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Heat the olive oil in one or two large skillets. (Don't crowd the vegetables.) When the oil begins to shimmer, add the garlic and sauté until the cloves just begin to color, about 3 minutes.
- 2. Add the diced vegetables, celery leaves and thyme, and turn heat to high. Cook, stirring frequently, for 5 to 7 minutes, until the vegetables start to color around the edges. Reduce the heat to medium and continue to cook, stirring frequently, 5 to 6 minutes more. Add a splash of water, white wine or chicken stock and cook another 5 to 6 minutes.
- 3. When the vegetables are tender and lightly caramelized, add the butter and stir. Add the parsley and season aggressively with salt and pepper. Serves 4. Adapted from "The Balthazar Cookbook," by Keith McNally, Riad Nasr and Lee Hanson.
Nutrition Facts : Calories 350.6, Fat 25.6, SaturatedFat 9.3, Cholesterol 30.5, Sodium 170.2, Carbohydrate 30.6, Fiber 8.6, Sugar 9.6, Protein 2.7
ROASTED WINTER ROOT VEGETABLES
These vegetables are made extra yummy by roasting them. It emphasizes the sweetness of the vegetables, and cooking at a high heat seals in the flavor and carmelizes the vegetables. This is wonderful with ham!
Provided by breezermom
Categories Yam/Sweet Potato
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine first five ingredients in a large bowl; toss well. Arrange vegetables in a single layer in a large roasting pan or broiler pan.
- Roast at 450° for 25 to 30 minutes or until browned, stirring gently every 10 minutes. Stir in herbs and salt just before serving.
Nutrition Facts : Calories 189, Fat 6.9, SaturatedFat 1, Sodium 489.5, Carbohydrate 30.2, Fiber 5, Sugar 8, Protein 2.7
ROAST CHICKEN FOR TWO (BALTHAZAR)
Make and share this Roast Chicken for Two (Balthazar) recipe from Food.com.
Provided by Brookelynne26
Categories Whole Chicken
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- In a small bowl, combine half the rosemary, thyme and parsley with the softened butter, using a fork to blend. Season with salt and pepper.
- Gently loosen the skin from the breast meat. Slide in a small dab of the herb butter. Massage the skin a little to work the butter around. Next do the same thing to the skin on the back. Season the cavity with salt, pepper and stuff in the leftover chopped herbs and the garlic. Smear the skin with any remaining herb butter and season with salt and pepper. Tie the legs together with a small piece of butcher's twine and fold the wings under.
- Over a high flame, heat the olive oil in a heavy, oven-proof saute pan or roasting pan until it smokes. Place the bird on its side, searing the leg and breast. Leave it untouched in the pan for about 4 minutes unbtil the skin has turned golden brown. The cookbook used the word "burnished" which I sort of love. Using a pair of tongs, turn to brown the other breast, and then the top and bottom of the bird, being carefull not to pierce the skin with said tongs.
- At this point add the vegetables and toss to coat in the olive oil and rendered chicken fat. Add the chicken stock and place the pan in the oven. Roast the chicken for about 40 minutes (for 5 pound birds, I roasted them for 1 hour). If the chicken starts to get too dark, cover with a loose foil tent. To test for doneness, pierce the joint where the leg connects to the body - the juices should run clear (the internal temperature should be 155 degrees F).
- Remove the chicken and vegetables from the roasting pan and cover with foil. Place the pan on the stove over a high heat. If it seems to oily, remove some of the fat with a spoon. Add the wine and deglaze the pan to make the pan sauce. Continue to cook the sauce until it's reduced by half and thickened. You probably won't need to add any flour or anything, although I did add about a teaspoon of butter right at the end.
Nutrition Facts : Calories 1614.8, Fat 118.1, SaturatedFat 38.7, Cholesterol 426.9, Sodium 704.4, Carbohydrate 37.8, Fiber 5.5, Sugar 15, Protein 99.4
ROASTED ROOT VEGETABLES
Root vegetables (with the exception of potatoes and carrots) are some of the most overlooked and under appreciated food stuffs around. But these nutritional storehouses are hidden treasures worthy of your notice. Not only are they available in winter when other vegetables are hard to find, they are also very inexpensive. Experiment with turnips, rutabagas, beets and parsnips, and learn what they have to offer in taste and versatility. Rutabaga (also known as swede) is an accidental vegetable -- the result of a chance hybridization of turnips and cabbage. Like carrots, they're low in sodium and high in vitamin C. The flavor of all root vegetables will be enhanced by selecting fresh, firm produce (preferably organically grown) and storing it carefully. Turnips and potatoes should be stored in a cool, dark place out of the refrigerator. The rest of these roots will keep well in the refrigerator for at least a week. From Dr. Weil
Provided by Rita1652
Categories One Dish Meal
Time 1h20m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Place the root vegetables and onion in a roasting pan.
- Toss the vegetables with the olive oil and salt to taste.
- Do not crowd the vegetables.
- Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
- After 30 minutes, scatter the garlic cloves in with the vegetables.
- Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
- Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Nutrition Facts : Calories 50.5, Fat 2.8, SaturatedFat 0.4, Sodium 3, Carbohydrate 6, Fiber 0.6, Sugar 1.1, Protein 1
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- Position racks in upper and lower thirds of oven; preheat to 425 degrees F. Line 2 large baking sheets with parchment paper.
- Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut into half moons. Cut beets and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4-inch cubes. You should have about 12 cups raw vegetables.
- Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated. Divide between the prepared baking sheets, spreading into a single layer.
- Roast the vegetables, rotating the pans top to bottom halfway through, until fork-tender, 30 to 40 minutes.
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