HERB ROASTED ROOT VEGETABLES
Here's a simple-to-fix side that is perfect for a festive dinner. It looks beautiful with any entree. Roasting brings out the vegetables' natural sweetness. -Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Place first seven ingredients in a Dutch oven and cover with water. Bring to a boil. Cover and cook for 6-8 minutes or until crisp-tender; drain., Transfer vegetables to a large bowl. Combine oil, pepper and salt; drizzle over vegetables and toss to coat. Divide mixture between two greased 15x10x1-in. baking pans; arrange herb sprigs over vegetables., Bake, uncovered, 20-25 minutes or until tender, stirring occasionally.
Nutrition Facts :
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 6h5m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Pat the chickens dry inside and out. Generously season the skin and cavity of each with salt and pepper. Refrigerate, uncovered, at least 4 hours and up to overnight to dry out the skin.
- Let the chickens stand at room temperature for 30 minutes before roasting. Preheat the oven to 375 degrees F.
- Mash the butter with the chopped thyme and rosemary in a small bowl. Gently slide your fingers under the skin on the breasts and legs of each chicken to loosen . Scoop some of the herbed butter with a spoon, slide the spoon under the skin on one chicken and hold the skin in place while you remove the spoon. Smooth the skin to distribute the butter; repeat with more butter if needed. Repeat with the second chicken and remaining herbed butter.
- Squeeze the juice of a lemon half into the cavity of each chicken, then stuff the lemon half inside. Stuff 3 cloves garlic, 1/2 onion, 1 thyme sprig and 1/2 rosemary sprig into each chicken cavity. Tie the legs together with twine. Put the chickens on a baking sheet next to each other.
- Toss the parsnip, potato, squash, olive oil and a large pinch of salt in a bowl, then add the vegetables to the baking sheet, scattering them around the chickens. Roast until the chickens are golden brown and a instant-read thermometer registers 165 degrees F, about 1 hour. Transfer the chicken and vegetables to platters and let rest about 10 minutes before carving.
HERB-ROASTED CHICKEN WITH ROOT VEGETABLES
Steps:
- Preheat the oven to 375 degrees F. Place the chicken on a rimmed baking pan.
- In a small bowl, stir to combine the olive oil, chopped rosemary, thyme, sage, red pepper flakes, grated garlic, lemon zest, 1 tablespoon salt and 2 teaspoons black pepper. Rub the chicken all over with half of the herb oil, being sure to spread some under the skin of the breasts and thighs to season the flesh. Stuff the cavity with the rosemary, thyme and sage sprigs, the bay leaves, 1/2 lemon and garlic head halves.
- Place the rutabaga, carrots and turnips in a large bowl. Toss to coat with the remaining herb oil. Scatter the vegetables around the chicken and transfer to the oven. Roast until the vegetables are tender and the chicken is cooked through, with an instant-read thermometer inserted at the thickest point of the thigh reading 160 degrees F, about 1 hour 15 minutes. Let rest 10 minutes before carving. Serve with the vegetables.
Nutrition Facts : Calories 564, Fat 35 grams, SaturatedFat 8 grams, Cholesterol 178 milligrams, Sodium 881 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 51 grams, Sugar 5 grams
ROASTED ROOT VEGETABLES
Provided by Mark Bittman And Sam Sifton
Categories side dish
Time 1h30m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 425 degrees. Peel vegetables (optional) and cut them into 1- to 2-inch chunks, put them in a baking pan and toss with the oil and a sprinkling of salt and pepper.
- Put the vegetables in the oven and roast without stirring for 20 minutes, then check. If they look dry and are sticking to the pan, drizzle with more oil. Continue roasting, stirring or turning the vegetables once, for another 20 minutes or so. Stir in the herbs, then return the pan to the oven for another 20 to 40 minutes, until crisp. Remove from the oven. Garnish with rosemary or thyme.
Nutrition Facts : @context http, Calories 192, UnsaturatedFat 6 grams, Carbohydrate 30 grams, Fat 7 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 412 milligrams, Sugar 1 gram
More about "roast with root vegetables and herbs recipes"
ROASTED ROOT VEGETABLES RECIPE | GIRL HEART FOOD®
From girlheartfood.com
Ratings 14Category Side DishServings 6Estimated Reading Time 5 mins
- Meanwhile, to a large bowl, add turnip, carrots, parsnips, candy cane beets, yellow beets, avocado oil, salt, black pepper, thyme, rosemary and garlic. Toss or stir to ensure everything gets coated in some oil and seasoning. Note: You'll want about 3.5 to 4 pounds (or roughly 10 cups) of veggies in total.
- Grease a large sheet pan with cooking spray or grease with a little avocado oil. Place veggies onto sheet pan and spread them out in a single layer. If your pan is smaller, use two pans.
- Roast the veggies for 20 minutes, then turn them and roast for another 20 minutes or until they're tender. Sprinkle with more fresh herbs, if you like. Enjoy!
ROASTED ROOT VEGETABLES WITH BALSAMIC - THE SEASONED …
From theseasonedmom.com
Cuisine AmericanTotal Time 1 hrCategory Side DishCalories 213 per serving
ROASTED VEGETABLES WITH FRESH HERBS RECIPE - MELISSA …
From foodandwine.com
HERB-ROASTED ROOT VEGETABLES RECIPE | EATINGWELL
From eatingwell.com
ROASTED ROOT VEGETABLES WITH HERBS - READER'S DIGEST …
From readersdigest.ca
Category Hors D'oeuvresEstimated Reading Time 1 min
ROASTED ROOT VEGETABLES WITH SPRING HERBS
From healthyseasonalrecipes.com
HOW TO ROAST VEGETABLES LIKE A PRO – LIFESAVVY
From lifesavvy.com
OVEN ROASTED ROOT VEGETABLES - TORI AVEY
From toriavey.com
14 CHUCK ROAST RECIPES FOR ANY OCCASION - BHG.COM
From bhg.com
BONELESS RIB ROAST WITH GARLIC AND HERBS | RACHAEL RAY | RECIPE ...
From rachaelrayshow.com
AIR FRYER ROAST CHICKEN DINNER - NICKY'S KITCHEN SANCTUARY
From kitchensanctuary.com
WARM UP YOUR WINTER NIGHTS WITH POT ROAST GROUND BEEF …
From havenhillcuisine.com
TOP 49 BALSAMIC ROASTED ROOT VEGETABLES RECIPE RECIPES
From laurent490.dixiesewing.com
TOP 41 ROASTED ROOT VEGETABLE RECIPES
From exnavalcadet.qualitypoolsboulder.com
CLASSIC HERB ROAST CHICKEN WITH ROOT VEGETABLES RECIPE
From syoto.motoretta.ca
ROASTED ROOT VEGETABLES | PERDUE FARMS
From perduefarms.com
HERB ROASTED ROOT VEGETABLES - EATING BY ELAINE
From eatingbyelaine.com
INA GARTEN’S POT ROAST RECIPE PROVES THAT SHE’S THE …
From tasteofhome.com
GARLIC HERB ROASTED VEGETABLES - THE ROASTED ROOT
From theroastedroot.net
GARLIC ROASTED VEGETABLES RECIPE | SPICY ORGANIC
From spicyorganic.com
RECIPE: HERB-RUBBED SIRLOIN TRI-TIP ROAST WITH ROOT VEGETABLES
From wholefoodsmarket.com
TOP 40 ROASTED ROOT VEG RECIPES - LAURENT490.DIXIESEWING.COM
From laurent490.dixiesewing.com
ROASTED ROOT VEGETABLES RECIPE - LOVE AND LEMONS
From loveandlemons.com
RUKMINI IYER HONEY ROASTED ROOT VEGETABLE SALAD | WINTER SALADS
From thehappyfoodie.co.uk
ROASTED ROOTS WITH HERBS | RECIPES | DELIA ONLINE
From deliaonline.com
TOP 40 MASHED ROASTED ROOT VEGETABLE RECIPES
From laurent490.dixiesewing.com
BEEF POT ROAST WITH VEGETABLES AND HERBS RECIPE - PILLSBURY.COM
From pillsbury.com
TOP 50 EASY ROASTED ROOT VEGETABLES RECIPE RECIPES
From exnavalcadet.qualitypoolsboulder.com
ROASTED ROOT VEGETABLES (MAPLE BALSAMIC & PARMESAN) + VIDEO!
From carlsbadcravings.com
AIR FRYER CRISPY ROOT VEG CRISPS RECIPE | WAITROSE & PARTNERS
From waitrose.com
ROASTED ROOT VEGETABLES (EASY & HEALTHY SIDE!) - FIT FOODIE FINDS
From fitfoodiefinds.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love