Vegetables In A Black Iron Skillet Recipes

ULTIMATE SAUTEED VEGETABLES

Steps:

• Thinly slice the peppers. Slice the onion. Cut the carrot into thin rounds, on the bias. Cut the broccoli into small florets.
• Toss the vegetables in a bowl with 1 tablespoon olive oil and the oregano, kosher salt and plenty of fresh ground black pepper.
• In large skillet, heat the remaining 1 tablespoon olive oil over medium high heat. Cook for 10 to 12 minutes until tender and lightly charred, stirring occasionally. Taste and add a few pinches of additional salt to taste. Serve immediately.

VEGETABLES IN A BLACK IRON SKILLET

Steps:

• Preheat oven to 500 degrees.
• Separately blanch the beets, sweet potatoes, turnips and garlic. Use enough cold water to cover, and boil over high heat. Boiling times: beets, 3 minutes; sweet potatoes, 7 minutes; turnips, 5 minutes, and garlic, 3 minutes. Drain and then cool the vegetables under cold water.
• Use a sharp knife to cut the sweet potatoes and the turnips into slices 3/4 inch wide.
• In a large black iron skillet (or two or three smaller ones), place 2 tablespoons of the olive oil. Place the skillet on a burner over high heat until the oil is smoking. Rotate the skillet to coat the pan well. Remove the skillet from the heat. Place the carrots, onions, beets, turnips, parsnips and sweet potatoes in the skillet. Scatter the garlic cloves over the vegetables, and drizzle with the remaining olive oil and sprinkle with salt and pepper. Place the skillet in the oven.
• Using tongs, gently rotate the vegetables every 5 minutes so they will roast and carmelize evenly. When they are soft, in about 40 minutes, remove from the oven. Place the vegetables on a platter to serve.

ROASTED VEGGIE TACO SKILLET

Steps:

• Heat the olive oil in a large cast-iron skillet over medium heat. Add the garlic and light green and white scallions and quickly saute, taking care not to burn the garlic, for 2 minutes. Stir in the green chiles and chili powder and cook for 1 minute. Stir in the roasted veggies, black beans, spinach and corn. Season with salt and pepper and add the salsa. Increase the heat to medium-high and let cook until the spinach and corn thaw and the sauce gently simmers, 10 to 12 minutes. Add 1/4 cup water if necessary, to thin out the sauce.
• Top with the cheese, then cover and let cook until the cheese is fully melted, about 3 minutes. Top with the scallion greens and any other optional garnish. Serve from the skillet with the tortillas.

CAST-IRON SRIRACHA CHICKEN THIGHS WITH VEGETABLES

Steps:

• Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.
• Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes.
• Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.
• Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.
• Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Garnish with green onion and serve.