How to make oven-roasted winter vegetables?!
Any advise and tips are welcomed. Happy eating!
Answers: As the weather here in NY City has taken a turn for the chilly, I thought I'd make a more 'heavier' and richer meal for my company tomorrow. I am going to the butcher tomorrow to see if I can get a roast pork, if not otherwise I might just roast a hen. So for veggies, I was thinking of nice root vegetables. I'd like to roast them, but am not sure how. Do they need to be tossed in oil or butter first? How to season (I was hoping to stay very simple, maybe just a sprinkle of sea salt). Do they get roasted, or do they need to be broiled? Poach first, then roast? Not sure, as I've never made this dish before. Also, whats a good combo? I'd like to combine some tiny turnips if I can find them, maybe some sort of potatoe, and carrots. How about parsnips? Are they tasty? Blue potatoes?
Any advise and tips are welcomed. Happy eating!
Great option for a side dish! Perfect for that windy cold fall weather you're having in NYC this weekend! Dice up some carrots, turnips, parsnips, beets, and any other root veggies you have on hand (Chelsea market has some wonderful fresh root veggies right now). Also dice up some sweet potatoes and another type of potato (blue is okay), but set aside from other veggies and put in a pot of cool water. Bring to a boil and turn off. Drain potatoes and set in a bowl. Then boil more water and blanche (poach) the other root veggies for 5 minutes. (This way your potatoes won't turn to mush in the oven.) Mix all the veggies together and add just enough olive oil to coat the veggies, sprinkle in a bit of sea salt, some herbs and a bit of cinnamon, just a pinch or two. Don't use butter now, or the veggies will burn. Roast in a 375 oven for tweny minutes. let it cool a bit and toss in a little butter to finish.
And if you are having wine, I suggest a Petit Syrah or a Beaujolais to accompany your meal. Even though it's pork, a light red is perfectly acceptable with your meal.
Mustard-Crusted Roast Pork Tenderloin & Vegetables
by the Editors of Easy Home Cooking Magazine
Mustard-Crusted Roast Pork Tenderloin & VegetablesYield: Makes 8 servingsPork tenderloins are low in fat and cook quickly. Asparagus, a low-calorie, low-carbohydrate favorite, roasts alongside and provides a generous helping of vitamin A and potassium. Ingredients: 3tablespoons Dijon mustard
4teaspoons minced garlic, divided
2whole well-trimmed pork tenderloins (about 1 pound each)
2tablespoons dried thyme leaves
1teaspoon black pepper
1/2teaspoon salt
1pound asparagus spears, ends trimmed
2red or yellow bell peppers (or one of each), cut lengthwise into 1/2-inch-wide strips
1cup fat-free reduced-sodium chicken broth, divided
Preparation: 1.Preheat oven to 375°F. Combine mustard and 3 teaspoons garlic in small bowl. Place tenderloins on waxed paper; spread mustard mixture evenly over top and sides of both tenderloins. Combine thyme, black pepper and salt in small bowl; reserve 1 teaspoon mixture. Sprinkle remaining mixture evenly over tenderloins, patting so that seasoning adheres to mustard. Place tenderloins on rack in shallow roasting pan. Roast 25 minutes.
2.Arrange asparagus and bell peppers in single layer in shallow casserole or 13X9-inch baking pan. Add 1/4 cup broth, reserved thyme mixture and remaining 1 teaspoon garlic; toss to coat.
3.Roast vegetables in oven, alongside pork tenderloins, 15 to 20 minutes or until thermometer inserted into center of pork registers 160°F and vegetables are tender. Transfer tenderloins to carving board; tent with foil and let stand 5 minutes. Arrange vegetables on serving platter, reserving juices in dish; cover and keep warm. Add remaining 3/4 cup broth and vegetable juices in to roasting pan. Place over range-top burners; simmer 3 to 4 minutes over medium-high heat or until juices are reduced to 3/4 cup, stirring frequently. Carve tenderloin crosswise into 1/4-inch-thick slices; arrange on serving platter. Spoon juices over tenderloin and vegetables.
Nutritional Information:Serving Size:
Sodium 304 mg
Protein 27 g
Fiber 1 g
Carbohydrate 8 g
Cholesterol 65 mg
Saturated Fat 2 g
Total Fat 5 g
Calories from Fat 23 %
Calories 182
Dietary Exchange: Meat 3
Vegetable 1
Wish I could take credit for this but I'm just passing on something I saw Rachel Ray do and have copied many times. Cut your veggies into manageable (slightly larger than bite-size) chunks then rinse, drain and put them in a large bowl. Drizzle with a little olive oil (enough to coat all the veggies lightly) and toss them around in the oil until coated. Spread the veggies out in a large cake pan and sprinkle with a little sea salt and pepper or seasoned salt or garlic powder according to what you're serving them with and what your tastes are. Put into a preheated 350 degree oven and cook 20 - 30 minutes or until fork-tender. As RR would say YUM-O!
For the potatoes, peel and cut into even sized pieces. Par boil ( until just tender on the outside), drain them and then put the lid on the saucepan and give it a bit of a shake. This just roughens the surface of the potatoes a bit and makes them nice and crispy. Put them in a roasting dish and drizzle with oil, sprinkle with salt, put in some whole cloves of garlic, skin still on, and toss to coat. Cook in pre-heated oven for about 1 hour.
For the other vegetables, I'd suggest some parsnip, sweet potatoes and carrots. It you are going to do pork, add some Beurre Bosc or William pears, quarted and drizzle with combined oil and honey and roast for maybe 55 minutes.
And parsnips are tasty. They have a nice sweet flavour and I'd probably go so far as to say they are better than carrots.
Another nice kind of roasted vegetable is pumpkin sprinkled with chilli powder, ginger and brown sugar.
what I do for a nice winter mix is cut up so potatoes,parsnip,corn (u can use frozen mini on the cob) carrots, onions and toss them in a little Olive oil with salt (I use sea salt )and pepper. roast them in a pan for about 20-30 minutes then add in Tomatoes, bokchoy and toss in some Parmesans peppercorn dressing and cook another 15 minutes until they start to turn a Little brown. It is a great and easy recipes that all your friends will love too. You can also use just Italians dressing too if you do not like the Parmesan dressing or poppy seed is nice too. But remember to use the oil and not butter it has a high temp cooking before it smokes and burn. Oh set your over to 375' Good luck.
Roasted vegetables are wonderful and easy to prepare.
I line a cookie sheet with foil and spray it with Pam
I start by going to the produce market. I buy what ever vegs look good and would look good together.
Two things I always roast are quartered onions and unpeeled garlic cloves
Prepare vegs and cut into medium size pieces.
Things like string beans, asparagus, broccoli , etc. can be left whole.
Put on cookie sheet and drizzle a little olive oil on vegs
You can get really creative with the spices.
I roast the vegs until they start to caramelize. That brings out the flavor
I like roasting leeks and brussel sprouts, but the main thing when deciding a combo is that different veggies will have somewhat different cooking times. you don't want to pull out a pan that has perfectly roasted potatoes and shriveled brussel sprouts. so time your roasting accordingly (i.e. put the potatoes in for 20 min longer than the brussel sprouts). Whatever you decided to go with (leeks, turnips, carrots, sweet potatoes all work), roasting vegetables is easy. This is my method.
Preheat oven to 400 degrees.
Chop veggies to uniform size.
Place on shallow baking pan (the main thing that inhibits browning is having veggies piled on top of one another, I use a cookie sheet with low sides)
Drizzle in olive oil
Crack pepper and sea salt on top
Toss to coat
Roast until veggies are fork tender (about 30 min)
I stir them at least once to avoid browning too much on one side.
If you are also roasting your protein, I would cook veggies ahead of time, roast the meat, and then finish them in the oven for 10-15 minutes while the meat rests and your plating everything else up (unless you're fancy and have two ovens!)
hope this helps.
oven-roasted winter vegetables
Ingredient
1 pack (16-oz) baby carrots; rinsed
1 medium Parsnip; peeled and cut into 1/2-inch diagonal slices
1 Leek; trimmed, washed thoroughly; cut into 1-inch lengths
4 Cloves garlic; bruised with side of knife
2 tablespoon Extra-virgin olive oil
1 Zucchini; trimmed, halved lengthwise and cut into 1/2-inch pieces
Salt;
freshly ground black pepper
Combine carrots, parsnip, leek, garlic and olive oil in a 13-by-9-inch baking dish. Stir to coat evenly with oil. Bake at 400 degrees, stirring occasionally, until carrots are almost tender and beginning to brown, about 35 minutes. Stir in zucchini and bake 10 minutes longer. Season to taste with salt and freshly ground pepper. Serve with "Bulgur and Garbanzo Bean Pilaf" (see recipe). Makes 4 servings.
Roasted Chicken On A Bed Of Winter Vegetables
* 1 14-ounce can chicken broth
* 1 1/2 cups dry white wine
* 6 medium turnips, 2 medium rutabaga or 4 medium parsnips, peeled and cut into thin sticks (or any combination of these vegetables, enough to yield 6 cups)
* 6 red potatoes, quartered
* 2 carrots, peeled and cut into thin sticks or rounds
* 3 medium leeks, white part only, washed carefully and thinly sliced
* Kosher or coarse salt and freshly ground black pepper to taste
* 3 thyme sprigs
* 1 medium onion, peeled and quartered
* 1 lemon, sliced
* 1 3 1/2 pound broiler-fryer
Instructions
1. Preheat the oven to 425 degrees F.
Rinse chicken thoroughly. Put lemon, onion and thyme into the cavity of the chicken. Sprinkle the skin of the chicken liberally with salt and pepper. Scatter the leeks, carrots, potatoes, turnips and/or rutabaga over the bottom on a roasting pan. Sprinkle the vegetables with salt and pepper. Set the chicken on top of the vegetables. Pour white wine and chicken broth over chicken and vegetables.
Roast the chicken for 1 hour until the skin is browned, the juices at the joint of the thigh run clear when pierced with a knife, and a thermometer inserted into the flesh of the thigh registers 180 degrees F. Stir vegetables and baste chicken with juices occasionally during cooking.
Transfer the chicken to a cutting board. Lift the vegetables into a serving bowl and pour or ladle the juices into a pitcher of gravy boat. Carve the chicken and serve with vegetable juices. Serves 4.
My roast vegies are done this way
Grap a plastic bag and into in toss approx 4 tbls flour,a large pich each of sea salt, pepper, onion powder,chicken bullion powder (just about any herbs/spices you like.
Cut your vegies into slightly largr than bite size pieces.
Coat your vegies in oil and then toss your vegies in the bag. I use carrots parsnip, potato, swede (turnip) Sweet potato, pumpkin.
Make sure all the vegies are coated
put some oil in your pan so in just covers the bottom and cook in the oven on 275 for approx 20-30 min until vegies are soft when you insert a fork. (soft not mushy)
Alternately you can just spray your pan with cooking spray and dry fry them at the same temp and time above.
If you pre-heat your oven to 350 first and when u put the veg in turn it back to 275. This helps the veg crisp up.
If u have a fan forced oven check veg at 20min and cook a little longer if necessary.
Cheers