Roasted Brussels Sprouts with Apples and Bacon

Roasted Brussels Sprouts with Apples and Bacon
Salty bacon, sweet apples and caramelized Brussels sprouts are combined in this truly outstanding side dish.
Source:
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 3 slices of bacon, cut into ½ inch Pieces
  • 6 cups medium Brussels sprouts, ends trimmed and then halved
  • 1 medium apple, I used a Fuji apple, cut into ¼" slices and then halved
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1-2 teaspoons red wine vinegar
Directions
  1. Preheat oven to 425 degrees. Arrange bacon in a single layer on a large baking sheet. I line with a Silpat mat or foil for easier cleaning. Bake for about 10 minutes, until cooked through, but not yet crispy.
  2. Remove the bacon pieces from the sheet and set aside. Add the Brussels sprouts and toss them in the bacon drippings. Make sure they are as well coasted as possible. Season well with salt and pepper. Roast them until they begin to brown, about 15 minutes.
  3. Add the apple pieces and the cooked bacon to the Brussels sprouts on the baking sheet and roast until the sprouts are tender and browned and the apple has softened a bit, about another 10-15 minutes.

 

Sheet Pan Roasted Vegetables

Sheet Pan Roasted Vegetables
Never underestimate the power of roasted veggies. This mix of colorful root vegetables could be your favorite side dish. These Easy Sheet Pan Roasted Veggies are the perfect light and healthy side dish for holidays or any occasion and take only 30 minutes to make!
Recipe type: Side Dish
Serves: Serves 10
Ingredients
  • 3 tablespoons olive oil
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon apple cider vinegar, divided
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound peeled cubed butternut squash (about 3 cups)
  • 1 pound parsnips, peeled and cut into 1-in. pieces (about 2¼ cups)
  • 1 pound Brussels sprouts, trimmed and halved
  • 8 ounces small Yukon Gold potatoes, halved
  • Cooking spray
Directions
  1. Preheat oven to 450°F.
  2. Combine oil, mustard, thyme, 2 teaspoons vinegar, salt, and pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes in a large bowl. Add mustard mixture to squash mixture; toss to coat.
  3. Spread vegetable mixture in a single layer on a foil-lined baking sheet coated with cooking spray. Bake at 450°F for 35 minutes or until browned and tender, stirring gently with a spatula after 25 minutes. Remove pan from oven. Drizzle with remaining 1 teaspoon vinegar; toss.
Notes
See How to Roast any Vegetable for more tips and tricks on how to make perfect Roast Vegetables.

Skip the potatoes if you wish to reduce the carbohydrates.

Variation: Lemon-Herb Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add oil mixture, 10 peeled garlic cloves, and ½ thinly sliced lemon to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 cup fresh flat-leaf parsley leaves, ⅓ cup chopped fresh chives, ¼ cup chopped fresh dill, ½ teaspoon lemon zest strips, and 1 tablespoon fresh lemon juice; toss.
Variation: Orange-Tarragon Sheet Pan Roasted Vegetables
Combine 3 tablespoons olive oil, 1 tablespoon maple syrup, 1 tablespoon fresh orange juice, 2 teaspoons chopped fresh tarragon, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl, stirring with a whisk. Combine butternut squash, parsnips, Brussels sprouts, and potatoes from above recipe in a large bowl. Add orange juice mixture to vegetables; toss to coat. Bake as directed in step 3 of above recipe. Remove pan from oven; sprinkle vegetables with 1 teaspoon orange zest strips, 1 tablespoon fresh orange juice, and 1 teaspoon chopped fresh tarragon; toss.
Nutrition Information
Serving size: ⅔ cup Calories: 133 Fat: 4.5 g Carbohydrates: 23 g Sugar: 6 g Sodium: 210 mg Fiber: 6 g Protein: 3 g Cholesterol: 0 mg

 

How To Roast Any Vegetable

What Vegetables to Roast

Root vegetables ( like potatoes, parsnips, sweet potatoes, and carrany vegetablesots)  are the common ones when it comes to roasting. Take a look through your crisper drawer, and you’ll find all sorts of other roasting possibilities from crucifers like broccoli and brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted. Try any vegetable and see if you like it roasted.

Don’t Skimp on the Oil

Once you’ve cut your vegetables down into bite-sized pieces, toss them good-tasting oil. Use enough to give the vegetables a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl (a tablespoon or two). Not only does the oil help the vegetables cook more evenly and crisp up in the oven, but it also adds a rich flavor that makes roasted vegetables irresistible.

Normally a mild olive oil is used when roasting vegetables, but coconut oil, avocado oil, or any other oil would also work. Toss the vegetables with your hands to rub the oil into the vegetables until all are evenly coated.

Then, toss your vegetables with some salt. You can add black pepper or any other seasonings, as well. Again, be generous, but not excessive

Give the Vegetables Space (More than You Think!)

Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies( split them between two baking sheets if needed). Crowding will make the vegetables steam instead of roast.

The oven should be hot before you put the vegetables into the roast. Around425°F is ideal for roasting most vegetables; this can be adjusted up or down as you prefer.

Roast URoasted Vegetablesntil You See Toast

Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Softer vegetables cook more quickly, while harder vegetables like potatoes will cook more slowly. Smaller pieces will also cook more quickly than larger pieces. If you’re roasting a new-to-you vegetable, start checking after about 15 minutes, and keep roasting until you see charred bits.

Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. If in doubt, roast an extra five or 10 minutes — it’s unlikely the extra roasting will hurt, and very likely that your vegetable will be even tastier.

3 Ways to Roast Mixed Vegetables

If you’d like to make a mixed vegetable side dish, you have three options.

First, Roast vegetables individually:  this is the easiest, you can roast the individual vegetables on separate trays and combine them after roasting. Monitor how quickly each vegetable is cooking and pull each vegetable from the oven when it’s done.

Second, Pair vegetable friends:  you can pair together vegetable friends (ones that roast at roughly the same rate). For example cauliflower and broccoli, or butternut squash with potatoes. Combine these on the same baking sheet and roast them together.

Third, Roast in stages: you can add different vegetables to the baking sheet in stages. Start roasting the hardest, longest cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans, so you don’t crowd them. Aim to have all the vegetables finish roasting around the same time. A little extra roasting time is unlikely to hurt.

General Roasting Times for Vegetables

Cooking times are for roasting vegetables at 425°F.

Root any vegetablesvegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them

Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them

Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes

Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes

Thin vegetables (asparagus, green beans): 10 to 20 minutes

Onions: 30 to 45 minutes, depending on how crispy you like them

Tomatoes: 15 to 20 minutes

Try the recipe Sheet Pan Roasted Vegetables  for a delicious version of roasted vegetables.

Watch the Video

 

 

Baked Zucchini Bites

Baked Zucchini Bites
Baked Zucchini Bites: Crispy edges and cheese make these Zucchini bites so so good you’ll have a hard time from eating them all.
Serves: 12
Ingredients
  • 1 packed cup grated zucchini
  • 1 large egg
  • ¼ medium onion, minced
  • ¼ cup grated reduced fat sharp cheddar cheese
  • ¼ cup panko
  • 1 teaspoon dried Italian seasoning
  • ¼ tsp kosher salt and black pepper to taste
Directions
  1. Preheat oven to . Spray a baking sheet with cooking spray.
  2. Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  3. Spoon 1 tablespoon of mixture in your hands and roll into small ovals. Place on the cookie sheet and bake for 16 to 18 minutes, turning halfway through cooking, until golden.
Notes
Squeeze as much water out of the shredded zucchini, use paper towels to bloat more water out of the zucchini.
Double the recipe and freeze them for later. (Be sure to bake them first.). They'll heat up nicely in a frying pan.
Nutrition Information
Serving size: 4 bites Calories: 108 Fat: 4.3 g Carbohydrates: 11.5 g Sugar: 2 g Fiber: 1.8 g Protein: 6.8 g

Baked Zucchini  Bites

Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin
Perfect with ham, turkey or roasted pork. This delicious root vegetable dish can be made in advance and is great take along dish to wherever dinner you may be going to! It’s the ultimate one-tray dish. Just bake it at home, and then just warm it up when you get to your destination. This tart is amazing warm from the oven, but it's great at room temperature the next day too.
Serves: 8
Ingredients
  • 1 medium Yukon Gold potato, peeled, sliced into ½" rounds
  • 1 medium sweet potato, peeled, sliced into ½" rounds
  • 2 medium carrots, peeled, sliced into ½" rounds
  • 1 medium parsnip, peeled, sliced into ½" rounds
  • 1 small red onion, sliced into ½" rounds
  • ¼ cup olive oil
  • Kosher salt, freshly ground pepper
  • ⅓ cup sugar
  • 1 tablespoon white wine vinegar
  • 1½ teaspoons chopped fresh rosemary
  • 1½ teaspoons chopped fresh sage
  • 4 ounces fresh goat cheese
  • 1 disk All-Butter Pie Dough or use a pre made frozen pie shell defrosted.
  • All-purpose flour (for surface)
Directions
  1. Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.
  2. Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over medium high heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.
  3. Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.
  4. Skip this part if using pre made pie crust. Roll out dough on a lightly floured surface to a 12" round.
  5. Drape pie crust over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake at 400 F until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15-20 minutes.
  6. Let tart cool 5 minutes before inverting carefully onto a large plate.
Notes
Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

You could substitute Mozzarella grated cheese for the goat cheese.
You could add 4 gloves of garlic halved
Use oregano instead of the rosemary

Warm the class baking dish before pouring in the caramel. The caramel doesn't cool as quickly and you can spread it around the bottom of the dish to cover it evenly. The caramel will harden eventually, but that's ok. It will melt again when you bake the whole thing.

If you think you will have a problem making caramel syrup you can use maple syrup with a splash of balsamic vinegar and reduced it a bit, then spread in the pan.

Tarte Tatin is usually a dessert. Fruit, usually apples, is cooked in caramel and baked with pastry on top, then flipped over to serve, with the browned fruit dripping with caramel on top. This recipe uses root vegetables and savory herbs instead of fruit. This tart is amazing warm from the oven, but it's great at room temperature the next day too.

 

Here’s a Video on how to caramelize the sugar

Braised Asparagus, Peas and Radishes

Braised Asparagus, Peas and Radishes
A vibrant, fresh-tasting dish. The radishes although when raw are assertive and peppery turn soft and sweet after cooking, adding a delightful flavor to the dish
Ingredients
  • ¼ cup extra-virgin olive oil
  • 1 shallot, sliced into thin rings
  • 2 garlic cloves, sliced thin
  • 3 fresh thyme sprigs
  • Pinch red pepper flakes
  • 10 radishes, trimmed and quartered lengthwise
  • 1¼ cups water
  • 2 teaspoons grated lemon zest
  • 2 teaspoons grated orange zest
  • 1 bay leaf
  • Salt and pepper
  • 1 pound asparagus, trimmed and cut into 2-inch lengths
  • 2 cups frozen peas
  • 4 teaspoons chopped fresh tarragon
Directions
  1. Heat oil, shallot, garlic, thyme sprigs, and pepper flakes in Dutch oven over medium heat until shallot are just softened, about 2 minutes.
  2. Stir in radishes, water, lemon zest, orange zest, bay leaf, and 1 teaspoon salt. Cover and cook until radishes can be easily pierced with tip of paring knife, 3 to 5 minutes. Stir in asparagus and continue to cook, covered, until tender, 3 to 5 minutes.
  3. Off heat, stir in peas and let sit, covered, until peas are heated through, about 5 minutes. Discard thyme sprigs and bay leaf. Stir in tarragon and season with salt and pepper to taste. Transfer to shallow platter and serve.
Notes
You can use ¼ teaspoon of dried thyme in place of the fresh sprigs.

 

Cider-Glazed Root Vegetables with Pomegranate and Cilantro

Cider-Glazed Root Vegetables with Pomegranate and Cilantro
Caramelized vegetables with a lightly sweetened glaze. The ruby red pomegranate seeds and chopped fresh cilantro added an additional flavor boost.
Serves: 8
Ingredients
  • 4 tablespoons unsalted butter
  • 1 pound carrots, peeled and cut into ½-inch pieces
  • 12 ounces parsnips, peeled and cut into ¾-inch pieces
  • 12 ounces turnips, peeled and cut into ¾-inch pieces
  • 3 shallots, peeled and halved
  • 2½ cups hard cider
  • 3 tablespoons sugar
  • Salt and pepper
  • 1 Granny Smith apple, cored, halved, and cut into ½-inch pieces
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped fresh cilantro
  • 2 teaspoons cider vinegar
Directions
  1. Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips, and shallots and cook until lightly browned, about 5 minutes. Add cider, sugar, 1½ teaspoons salt, and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover, and cook until vegetables are just tender, 7 to 10 minutes, stirring occasionally.
  2. Uncover, increase heat to medium, and cook until vegetables are fully tender, about 13 minutes, stirring occasionally. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in pomegranate seeds, cilantro, and vinegar. Season with salt and pepper to taste. Transfer to serving dish and pour any remaining glaze over vegetables. Serve.
Notes
If you prefer to use an equal amount of non-alcoholic sparkling or regular cider, reduce the sugar to 1 tablespoon. The apple should be left unpeeled.
You could also leave out the pomegranate seeds and substitute 2 tbsp fresh tarragon for the cilantro.

 

Brussels Sprouts Parmesan in Garlic Butter

Brussels Sprouts Parmesan in Garlic Butter
Roasting Brussels sprouts like this give them so much flavor! The garlic butter sauce and Parmesan cheese is just a tasty little bonus. They’re super easy to make and even non Brussels sprouts lovers will like them.
Source:
Serves: 2-4
Ingredients
  • 15 Brussels sprouts, halved lengthwise
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated Parmesan cheese (optional)
  • salt and pepper
Directions
  1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
  3. Remove garlic and discard.
  4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
  5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  6. Top with freshly grated Parmesan and salt& pepper to taste.
Notes
It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

 

Herb-Roasted Chicken and Vegetables

Herb-Roasted Chicken and Vegetables
Source:
Serves: 6
Ingredients
  • 1 (5 pound) chicken for roasting
  • 4 parsnips, peeled and cut into 2-inch chunks
  • 1 medium bunch of thyme, plus 15 sprigs
  • 4 large carrots, peeled and cut into 2-inch chunks
  • ¼ cup chopped oregano, plus 7-8 sprigs
  • 3 Yukon gold potatoes, peeled and cut into wedges
  • ½ lemon 1 large red onion, cut into thick slices
  • ½ orange 2 bulbs of fennel, trimmed and cut into quarters
  • 1 head garlic, broken apart, cloves smashed
  • Salt and pepper, to taste
  • 2 tablespoons butter, melted
Directions
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Take out the giblets and rinse the chicken. Thoroughly pat dry on the inside and out. Sprinkle salt and pepper into the chicken cavity, then stuff with the bunch of thyme, sprigs of oregano, all of the smashed garlic, and lemon and orange halves.
  3. Brush butter all over the outside of the chicken and season generously with salt and pepper. Truss the legs with kitchen string and tuck the wing tips under the body of the chicken.
  4. In a roasting pan, toss the vegetables with olive oil, 15 thyme sprigs, chopped oregano, salt and pepper. Spread evenly across the bottom of the pan and then prop the chicken on top of the vegetables.
  5. Roast the chicken for about 1½ hours. Cut between the leg and thigh to see if the juices run clear. If they do, then the bird is ready. Remove from oven, cut off the kitchen string and tent with aluminum foil for about 15 minutes before serving.

Festive Vegetables (make ahead)

Festive Vegetables (make ahead)
This mélange of vegetables cooks in a flavorful broth. Festive vegetables are a colorful accompaniment to the roast turkey.
Source:
Serves: 8
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 celery stalk
  • 1 small turnip peeled cut into julienne strips ¼ x 2 in(5 mm x 5cm)
  • 1 cup (250 ml) Brussels sprouts outside leaves trimmed
  • 2 Carrots peeled and cut into julienne strips ¼ x 2 in(5 mm x 5cm)
  • ½ lb. (300 gm) pearl onions peeled
  • 1 cup (250 ml) chicken stock
  • ¼ cup (60 ml) butter
  • 2 Tablespoon (30 ml) lemon juice
  • 1 Tablespoon (15 ml) sugar
  • ½ tsp. (2 ml) each dried basil and dried savory
  • ¼ tsp. (1 ml) salt
  • Black pepper to taste
Directions
  1. Combine chicken stock, butter, lemon juice, sugar, basil, savory, salt and pepper in saucepan.
  2. Bring to boil and add vegetables.
  3. Simmer 3 minutes.
  4. Drain vegetables, reserving cooking liquid; cool.
  5. Arrange vegetables in greased 8 cup (2 L) casserole.
  6. Pour cooled cooking liquid over.
  7. Cover and freeze.
  8. The Day before serving, thaw in refrigerators overnight. Bake, covered, in preheated 350°F (180 C) oven 1 hour or until bubbly and heated through
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