CROWN ROAST OF PORK WITH ROASTED ROOT VEGETABLES
Provided by Katie Lee Biegel
Categories main-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F.
- Mix the light brown sugar, ground mustard, paprika, allspice, cayenne, red pepper flakes, 2 tablespoons salt and 1 tablespoon pepper in a small bowl. Rub the spice mix all over the pork roast, including the inside of the crown.
- Add all the root vegetables and the onions to a large bowl. Drizzle with the olive oil and sprinkle with the thyme and the remaining teaspoon each salt and pepper. Toss until the vegetables are coated. Mix together the butter with the maple syrup in a small bowl. Set aside at room temperature while the roast cooks.
- Place the roast in the center of a baking sheet and arrange the vegetables all around it. Roast, rotating halfway through, until the internal temperature reaches 140 degrees F, about 2 hours. Raise the heat to 425 degrees F.
- Add the white wine to the baking sheet, then baste the roast with the maple butter. Continue to roast for 15 minutes more. Remove the roast to a serving platter. Let the meat rest for at least 30 minutes. Remove the vegetables from the baking sheet with a slotted spoon and place them into and around the crown roast on the serving platter. Pour any drippings from the baking sheet into a small saucepan. Add the Dijon mustard and any remaining maple butter to the saucepan. Bring to a boil over medium-high heat and cook until reduced by half and slightly thickened, 3 to 5 minutes. Remove from the heat and add the parsley. Pour the sauce over the roast and vegetables or keep on the side.
ROASTED VEGETABLES WITH HERBED FETA, PISTACHIO AND POMEGRANATE
Provided by Katie Lee Biegel
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
- Combine the carrots, potatoes and Brussels sprouts in a large bowl. Drizzle with 1/4 cup olive oil and sprinkle with the salt, pepper and coriander. Spread the vegetables on the prepared baking sheet and roast for 15 to 20 minutes. Flip the vegetables and continue to roast until tender and browned all over, 15 to 20 minutes more.
- Meanwhile, add the feta, yogurt, honey, lemon zest and lemon juice to a food processor and pulse until smooth and creamy, adding a little water if needed to loosen the puree. Add the herbs and pulse until just distributed (you don't want to turn the mixture green; you just want to combine them). Spread the feta mixture on a platter. Arrange the roasted vegetables on top of the feta. Sprinkle the pomegranate seeds and pistachios over the top and finish with a drizzle of olive oil.
KATHY'S ROAST AND VEGETABLES
This roast is made in the slow cooker with the potatoes and carrots. Very easy and delicious.
Provided by JAQUE
Categories Everyday Cooking
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
- Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
- Cover, and cook on low for 6 to 8 hours, stirring occasionally.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 22.3 g, Cholesterol 71.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 26.6 g, SaturatedFat 3.4 g, Sodium 952.2 mg, Sugar 3.1 g
ROASTED VEGGIE QUESADILLAS
I am always looking for recipes that will encourage children to eat vegetables and this one has been a huge success. You can also use other vegetables, such as mushrooms, eggplant, asparagus and broccoli. Just remember to roast your vegetables before making the quesadillas. -Kathy Carlan, Canton, Georgia
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first 9 ingredients. Transfer to a 15x10x1-in. baking pan. Bake at 425°until potatoes are tender, 24-28 minutes., In a small bowl, combine cheeses. Spread 1/3 cup vegetable mixture over half of each tortilla. Sprinkle with 1/4 cup cheese; fold tortillas to close. Cook in a greased cast-iron skillet or griddle over low heat until cheese is melted, 1-2 minutes on each side.
Nutrition Facts : Calories 279 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 479mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
KATHY'S ROAST AND VEGETABLES
This roast is made in the slow cooker with the potatoes and carrots. Very easy and delicious.
Provided by JAQUE
Categories Everyday Cooking
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes.
- Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
- Cover, and cook on low for 6 to 8 hours, stirring occasionally.
Nutrition Facts : Calories 310.4 calories, Carbohydrate 22.3 g, Cholesterol 71.4 mg, Fat 12.5 g, Fiber 2.8 g, Protein 26.6 g, SaturatedFat 3.4 g, Sodium 952.2 mg, Sugar 3.1 g
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