ROASTED WINTER ROOT VEGETABLES
These roasted root vegetables are colorful and delicious. More importantly, they can be partially prepared so as to ease the amount of preparation on turkey day. I often serve them with roast beef as well. The recipe can be easily scaled to suit a smaller yield.
Provided by rupps
Categories Side Dish Vegetables Carrots
Time 1h30m
Yield 60
Number Of Ingredients 8
Steps:
- Place the rutabaga in a pan and cover with water. Add 1/4 teaspoon of salt. Bring to a boil, reduce heat to medium, cover, and simmer until tender and easily pierced with a fork, about 5 minutes. Drain well, and cool completely. Repeat steps to cook the parsnips and carrots.
- Place completely cooled vegetables in resealable freezer bags. Refrigerate for 1 to 2 days, or freeze up to 1 month. To thaw the vegetables, refrigerate overnight and drain.
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the vegetable oil into a rimmed baking dish. Place the vegetables into a large mixing bowl and toss with the basil, salt, and pepper. Place the pan in preheated oven to heat for 5 minutes. Add the vegetables and toss to coat with the oil.
- Roast vegetables in preheated oven, turning every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley before serving.
Nutrition Facts : Calories 98.9 calories, Carbohydrate 13.8 g, Fat 4.8 g, Fiber 4 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 67.3 mg, Sugar 5.7 g
MAPLE-GLAZED ROAST WITH WINTER VEGETABLES
Makini Howell knows a thing or two about hosting a plant-based holiday: She was raised vegan, and she has served a four-course Thanksgiving dinner at her Seattle restaurant, Plum Bistro, since it opened in 2009. Her recipes come from her family and include a smoked seitan roast developed by her late father. "I wanted to serve something that looked like a ham or turkey for that familiar feeling," she says. Assuming most people don't want to make their own seitan, Makini adapted the recipe to focus on the rich maple glaze, which you can use to dress up a store-bought roast.
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.
- Cook the roast: Preheat the oven to 375˚ F. Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.
- Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)
- Slice the roast about 1/4 inch thick in the pan. Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven. Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.
GLAZED WINTER VEGETABLES
A buttery sweet sauce seasoned with cinnamon coats the russets, sweet potatoes, squash and carrots in this delicious side dish. It goes well with beef, pork, poultry, sausage--just about anything. -Pam Holloway Marion, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 24 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Divide vegetables among four greased 13-in. x 9-in. baking pans. In a bowl, combine the brown sugar, water, butter, molasses, cinnamon, vanilla and salt. Drizzle over vegetables; toss to coat., Cover and bake at 425° for 30 minutes. Stir vegetables. Bake, uncovered, for 15-20 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 167 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 159mg sodium, Carbohydrate 33g carbohydrate (19g sugars, Fiber 3g fiber), Protein 2g protein.
GLAZED MARSALA CARROTS WITH HAZELNUTS
This makes an elegant side dish for company and is easy enough to make when you want to serve something special on a weeknight. Marsala wine makes it so deliciously different and unlike any other carrot recipe you've tasted. -Barbara Morris, South Amboy, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place carrots and 1 teaspoon salt in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, melt butter over medium heat; add shallots. Cook and stir until tender, 3-5 minutes. Add wine, sugar and remaining 1 teaspoon salt; bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and mixture is slightly thickened, 3-5 minutes. Return carrots to pan; stir to coat. Sprinkle with hazelnuts and, if desired, parsley.
Nutrition Facts : Calories 269 calories, Fat 15g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 463mg sodium, Carbohydrate 30g carbohydrate (20g sugars, Fiber 4g fiber), Protein 4g protein.
MARSALA GLAZED CARROTS WITH PINENUTS (GLUTEN FREE)
This is a great side dish for a party or to serve with your entree's. It's great for people that are Vegan and/ or on a Gluten Free Diet
Provided by Chef Travis W Holla
Categories Fruit
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Spread Pine nuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant.
- Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of Earth Balance Butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes or until tender but firm. Drain and set aside.
- Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of Earth Balance Butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and Agave, and stir continually until it is completely dissolved. Continue simmering until sauce has thickened slightly.
- Once thickened, toss carrots and toasted pine nuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.
- By: Chef Travis W. Holland.
Nutrition Facts : Calories 123.5, Fat 7.8, SaturatedFat 0.6, Sodium 256.4, Carbohydrate 9.4, Fiber 2.6, Sugar 4.2, Protein 2.2
MARSALA GLAZED CARROTS RECIPE - (5/5)
Provided by Hapemom
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees F. Spread chopped hazelnuts in a single layer on a baking sheet. Bake in the preheated oven for 5 to 10 minutes, stirring once or twice, and watching very carefully as they will burn very easily. Remove from the oven when browned and fragrant. Cut baby carrots in half cross-wise. In a saucepan over medium heat, bring water, carrots, salt, and 1 tablespoon of butter. Bring to a boil, and reduce heat to low. Cover, and simmer very lightly for 10 to 15 minutes, or until tender but firm. Drain and set aside. Return pan to the stove over medium heat, and melt the remaining 2 tablespoons of butter. Cook shallots in the melted butter, stirring occasionally, until translucent. Add Marsala and sugar, and stir continually until sugar is completely dissolved. Continue simmering until sauce has thickened slightly. Once thickened, toss carrots and hazelnuts with the sauce until well coated. Garnish with parsley, if desired. Serve immediately.
MARSALA GLAZED WINTER VEGETABLES
Make and share this Marsala Glazed Winter Vegetables recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°.
- Bring 2 quarts water to a boil in a Dutch oven. Add the rutabaga, parsnip, onions, and carrot; cook 4 minutes. Add Brussels sprouts, and cook 1 minute.
- Drain and place vegetables in a large roasting or jelly roll pan coated with cooking spray. Add butter and the next 5 ingredients (butter through nutmeg), stirring mixture until butter melts.
- Pour wine over vegetables; cover pan with foil. Bake vegetables at 450° for 30 minutes.
- Uncover and stir vegetables (do not remove pan from oven). Bake an additional 15 minutes or until vegetables are tender, stirring after 8 minutes.
Nutrition Facts : Calories 130.4, Fat 4.6, SaturatedFat 1.6, Cholesterol 5.1, Sodium 248.9, Carbohydrate 18.2, Fiber 4.9, Sugar 8.3, Protein 2.3
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