Roast Capon With Chile Cilantro Rub And Roasted Carrots Recipes

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ROASTED CARROTS



Roasted carrots image

These sticky honey-roasted carrots make a simple yet scrumptious side for Christmas dinner or a Sunday lunch

Provided by John Torode

Categories     Side dish

Time 55m

Number Of Ingredients 4

2kg carrots, halved or quartered lengthways
4 tbsp olive oil
4 tbsp honey
2 tbsp red wine or cider vinegar

Steps:

  • Heat the oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil. Add the carrots, bring back up to the boil and cook for 5 mins.
  • Drain and leave in a colander to steam-dry for a few minutes, and then toss in a large roasting tin with the olive oil, honey, vinegar and seasoning. Roast for 30-40 mins.

Nutrition Facts : Calories 158 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 6 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium

ROAST CAPON WITH CHILI-CILANTRO RUB AND ROASTED CARROTS



Roast Capon With Chili-Cilantro Rub and Roasted Carrots image

My Grandma used to make roasted capon all the time. She preferred to make capon instead of chicken so when I saw a capon recipe it caught my eye. Grandma would never use these spices but I would! I clipped this from a cooking magazine but not sure which one. Total time from start to finish is 3 1/2 hours.

Provided by Oolala

Categories     One Dish Meal

Time 3h45m

Yield 6 serving(s)

Number Of Ingredients 9

1 (8 lb) capons or 1 (8 lb) roasting chickens
4 garlic cloves, coarsely chopped
2 teaspoons kosher salt
1/2 cup fresh cilantro, finely chopped
1 tablespoon chili powder, like ancho
2 teaspoons ground cumin
3 tablespoons butter, unsalted, softened
2 lbs medium carrots, halved lengthwise and cut into thirds crosswise
1/2 cup water

Steps:

  • Rinse capon and snip away any excess fat from cavity using kitchen shears.
  • Pat capon dry and season with salt inside and out.
  • Let stand at room temperature for 30 minutes.
  • Preheat oven to 375 degrees F.
  • While capon is standing, mash garlic to a paste using a mortar and pestle.
  • Add cilantro, chile powder, cumin, and butter and mash to a paste again.
  • Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of the breast, working your way down to thighs.
  • Rub 1/3 of the butter mixture under skin of breast and thighs and rub another 1/3 into the cavity of the bird, then tie the legs together with kitchen string.
  • Put capon in a buttered roasting pan.
  • Scatter carrots around bird and season with salt and pepper.
  • Pour water over the carrots.
  • Roast in middle of the oven 45 minutes.
  • Remove pan from the oven and brush top and sides of the bird with the remaining 1/3 of the butter mixture.
  • Continue to roast basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2" into fleshy part of a thigh registers 170 degrees, about 2 hours more.
  • Transfer carrots with some of the pan juices to a heated serving dish and keep warm, covered.
  • Let capon stand 20 minutes before carving.

Nutrition Facts : Calories 1539.1, Fat 109.8, SaturatedFat 33.7, Cholesterol 469.3, Sodium 1033.5, Carbohydrate 16.2, Fiber 4.8, Sugar 7.3, Protein 115.5

CHILI-LIME ROASTED CARROTS



Chili-Lime Roasted Carrots image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 1 1/2 pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ F until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and 1/4 teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.

ROASTED CARROTS



Roasted Carrots image

Get the most out of your root vegetables with Ina Garten's Roasted Carrots recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 5

12 carrots
3 tablespoons good olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoons freshly ground black pepper
2 tablespoons minced fresh dill or parsley

Steps:

  • Preheat the oven to 400 degrees F.
  • If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
  • Toss the carrots with minced dill or parsley, season to taste, and serve.

ROAST CAPON WITH CHILE-CILANTRO RUB AND ROASTED CARROTS



Roast Capon with Chile-Cilantro Rub and Roasted Carrots image

Provided by Deborah Madison

Categories     Chicken     Herb     Poultry     Vegetable     Roast     Spice     Carrot     Cilantro     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

1 8-pound capon or roasting chicken
4 large garlic cloves, coarsely chopped
2 teaspoons kosher salt
1/2 cup finely chopped fresh cilantro
1 tablespoon pure mild red chile powder such as ground ancho
2 teaspoons ground cumin
3 tablespoons unsalted butter, softened
2 pounds medium carrots (16), halved lengthwise and cut into thirds crosswise
1/2 cup water
Accompaniment: Red Chile Sauce (Chile Colorado)

Steps:

  • Rinse capon and snip away any excess fat from cavity using kitchen shears. Pat capon dry and season with salt inside and out. Let stand at room temperature 30 minutes.
  • Preheat oven to 375°F.
  • While capon is standing, mash garlic to a paste with salt using a mortar and pestle. Add cilantro, chile powder, cumin, and butter and mash to a paste again.
  • Arrange capon, breast side up, with neck toward you, and gently work your fingers between skin and flesh of breast, working your way down to thighs. Rub one third of butter mixture under skin of breast and thighs. Rub another third of butter mixture in cavity of bird, then tie legs together with kitchen string.
  • Put capon in a buttered roasting pan. Scatter carrots around bird and season with salt and pepper. Pour water over carrots. Roast in middle of oven 45 minutes. Remove pan from oven and brush top and sides of bird with remaining butter mixture. Roast, basting capon and carrots with pan juices every 20 minutes (tent capon with foil if it gets too brown), until a thermometer inserted 2 inches into fleshy part of a thigh registers 170°F, about 2 hours more.
  • Transfer carrots with some of pan juices to a heated serving dish and keep warm, covered. Let capon stand 20 minutes before carving.

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