Roasted Root Vegetables With Mustard Recipes

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OVEN-ROASTED ROOT VEGETABLES



Oven-Roasted Root Vegetables image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h5m

Yield 4 servings (8 cups)

Number Of Ingredients 9

1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled
3 large Yukon gold potatoes (1 1/2 pounds), scrubbed
1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed
1 medium red onion
2 large parsnips (about 8 ounces)
1 head garlic, cloves separated, and peeled (about 16)
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 1/2 teaspoons kosher salt
Freshly ground black pepper

Steps:

  • Place 2 baking sheets in the oven and preheat to 425 degrees F.
  • Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
  • Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

HONEY-MUSTARD CHICKEN WITH ROASTED VEGETABLES



Honey-Mustard Chicken with Roasted Vegetables image

Paleo or not, this combination of flavors will tickle your taste buds! Colorful veggies and chicken work for a weeknight or for guests.

Provided by Bibi

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 1h

Yield 4

Number Of Ingredients 17

3 cups peeled and cubed butternut squash
2 carrots, peeled and cut 1-inch pieces
1 large parsnip, peeled and cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch pieces
1 small red onion, cut into 1-inch wedges
2 tablespoons extra-virgin olive oil
2 teaspoons minced fresh rosemary
½ teaspoon sea salt
¼ teaspoon fresh ground black pepper
4 skinless, boneless chicken breast halves
¼ teaspoon salt
1 pinch ground black pepper to taste
1 tablespoon extra-virgin olive oil
½ cup low-sodium chicken broth
¼ cup white wine
2 tablespoons honey
2 tablespoons whole-grain mustard

Steps:

  • Place an 11x17-inch baking sheet in the oven and preheat to 425 degrees F (220 degrees C).
  • Combine butternut squash, carrots, parsnip, sweet potato, and red onion in a large bowl; add 2 tablespoons olive oil, rosemary, 1/2 teaspoon sea salt, and 1/4 teaspoon pepper and stir to coat. Spread vegetable mixture in a single layer onto the warmed baking sheet from the oven.
  • Roast vegetables in the preheated oven for 15 minutes; stir and continue roasting until tender, about 15 minutes more.
  • Pound chicken to 1/2-inch thickness on a work surface; season with 1/4 teaspoon salt and ground black pepper to taste.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. Transfer chicken to a bowl.
  • Pour chicken broth and wine into the same skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, about 2 minutes.
  • Stir honey and mustard into wine mixture; add chicken and turn pieces until coated. Serve chicken alongside roasted vegetables.

Nutrition Facts : Calories 413.9 calories, Carbohydrate 43.4 g, Cholesterol 67.7 mg, Fat 13.9 g, Fiber 7.2 g, Protein 28.2 g, SaturatedFat 2.4 g, Sodium 586 mg, Sugar 17.4 g

SLOW ROASTED ROOT VEGETABLES WITH LEMON MUSTARD GLAZE



Slow Roasted Root Vegetables With Lemon Mustard Glaze image

Serve as main or side dish. Use a clay pot for the best taste and use low temp and roast as long as possible to bring out the flavor. Serve over rice or noodles for main meal [4 servings] or serve alone [8 servings] for side.

Provided by That is Dr House to

Categories     Potato

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 14

8 cups vegetables, see note
2 tablespoons olive oil, see note
1 teaspoon salt
1 teaspoon rosemary, crushed
1/2 teaspoon cracked black pepper
2 -3 tablespoons balsamic vinegar
1/2 cup dry mustard
1/2 cup white wine vinegar
1/2 cup cider vinegar
1/3 cup honey or 1/3 cup agave syrup
1 teaspoon sea salt
6 large egg yolks
1 tablespoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Vegetables use in any desired amounts: carrots, onions, celery, garlic, turnips, white potatoes, sweet potatoes, beets, fennel and parsnips. quarter the onions so they stay together. garlic should be peeled whole cloves.
  • Not using clay pot:.
  • Preheat oven to 300°F lightly spray a deep lasgne or roasting pan then place vegetables in pan and drizzle with oil and toss to coat.
  • Cover pot and bake 3 hours or until vegetables are tender. Cover roasting pan with foil if using. Raise oven temp to 350F and sprinkle with balsamic vinegar. Roast for 20 minutes.
  • Toss with 2 to 3 tbsp sunshine lemon mustard and place under broiler for several minutes. Check for vegetables to brown slightly and become crisp at edges. WATCH CAREFULLY ON THIS STEP.
  • For Clay pot:.
  • Preheat oven to 450°F Soak clay pot for at least 15 minutes. Vegetables should be in 2 inch chunks.
  • If using clay pot omit oil and leave vegetables damp. Then sprinkle with the salt, rosemary and pepper. toss to coat.
  • Cook for 45 minutes or until vegetables are tender. You can lower the heat and increase the time also. Do not raise temperature Remove from clay pot and place in other container for broiling step.
  • Lemon mustard:.
  • In med bowl combine mustard, vinegar, honey and salt. Let sit for 2 hours.
  • Whisk in yolks, zest and juice. Place in double boiler and cook over simmering water, stir constantly until mustard thickens.
  • Transfer to glass container. Let cool cap and refrigerate. IT IS NOT SUITED FOR HOT WATER BATH CANNING. Use within 6 weeks.

Nutrition Facts : Calories 341.5, Fat 20, SaturatedFat 3.7, Cholesterol 314.7, Sodium 1179.2, Carbohydrate 33, Fiber 3.6, Sugar 25.1, Protein 9.8

ROASTED ROOT VEGETABLES WITH MUSTARD



Roasted Root Vegetables With Mustard image

The root vegetables are wonderful this way. The mustard oil packs a real whollop. Mustard oil is very strong smelling and extremely hot. "USE SPARINGLY". Once opened, the oil may be refrigerated for up to 6 months.

Provided by Baby Kato

Categories     Vegetable

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons Dijon mustard, coarse
2 -3 tablespoons olive oil
1 tablespoon mustard oil (optional)
6 sprigs thyme, chopped
1/4 teaspoon paprika
1/4 teaspoon cayenne
1/2 teaspoon sea salt
1/4 teaspoon black pepper, fresh ground
2 carrots, sliced 1-inch lengths
4 parsnips, sliced 1-inch lengths
4 medium potatoes, 1-inch cubes, yukon gold
1 large sweet potato, 1-inch cubes
1 large sweet onion, 1/2-inch wedges

Steps:

  • Preheat oven to 375°F.
  • Combine mustard, olive oil, mustard oil, thyme, paprika, cayenne pepper, sea salt and freshly ground black pepper together in large bowl.
  • Whisk and add carrots, parsnips, potatoes, sweet potato and onions to bowl.
  • Let stand 10 minutes and spread in one layer in large baking dish.
  • Roast in 375°F oven for 45- 50 minutes, gently turn vegetables every 15 minutes.
  • Try not to break vegetables when turning.

Nutrition Facts : Calories 287.8, Fat 7.6, SaturatedFat 1.1, Sodium 471.9, Carbohydrate 51, Fiber 7.6, Sugar 6.2, Protein 6

ROAST WITH ROOT VEGETABLES AND HERBS



Roast with Root Vegetables and Herbs image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h

Yield 6 servings

Number Of Ingredients 12

One 3-pound roast (I'm using flat of brisket)
1 tablespoon mustard (I'm using Dijon)
2 tablespoons chopped fresh sturdy herb (I'm using rosemary)
Salt and pepper
1 pound carrots, cut into large chunks
1 pound potatoes, quartered (I'm using Idaho)
1 pound onions, quartered (I'm using red)
6 cloves garlic
Olive or other oil, for tossing vegetables
2 cups liquid (I'm using chicken stock)
3 tablespoons butter
Splash of vinegar (I'm using red wine vinegar)

Steps:

  • Preheat the oven to 450 degrees F.
  • Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
  • Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
  • Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
  • While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Use any vegetables you like to make this roasted root vegetable medley; add liquid as they cook to keep them slightly moistened.

Provided by Martha Stewart

Number Of Ingredients 5

2-3 pounds assorted winter vegetables, such as carrots, turnips, rutabagas, parsnips, pearl onions, and potatoes
4 tablespoons (1/2 stick) unsalted butter, or to taste
1/4 cup chicken or veal stock, plus more as needed
Salt and freshly ground pepper
Handful of chopped fresh herbs

Steps:

  • Heat oven to 375 degrees. Scrub vegetables and peel as desired. Cut into 1-to-2-inch pieces (they should all be of similar size).
  • Place butter in a roasting pan and heat in oven until melted. Add vegetables, 1/4 cup of stock, and salt and pepper. Stir well to coat, and return to oven.
  • Cook vegetables for 1 to 1 1/2 hours, stirring occasionally and adding more stock as needed to keep vegetables slightly moist. Vegetables are done when tender and golden brown. Stir in herbs and serve.

SAVORY ROASTED ROOT VEGETABLES



Savory Roasted Root Vegetables image

Beets were my sworn enemy until I tried them like this, it's a great way to use root vegetables. I think the beets add a beautiful red color to the dish, but if it bothers you to serve pinkish vegetables, substitute parsnips, rutabaga, or any similar vegetable; be creative!

Provided by mgoblue1

Categories     Side Dish     Vegetables     Greens

Time 1h15m

Yield 6

Number Of Ingredients 11

1 cup diced, raw beet
4 carrots, diced
1 onion, diced
2 cups diced potatoes
4 cloves garlic, minced
¼ cup canned garbanzo beans (chickpeas), drained
2 tablespoons olive oil
1 tablespoon dried thyme leaves
salt and pepper to taste
⅓ cup dry white wine
1 cup torn beet greens

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the beet, carrot, onion, potatoes, garlic, and garbanzo beans into a 9x13 inch baking dish. Drizzle with the olive oil, then season with thyme, salt, and pepper. Mix well.
  • Bake, uncovered, in the preheated oven for 30 minutes, stirring once midway through baking. Remove the baking dish from the oven, and stir in the wine. Return to the oven, and bake until the wine has mostly evaporated and the vegetables are tender, about 15 minutes more. Stir in the beet greens, allowing them to wilt from the heat of the vegetables. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 143 calories, Carbohydrate 20.8 g, Fat 4.9 g, Fiber 4.2 g, Protein 2.8 g, SaturatedFat 0.7 g, Sodium 95.3 mg, Sugar 4.8 g

ROAST CHICKEN AND ROOT VEGETABLES WITH MUSTARD-ROSEMARY SAUCE



Roast Chicken and Root Vegetables with Mustard-Rosemary Sauce image

Categories     Chicken     Mustard     Onion     Roast     Graduation     Rosemary     Carrot     Turnip     Fall     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup whole grain Dijon mustard
1/3 cup olive oil
2 1/2 tablespoons chopped fresh rosemary
1 7 1/2- to 8-pound roasting chicken, rinsed, giblets removed
2 large red onions, each cut into 8 wedges, peeled
1 1/2 pounds small turnips, peeled if desired, each turnip cut into 1 1/2-inch pieces
1 pound peeled baby carrots
1 cup canned low-salt chicken broth

Steps:

  • Preheat oven to 375°F. Whisk mustard, oil, and rosemary in bowl. Place chicken in large roasting pan. Brush with half of mustard mixture. Roast until thermometer inserted into thickest part of thigh registers 170°F, about 1 hour 45 minutes.
  • Meanwhile, brush large baking sheet with oil. Reserve 1 tablespoon mustard mixture for sauce. Toss onions, turnips, and carrots with remaining mustard mixture in bowl. Spread out on baking sheet. Roast until tender and beginning to brown, stirring twice, about 1 hour. Transfer chicken to platter. Spoon off fat from juices in pan. Place pan atop 2 burners. Whisk in broth and reserved mustard mixture. Boil until reduced to 1 1/4 cups, about 5 minutes. Season with salt and pepper. Place chicken on platter; surround with vegetables. Serve with sauce.

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