Roasted Sweet Potatoes With Poached Eggs And Root Vegetables Recipes

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

ROASTED SWEET POTATOES AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
• In large bowl, mix 4 tablespoons of the olive oil, 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add sweet potatoes and red bell pepper; toss to coat. Transfer vegetables to pan (reserve bowl); spread in single layer. Roast 30 minutes; stir.
• To same bowl, add remaining 1 tablespoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add broccoli and green onion whites to bowl, and toss to coat; stir into vegetable mixture in pan. Roast 5 minutes longer.
• Stir peas into vegetable mixture in pan. Roast 3 to 5 minutes longer or until peas are heated through and potatoes are very tender and beginning to brown. Top vegetables with green onion greens and cilantro; serve with lime wedges.

ROASTED ROOT VEGETABLES WITH EGGS

Steps:

• Preheat oven to 425 F (220 C).
• Put the beets, 1 tablespoon of the olive oil, and 1/8 teaspoon salt on a sheet of aluminum foil and wrap thoroughly. Roast for about 1 hour and 30 minutes
• Meanwhile, toss the apple, turnips and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and the rosemary. Place on a baking sheet and roast beside the beets until browned, 15 to 20 minutes longer, and the beets are fork-tender. While warm, but not hot, rub the skin off the beets with a paper towel or clean kitchen towel. Slice the beets.
• When everything is roasted, heat the remaining 1 tablespoon olive oil and the garlic in a large saute pan over medium-high until browned and fragrant. Discard the garlic. Add the beet greens and capers and saute until wilted. Add the roasted vegetables and saute until heated through. Taste for salt and adjust as needed. Remove from the heat, toss with the mustard and parsley, and set aside.
• When it comes to frying the eggs, you may need to either work in batches or have two pans going at once. Heat 1 tablespoon of the butter in a nonstick saute pan over high heat. Crack 2 eggs into a small bowl and gently slide them into the butter. (If you break a yolk, discard the egg and try again.) Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. When ready, give the pan a gentle shake to loosen the eggs.
• Meanwhile, mound the roasted vegetables onto two plates. Slide the eggs on the vegetables, and sprinckle with fleur de sel. Repeat with any remaining butter and eggs.
• The roasted vegetable mixture keeps, refrigerated, for up to 2 days.

OVEN-ROASTED ROOT VEGETABLES

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.

ROASTED SWEET POTATOES WITH POACHED EGGS AND ROOT VEGETABLES

Steps:

• Preheat oven to 400 degrees F. Rinse the sweet potatoes and cut a few small slivers in the top of each. Place on prepared cookie sheet. Rinse and trim the beets as needed. Place on the other prepared cookie sheet. In the preheated oven, roast the sweet potatoes and the beets until they are cooked through. You will know they are done when a sharp knife can easily pierce them at their thickest point. Cooking time will vary according to the size of the vegetables and their freshness. You can begin checking them about 20 minutes after you place them in the oven. When they are tender, remove them from the oven and set aside until they are cool enough to handle. While the vegetables are roasting, poach the eggs. Add about 2-inches (10 centimeters) of water to a small skillet or pot large enough to hold all 4 eggs. Crack the eggs into a small bowl. Bring the water to a boil, then lower the temperature to a gentle simmer. Gently slip the eggs into the water, one at a time. Cook until the white is set, the eggs have floated to the top of the pan and the yolk is filmed over. This should take about 3 to 5 minutes. Carefully remove the eggs, one at a time, using a slotted spatula. Slip them onto the towel lined plate to allow any excess water to drain off. Set aside. When the sweet potatoes and beets are cool enough to handle, remove their skins, and slice them into thin rounds. To assemble: Place a handful of greens or mesclun mix on 4 dinner plates. Arrange the sweet potatoes and beets decoratively on each plate. Place one poached egg on each prepared plate. Drizzle everything with lemon juice and olive oil. Sprinkle with the grated lemon zest and chopped garlic. Add sea salt and freshly ground black pepper, to taste. Serve at room temperature. Enjoy! Written and owned by Dena Testa Bray. Dena Testa Bray Enterprises, LLC All rights reserved. © Gathering Flavors

ROASTED VEGETABLES

Steps:

• Pre-heat the oven to highest setting.
• Need a solid baking sheet 16x12 inches.
• First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg.
• Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil.
• Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

SALMON WITH ROOT VEGETABLES

Steps:

• Preheat oven to 400°. In a large skillet, heat oil over medium heat. Add potatoes, turnips and carrots. Combine 1/2 teaspoon salt, chili powder, 1/2 teaspoon pepper, cinnamon and cumin; sprinkle over vegetables. Cook, stirring frequently, until vegetables are tender, 15-20 minutes., Meanwhile, place salmon, skin side down, in a foil-lined 15x10x1-in. baking pan. Sprinkle with remaining salt and pepper. Bake 10 minutes. Preheat broiler; broil until fish just begins to flake easily, 2-5 minutes. Serve salmon with vegetables.