Roastedpotatoescarrotsparsnipsandbrusselssprouts Recipes

ROASTED POTATOES AND CARROTS

Steps:

• Place a rack in the lower third of your oven, then preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with foil and coat the foil with nonstick spray.
• Place the carrots and potatoes in the center of the baking sheet. Drizzle with the olive oil and honey, then sprinkle with cumin, smoked paprika, salt, and cayenne. Toss to coat, then spread into a single layer.
• Bake in the oven's lower third until vegetables are browned in spots and tender when pierced with a small, sharp knife, about 25 to 30 minutes, tossing halfway through. Sprinkle with rosemary and toss to coat.
• While the vegetables bake, prepare the honey yogurt sauce: In a small bowl, stir together the Greek yogurt and honey. Transfer the vegetables to a serving plate. Serve warm with big dollops of yogurt on top and extra yogurt on the side.

ROASTED CARROTS AND POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss potatoes and carrots in a large bowl with olive oil. Add honey, lemon zest, salt, oregano, and pepper; toss to coat. Spread onto a large rimmed baking sheet.
• Roast in the preheated oven, stirring occasionally, until tender, about 45 minutes.

ROASTED POTATOES, PARSNIPS AND CARROTS

Steps:

• Preheat oven to 400 degrees F.
• Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
• Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
• Pick the rosemary leaves off the stalks.
• Put the potatoes and carrots into a large pan of salted boiling water on high heat and bring back to a boil. Boil for about 5 minutes, then add the parsnips and cook for another 4 minutes.
• Drain the veggies in a colander and allow to steam dry.
• Take the carrots and parsnips out and set aside.
• "Fluff" the potatoes in the colander by shaking it around a little. It's important to do this if you want the yummy crispy bits and edges.
• Put a large roasting pan over medium heat and add the olive oil. Add the garlic and rosemary leaves. Then put all the veggies into the pan with a good pinch of salt and pepper. Stir them around to get them well coated.
• Spread the veggies evenly out into one layer. This is important, so they will roast, not steam.
• Put them into the preheated oven and cook for about 45 minutes to an hour. This will depend on your oven. I like to stir them up at least once while cooking. Watch so they don't burn.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, add the carrots, Brussels sprouts, red bliss potatoes, parsnips and sweet potatoes. Toss well with olive oil, herbs, salt and pepper.
• Spread the vegetables evenly on a large baking sheet. Place on medium rack in oven and bake for 35 to 40 minutes.

ROASTED POTATOES, CARROTS, PARSNIPS AND BRUSSELS SPROUTS

Steps:

• Preheat the oven to 400 degrees F.
• Grease an 11" x 7" baking sheet with extra virgin olive oil.
• Place the vegetables in the baking sheet and add the dried herbs, salt and pepper.
• Toss well, evenly coating all the vegetables with the seasonings and oil.
• Add more oil if the vegetables seem dry.
• Spread the vegetables evenly on a large baking sheet.
• Place on the middle rack in the oven and bake for 35 to 40 minutes.