Vegetables In A Black Iron Skillet Recipes

VEGETABLES IN A BLACK IRON SKILLET

Vegetables in a Black Iron Skillet image

Provided by Molly O'Neill

Time 1h40m

Yield 6 servings

Number Of Ingredients 10

Ingredients

6 medium-size beets, trimmed
3 medium-size sweet potatoes, peeled
2 medium-size turnips, peeled
12 large cloves garlic
2 thin parsnips, peeled
1/2 cup olive oil
12 pearl onions, outer skin removed
12 medium-size carrots, peeled
1 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

Preheat oven to 500 degrees.
Separately blanch the beets, sweet potatoes, turnips and garlic. Use enough cold water to cover, and boil over high heat. Boiling times: beets, 3 minutes; sweet potatoes, 7 minutes; turnips, 5 minutes, and garlic, 3 minutes. Drain and then cool the vegetables under cold water.
Use a sharp knife to cut the sweet potatoes and the turnips into slices 3/4 inch wide.
In a large black iron skillet (or two or three smaller ones), place 2 tablespoons of the olive oil. Place the skillet on a burner over high heat until the oil is smoking. Rotate the skillet to coat the pan well. Remove the skillet from the heat. Place the carrots, onions, beets, turnips, parsnips and sweet potatoes in the skillet. Scatter the garlic cloves over the vegetables, and drizzle with the remaining olive oil and sprinkle with salt and pepper. Place the skillet in the oven.
Using tongs, gently rotate the vegetables every 5 minutes so they will roast and carmelize evenly. When they are soft, in about 40 minutes, remove from the oven. Place the vegetables on a platter to serve.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 19 grams, Fiber 10 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 604 milligrams, Sugar 18 grams

CAST-IRON SRIRACHA CHICKEN THIGHS WITH VEGETABLES

Cast-Iron Sriracha Chicken Thighs with Vegetables image

This is a one-skillet Sriracha chicken dish. I like the concept of one-skillet dishes because it cuts down on time and the flavors seem to meld together well.

Provided by TheElusivePastry

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 3h25m

Yield 4

Number Of Ingredients 22

Ingredients

⅓ cup honey
¾ cup soy sauce
¼ cup Sriracha
2 medium limes, juiced
2 cloves garlic, minced
½ teaspoon freshly ground black pepper
2 pounds bone-in, skin-on chicken thighs
3 tablespoons unsalted butter, divided
½ medium red onion, chopped
5 cloves garlic, minced
¾ pound fresh green beans, trimmed and cut into desired length
4 small potatoes, cubed
1 pint cherry tomatoes, halved
1 medium yellow bell pepper, chopped
1 medium lime, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
¼ cup Sriracha
¼ cup brown sugar
2 tablespoons honey
1 medium jalapeno pepper, seeded and diced
1 stalk green onion, chopped, or more to taste

Steps:

Whisk honey, soy sauce, Sriracha, lime juice, garlic, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, turning halfway through, for 2 hours.
Preheat the oven to 400 degrees F (200 degrees C).
Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
Melt butter in a large, cast-iron skillet over medium-high heat. Add chicken, skin-side down, and sear until golden brown, 4 to 5 minutes; this will melt out most of the fat underneath and leave a nice, crispy skin. Flip over and grill for 2 more minutes. Remove chicken to a plate.
Drain extra fat and oil from the skillet. Add remaining 1 tablespoon butter and let melt. Add onion and garlic to the melted butter and cook, stirring frequently, until fragrant, about 2 minutes. Mix in green beans, potatoes, cherry tomatoes, bell pepper, lime juice, salt, and pepper. Cook, mixing carefully, for 5 minutes.
Meanwhile, mix Sriracha, brown sugar, honey, and jalapeno in a small bowl until smooth.
Remove skillet from the heat. Return chicken to the skillet, skin-side up. Pour Sriracha mixture primarily onto the chicken, and a bit onto the vegetables.
Place the skillet in the preheated oven and roast until potatoes are tender and chicken is completely cooked through, 30 to 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Garnish with green onion and serve.

Nutrition Facts : Calories 808.7 calories, Carbohydrate 102.5 g, Cholesterol 163 mg, Fat 25.5 g, Fiber 11.3 g, Protein 48.5 g, SaturatedFat 10.1 g, Sodium 4719.5 mg, Sugar 50.9 g

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