ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES RECI…
Classic flavors come together quickly tonight with this family-pleasing roasted turkey and gravy. And you won't have to prepare a veggie side dish, because it's all cooked together. Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 4 servings plus 16 ounces cooked turkey breast tenderloins.
Number Of Ingredients 14
Steps:
- Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
WHOLE ROASTED CAULIFLOWER RECIPE | JAMIE OLIVER RECIPES
For a vegan alternative to a classic roast, this spiced, roasted cauliflower is just the ticket!
Total Time 1 hours 15 minutes
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel the garlic, then add to a pestle and mortar with the paprika and half the thyme leaves. Bash well to a rough paste, then muddle in 2 tablespoons of olive oil and season.
- Zest the lemon into a separate bowl and set aside.
- Trim the outer cauliflower leaves. Trim away and discard the stalk so the cauliflower can sit flat, then cut a cross into the base.
- Rub the paprika paste all over the cauliflower, then place in a medium casserole pan. Drizzle over the sherry and squeeze the lemon juice on top.
- Cover and pop in the hot oven for around 1 hour 20 minutes, or until tender, removing the lid for the final 20 minutes.
- Remove the pan from the oven, then pour in the tomatoes, tearing or slicing them up into chunks. Sprinkle over the lemon zest and pick over the remaining thyme leaves.
- Return the pan to the oven for a further 10 minutes, or until the cauliflower is golden.
- Meanwhile, toast the almonds in a dry frying pan over a medium-low heat until golden, then leave to cool.
- Once ready, take the pan out of the oven. Scrunch over the toasted almonds, then pick, roughly chop and scatter the parsley leaves on top.
- Drizzle with extra virgin olive oil, then carve up and serve with pilaf rice and steamed greens, or as part of a bigger spread.
Nutrition Facts : Calories 205 calories, FatContent 14.7 g fat, SaturatedFatContent 1.8 g saturated fat, ProteinContent 6.6 g protein, CarbohydrateContent 8 g carbohydrate, SugarContent 5.6 g sugar, SodiumContent 0.6 g salt, FiberContent 1.5 g fibre
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Perfectly roasted veg can totally make a Sunday dinner – keep it simple with this classic combo.
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving
From jamieoliver.com
Total Time 1 hours 30 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 377 calories per serving
- If you’re cooking your veg separately, rather than with my perfect roast chicken, preheat the oven to 200°C/400°F/gas 6.
- Peel the vegetables, halving any larger ones lengthways. Break the garlic bulb into cloves, leaving them unpeeled, and bash them slightly with the palm of your hand. Pick the rosemary leaves.
- Put the potatoes and carrots into a large pan – you may need to use two – of boiling salted water on a high heat and bring back to the boil. Allow to boil for 5 minutes, then add the parsnips and cook for another 4 minutes.
- Drain in a colander and allow to steam dry. Take out the carrots and parsnips and put to one side.
- Fluff up the potatoes in the colander by shaking it around a little – it’s important to ‘chuff them up’ like this if you want them to have all those lovely crispy bits when they’re cooked.
- Put a large roasting tray over a medium heat and either add a few generous lugs of olive oil or carefully spoon a little of the fat from the meat you’re cooking, and add the garlic and rosemary.
- Tip the vegetables into the tray, season with a good pinch of sea salt and black pepper and turn the veg over to coat them in the flavours. Spread them out evenly into one layer – this is important, as you want them to roast, not steam as they will if you have them all on top of each other.
- Roast for 1 hour, or until golden and crisp, then serve immediately with your roast and some delicious gravy.
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ROASTED TURKEY BREAST TENDERLOINS & VEGETABLES RECI…
Classic flavors come together quickly tonight with this family-pleasing roasted turkey and gravy. And you won't have to prepare a veggie side dish, because it's all cooked together. Simple & Delicious Test Kitchen
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 50 minutes
Category Dinner
Calories per serving
- Preheat oven to 425°. In a small bowl, mix the first six ingredients. Combine 2 teaspoons of the seasoning mixture with butter; toss with vegetables. Transfer to a roasting pan. Bake, uncovered, 15 minutes., Meanwhile, rub oil over turkey; sprinkle with remaining seasoning mixture. Move vegetables to edges of pan; place turkey in the center. Bake, uncovered, 20-25 minutes or until a thermometer inserted in turkey reads 165° and vegetables are tender., Save half of turkey for Buffalo Turkey with Linguine (recipe also in Recipe Finder) or save for another use. Remove remaining turkey and vegetables to a serving platter and keep warm., Pour cooking juices into a small saucepan. Combine cornstarch and water until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with turkey and vegetables.
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