VEGETABLE ROASTING TIMES RECIPES

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ROASTED WINTER VEGETABLE MEDLEY RECIPE - NYT COOKING



Roasted Winter Vegetable Medley Recipe - NYT Cooking image

This is a sweet mixture of comforting winter vegetables that you can serve on its own as a side dish, or use as the component of a polenta, big bowl, frittata or omelet, or pasta. I roast the squash in one pan and the other vegetables together in another. If you have a small oven, roast the squash first, then the other vegetables. Or you can use two shelves and switch the trays top to bottom halfway through the roasting.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves 6

Number Of Ingredients 8

1 medium butternut squash (about 1 1/2 pounds), peeled, seeds and membranes scraped away, and cut into 3/4 to 1-inch dice
2 large carrots, peeled and cut into 3/4-inch pieces (quarter at the fat ends, cut in half at the thin ends, then cut in thick slices)
1 large parsnip, quartered, cored, and cut in 3/4-inch pieces
1 medium-size fennel bulb, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
3 tablespoons extra virgin olive oil
Salt and freshly ground pepper to taste
Optional: Chopped fresh rosemary, thyme or sage, about 2 teaspoons

Steps:

  • Preheat oven to 425 degrees. Line 2 baking sheets or roasting pans with parchment or foil. Place squash on one and remaining vegetables on the other, and toss each batch with 1 tablespoon olive oil and salt and pepper to taste. If desired, add fresh herbs such as rosemary, thyme or sage, and toss together. Spread vegetables in an even layer.
  • Place in the oven, on the same shelf if both pans will fit, or on the middle and lower shelves, and roast for 20 minutes, stirring halfway through. Switch pans top to bottom halfway through if on separate shelves Turn heat down to 400 degrees and continue to roast for another 10 to 20 minutes (the squash may be ready sooner than the root vegetables), stirring halfway through, until tender and caramelized.
  • Remove from oven, combine squash and other vegetables and stir together.

Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 6 grams, CarbohydrateContent 24 grams, FatContent 7 grams, FiberContent 6 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 545 milligrams, SugarContent 7 grams

BUTTERMILK ROAST CHICKEN RECIPE - NYT COOKING



Buttermilk Roast Chicken Recipe - NYT Cooking image

Roast a chicken and you know you have a comfortable meal. Alter that a little by butterflying the chicken, a surprisingly simple task that can be carried out with a pair of kitchen scissors, and you have a quick dinner that carries with it the casual air of barbecue, without the bother. Here, buttermilk, which is usually associated with fried chicken, helps to tenderize the chicken and conveys the aromatics: you really get the full value of the rosemary, pepper and garlic. If you want to substitute maple syrup for the honey, you can. Best of all, you can leave the marinating bird in the fridge for up to two days; thus, it gets more tender and you know you have a dinner that needs no more than to be popped into the oven.

Provided by Nigella Lawson

Total Time 9 hours 30 minutes

Yield 4 servings

Number Of Ingredients 8

1 4-pound chicken
2 cups buttermilk
1/4 cup plus 2 tablespoons vegetable oil
2 cloves garlic, lightly crushed
1 tablespoon crushed black peppercorns
1 tablespoon Maldon or other sea salt
2 tablespoons fresh rosemary leaves, roughly chopped
1 tablespoon honey

Steps:

  • Butterfly chicken by placing breast side down and using heavy-duty kitchen shears to cut along both sides of backbone. Discard backbone, turn chicken over and open it like a book. Press gently to flatten it.
  • Place chicken in a large freezer bag. Add buttermilk, 1/4 cup oil, garlic, peppercorns, salt, rosemary and honey. Seal bag securely and refrigerate overnight or up to two days.
  • Heat oven to 400 degrees. Remove chicken from marinade and place on a rack so excess can drip off. Line a roasting pan with foil and place chicken in pan. Drizzle with remaining 2 tablespoons oil. Roast for 45 minutes, then reduce heat to 325 degrees. Continue roasting until well browned and until juices run clear when chicken is pierced where leg joins thigh, about another 20 minutes.
  • Place chicken on a carving board and allow to rest for 10 minutes before cutting into serving pieces. Place a portion on each of four plates, and drizzle each serving with pan juices.

Nutrition Facts : @context http//schema.org, Calories 921, UnsaturatedFatContent 48 grams, CarbohydrateContent 12 grams, FatContent 69 grams, FiberContent 1 gram, ProteinContent 62 grams, SaturatedFatContent 15 grams, SodiumContent 1410 milligrams, SugarContent 10 grams, TransFatContent 0 grams

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Aug 07, 2018 · Since different vegetables have different roasting times, I always found myself racing to my computer to look up the recommended roasting time for this vegetable or that vegetable, and that had begun to get old. Being a fan of simple solutions, I decided to create my own vegetable roasting …
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Aug 07, 2018 · Since different vegetables have different roasting times, I always found myself racing to my computer to look up the recommended roasting time for this vegetable or that vegetable, and that had begun to get old. Being a fan of simple solutions, I decided to create my own vegetable roasting …
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See details


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Jan 10, 2017 · Hearty and flavorful harvest bowl with roasted vegetables, quinoa, and a creamy 3-ingredient tahini dressing! A healthy, plant-based, gluten-free …
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