Herbpotroastandvegetables Recipes

HERB POT ROAST AND VEGETABLES

Steps:

• Heat oven to 350°.
• Place roast with all the vegetables in an ungreased 9x13-inch or larger baking pan.
• Sprinkle all the spices over the meat. This may seem really thick but its wonderful.
• Pour the water over the vegetables.
• Cover with foil and bake at 350° for 2 to 2 1/2 hours.
• Serve with the pan juices.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

HERB ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. Arrange vegetables in single layer in pan. Spray with cooking spray (2 or 3 seconds). Sprinkle with Italian seasoning and salt.
• Roast uncovered 45 to 55 minutes, stirring once, until vegetables are tender.

HERB ROASTED VEGETABLES

Steps:

• Preheat oven to 450 degrees Fahrenheit.
• Line a 9x13-inch baking dish with foil.
• In a large bowl combine olive oil, oregano (or thyme), rosemary, garlic, and salt and pepper; mix until well blended.
• Add the prepared onion, potatoes, bell pepper, mushrooms, and zucchini to the seasoned oil mixture.
• Toss with a slotted spoon until all vegetables are well coated.
• Place seasoned vegetables in the foil-lined baking dish.
• Roast in the preheated oven for 30 minutes.
• Remove baking dish from oven and sprinkle mozzarella cheese on top of the roasted vegetables.
• Return baking dish to oven and roast for 5 more minutes (or until the cheese just begins to melt).

HERBED POT ROAST WITH VEGETABLES

Steps:

• Trim excess fat from beef. Rub Dutch oven with fat.
• Cook beef in Dutch oven over medium heat about 10 minutes or until brown.
• Sprinkle with marjoram, basil, salt, pepper and garlic; add cider and water. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.
• Add vegetables, parsley and, if necessary, 1/4 cup water. Cover and simmer about 45 minutes or until vegetables and beef are tender.

ROASTED POTATOES WITH HERBS

Steps:

• Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)
• Preheat oven to 400°F. Lightly oil 2 rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

HERBED GARLIC POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well. , In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes. Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.