Roasted Baby Vegetables Recipe Epicuriouscom

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BRANZINO AND ROASTED BABY VEGETABLES WITH TARRAGON-CHIVE OIL



Branzino and Roasted Baby Vegetables with Tarragon-Chive Oil image

Provided by Suzanne Tracht

Categories     Blender     Fish     Roast     Sauté     Passover     Low Cal     Dinner     Seafood     Beet     Carrot     Squash     Zucchini     Healthy     Tarragon     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Tarragon-chive oil:
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh Italian parsley
2 tablespoons chopped fresh chives
9 tablespoons olive oil (not extra-virgin), divided
Coarse kosher salt
Branzino:
6 branzino or striped bass fillets with skin (each about 5 ounces)
2 tablespoons olive oil
Roasted Baby Vegetables

Steps:

  • For tarragon-chive oil:
  • Puree herbs and 4 tablespoons oil in blender until smooth. Transfer to small bowl; whisk in remaining 5 tablespoons oil. Season herb oil to taste with coarse salt and pepper.
  • For branzino:
  • Preheat oven to 400°F. Pat fillets dry. Sprinkle on both sides with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add 3 fillets, skin side down. Sauté until brown, about 3 minutes. Transfer fillets, skin side down, to baking sheet. Repeat with remaining fillets. Drizzle each with 1/2 tablespoon herb oil.
  • Roast fillets until just opaque in center, about 10 minutes. Transfer fillets to platter. Surround with vegetables. Drizzle some herb oil over vegetables. Serve, passing remaining herb oil.
  • What to drink:
  • With the fish, try a dry white wine, like the kosher Hagafen 2008 Oak Knoll District of Napa Valley Chardonnay (California, $24).

ROASTED BABY POTATOES WITH THYME AND ROSEMARY



Roasted Baby Potatoes with Thyme and Rosemary image

An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.

Categories     Garlic     Potato     Side     Roast     Valentine's Day     Vegetarian     Quick & Easy     Rosemary     Vegan     Thyme     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 5

Baby potatoes
Fresh thyme, chopped
Fresh rosemary, chopped
Garlic, chopped
Olive oil

Steps:

  • Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
  • Roast on a baking sheet in a 450°F oven for about 30 minutes.

ROASTED ROOT VEGETABLES



Roasted Root Vegetables image

Maple syrup and warm, fall spices add a touch of sweetness to easy roasted beets, carrots, parsnips, turnips, and sweet potatoes.

Provided by Nava Atlas

Categories     HarperCollins     Side     Vegetable     Vegetarian     Vegan     Wheat/Gluten-Free     Maple Syrup     Cinnamon     Rosemary

Yield Serves 4-6

Number Of Ingredients 10

1 large sweet potato, peeled, cut in half lengthwise, and sliced
2 medium beets (red or golden), peeled and cut into bite-size chunks (see Note)
3 to 4 medium carrots, peeled and cut into 1/2-inch-thick slices, or about 1 cup baby carrots
2 to 3 medium parsnips, peeled and cut into 1/2-inch-thick slices
1 large or 2 medium turnips, peeled and cut into large chunks
1 tablespoon extra-virgin olive oil
2 tablespoons maple syrup, blackstrap molasses, or agave nectar
Pinch each of ground cinnamon and nutmeg
Fresh rosemary leaves to taste (optional)
Salt and freshly ground pepper to taste

Steps:

  • Preheat the oven to 425°F.
  • Combine all the vegetables in a large mixing bowl.
  • Drizzle in the oil and maple syrup, then sprinkle in the cinnamon and nutmeg. Stir together.
  • Transfer the mixture to a lightly oiled large roasting pan (lined with parchment if you like). Bake for 30 minutes, more or less, stirring every 10 minutes or so. The vegetables should be tender on the inside and touched with golden brown on the outside.
  • Toward the end of the cooking time, sprinkle on some fresh rosemary leaves, if desired. Season with salt and pepper; then transfer to a covered serving container. Serve immediately or keep warm until mealtime.
  • Variations:
  • Though they break the root veggie theme, brussels sprouts and/or thinly sliced red onions are terrific additions, lending a nice contrasting flavor and color.
  • Stir in ribbons of collards or lacinato kale about 10 minutes before the vegetables are done.
  • Experiment with other root veggies, including ordinary white or yellow potatoes, Jerusalem artichokes, Chioggia beets, rutabagas, and daiko.

ROASTED VEGETABLES



Roasted Vegetables image

Provided by Roberto Santibañez

Yield Makes 6 servings

Number Of Ingredients 7

2 leeks, white part only, cut into 1/2-inch slices
1 pound turnips, peeled, cut into 1/2-inch cubes
1 pound sweet potatoes, peeled, cut into 1/2-inch cubes
2 bay leaves
3 tablespoons extra-virgin olive oil
1/2 teaspoon dried thyme
1 head garlic, 1/2 inch trimmed off top

Steps:

  • Preheat oven to 450°F. Combine leeks, turnips, and sweet potatoes in large roasting pan. Top with bay leaves and drizzle with 2 tablespoons oil. Sprinkle with thyme, salt, and freshly ground black pepper, and toss to coat thoroughly.
  • Place garlic, cut side up, on a piece of foil and drizzle with remaining tablespoon oil. Wrap garlic in foil and place on oven shelf. Place roasting pan next to garlic in oven, and roast until vegetables are just tender and slightly browned, about 35 minutes.
  • Unwrap garlic. Squeeze cloves from their skins, slice cloves, and toss with roasted vegetables. Serve with Slow-Braised Lamb Shanks with Guajillo-Pineapple Sauce .

ROASTED BABY SPRING VEGETABLES



Roasted Baby Spring Vegetables image

I saw this recipe on Cooking Light's website. The addition of radishes was really appealing! They said to use white balsamic vinegar to keep the fresh color of the veggies. Also, use real baby carrots with green tops, not the "baby carrots" they sell in plastic bags, which are not babies at all.

Provided by Chef PotPie

Categories     Vegetable

Time 30m

Yield 7 serving(s)

Number Of Ingredients 11

3 tablespoons white balsamic vinegar
1 tablespoon chopped shallot
1 lb baby carrots, with tops
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
12 fingerling potatoes, halved lengthwise (about 1 1/4 pounds)
1 (6 ounce) bag radishes, halved (about 1 3/4 cups)
2 cups sliced asparagus (2-inch slices, about 1 pound)
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh chives

Steps:

  • Preheat oven to 500°.
  • Combine vinegar and shallots in a small bowl; set aside.
  • Trim green tops from carrots; discard tops. Combine carrots and the next 5 ingredients (through radishes) in the bottom of a roasting pan, tossing gently to combine.
  • Bake at 500° for 20 minutes or until vegetables begin to brown, stirring occasionally. Remove pan from the oven; add shallot mixture and asparagus, tossing to combine.
  • Return pan to oven; bake 5 minutes. Stir in parsley and chives.

Nutrition Facts : Calories 56.5, Fat 2.2, SaturatedFat 0.3, Sodium 234, Carbohydrate 8.6, Fiber 2.6, Sugar 4.3, Protein 1.9

ROASTED BABY POTATOES WITH HERBS AND GARLIC



Roasted Baby Potatoes with Herbs and Garlic image

I like to mix different types of potatoes for this, my all-time favorite roasted potato recipe. The only extra time it takes is at the market, for the cashier to price a different item. Use whichever varieties you find or prefer, and serve this as a side to nearly any meat or fish dish. And it's just as easy for a crowd as it is for two people.

Yield 4 to 6 side-dish servings

Number Of Ingredients 8

1/4 cup olive oil
1 tablespoon herbes de Provence or dried Italian seasoning
3 garlic cloves, minced
1 pound fingerling potatoes or small white or red-skinned potatoes
1/2 pound small red-skinned potatoes (about 1 3/4-inch diameter)
1/2 pound small white-skinned potatoes (about 1 3/4-inch diameter)
1 teaspoon salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste

Steps:

  • Preheat the oven to 400 degrees F. In a large bowl, whisk the oil, herbes de Provence, and garlic to blend. Add all of the potatoes and 1 teaspoon each of salt and pepper, and toss to coat. Using a slotted spoon, transfer the potatoes to a large, heavy baking sheet, spacing evenly. Set the bowl aside (do not clean the bowl).
  • Roast the potatoes until they are tender and golden, turning them occasionally, about 1 hour. Transfer the roasted potatoes to the reserved bowl and toss to coat with any herb oil remaining in the bowl. Season the potatoes with more salt and pepper to taste. Transfer to a large bowl and serve.

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