Roastedrootvegetableswithpearlonions Recipes

ROASTED ROOT VEGETABLES

Steps:

• Preheat oven to 400°F and line a cookie sheet with parchment paper. Set aside.
• Combine all vegetables, onion, and minced garlic in a large bowl.
• Add olive oil, kosher salt, rosemary, and ground pepper.
• Stir well until all vegetables are coated (I find that it's easiest to use my hands to toss the vegetables).
• Spread evenly over prepared cookie sheet.
• Bake on 400°F for 40-50 minutes, turning the vegetables with a spatula halfway through cooking.
• Vegetables are finished roasting once they are tender when pierced with a fork.

ROAST WITH ROOT VEGETABLES AND HERBS

Steps:

• Preheat the oven to 450 degrees F.
• Rub the roast with the mustard, then season with the rosemary and some salt and pepper. Put the roast on a rack in a roasting pan. Roast for 1 hour.
• Reduce the oven temperature to 325 degrees F. Toss the carrots, potatoes, onions and garlic with some oil, salt and pepper and add them to the pan. Continue to roast for 30 minutes.
• Add the chicken stock to the pan and continue to roast to the desired tenderness and temperature, 165 to 190 degrees F for brisket. (See Cook's Note.) If you do racks or a leg of lamb, 135 degrees F and up is desired. For a pork rack or loin, cook to 145 degrees F and up. Remove the roast to a cutting board and let rest for 20 minutes.
• While the meat is resting, stir the butter into the liquid in the pan with a splash of vinegar. Slice the meat and serve over the vegetables. Top with the sauce.

ROASTED ROOT VEGETABLES WITH PEARL ONIONS

Steps:

• Cook onions in a large pot of boiling, salted water for 2 minutes.
• drain.
• peel root vegetables, and chop into large pieces. leave base end intact for rustic presentation. place in glass baking dish
• preheat oven to 325 degrees.
• combine sugar, vinegar and mustard in bowl for glaze.
• transfer onions to glass baking dish, with root vegetables. add glaze, butter, 1 tsp salt, 1/4 tsp pepper, and 1/2 cup water. toss to coat. cover with foil. roast for 25 mins or till soft, for crisper vegetables remove foil at end of cooking. check seasonings and serve. serves 4.