Sheet Pan Ham Asparagus And Hasselback Potatoes Recipes

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OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

HASSELBACK POTATOES



Hasselback Potatoes image

Provided by Food Network

Categories     side-dish

Time 1h25m

Yield 2 potatoes

Number Of Ingredients 5

2 large Yukon Gold potatoes
4 tablespoons unsalted butter, melted
2 teaspoons fresh thyme leaves
Fine sea salt and freshly ground black pepper
2 tablespoons grated Parmesan

Steps:

  • Preheat the oven to 400 degrees F. Scrub the potatoes and pat them dry.
  • Place 2 chopsticks along either long side of a potato. Using a long paring or chef's knife, score the potato down to the chopsticks (the chopsticks act as a stopgap, keeping you from cutting all the way through the potato). Cut slits 1/8 inch apart all the way down the length of the potato. Repeat with the second potato.
  • Place the potatoes on a baking dish and brush with half the butter and sprinkle with some of the thyme and salt and pepper.
  • Bake for 35 to 40 minutes, brush with the remaining butter and continue baking until cooked through, about 30 minutes more. Sprinkle with more thyme and the Parmesan and bake for 5 minutes more before serving.

STUFFED HASSELBACK HAM



Stuffed Hasselback Ham image

A show-stopping holiday centerpiece combining three different sides with a hearty main. What more do you need?

Provided by Food Network Kitchen

Time 2h20m

Yield 12 servings

Number Of Ingredients 18

4 tablespoons butter, at room temperature
1/4 cup grated Parmesan
1/2 teaspoon fresh thyme leaves
1/3 cup plus 1/4 cup heavy cream
2 small cloves garlic, minced
Kosher salt and freshly ground black pepper
1 pound Yukon gold potatoes, peeled and sliced into 1/8-inch-thick slices
2 tablespoons light brown sugar
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon
12 ounces yams, peeled and sliced into 1/8-inch-thick slices
2 ounces cream cheese, at room temperature
1/2 cup shredded Gruyere cheese
1/8 teaspoon freshly grated nutmeg
One 10-ounce package frozen spinach, thawed and squeezed dry (see Cook's Note)
One 8-pound fully cooked bone-in ham
1 shallot, minced
1/2 cup honey

Steps:

  • Preheat the oven to 400 degrees F. Butter two 9-by-13-inch baking dishes with 1 tablespoon butter each.
  • Stir together the Parmesan, thyme leaves, 1/3 cup of the heavy cream, half of the garlic, 1/2 teaspoon salt and some pepper in a medium bowl. Add the Yukon gold potatoes, toss to coat and spread evenly in one of the prepared baking dishes.
  • Stir together the brown sugar, maple syrup, cinnamon and 1/2 teaspoon salt in a medium bowl. Add the yams, toss to coat and spread evenly in the other prepared baking dish.
  • Cover both baking dishes with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the potatoes and yams are tender when pierced with a fork, an additional 5 to 8 minutes. Let cool slightly. Reduce the oven temperature to 325 degrees F.
  • Stir together the cream cheese, Gruyere, nutmeg, remaining 1/4 cup heavy cream, remaining garlic, 1/2 teaspoon kosher salt and a few cracks pepper in a medium bowl. Add the spinach and stir to combine and coat.
  • Position the ham flat-side down on a cutting board with the fat cup facing up. Using a sharp knife, cut 1/2-inch-wide slices across the length of the ham about three-quarters of the way down through the ham.
  • To assemble: Fill the space between the first 2 slices of ham with some of the creamed spinach, pressing to even out the filling. Skip 3 slices (so there are 2 spaces in between) and fill the next space with more of the creamed spinach. Continue in the same manner, dividing the creamed spinach evenly among every third space. Fill each space next to the creamed spinach with a layer of the scalloped potatoes, dividing the scalloped potatoes evenly among every third space. Fill each space next to the scalloped potatoes with a layer of the candied yams, until all the spaces are filled.
  • Place the ham on a rack in a roasting pan, add 2 cups of water to the bottom and tent the ham loosely with aluminum foil. Bake until the ham is heated through and the potatoes are slightly golden, about 1 hour 15 minutes.
  • In the meantime, melt the remaining 2 tablespoons butter in a skillet over medium-low heat. Add the shallot and cook until softened, about 5 minutes. Add the honey and heat through, whisking to combine. Season with a few cracks of pepper.
  • Remove the foil and brush about half the glaze over the top of the ham. Return to the oven until the glaze is thick, glossy and deep golden, about 10 minutes more. Carefully transfer to a platter and pour the remaining glaze over top.

SHEET-PAN PORK AND POTATOES



Sheet-Pan Pork and Potatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1 1/4 pounds small red-skinned potatoes, halved or quartered
2 yellow and/or red bell peppers, sliced
1/4 cup fresh cilantro, chopped (leaves and tender stems separated)
5 tablespoons extra-virgin olive oil
1 1/2 teaspoons dried oregano
Kosher salt and freshly ground pepper
1 pork tenderloin (about 1 1/4 pounds)
4 cloves garlic (1 grated, 3 whole)
1 teaspoon ground cumin
1/4 teaspoon grated lemon zest, plus 1 tablespoon lemon juice
1 scallion, sliced

Steps:

  • Place a baking sheet on the middle oven rack; preheat to 450˚. Toss the potatoes, bell peppers, cilantro stems, 2 tablespoons olive oil, 3/4 teaspoon oregano and 1/2 teaspoon each salt and pepper in a large bowl. Spread on the hot baking sheet; reserve the bowl. Roast until the potatoes are just tender but not fully cooked, about 15 minutes.
  • Meanwhile, cut the pork on an angle into 4 pieces. Add to the reserved bowl along with the grated garlic, remaining 3/4 teaspoon oregano, 3/4 teaspoon cumin and a pinch each of salt and pepper; toss, then set aside to marinate. Put the remaining 3 garlic cloves in a mini food processor and add the remaining 1/4 teaspoon cumin, a pinch of salt, the remaining 3 tablespoons olive oil and the lemon juice. Process until the garlic is finely chopped; stir in the cilantro leaves and 1/4 teaspoon lemon zest. Season with salt and pepper.
  • Remove the baking sheet from the oven and stir the vegetables, leaving 4 open spots. Add the pork to the open spots and return to the oven. Turn on the broiler and cook until the vegetables are lightly browned and a thermometer inserted into the pork registers 140˚ to 145˚, 10 to 15 minutes.
  • Slice the pork; top with the cilantro sauce. Serve with the vegetables; sprinkle with the scallion.

SHEET PAN HOLIDAY HAM DINNER



Sheet Pan Holiday Ham Dinner image

No stove-top cooking is required for this beautiful holiday dinner, complete with glossy marmalade-glazed ham, herby stuffed mushrooms, roasted garlic green beans and buttery rolls. We used bone-in ham steaks, but you could easily swap in boneless. In just one hour, you can have a full and satisfying dinner spread that's easy, elegant and stress-free--perfect for those smaller festive gatherings.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

12 ounces green beans, trimmed
3 tablespoons olive oil
3 cloves garlic, grated
Kosher salt and freshly ground black pepper
One 14-ounce package stuffing mushrooms (14 to 16)
1/2 cup Italian-style breadcrumbs
1/4 cup finely grated Parmesan (about 1/2 ounce)
1/4 cup cream cheese (2 ounces), at room temperature
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
Nonstick cooking spray, for the foil
1/3 cup orange marmalade
2 tablespoons fresh orange juice
2 teaspoons cornstarch
1 teaspoon finely chopped fresh rosemary
Freshly ground black pepper
Two 1-pound ham steaks, patted dry
4 frozen dinner rolls
1 tablespoon unsalted butter, melted

Steps:

  • Arrange 2 oven racks in the middle part of the oven and preheat to 375 degrees F.
  • For the green beans: Add the green beans, olive oil, garlic, 1/4 teaspoon salt and a few grinds of pepper to a sheet pan. Toss to coat and spread out evenly. Bake on the upper rack until starting to get tender, about 15 minutes.
  • For the stuffed mushrooms: Meanwhile, pop the stems from the mushrooms and use a measuring spoon to scoop out any remaining stem. Reserve the stems and bits for another use.
  • Combine the breadcrumbs, Parmesan, cream cheese and parsley in a medium bowl. Season with salt and pepper. Divide the filling evenly among the caps.
  • For the ham: Line another sheet pan with foil and spray with nonstick spray.
  • Microwave the marmalade in a microwave-safe bowl until melted, about 45 seconds. Add the orange juice, cornstarch, rosemary, 1/4 teaspoon pepper and 2 tablespoons water and whisk to combine.
  • Arrange the ham on the prepared sheet pan and brush the glaze on both sides of each ham steak.
  • After the green beans have cooked for 15 minutes, remove them from the oven and push them over to the right side of the sheet pan. Add the mushrooms to the left side and drizzle the filling evenly with the olive oil.
  • Place the ham on the upper rack and the green beans and mushrooms on the lower rack. Bake, frequently brushing the ham with the glaze, until the glaze starts to thicken up, about 25 minutes.
  • For the rolls: Remove the green beans and mushrooms from the oven. Push the green beans to the middle of the sheet pan and arrange the dinner rolls on the right side. Brush the rolls with the melted butter.
  • Bake until the dinner rolls are softened, the ham glaze is thickened and glossy, the green beans are tender and the mushroom filling is golden, about another 10 minutes.

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES



Sheet-Pan Ham, Asparagus and Hasselback Potatoes image

Small boneless ham is the perfect centerpiece for this sheet pan dinner for 4. The ham roasts with a sweet and sticky jam and mustard glaze, while the potatoes become crisp and tender as they soak in a delicious garlic butter. Finish the dish with a simple roasted asparagus, buttered rolls, and almost no cleanup!

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 17

6 tablespoons unsalted butter
4 cloves garlic, sliced
4 sprigs thyme, plus 2 teaspoons fresh thyme leaves
Kosher salt and freshly ground pepper
1/2 cup fig jam
1/4 cup packed light brown sugar
1/4 cup country Dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon Worcestershire sauce
1 small fully cooked boneless ham (2 1/2 to 2 3/4 pounds)
4 medium russet potatoes
1 bunch asparagus, trimmed
2 tablespoons extra-virgin olive oil
1 small shallot, thinly sliced and separated into rings
1 cup shredded gruyère cheese (about 4 ounces)
1 tablespoon finely chopped fresh chives
Buttered dinner rolls, for serving

Steps:

  • Preheat the oven to 425˚ F. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from the heat and let sit 10 minutes.
  • Meanwhile, make the ham: Stir together the fig jam, brown sugar, mustard, vinegar and Worcestershire sauce in a small bowl until the sugar dissolves; set aside. Score lines in a crosshatch pattern, 1 inch apart, into the top and sides of the ham; loosely wrap in a large sheet of heavy-duty foil, pouring 1/4 cup water over the ham before sealing. Transfer to a rimmed baking sheet.
  • Make the potatoes: Cut a thin sliver from one long side of a potato so that it sits flat; position cut-side down between the handles of two wooden spoons. Using a sharp knife, make cuts in the potato 1/8 inch apart, stopping when your knife hits the spoon handles (do not cut all the way through). Repeat with the remaining potatoes. Arrange on the baking sheet with the ham, drizzle with half of the garlic butter and season generously with salt and pepper. Bake 40 minutes.
  • Open the foil and brush the ham with two-thirds of the fig glaze (leave the foil open). Drizzle the potatoes with the remaining garlic butter. Bake until a thermometer inserted into the center of the ham reaches 145˚ F, the glaze is browned and the potatoes are very tender when pierced with the tip of a knife, 30 to 40 more minutes.
  • Make the asparagus: Toss the asparagus with the olive oil, shallot, 1/2 teaspoon salt and a few grinds of pepper. Brush the ham with the remaining glaze. Push the potatoes to one side of the baking sheet and sprinkle with the cheese. Spread the asparagus in the open space on the baking sheet. Continue baking until the ham glaze is sticky, the cheese on the potatoes is melted and the asparagus is tender, 10 to 15 minutes. Let the ham rest 10 minutes, then slice. Sprinkle the potatoes with the thyme leaves and chives. Serve with rolls.

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