ROASTED CELERY ROOT AND CARROTS
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place a rimmed baking sheet on the bottom oven rack and preheat to 425 degrees F.
- Toss the celery root with 4 tablespoons olive oil, 1 tablespoon thyme, 1/2 teaspoon paprika, and salt to taste in a bowl. Pile onto a double layer of heavy-duty foil; bring the ends together and crimp closed to seal. Put the packet on another baking sheet and roast in the middle of the oven until almost tender, about 25 minutes.
- Meanwhile, toss the carrots with the remaining 2 tablespoons olive oil, 1 tablespoon thyme and 1/2 teaspoon paprika in a bowl; season with salt. Spread on the preheated baking sheet and roast until tender, about 35 minutes.
- After the celery root has roasted for 25 minutes, open the foil and spread on the baking sheet; roast 15 more minutes. Toss with the carrots and parsley.
ROASTED CARROTS AND RADISHES
Never had a roasted radish? You must try this! Carrots complement the flavor well, and I don't really care for radishes raw.
Provided by Kathleen
Categories Side Dish Vegetables Carrots
Time 25m
Yield 2
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine radishes and carrots on a rimmed baking sheet and drizzle with olive oil. Sprinkle with garlic salt and lemon-pepper seasoning; toss to coat.
- Roast in the preheated oven until tender, 20 to 25 minutes.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 6.3 g, Fat 13.6 g, Fiber 2.2 g, Protein 0.6 g, SaturatedFat 1.9 g, Sodium 626.5 mg, Sugar 3.5 g
ROASTED OYSTERS
Provided by Food Network
Yield 6 servings
Number Of Ingredients 7
Steps:
- Melt the butter over medium heat in a small saucepan. Add the shallots and cook, stirring, until they are translucent and beginning to soften, about 2 minutes. Add the chardonnay, bring to a lively simmer, and reduce until only about 2 tablespoons of liquid remains. Add the cream and bring to a boil. Lower the heat to a simmer and reduce to 2/3 cup. Remove from the heat, stir in the white pepper, and set aside.
- Preheat the oven broiler to 500 degrees F. Arrange the top oven rack so a roasting pan will fit below the heating element. Prepare appetizer plates by placing a bed of rock salt on each, to hold the oysters. Distribute the rock salt evenly between to roasting pans large enough to hold the oysters.
- If the fishmonger shucked your oysters, return the oysters to their cleaned shells one by one, and add about 1/2 teaspoon of the oyster liquid to each, nesting the shells carefully in the rock salt so the contents don't spill. Otherwise, arrange freshly shucked oysters in the rock salt-filled roasting pans, ensuring that their liquid doesn't spill.
- Spoon about 2 teaspoons of the shallot-cream mixture on top of each oyster. Coat each oyster well, without having the shell overflow with liquid. Put one roasting pan in the oven and broil just until the liquid bubbles and the oysters' edges begin to curl, about 3 minutes, watching closely to prevent burning. Repeat with the other roasting pan. Carefully lift 4 oysters in their shells onto each appetizer plate. Serve immediately.
ROASTED RADISHES AND CARROTS
Provided by Melissa d'Arabian : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Place the radishes and carrots on a baking sheet and toss with the olive oil, thyme, salt, and pepper. Roast until tender yet firm in the center, about 20 minutes. Squeeze with a little lemon juice and serve.
ROASTED CELERY ROOT
This is from Epicurious.com. Goes great with roast pork loin! You can put this dish in the lower third of your oven and roast a pork loin at the same time!!
Provided by Chef Au Vin
Categories Vegetable
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 425°F
- Trim and peel celery root and cut into 1-inch pieces.
- In a large roasting pan toss celery root with oil and salt and roast in middle of oven 30 minutes.
- Stir celery root and reduce temperature to 375°F
- Roast celery root, stirring after the 30 minutes, 1 hour more.
Nutrition Facts : Calories 234.1, Fat 13, SaturatedFat 1.8, Sodium 1077.8, Carbohydrate 27.9, Fiber 5.5, Sugar 4.8, Protein 4.5
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