Confetti Roasted Root Veggies Food

OVEN-ROASTED ROOT VEGETABLES

Steps:

• Place 2 baking sheets in the oven and preheat to 425 degrees F.
• Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper.
• Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour.

ROASTED ROOT VEGGIES

Steps:

• Toss all of the ingredients in a large bowl. Transfer to a 15x10x1-in. baking pan coated with cooking spray. , Bake, uncovered, at 425° for 40-50 minutes or until vegetables are tender, stirring occasionally.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 400 degrees.
• Place the root vegetables and onion in a roasting pan.
• Toss the vegetables with the olive oil and salt to taste.
• Do not crowd the vegetables.
• Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes.
• After 30 minutes, scatter the garlic cloves in with the vegetables.
• Continue stirring every 15 minutes until the vegetables are tender and evenly browned.
• Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.

CONFETTI COLESLAW

Steps:

• For the salad: Quarter and core the cabbage. Set up a food processor with the slicing blade. Slice the cabbage and then transfer it to a colander. Switch to the grating blade and shred the carrots; add to cabbage. Toss the cabbage and carrots with the salt and set colander in the sink until the vegetables wilt, 1 to 4 hours. Rinse cabbage mixture thoroughly in cold water and spin it dry in a salad spinner.
• Meanwhile, make the dressing: Whisk the vinegar with the honey, mustard, celery seeds, salt, and black pepper to taste in a small bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing.
• Quarter, core, and shred the apples. Toss the cabbage mixture with the apples, scallions, and about 1¿2 cup of the dressing. Refrigerate until chilled and the flavors come together, about 1 hour. When ready to serve, toss the watercress with the remaining dressing. Make a ring on a platter with the watercress, and mound the coleslaw in the middle of the ring.

CONFETTI ROASTED ROOT VEGGIES

Steps:

• Peel and take tops off each vegetable.
• Dice each veggie into very small cubes, about 1/4 inch or smaller.
• Tumble into stoneware baker or small casserole dish; add balsamic vinegar and olive oil and stir to coat all pieces well.
• Sprinkle with salt and pepper.
• Roast uncovered 45 minutes to 1 hour, or until vegetables are just fork-tender.
• Serve right from baker -- no garnish needed.

ROASTED CHICKEN AND ROOT VEGGIES

Steps:

• Preheat oven to 450 degrees.
• Place washed chicken in a large baking dish.
• Toss veggies in olive oil and then place around chicken.
• Pour the chicken broth over veggies and chicken, sprinkle with the Italian seasoning.
• Add seasoned salt and lemon pepper to taste.
• Lay rosemary sprigs over all.
• Bake in preheated oven for 1-1/2 to 2 hours, basting frequently.
• Remove the rosemary sprigs before serving.

CONFETTI RICE

Steps:

• In a large saucepan, combine the first six ingredients. Bring to a boil. Stir in peppers. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender., Remove from the heat. Stir in peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed. Stir in parsley.

MASHED ROOT VEGGIES - "STAPPA"

Steps:

• Wash and peel vegetables and cut them into quarters and put in a large pot.
• Add broth plus enough water to just about cover the veggies.
• Cook until very tender- as you would for mashed potatoes.
• Drain well and mash with butter and seasonings. Salt and pepper to taste.
• Serve hot.
• Note: If you prefer one veggie over another adjust the amount to include more of what you like and less of what you do not. If you do not like one of the veggies do not use it at all and add more of what you do like. This is a very adaptable recipe and will come out well no matter which types of root veggies you use- even if you use different ones all together such as turnips or rutabagas- just use only what you like and none of those you don't.

MASHED ROOT VEGGIES

Steps:

• pour vegetable broth into medium saucepan; bring to a boil over medium heat.
• add vegetables; cover and simmer 20 minutes or until fork tender.
• drain.
• in large bowl, mash with butter and cream.
• season with salt and pepper.

ROASTED ROOT VEGETABLES

Steps:

• Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.