ROASTED POTATOES AND GREEN BEANS
This recipe is an adaption of a recipe found in Williams-Sonoma Essentials of Healthful Cooking. The roasting blends the flavors and produces a delightful side dish.
Provided by PaulaG
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Spray a 13 x 9 inch casserole with non-stick cooking spray and set aside.
- Brush mushrooms clean and trim the ends of the stems.
- Cut the mushrooms in half through the stem.
- Cut potatoes into 1-inch pieces.
- Cut the onion into wedges approximately 1/2 inch thick.
- Seperate the garlic into cloves and peel.
- Trim ends from green beans, wash and break into 1-inch lengths.
- Set green beans aside.
- In prepared casserole, combine the mushrooms, potatoes, garlic and onion.
- Drizzle with olive oil, tossing to coat evenly.
- Roast vegetables until they begin to brown on the edges, about 30 minutes.
- Add the broken green beans to casserole dish and carefully turn and rearrange vegetables in an even layer.
- Sprinkle with 1/4 teaspoon salt and a few grinds of pepper.
- Return to oven and continue to roast until the vegetables are browned and tender when pierced with a knife, about 15 minutes longer.
- Sprinkle the grated Parmigiano-Reggiano and thyme over the vegetables.
- Return to oven and cook for 5 minutes longer to melt the cheese.
ROAST TURKEY BREAST WITH POTATOES, GREEN BEANS, AND MUSTARD PAN SAUCE
Provided by Bon Appétit Test Kitchen
Categories Mustard Potato turkey Thanksgiving Low Cal High Fiber Dinner Green Bean Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 425°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
- While turkey roasts, toss potatoes, sliced leeks, 1 tablespoon tarragon, and 1 tablespoon oil in large bowl. Sprinkle with salt and pepper; spread out on second baking sheet.
- After turkey has roasted 45 minutes, place potatoes in top third of oven. Roast along with turkey until potatoes are tender, stirring potatoes occasionally, about 45 minutes. Remove potatoes from oven.
- Toss beans with 1 tablespoon tarragon and 1/2 tablespoon oil in large bowl; sprinkle with salt and pepper. Spread beans around turkey; pour broth over beans. Continue roasting until thermometer inserted into thickest part of turkey registers 165°F and beans are crisp-tender, 10 to 15 minutes. Rewarm potatoes in oven 5 minutes.
- Place potatoes and beans on platter. Slice turkey; place on same platter. Whisk 2 tablespoons mustard into turkey juices on sheet; season with salt and pepper. Spoon some juices over turkey; sprinkle with 1 tablespoon tarragon. Pass remaining juices.
GREEN BEANS WITH MUSTARD BUTTER SAUCE
Green beans with mustard butter sauce is a quick and easy side dish with only 5 ingredients!
Provided by Kathryn Doherty
Categories Side dishes
Time 10m
Number Of Ingredients 7
Steps:
- Cook green beans in boiling, salted water until crisp-tender, about 5 minutes.
- In the meantime, combine the remaining ingredients in a medium bowl and stir to combine.
- Drain the green beans, then add to the bowl and toss with the mustard sauce to coat. Serve immediately.
Nutrition Facts : Calories 125 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 6 grams fat, Fiber 4 grams fiber, Protein 3 grams protein, SaturatedFat 4 grams saturated fat, Sodium 269 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
TURKEY TENDERLOIN WITH ROASTED VEGETABLES AND GRAVY
Turkey tenderloin with roasted vegetables and gravy is an easy sheet pan meal that makes a perfect mini Thanksgiving dinner. Turkey tenderloin is lightly seasoned and oven roasted with potatoes, carrots, and green beans, then topped with a homemade gravy.
Provided by Heather
Categories Main Course
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
- Add cubed potatoes and carrots to a bowl along with 1 tablespoon of olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 teaspoon dried thyme. Toss to coat. Pour onto one third of your prepared baking sheet and spread into an even layer.
- Season turkey tenderloin on all sides with poultry seasoning and 1/2 teaspoon of salt. Place onto prepared baking sheet with potatoes, leaving space to add green beans in a later step.
- In a bowl, add green beans, 1 tablespoon of olive oil, 1/4 teaspoon salt, 1/4 teaspoon of pepper, and minced garlic. Toss to coat and set aside (do not add to sheet pan yet).
- Bake turkey, potatoes, and carrots for 20 minutes. Remove sheet pan from oven and add green beans. Return to oven and bake for an additional 15 minutes, or until turkey tenderloin is cooked through to 165 degrees Fahrenheit (I recommend using a meat thermometer for best accuracy).
- Remove from oven. Allow turkey to rest for 5 minutes before slicing and serving.
- In a pan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned. Add garlic and cook an additional 30 seconds.
- Add flour and stir to coat onions and garlic. Cook for one minute.
- Slowly add broth to pan, whisking continuously. Add poultry seasoning and whisk to incorporate. Cook for 3-4 minutes or until desired thickness is achieved, while whisking continuously.
- Remove pan from heat. Season with salt to taste.
Nutrition Facts : Calories 455 kcal, Carbohydrate 36 g, Protein 45 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 91 mg, Sodium 1301 mg, Fiber 7 g, Sugar 7 g, ServingSize 1 serving
SIMPLE MOIST ONE PAN ROAST TURKEY AND POTATOES (DRY BRINED)
This super simple dry brined turkey is your solution to a dry turkey. It uses a technique that makes the turkey super most and delicious.! It is simple, mess free and MAKE AHEAD friendly. Plus it is a ONE PAN meal. Delicious potatoes cook in the same pan as the turkey with all the luscious garlic and pan drippings making for the most delicious and crispy potatoes EVER!
Provided by Mila Furman
Categories Thanksgiving
Time 2h
Number Of Ingredients 9
Steps:
- Combine all the ingredients of the brine and combine well.
- Slather all over the turkey, including lifting up the skin to make sure that you can separate the skin from the breast to nestle that brine in there for maximum flavor.
- Place into the fridge in a large foil pan for 24-72 hours. Make sure to rotate the turkey every 24 hours so that it brines evenly. Since it is so cold now, I use my garage when I have a giant turkey that will not fit into my fridge.
- Preheat oven to 500 degrees F.
- On roasting day, remove the turkey out of the brine and rinse it inside and out with water.
- Tuck the wings underneath the bird and place in roasting pan (or foil pan) on top of a sheet pan or roasting pan. (I do this in the event that there is spillage. No one wants to clean ovens on Thanksgiving Day)
- Before placing it in the oven, take a piece of foil and measure it on the bird into a little triangle. You want it to just cover the breast. Place the triangle to the side, it will be used a bit later on.
- Place the turkey onto the lowest rack in the oven and let it roast for 30 minutes and 500 degrees. NO PEEKING! Because it is roasting on such a high temperature, all the juices that fall into your roasting pan may evaporate off and start to burn. During this time you want to add in your chicken stock just a bit at a time, so that your bits don't burn. This can be done throughout the entire cooking process to prevent the bits from burning and leaving perfect pan juices for the potatoes.
- After the first half hour, take out the turkey and cover the breast with your pre-measured foil.
- Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F.
- Set your probe thermometer alarm to 151 degrees F and walk away. (A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting.)
- Once it's done, remove it from the pan and place it on a large cutting board and let it rest for about 15-20 minutes, covered with foil.
- At this point, while the turkey is roasting, increase the heat to 450-degrees and add the potatoes and garlic cloves to the pan. Roast until oven brown and fork tender, about 30-35 minutes.
- Carve and serve!
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- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Coat 2 heavy large rimmed baking sheets with nonstick spray. Whisk 2 tablespoons mustard, 2 tablespoons tarragon, and 1 tablespoon oil in small bowl. Place turkey breast, skin side up, on 1 prepared baking sheet; sprinkle all over with salt and pepper. Spread mustard mixture over skin. Roast turkey in bottom third of oven 45 minutes.
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- Combine warm water and kosher salt together in a glass dish. Stir until the salt dissolves. Add chicken and let sit at room temperature for 15-30 minutes while you prep the rest of your ingredients. Remove chicken from the brine, rinse in cold water and pat dry.
- Meanwhile, whisk together honey mustard sauce ingredients in a small bowl. Remove 1/4 cup to coat chicken before it bakes - save the rest of the sauce for after the chicken bakes. Set aside.
- Add potatoes to a microwave safe dish. Add enough water to fill 1/4” up the sides. Cover, and microwave for 6 minutes. Drain water and add potatoes to a lightly greased 9x13 baking dish. Add one tablespoon olive oil, 3/4 teaspoon salt and 1/4 teaspoon pepper. Toss to evenly coat then divide potatoes in half and push to the sides of the pan, making room for the green beans down the middle (see photos in post).
- While the green beans are on the cutting board, toss with 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Line green beans down the center of the pan in between the potatoes (they will not be in a single layer but slightly overlapping).
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