ROASTED TURKEY WITH CARROTS AND SHALLOTS
Provided by Tyler Florence
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F.
- Cut along 1 side of the breastbone, and then down along the ribs; gently pull and cut the meat away from the bone to cut the breast off the carcass. Do the same to remove the other breast.
- Season the turkey breasts on both sides with a generous amount of salt and pepper. Put a large roasting pan on the stove over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil. Add a few sage leaves and stir to flavor the oil. Lay the breasts in the hot oil, skin-side down and cook for about 5 minutes until the skin begins to set and crisp. Flip the breasts over and push them off to 1 side.
- Add the shallots, carrots, and handful of sage leaves to the pan and stir to coat with the oil. Sprinkle the vegetables with salt and pepper. Stick the pan in the hot oven and roast for about 30 minutes until the internal temperature of the turkey reaches 160 degrees F on an instant read thermometer, and the shallots and carrots are tender and browned.
- Remove the turkey and the vegetables to a serving platter and set aside. Now work on the gravy: Put the roasting pan over 2 burners, over medium heat. Stir in the flour with a wooden spoon. Then gradually stir in the stock, scraping the bottom of the pan to pick up all of the browned bits. Give the gravy a squeeze of lemon and season, to taste, with salt and pepper. Slice the turkey and serve with the gravy.
EASY ROASTED CARROTS AND SHALLOTS
This carrot and shallot side dish goes well with roast chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss carrots, shallots, and oil; season with salt and pepper. Bake until tender, 30 to 35 minutes, tossing once halfway through. Add parsley and lemon juice; toss to combine.
Nutrition Facts : Calories 217 g, Fat 7 g, Fiber 7 g, Protein 4 g
ROASTED CARROTS AND SHALLOTS
Steps:
- Preheat oven to 400 degrees. Place carrots and shallots on a rimmed baking sheet, and toss with olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer, and roast 40 minutes, turning a few times to ensure even cooking.
- If frying carrot tops for garnish, bring safflower oil to 350 degrees in a medium saucepan over medium-high heat. Fry carrot tops in batches until crisp, about 45 seconds. Drain on a paper-towel-lined plate, and season with salt.
- Place vegetables around beef tenderloin; garnish with fried carrot tops.
ROAST CHICKEN DINNER WITH CARROTS AND SHALLOTS
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 425 degrees F. Toss together the carrots, shallots, orange peel, rosemary and 2 tablespoons of the olive oil and the olives. Season with 1/4 teaspoon salt and a pinch of black pepper. Scatter the vegetables in a single layer on a baking sheet or roasting pan.
- 2. Toss together the remaining olive oil, salt, pepper and paprika with the chicken pieces. Place the chicken between the vegetables on the baking sheet and roast until the chicken is just cooked through but still juicy, and the carrots are fork tender, 40 minutes. Serve with a large green salad, and farro or spelt, or a slice of rustic whole-grain bread.
ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS
In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
- In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
- Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.
ROASTED SHALLOTS
I've been making this forever from my Fields of Greens cookbook. I went to add it to a menu & it isn't posted here. Had to fix that. ;)
Provided by Elmotoo
Categories Onions
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 400ºF.
- Cut the ends off the shallots and peel them. If you are struggling with getting the skin off, make a shallow cut along the length of the shallot and then peel. Place them on a small baking sheet and drizzle them lightly with olive oil.
- Pour on the balsamic vinegar and sprinkle with a good pinch of salt and a few grinds of pepper. Use a rubber spatula or your hands to mix well.
- Lay down the thyme sprigs and cover the pan with foil. Bake for 20 minutes, then remove the foil and bake for another 15 minutes. Remove and discard the thyme sprigs. Allow to cool slightly and serve.
Nutrition Facts : Calories 88.8, Fat 0.1, Sodium 15.5, Carbohydrate 20.4, Sugar 1.2, Protein 2.9
CARROTS WITH SHALLOTS
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 6
Steps:
- Bring a medium saucepan of water to a boil and add salt. Add carrots, and cook until tender, 10 to 15 minutes. Drain well; set aside.
- Melt butter in a medium skillet over medium-high heat. Add shallots, and cook, stirring occasionally, until beginning to brown, 2 or 3 minutes. Stir in honey, mustard, and salt. Add carrots, and cook until heated through.
BALSAMIC ROASTED CARROTS
Make and share this Balsamic Roasted Carrots recipe from Food.com.
Provided by Shawn C
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Put vegetables in a 13x9-inch dish.
- Melt 2 T butter in a skillet over medium heat until lightly browned.
- Add sugar, molasses and vinegar.
- Bring to a boil, stirring constantly until it is reduced to 1/2 cup (2 minutes). Pour mixture over carrots and shallots and toss to coat.
- Roast in oven 50 minutes stirring once.
- Remove from oven. Stir in remaining 1 T butter and salt.
- **This can be made ahead of time.
- Just cover and refrigerate.
- Then let stand at room temperature for 1 hour.
- Microwave on HIGH covered for 5-6 minutes stirring once.
Nutrition Facts : Calories 175.8, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.4, Sodium 347.2, Carbohydrate 32.1, Fiber 6.4, Sugar 17.9, Protein 2.6
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