Roasted Carrots With Sage And Walnuts Food

ROASTED CARROTS WITH HONEY

Roasted Carrots with Honey image

Glaze carrots with honey for a French feel.

Provided by Martha Stewart

Time 35m

Number Of Ingredients 4

Ingredients

1 1/2 pounds carrots, cut on the diagonal into 2-inch lengths and halved lengthwise if thick
1 tablespoon olive oil
Coarse salt and ground pepper
1 tablespoon honey

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Roast, tossing once, until tender, 30 to 35 minutes. Remove from oven, and toss with honey.

Nutrition Facts : Calories 116 g, Fat 4 g, Fiber 4 g, Protein 2 g

ROASTED VEGETABLES WITH SAGE

Roasted Vegetables with Sage image

When I can't decide what vegetable to serve at dinner, I turn to this oven-roasted medley that features brussels sprouts, potatoes, carrots and butternut squash. It pleases everyone around the table.-Betty Fulks, Onia, Arkansas

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

5 cups cubed peeled butternut squash
1/2 pound fingerling potatoes (about 2 cups)
1 cup fresh Brussels sprouts, halved
1 cup fresh baby carrots
3 tablespoons butter
1 tablespoon minced fresh sage or 1 teaspoon dried sage leaves
1 garlic clove, minced
1/2 teaspoon salt

Steps:

Preheat oven to 425°. Place vegetables in a large bowl. In a microwave, melt butter; stir in remaining ingredients. Add to vegetables and toss to coat., Transfer to a greased 15x10x1-in. baking pan. Roast 35-45 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 122 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 206mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

LEMON-HERB CHICKEN WITH ROASTED VEGETABLES AND WALNUTS

Lemon-Herb Chicken With Roasted Vegetables and Walnuts image

Great tasting one dish meal that is impressive enough to serve guests. You could easily add red potatoes or even sweet potato to the vegetables. It produces a perfectly seasoned, tender and juicy chicken. The beets did bleed onto the other veggies giving some of them a pink hue, but it was attractive and can be used to your advantage. This delicious one dish recipe is from Michael Schlow, chef and co-owner of Radius in Boston. WINE: The lemon and the walnuts are the treasures in this roasted chicken and veggie dish and pair excellently with an Oregon Pinot Noir with cherry and berry layers such as a 2001 Torii Mor or 1997 Willamette Valley Pinot Noir.

Provided by NcMysteryShopper

Categories One Dish Meal

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 lemon
1 whole chicken (3.5 - 4 pounds)
12 sage leaves
1/4 cup flat leaf parsley
salt & freshly ground black pepper
2 large fresh thyme sprigs
3 garlic cloves
3 tablespoons extra virgin olive oil
5 ounces Brussels sprouts (1 cup)
2 medium beets, peeled and cut into eighths (1/2 pound)
2 medium turnips, peeled and cut into eighths
1 cup small white pearl onion, peeled
1 cup baby carrots
1 cup chicken stock or 1 cup low sodium chicken broth
1 tablespoon butter
1/3 cup walnuts, lightly toasted and chopped

Steps:

Preheat the oven to 300°.
Halve the lemon and cut 3 very thin slices from 1 half; halve the slices. Squeeze the juice from the other half and set aside.
Loosen the skin over the chicken breasts and thighs and carefully stuff the lemon slices, 8 of the sage leaves and the parsley under the skin. Season cavity with salt and pepper, then stuff it with the remaining lemon, 3 sage leaves, 1 thyme sprig and 2 garlic cloves. Rub 1 tablespoon of the oil over the chicken and season with salt and pepper. Tie the legs together or make slits in skin and pull drumsticks through.
Coat bottom of roasting pan with the remaining oil. Set the chicken, breast side down, in the pan and roast for 10 minutes.
While the chicken is cooking, blanch the Brussels sprouts in boiling water, about 2 minutes. Drain, cool slightly, and halve.
Add Brussels sprouts, beets, turnips, onions, carrots and sage leaf, thyme sprig and garlic clove to the roasting pan. Season with salt and pepper and roast for 1 hour. Add 3/4 cup of stock to the pan and roast for an additional 20 minutes.
Raise the oven temperature to 450°. Turn the chicken breast side up and baste. Roast 10 minutes longer, or until the bird is browned and a thermometer inserted in the thickest part of the thigh reads 165°. Transfer the chicken to serving platter and tent with foil.
Place veggies back in oven and roast for an additional 10 minutes, or until tender. Transfer the vegetables to the platter and tent with foil.
Set the roasting pan over a burner or pour juices into a heated pot and bring to a boil. Add the remaining 1/4 cup stock and reserved lemon juice and bring to a simmer over moderately high heat, scraping up the browned bits from the bottom of the pan (or adding them to the pot. Remove the pan from the heat and swirl in the butter. Season the jus with salt and pepper; transfer to a warmed gravy boat.
Carve the chicken. Sprinkle the walnuts over the chicken and vegetables and serve with the jus.

Nutrition Facts : Calories 773.7, Fat 55.2, SaturatedFat 14, Cholesterol 181.9, Sodium 364.7, Carbohydrate 22.9, Fiber 5.8, Sugar 9.4, Protein 48.8