Roasted Sweet Potatoes Potatoes And Carrots Food

ROASTED SWEET POTATOES AND CARROTS WITH SAVORY ROASTED PECANS

Steps:

• Preheat oven to 400°F. Meanwhile, in a large bowl, combine sweet potatoes, carrots, onion, and garlic. In a small bowl, whisk together orange juice, butter, oil, salt, and all spices. Pour over vegetables and toss to coat.
• Transfer to a roasting pan and roast until a knife easily pierces the thickest pieces, 35 to 45 minutes. Increase oven to broil and cook until crisp, 3 to 5 minutes. Top with mint and Savory Roasted Pecans before serving.
• To make the pecans: Preheat oven to 350°F. Meanwhile, in a small bowl, combine kosher salt, freshly ground black pepper, red pepper flakes, chili powder, sweet paprika, and ground cumin; set aside. In a medium skillet over medium heat, melt butter. Add pecans and toss to coat. Add reserved spices and toss to coat. Spread nuts on a baking sheet and toast for about 10 minutes.

SERENA'S ROASTED POTATOES, CARROTS, AND SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Place Yukon gold potatoes, carrots, and sweet potatoes in a roasting pan. Pour melted butter over the vegetables and sprinkle brown sugar on top. Stir briefly to combine.
• Bake in the preheated oven, stirring once or twice, until vegetables are tender, about 2 hours.

ROASTED SWEET POTATOES, POTATOES AND CARROTS

Steps:

• peel and cut in bite size pieces all the vegetable. Peel and squash the garlic but do not cut it.
• mix the vegetables, garlic and all remaining.
• ingredients.
• spread on a parchemin lined pan.
• Broil until nice and golden about half an hour.

BAKED POTATOES WITH CARROTS, SWEET POTATOES, AND ONIONS

Steps:

• Pre-heat the oven to 375 degrees. In a large bowl, combine all the ingredients and toss to mix well. Transfer to an oiled baking pan and bake, covered with foil, for 30 minutes. Uncover, stir, and bake for an additional 30 to 45 minutes, or until tender. Place under a preheated broiler about 3 inches from the heat until golden brown.

MASHED SWEET POTATOES AND CARROTS

Steps:

• Cook potatoes, carrots and garlic in large pot of boiling salted water until very tender. Drain; return to same pot. Mash with potato masher. Add cream and butter and mash until smooth and creamy. Season to taste with salt and pepper.

SWEET POTATO & CARROT CASSEROLE

Steps:

• Preheat oven to 375°. In a small bowl, cover raisins with hot water; let stand 30 minutes. , Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, just until tender, 15-20 minutes. Remove potatoes and cool slightly. Add carrots to same pot of boiling water; cook, uncovered, until tender, 15-20 minutes; drain., Peel sweet potatoes and cut crosswise into 1-1/2-in.-thick slices. Arrange potatoes and carrots in a greased 13x9-in. baking dish, cut sides down., Drain raisins. In a small saucepan, melt butter over medium heat; stir in raisins. Add brown sugar and orange juice, stirring to dissolve sugar. Pour over vegetables., Bake, uncovered, until heated through and sauce is bubbly, 25-30 minutes; if desired, baste occasionally with sauce. Let stand 10 minutes; toss before serving.

MAPLE ROASTED SWEET POTATOES & CARROTS

Steps:

• Heat oven to 400ºF.
• Add MIRACLE WHIP to combined vegetables in large bowl; mix lightly. Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 30 min., stirring after 15 min. Meanwhile, mix vinaigrette, syrup and rosemary until blended.
• Drizzle dressing mixture over vegetables; stir to evenly coat. Bake 25 to 30 min. or until vegetables are tender, stirring after 15 min.
• Spoon vegetable mixture into large bowl. Add cranberries; mix lightly. Sprinkle with nuts.

ROASTED SWEET POTATO & CARROT PUREE

Steps:

• Heat oven to 375ºF.
• Combine first 5 ingredients; spread onto bottom of 15x10x1-inch pan. Pour 1 cup broth over vegetable mixture.
• Bake 45 to 55 min. or until broth is absorbed and vegetables are tender and caramelized, stirring occasionally.
• Spoon vegetables into food processor. Add remaining broth and cream cheese; process until smooth. Return to pan; cook 10 min. or until heated through, stirring frequently.

ROASTED POTATOES, PARSNIPS AND CARROTS

Steps:

• Preheat oven to 400 degrees F.
• Peel the veggies and halve any larger ones lengthways. I like to quarter my potatoes (sometimes more if they are large).
• Break the garlic bulb into cloves, smash them slightly and take peels off. (Jamie leaves his unpeeled, but I prefer the garlic peeled.).
• Pick the rosemary leaves off the stalks.
• Put the potatoes and carrots into a large pan of salted boiling water on high heat and bring back to a boil. Boil for about 5 minutes, then add the parsnips and cook for another 4 minutes.
• Drain the veggies in a colander and allow to steam dry.
• Take the carrots and parsnips out and set aside.
• "Fluff" the potatoes in the colander by shaking it around a little. It's important to do this if you want the yummy crispy bits and edges.
• Put a large roasting pan over medium heat and add the olive oil. Add the garlic and rosemary leaves. Then put all the veggies into the pan with a good pinch of salt and pepper. Stir them around to get them well coated.
• Spread the veggies evenly out into one layer. This is important, so they will roast, not steam.
• Put them into the preheated oven and cook for about 45 minutes to an hour. This will depend on your oven. I like to stir them up at least once while cooking. Watch so they don't burn.