FLANK STEAK WITH ROASTED ROOT VEGETABLES
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Position racks in the lower third and top of the oven; preheat the broiler. Toss the carrots, parsnips, turnip, olive oil, chopped rosemary, 1/2 teaspoon salt and a generous amount of pepper on a rimmed baking sheet. Roast on the lower oven rack, 10 minutes.
- Meanwhile, halve the steak lengthwise and poke a few times on both sides with a fork; transfer to a resealable plastic bag. Add the bourbon, brown sugar, mustard and garlic; tear the rosemary sprig in half and add to the bag. Seal and vigorously massage the ingredients into the meat for 5 minutes to tenderize. Transfer the steak to a foil-lined baking sheet, discarding the marinade. Season with salt and pepper.
- Leaving the vegetables in the oven, broil the steak until a thermometer inserted sideways into the center registers 125 degrees F to 130 degrees F for medium rare, 4 to 6 minutes per side. Transfer to a cutting board to rest, 5 minutes. Move the vegetables to the top oven rack and broil, stirring occasionally, until lightly charred, 6 to 8 minutes.
- Slice the meat and serve with the vegetables. Top with parsley and serve with mustard.
Nutrition Facts : Calories 420, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 538 milligrams, Carbohydrate 30 grams, Fiber 8 grams, Protein 33 grams, Sugar 13 grams
ROSEMARY-GARLIC ROAST BEEF
This tender and juicy roast looks beautiful when I serve it to guests. It also makes the house smell wonderful as it cooks. I usually serve it with warm French bread and a salad topped with buttermilk dressing. -Brenda Hlivyak, La Center, Washington
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Combine the garlic, rosemary, salt and pepper; set aside 4 teaspoons. Rub the remaining mixture over roast; place in a greased shallow roasting pan., In a small bowl, whisk reserved herb mixture with oil. In a shallow dish, combine the potatoes, yellow peppers and onion; add oil mixture. Toss to coat. Arrange vegetables around roast., Bake, uncovered, at 425° for 30-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). , Transfer roast and peppers to a warm serving platter. Let stand for 10-15 minutes before slicing. Meanwhile, return potatoes and onion to the oven; bake 10 minutes longer or until potatoes are tender.
Nutrition Facts : Calories 352 calories, Fat 14g fat (4g saturated fat), Cholesterol 91mg cholesterol, Sodium 467mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 3g fiber), Protein 34g protein.
ROSEMARY BEEF WITH ROOT VEGETABLES
Provided by Georgia Downard
Categories Beef Quick & Easy Dinner Rosemary Root Vegetable Fall Healthy Self
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In a bowl, toss potatoes, parsnips and carrots with 3 tsp rosemary, 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon water and 2 teaspoon oil. Coat a rimmed sheet pan with cooking spray. Rub beef with remaining 1 teaspoon olive oil and garlic; season with remaining 1 teaspoon rosemary, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef on pan; spread vegetables around it in a single layer; roast, turning vegetables once, until beef's internal temperature reaches 145°. (Start checking after 20 minutes.) Transfer meat to a plate; cover loosely with foil; let rest 5 minutes. Return veggies to oven; turn off heat. In a bowl, combine yogurt, horseradish and vinegar. Slice beef; divide among 4 plates; top with yogurt sauce and chives; serve with veggies.
ROSEMARY ROOT VEGETABLES
This heartwarming side dish is sure to get rave reviews! Although the ingredient list may look long, you'll soon see that this colorful fall medley is a snap to prepare. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. Place vegetables in a large bowl. In a small bowl, combine oil, rosemary, garlic, salt and pepper. Pour over vegetables; toss to coat. Arrange vegetables in a single layer in two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, stirring once, until tender, 20-25 minutes.
Nutrition Facts : Calories 78 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic exchanges
ROASTED ROSEMARY ROOT VEGETABLES
If you had asked my 9-year-old self to name a favorite vegetable side dish, you probably would have been treated to some sort of smart aleck answer, l
Categories side dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 425ºF, with oven rack placed in the bottom two positions. Lightly coat two baking sheets with cooking spray.In a large bowl, stir together red-skinned potatoes, rutabaga, sweet potato and carrots. Place beets in a medium bowl.Drizzle 3 tablespoons of olive oil over the large bowl of vegetables, season with ½ teaspoon salt, ½ teaspoon pepper and 1 ½ tablespoon rosemary, and stir to combine. Drizzle remaining 1 tablespoon of olive over the beets, season with remaining ¼ teaspoon salt, ¼ teaspoon ground pepper and ½ tablespoon rosemary, and stir to combine.Divide all of the vegetables evenly between the two prepared baking sheets. Roast for 20 minutes, then gently stir the vegetables and rotate the baking sheets from rack to rack, and front to back. Roast until the vegetables are tender when pierced with a fork and golden brown in some spots, an additional 20-25 minutes.Serve.Note: To make ahead, roast the vegetables up to 3 hours ahead of time. Let rest on the baking sheets at room temperature, then heat in a 425ºF oven for 15-20 minutes before serving.
ROASTED ROOT VEGETABLES WITH ROSEMARY
This one is for the veggie lovers! This recipe can be made four hours ahead and reheated when the it's time to serve. From Bon Appetit
Provided by Bev I Am
Categories Vegetable
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Position 1 rack in bottom third of oven and 1 rack in center of oven and preheat to 400°F.
- Spray 2 heavy large baking sheets with nonstick spray.
- Combine all remaining ingredients except garlic in very large bowl; toss to coat.
- Season generously with salt and pepper.
- Divide vegetable mixture between prepared sheets.
- Place 1 sheet on each oven rack.
- Roast 30 minutes, stirring occasionally.
- Reverse positions of baking sheets.
- Add 5 garlic cloves to each baking sheet.
- Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer.
- (Can be prepared 4 hours ahead. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large bowl and then serve.
- Makes 8 servings.
ROSEMARY BEEF TENDERLOIN WITH ROOT VEGETABLES
This delicious Sunday roast comes together surprisingly fast.
Categories American Easter dinner dinner party winter
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F with oven racks in upper and lower thirds. Toss together onions, carrots, parsnips, and 2 tablespoons oil on a large rimmed baking sheet. Season with salt and pepper. Transfer half of vegetables to a second large baking sheet.
- Using bottom of a heavy pan, coarsely crush pink, green, and black peppercorns; transfer to a bowl. Add rosemary, honey, and remaining tablespoon oil and stir to combine. Season with salt. Rub over beef and nestle beef among vegetables on one tray.
- Roast both sheet trays, with beef on top rack, 15 minutes. Rotate pans and roast until an instant-read thermometer inserted into thickest part of beef registers 125°F for medium-rare, 14 to 16 minutes. Transfer beef to a cutting board and loosely tent with aluminum foil; let rest 20 minutes before slicing. Serve with vegetables.
POT ROAST WITH ROASTED ROOT VEGETABLES
Steps:
- For Pot Roast:
- Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables.
- For Roasted Root Vegetables:
- One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve.
- Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili.
TRI-TIP ROAST WITH ROSEMARY-GARLIC VEGETABLES
Cook an entire meal in one roasting pan with this easy Tri-Tip Roast with Rosemary-Garlic Vegetables recipe. This delicious roast beef dinner is sure to be a family favorite.
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F232°C. Combine garlic, rosemary, salt and pepper for seasoning; press 1/2 onto the tri-tip roast. Combine remaining seasoning with oil and vegetables in large bowl; toss.
- Place roast on rack in shallow roasting pan. Place vegetables on rack around roast. Do not add water or cover. Roast in 425°F232°C oven 30 to 40 minutes for medium rare; 40 to 50 minutes for medium doneness.
- Remove roast when instant-read thermometer registers 135°F58°C for medium rare; 150°F66°C for medium. Transfer to board; tent with foil. Let stand 20-25 minutes. (Temperature will continue to rise about 10°F-12°C to reach 145°F63°C for medium rare; 160°F for medium.)
- Meanwhile increase oven temperature to 475°F246°C. Remove peppers. Continue roasting potatoes and onions 10 minutes or until tender and lightly browned. Carve roast across the grain. Serve with vegetables.
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- Cut both the carrots and parsnips on a bias into 3/4" pieces. Cut the larger pieces toward the stem in half so that all pieces are roughly the same size. Transfer to the baking sheet and set aside. Cut the potatoes into 1/8's, and add to the baking sheet.
- Drizzle the vegetables with oil and sprinkle with rosemary, salt and pepper. Toss to evenly coat.
- Transfer to the oven and bake for 30 minutes, carefully turning the vegetables with a spatula halfway through the cooking process. Remove from the heat, serve and enjoy.
POT ROAST WITH ROOT VEGETABLES - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
Reviews 1Servings 6Cuisine AmericanCategory Dinner, Main Dish
- Cook bacon in a large Dutch oven until crispy. While bacon cooks, combine spices in a small bowl.
- Remove bacon with a slotted spoon and set aside. Pour off all but 2 tablespoons of bacon grease.Sprinkle the spices all over the beef.
- Place the Dutch oven over medium-high heat. Brown the beef on all sides in the bacon grease.Remove the beef to a plate.
BRAISED ROAST WITH ROOT VEGETABLES RECIPE | HEALTH.COM
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Servings 6Calories 277 per serving
- Preheat oven to 325°. Season beef with salt and pepper, and heat olive oil over medium-high heat. Sear beef thoroughly on all sides, about 5-6 minutes per side, until it is a deep, mahogany brown. Transfer the beef to a plate.
- Add garlic to pan with allspice berries and fennel seeds, and sauté for 1 minute to release fragrance. Pour in wine and scrape up bits left in the pan. Add rosemary, bay leaf, and beef broth, then add beef back to the pan and bring to a simmer. Top with onions. Cover tightly and transfer to oven.
- Cook for 2 hours in oven. Remove pot, flip beef, and add remaining vegetables in with the meat. Cover again, and cook for an additional 45 minutes.
- When beef is fork-tender, transfer meat to a cutting board and arrange vegetables on a large platter. Cover both with foil. Uncover pot and reduce juices on the stovetop over medium-high heat for 10 minutes, then transfer to a sauceboat. Slice roast thinly across the grain, and arrange on the platter. Serve sauce alongside beef and vegetables.
OVEN ROASTED ROOT VEGETABLES WITH ROSEMARY
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Reviews 2Estimated Reading Time 3 minsServings 12Total Time 1 hr 5 mins
- Place all the vegetables in a large bowl and toss with rosemary leaves, garlic, salt, pepper, and olive oil.
ROASTED ROOT VEGETABLES WITH ROSEMARY AND GARLIC
From thegardeningcook.com
Cuisine AmericanTotal Time 55 minsCategory Side DishesCalories 276 per serving
- Chop the rosemary and garlic and add to the olive oil in a large bowl. Add all the veggies and mix well.
ROSEMARY ROASTED ROOT VEGETABLES RECIPE | MYRECIPES
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Servings 4.5Calories 102 per serving
- Place vegetables on an aluminum foil-lined jellyroll pan coated with vegetable cooking spray. Bake at 425° for 1 hour or until browned, stirring every 20 minutes.
- Note: To roast vegetables with the Citrus-and-Herb Turkey, place vegetables around turkey, and bake at 325º for 1 hour and 45 minutes or until browned, stirring very 20 minutes.
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