Prep Time 10min. Total Time 55min. Servings 6 servings
Enjoy the tender, sweet taste of these Oven-Roasted Root Vegetables. Bake these vegetables in the oven until they're a scrumptious golden brown.
- 1 lb.Brussels Sprouts, trimmed
- 3/4 lb.turnips, peeled, cut into 1-inch chunks
- 3/4 lb.sweet potatoes, peeled, cut into 1-inch chunks
- 1/2 lb.carrots, peeled, cut into 1-inch chunks
- 1/3cupKRAFT Raspberry vinaigrette with poppyseed dressing made with Extra Virgin Olive Oil
MethodToss vegetables with dressing.
- 5 carrots, peeled and quartered
- 5 parsnips, peeled and quartered
- 1 celeriac, peeled and cut into 2cm cubes
- ½ a swede, peeled, cut into 2cm cubes
- 2 tbsp olive oil
- 1 garlic bulb, halved
- clear honey, to drizzle
- Heat oven to 200C/180C fan/gas 6. Toss all the veg with the oil and garlic in a large roasting tin, then roast for 40 mins until starting to soften and turn golden. Remove the tin from the oven, drizzle the veg with honey and return to the oven for 10-20 mins more until golden.
- 1 mediumcarrot, cut into large chunks
- 1 mediumrusset potato, cut into large chunks
- 1 mediumparsnip orturnip, peeled and cut into large chunks
- 1 smallonion, quartered
- 1tablespoon olive oil
- 1tablespoon balsamic vinegar
- 1 Cornish game hen or poussin (about 1-1/2 pounds)
- 2 clovesgarlic, minced
- 2teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon coarsely ground black pepper
- Fresh rosemary or sage leaves (optional)
- Pear-shaped cherry tomatoes (optional)
- Preheat oven to 400 degrees F. In a large bowl, combine carrot, potato, parsnip or turnip, and onion. Add oil and balsamic vinegar; toss to lightly coat. Spread in a 9x9x2-inch baking pan; cover with foil. Roast for 30 minutes. Reduce oven temperature to 375 degrees F.
- Meanwhile, gently separate the skin from the hen breast and tops of drumsticks by easing a paring knife or your fingers between the skin and the meat to make 2 pockets that extend all the way down to the neck cavity and over the drumsticks. In a small bowl, combine garlic, rosemary, salt, and pepper. Set aside 1 teaspoon of the fresh rosemary mixture (1/2 teaspoon if using dried rosemary). Rub remaining rosemary mixture under the skin onto the breast and drumsticks. Using 100%-cotton string, tie drumsticks to tail; tie wing tips to body. Sprinkle the reserved rosemary mixture on the skin. Uncover vegetables. Add hen to baking pan.
- Roast hen and vegetables, uncovered, for 1 to 1-1/4 hours or until vegetables are tender and an instant-read thermometer inserted into the thigh of the hen registers 180 degrees F (the thermometer should not touch the bone), stirring vegetables once or twice.Remove string. Cover with foil; let stand for 10 minutes before serving.
- If desired, garnish with fresh rosemary or sage leaves and tomatoes. To serve hen, use kitchen shears or a long heavy knife to carefully cut hen in half lengthwise.Remove skin and discard. Serve with vegetables. Makes 2 (1/2 of the game hen and 1 1/4 cup vegetables).
- 1/4 cup extra-virgin Olive Oil
- 3 cloves garlic, minced
- 2teaspoons paprika, preferably sweet Hungarian
- 2teaspoons ground cumin
- 1teaspoon salt
- 1 medium baking potato, peeled and cut into 1-inch chunks
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 1 medium turnip, peeled and cut into 1-inch chunks
- 1 medium rutabaga, peeled and cut into 1-inch chunks
- 2 medium carrots, cut into 1/2-inch slices
- 8ounces peeled and seeded Butternut Squash, cut into 1-inch chunks(see Shopping Tip)
- Preheat oven to 425 degrees F.
- Place oil, garlic, paprika, cumin and salt in a food processor or blender and pulse or blend until smooth.
- Place potato, sweet potato, turnip, rutabaga, carrots and squash in a roasting pan large enough to accommodate the pieces in a single layer. Toss with the spiced oil mixture until well combined.
- Roast the vegetables, stirring once or twice, until tender, 45 to 50 minutes.
- Tip:Shopping tip: Look for already peeled, seeded and quartered butternut squash in the prepared-vegetable section of the produce department.