ROASTED ROOT VEGETABLES, 11/21/2011 - KATV - Breaking News, Weather and Razorback Sports

ROASTED ROOT VEGETABLES, 11/21/2011

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  • RecipesMore>>

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    Saturday, April 19 2014 11:59 AM EDT2014-04-19 15:59:06 GMT
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
    Ingredients
    6 pounds Idaho potatoes, peeled and quartered
    Salt
    2 teaspoons freshly ground black pepper
    1/2 cup butter
    1 (6 ounce) carton sour cream
    More >>
  • Almond Horse Shoe Cookies

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    by: Julianne Bitely juliannebitely.com 2 1/2 cup Almond Four 3 Egg Whites 1/2 cup Honey handful of slivered almonds Mold in the shape of a horse shoe Bake 350 degrees for 15 minutesMore >>
  • Zach Pullam of Capital Bar and Grill makes pimiento cheese

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    Friday, March 28 2014 1:53 PM EDT2014-03-28 17:53:40 GMT
    1 lb. Grated sharp cheddar cheese 3/4 cup Roasted red bell peppers—roughly chopped or pulsed in a food processor. Be sure to let them rest to remove excess liquid. 2 Tsp. Onion powder 2 Tsp. GarlicMore >>
    Zach Pullam of Capital Bar and Grill makes pimiento cheeseMore >>

Capi Peck

Trio's

 

3 large beets, scrubbed and cut into 1-inch wedges

3 parsnips, scrubbed, sliced in half lengthwise & cut into 1-inch lengths

3 carrots, (wash but do not peel) cut into 1-inch chunks

3 turnips, scrubbed and cut into l-inch chunks

3 sweet potatoes, peeled and cut into large chunks

1 head garlic (NOT PEELED) separated into cloves with husk on

3 leeks, washed well, white part only cut in half lengthwise and then cut into

thick pieces

2 red onions, peeled and cut into eighths

3/4 c. olive oil

8 - 12 fresh rosemary sprigs

1 cup vegetable broth or chicken stock

kosher salt and black pepper to taste

 

Preheat oven to 400 degrees. Place prepared vegetables in roasting pan. They should be spread out for even roasting so you may want to use two pans. Rub vegetables with olive oil, put rosemary sprigs around, pour in stock and season with salt and pepper. Roast uncovered until vegetables are just fork-tender, about 45 minutes.

  • EntréesMore>>

  • Pan Seared Brown Sugar & Dill Cured Salmon, 4/18/14

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    Friday, April 18 2014 8:02 AM EDT2014-04-18 12:02:58 GMT
    Brandon Douglas Number of Servings: 8 Serving Size: 1 serving   Ingredients Measures Directions SUGAR BROWN LIGHT                                   1/2 cup HERB FRESH DILL - CHOPPEDMore >>
    Brandon Douglas Number of Servings: 8 Serving Size: 1 serving   Ingredients Measures Directions SUGAR BROWN LIGHT                                   1/2 cup HERB FRESH DILL - CHOPPEDMore >>
  • Blackened Shrimp & Bacon Po Boy, 4/15/14

    Blackened Shrimp & Bacon Po Boy, 4/15/14

    Tuesday, April 15 2014 2:03 PM EDT2014-04-15 18:03:39 GMT
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    Alan Bennett Makes: 4 servings Prep Time: 10 mins Cook Time: 10 mins   Ingredients 1 lb small Shrimp (61-70 count), peeled & deveined 1 1/2 sticks unsalted butter 1 1/2 teaspoon minced garlic, mincedMore >>
  • Flat Iron Steaks with Pumpkin Seed Vinaigrette, 4/11/14

    Flat Iron Steaks with Pumpkin Seed Vinaigrette, 4/11/14

    Friday, April 11 2014 8:35 AM EDT2014-04-11 12:35:44 GMT
    Jason KnappGreen Leaf Grill  Pumpkin Seed Vinaigrette 2 cups white wine 1 cup and ½ cup apple cider vinegar separated 3 cloves Garlic  1 T Salt 1 t Pepper 1 t Paprika 1 bunch Parsley ½ t cayenne 3 T CreoleMore >>
    Jason KnappGreen Leaf Grill  Pumpkin Seed Vinaigrette 2 cups white wine 1 cup and ½ cup apple cider vinegar separated 3 cloves Garlic  1 T Salt 1 t Pepper 1 t Paprika 1 bunch Parsley ½ t cayenne 3 T CreoleMore >>