Roasted Roots

October 24, 2009 at 1:48 pm | Posted in Seafood, Vegetables | 33 Comments
Tags: , , ,

2551123_blogok,  I DO NOT  want to hear any whining!  We can’t eat cheeseburgers and macaroni and cheese everyday! 

dog-gone-it, sometimes we have to eat our fresh seasonal vegetables. 

Tyler Florence has just appeared on my radar. I don’t know much about him, know the name, know he’s a celebrity chef…that’s about it. I’ve subscribed to his blog, have noticed the Tyler Florence Friday club on some blogs, and decided to try my first Tyler Florence recipe. 

I’m starting to think that when Tyler Florence says “Preheat your ovens” we should say “How High?“.  (get it?  a play on jump…how high)    Man does he put out some tasty looking recipes.  

Since it’s the season I decided to try Tyler Florence’s roasted root vetegables.  So let’s put down those hamburger buns, put the mustard and catsup back in the fridge and let’s roast some vegetables.

Tyler Florence’s Roasted Root Vegetables

Preheat oven to 350 degrees.

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Start out with a selection of your favorite roots.  I’ve selected beets, a parsnip, carrot, a turnip and one shallot halved with peel left on. (that’s what Tyler said to do – leave the peel on the shallot…how high?).  With a vegetable peeler, peel skins off of the vegetables.

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In a bowl, toss the skinned roots with olive oil, salt and pepper.

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In another bowl, mix together 1/4 cup of honey and 1/4 cup of balsamic vinegar, set aside.

006Place vegetables on a baking sheet and roast for 25 minutes.  After 25 minutes, pour on honey/balsamic mixture and toss again.  Continue cooking until vegetables are caramelized and tender, about 20 minutes more.  When doing this again, I would try to find a different pan for the vegetables.  The honey/balsamic sauce ran all over the pan.  Maybe my cast iron skillet would keep the sauce closer and within better caramelization range to those veggies?

 

 

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I served this with seared scallops that were finished with a white wine reduction cream sauce , with chives and toasted, slightly crushed pine nuts stired in.  This was served over fresh spinach that had been tossed with lemon juice and salt and pepper.  When you place the scallops and warm cream sauce over the spinach, it wilts and the flavors meld into an exquisite blend.

I have to admit, the root vegetables were very good, the scallops were out of this world.  But the two were not meant to be on the same plate together.  The vegies belonged next to a big hunk of roast beef smothered in gravy and the scallops belonged  nestled along side fresh steamed asparagus.   However, in the end, our plates were clean.

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 Rules of my kitchen:  Always cook with a wine that’s also good enough to drink…

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and eat your vegetables…sometimes…

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33 Comments »

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  1. Oh those veggies look good! I can almost taste the caramelized veggie sugars, honey and balsamic. Your right, this would be so good with a nice hunk o’ red meat. Maybe a flank steak….mmm I’m getting hungry!

    • Oh yes – Flank steak would be wonderful with these!

  2. I have two little girls and it is so hard to get one of them to eat veggies. My baby eats carrots, peas, tomatoes and so on. My oldest is so afraid of every veggie. I try to be creative and throw it in their meals on way or another.

    • I hear ya. I don’t think this would work… at least for another 10 years. 🙂

      Thanks for stopping by

  3. MMMMMM…roasted root veggies are good! And you are so right…they would go perfectly with a hunk of beef…roasted beef…mmmmmm

    • Now I’m hungry for roast beef.

      Thanks for stopping by

  4. I don’t like beets. They are the “root of all evil” 🙂

    • Ok, now that’s funny.

      Not even pickled beets?

  5. Poor baby!
    But I love roasted root veggies!

    • LOl – me too. Thanks for stopping by

  6. I saw a recipe similar to this one on someone else’s blog…can’t remember which one…and I remember thinking that I MUST try some parsnips. I don’t think I’ve ever had them before…

    • They are similar to a carrot in taste, just a little bit stronger and earthier in flavor.

      I like them in soups.

  7. Great veggies! The scallops sound absolutely terrific… a must try

    • The scallops are terrific. Easy to make. I love the spinach underneath. Makes you feel very healthy 😉

      As always, thanks for stopping by

  8. This looks so good! As “fun” as hiding vegetables in food is, feeding kids this would make them love vegetables!

    • Maybe so, that turnip, however, is going to be a hard sell. 😉

      As always, thanks for stopping by Lorraine

  9. I have never made a Tyler recipe that I didn’t adore. When he says jump, I am already midway in the air, heading straight into his arms. At least in my imagination. And wildest dreams.

    These root veggies looks delicious. I love the glaze that went on them. One of my favorite aspects of winter food is the hearty vegetables – sweet potatoes, turnips, etc. Delicious.

    • Well, I didn’t want to say anything, but he is awfully easy on the eyes.

      Thanks for stopping by Joanne

  10. I will put my cheeseburger down, when they pry it from my cold, dead hands..:)

    • LOLOL!!! Well BD, at least you didn’t whine!

      As always, a pleasure to have you stop by.

      • I’ll probably croak having by pass surgery- from too many cheeseburgers!

  11. Yum! I’d rather eat at your house than mine. 😛

    • Well, you’re welcome to migrate south for the Winter! 🙂

  12. The veggies look great. Amazing how many more veggies i am eating now that I am working on my grilling so hard. Never knew what I was missing

    • I’m lucky, I love all veggies, (except brussel sprouts) and have always eaten them. Thanks for stopping by.

  13. I made these tonight for my Father-in-laws b-day dinner. The only change was that I used red pearl onion instead of the shallots. It was a big, big hit with everyone. I found a reference to this recipe that mentioned topping the veggies with fresh goat cheese at the end. I’m 95.3% sure it would have been yummy, but I didn’t want to take a chance on a first-cook recipe on a special occasion, so I made it just the way you did 🙂

    • So glad it was a hit. And yes darnit! I forgot the goat cheese when I made it and then was going to mention it in my post and forgot it there also. I’m having some sort of goat cheese block.

      I think the goat cheese would be delicious, and would especially add some nice color.

      Thanks for stopping by Karen

  14. I can see by your post that I would be happy eating at your table! Scallops are our favorite, and love the roasted roots here… Oh and love the piccata as well…one of my favorite capers 🙂

    • As I’m sure I’d be just as happy at your table. I’ve seen some of the delicious dishes that you put out.

      Thanks for stopping by Elizabeth

  15. But, dang, why can’t we eat those goodies all the time? Would be nice wouldn’t it? I love roasting vegetables such as squash. I’ll have to try your mix 🙂

    • It would be wonderful…and gain no weight…and still be healthy – yeah baby

      Thanks for stopping by Shelly

  16. I adore minestrone soup. Well, I actually adore practically every soup there is! But especially soups laden with veggies and some cheese on top!

    • I’m on the same page. Thanks for stopping by.


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