Sentences with phrase «about roasted potatoes»

Forget about roasted potatoes and try this roasted carrots dish instead.

Not exact matches

While the potatoes were roasting, I cut up about one - third of my rotisserie chicken and heated it in a frying pan.

This season, millions of Americans of all races and creeds will gather in their homes, sit around big tables stacked high with plates of roasted turkeys, mashed potatoes and pumpkin pie to argue about politics.

However, I don't have a steamer, so I was thinking about roasting the sweet potatoes instead.

Tell me this doesn't sound fantastic: everything you love about a French dip — roast beef and au jus — over a bed of creamy mashed potatoes (or rice if you'd rather) with some horseradish sauce on the side?

You can pierce 1 - 2 sweet potatoes with a fork and roast them for about an hour at the same temperature.

Roast the potatoes for about 22 minutes, until edges are lightly browned.

By the way if you forgot to make roast potatoes in the excitement of preparing everything else, simply pop some baby new potatoes in the microwave for about 8 minutes then roast them in the oven.

It's an easy and fun way to get roasted potatoes that are actually crispy, and shaped like beautifully abstract flowers to boot.I saw this smashed potatoes idea over on Oh She Glows about a year ago, pinned it enthusiastically, thought about it often, and didn't actually try it until last week.

Erin from Dinners, Dishes, and Desserts made Pumpkin Pie Erin from Texanerin Baking made Dulce de Leche Apple Streusel Bars Caroline from Chocolate & Carrots made Sweet Potato Biscuits with Cranberry Jam Katrina from In Katrina's Kitchen made Pumpkin Chocolate Chip Mini Muffins Christina from Dessert for Two made Mini Pumpkin Pies Sally from Sally's Baking Addiction made Salted Caramel Chocolate Chip Mini Cheesecakes Tracey from Tracey's Culinary Adventures made Butternut Squash, Apple and Potato Gratin with Cheddar Crumb Topping Georgia from The Comfort of Cooking made Spiced Caramel - Apple Crumb Bars Rachel from Rachel Cooks made Brussels Sprout Salad with Apples and Cranberries Gina from Running to the Kitchen made Green Beans with Cranberries, Bacon, & Goat Cheese Carla from Carla's Confections made Spinach Mashed Potatoes Carolyn from All Day I Dream About Food made Chocolate Pecan Pie Bars Liz from The Lemon Bowl made Pumpkin Cheesecake with Gingersnap Crust Liz from That Skinny Chick Can Bake made Spinach Salad with Pears, Cranberries and Candied Pecans Megan from Wan na Be A Country Cleaver made Roasted Potatoes with Bacon Parmesan Vinaigrette Kim from Cravings of a Lunatic made Mini Apple Pies

I've talked about my love of roasted (and braised) radishes before; they show up in this colorful medley of roasted potatoes and fennel, where I tell the story of how I used to think cooking a radish was silly, but now know better.

I never thought about putting maple syrup on roast potatoes but now I am totally converted!

Drizzle on some olive oil and salt, mix well and roast the vegetables for about 15 mins for the onion and 20 mins for the sweet potato till they are almost done but still have some bite to them.

I made the potato and onion as seen in the recipe and also I made up a mushroom, spinach, and roasted garlic pierogi - everyone raved about the mushroom ones too!

Instead of roasting the squash I just diced it and boiled them with the potatoes in a large pot for about 25 - 30 minutes, until tender.

Roast until okra and potatoes are tender, about 20 - 30 minutes longer.

To make a sheet pan meal, I just marinate the veggies and protein I want to include (and typically I include a starch like sweet potatoes, white potatoes, or squash) and roast on a sheet pan at 400 degrees Fahrenheit for about 25 minutes.

Whats not to love about meat (even better if you have left - over roasted meat) in sauce and mashed potatoes?

My carrots yielded about 1.5 cups once roasted and roughly chopped, in case you'd like to convert the recipe to baby carrots, sweet potato, or winter squash.

With Christmas fast approaching I thought it was about time I started playing with some options to make this year and so far this roast chickpea & sweet potato salad is sitting in first place.

Cube the sweet potatoes and roast, with the cumin seeds if using, for about 45 minutes until soft and beginning to crisp around the edges.

Add the cherry tomatoes to the pan of sweet potatoes and zucchini about half - way through roasting.

Other odds and ends — all in very small amounts of 2 to 4 tablespoons — in addition to the refried beans, Mexican rice, eggplant, tortillas, and grilled bread included a more risotto - like rice, caramelized onions (sort of fajita style), bronzed carrots (slices of carrot roasted with blackening seasoning and brown sugar), green beans cooked with tomatoes and onion, very thick pureed white bean soup, about 5 sweet potato fries, a couple of artichoke hearts, a dab of roasted red peppers, and half of a veggie burger made with black beans and corn.

Side Dishes Potato Casserole — Julie from The Little Kitchen Hazelnut Roasted Brussel Sprouts — Carolyn from All Day I Dream About Food

Roast until the potatoes are tender and the chicken is cooked through with golden brown and crispy skin, about 1 hour.

Place the sweet potato on the baking sheet and roast until the sweet potato can be easily pierced w / a knife, about 1 hour.

I served these with roasted brussels sprouts and cauliflower (simply roast them in olive oil and sea salt on 375 for about 45 minutes, tossing them every 15 minutes until crispy and delicious), but I recommend serving them with some creamy mashed potatoes or egg noodles as well (or even some crusty French bread) to mop up that delicious spicy - savory - chocolate - chile - wine sauce.

You will LOVE everything about this Healthy One Skillet Breakfast Hash - Tender sweet potatoes, nutrient - rich spinach, and roasted brussel sprouts, sprinkled with flavorful Canadian bacon, and topped with deliciously runny, baked eggs.

I also had a small sweet potato, microwaved for about 5 minutes, then topped with garlicky sauteed spinach and roasted sunflower seeds.

Place the sweet potatoes in the oven and roast until fork tender, about 45 - 50 minutes.

Tip into a roasting tin, drizzle with 2 tablespoons of olive oil, season with salt and freshly ground black pepper, and roast in the oven for about 20 — 25 minutes or until the sweet potato is tender and starting to caramelise at the edges.

Add both baking sheets to oven and roast for about 30 minutes tossing occasionally for even cooking until potatoes or fork tender.

In the back of my mind, I was worried about ruining the most perfect roasted potatoes by adding more dressing, but I continued with the potato salad recipe which called for a white balsamic dressing with a touch of fresh dill and marjoram.

I love Old Bay and use it to spice roasted potatoes about once a week.

Just about every week, I put either sweet potatoes or white potatoes + carrots in the bottom of a deep cast iron skillet, put a chicken on top of the veggies and roast it all at the same time.

Roast the potatoes, turning occasionally, until browned and tender, about 30 minutes.

Prick sweet potato all over with a fork and roast on a small foil - lined rimmed baking sheet until tender, about 1 hour.

Meanwhile, cook the sweet potato however you like (boil, steam, roast, etc.) and make the coconut glaze by simmering the coconut milk, the zest and juice of half of the lime and the maple syrup until reduced by half and it has thickened enough to coat the spoon — about 10 to 15 minutes.

I find it fascinating that you can take something as simple as a potato and dependent upon whether it has been boiled, roasted, deep fried, baked in cheese, sliced, cooked whole, crumbled, burnt, sprinkled in mint, or doused in yogurt — it will open your eyes to learning about another culture and their adoption of traditions throughout their own history.

The weekend was filled with poolside plant based ice cream parties, diy facials, early morning walks, homemade chickpea pasta, roasted sweet potato tacos, epic falafel bowls with magic sauce, watermelon cilantro limeade and hibiscus iced tea, savory breakfast bowls (recipe coming next week), hikes in Joshua Tree, yoga, and long talks about purpose, passion and how to make the world a better place.

-LSB-...] cayenne pepper (optional) 1/2 cup water 3 small potatoes, diced (about 1 1/2 -2 cups) 1/2 cup roasted tomatoes or diced fresh tomatoes 1 - 1 1/2 cups chicken, shredded or diced 1 tablespoon sugar 1 tablespoon -LSB-...]

Check and turn potatoes periodically and roast until the potatoes are crispy on the outside and soft and fluffy on the inside, about 1 hour.

Place the potatoes flat side down on a baking sheet and roast them in a 400 degrees F oven for about 30 minutes, or until a fork goes into them easily.

2 lbs beef chuck roast, trimmed of large sections of fat and cut into 1 inch chunks olive, canola, or vegetable oil salt and pepper 1 large onion, diced 3 large carrots 3 large white potatoes 2 large sweet potatoes 1 tsp dried thyme or 1 large sprig fresh thyme 1 large sprig fresh rosemary (dried tends to be to tough in the stew so I don't recommend it) 2 (14 oz) cans good quality beef broth, preferably low fat / low salt 1/2 of a 6 oz can of tomato paste, about 2 rounded T 2 bay leaves

Roast the whole sweet potatoes on a baking sheet until tender, about 1 hour.

The full menu included a roasted turkey breast (for just the two of us, that's about as much turkey as we can handle), roasted garlic mashed potatoes, roasted brussel sprouts, gravy, challah, and cranberry sauce.

RECIPE Potatoes (about 3 pounds, washed and scrubbed, peeled if not organic) 1 large onion 1/2 cup potato flour (all purpose flour, wheat or gluten - free may be substituted) 2 Tablespoons olive oil (optional — if you are on an oil - free diet leave this out) 3/4 teaspoon salt (optional — if you are on a salt - free diet leave this out) 1 cup frozen spinach 1 carrot (washed and scrubbed, peeled if not organic) 1/2 cup roasted buckwheat groats 1 cup water Tofu Sour Cream

Roast on a baking sheet for about 30 minutes, or until sweet potatoes are very soft.

A typical full day of eating for me looks like: Breakfast: Spinach, Mushroom, Onion and Tomato Frittata... sometimes with bacon or homemade sausage Iced Coffee with coconut milk Lunch (this is usually my largest meal of the day): 4 - 5 ounces of protein (turkey burger, pulled pork, chicken thighs, ground buffalo), roasted veggies and sometimes a sweet potato or butternut squash Snack: apple with almond butter or a handful of macadamia nuts Dinner: A large salad with all kinds of raw veggies (cucumber, celery, carrots, cauliflower), avocado or olives, usually a lighter protein like grilled chicken breast, salmon or shrimp This would represent a full menu... I would say I hit this about 4 - 5 days a week, other days I may omit the snack or keep the snack and omit a meal, if i do that though I would add a bit of protein with it.

For me is all about the texture and flavor contrast, creamy - roasted potato skin, salty, buttery and lemony, herb - garlic and the nutty crunch, that makes this potatoes the bomb!