Oven Roasted Vegetables

Chef Diane Grant from Sur La Table Southlake  helps you continue your resolution to eat healthy with these oven-roasted vegetables.


OVEN-ROASTED CARROTS AND BEETS WITH PARSLEY AND FETA

12 ounces young carrots, trimmed and peeled
12 ounces beets, peeled and sliced into wedges
2 tablespoons extra-virgin olive oil, divided
1 teaspoon caraway seeds, toasted and coarsely ground, divided
Sea salt and freshly ground black pepper, divided
½ cup crumbled feta
2 tablespoons chopped flat-leaf parsley
1 teaspoon sumac
1 lemon, halved

1. Preheat oven to 425°F and place two racks in the upper third of the oven.

2. Place carrots and beets in two separate large bowls.

3. Season each with one tablespoon of oil, half the caraway and a generous amount of salt and pepper; toss until thoroughly coated.

4. Spread carrots and beets out evenly on separate rimmed baking sheets.

5. Transfer to oven and roast, stirring halfway, until tender and golden-brown, 20 to 25 minutes.

6. Arrange roasted carrots and beets on a large serving platter and top with crumbled feta.

7. Garnish with parsley, sumac and a squeeze of lemon juice.


FARRO SALAD WITH ROASTED CHICKEN AND BEET GREEN PESTO

For the salad:
1 cup Italian farro, pearled or semi-pearled
Sea salt and freshly ground black pepper, as needed
2 tablespoons extra-virgin olive oil, plus more for garnish
1 pound boneless, skinless chicken breasts, trimmed and butterflied
Fresh lemon juice, to taste
1 pint grape tomatoes, rinsed and halved
3 cups baby spinach, arugula or hearty green, stemmed
½ cup walnuts, toasted and chopped

For the beet green pesto:
¼ cup walnuts
1 ½ cups chopped beet greens
1 small garlic clove, peeled
⅓ cup basil leaves
Zest and juice of 1 lemon
Sea salt and freshly ground black pepper, as needed
½ cup extra-virgin olive oil
½ cup grated parmesan, plus more for garnish

Preheat oven to 425°F.

To prepare farro:
1. Place a medium saucepan filled halfway with water over high heat and bring to a boil. Generously season water with salt.

2. Add farro, lower the temperature to medium and simmer until the farro is tender, 20 to 30 minutes.

3. Using a fine-mesh sieve, drain the farro, ensuring all excess water is removed.

4. Transfer to a large bowl and set aside to cool.

To prepare pesto:
1.  In the bowl of a food processor, add walnuts, beet greens, garlic, basil, lemon zest and juice, 1 teaspoon salt and ½ teaspoon pepper; pulse until finely chopped.

2. Pour in oil while pulsing to continue.

3. Add parmesan and continue to pulse until well combined. Set aside.

To roast chicken:
1. Arrange chicken on a rimmed baking sheet, brush with olive oil and season with salt and pepper.

2. Roast until lightly browned and cooked through, 12 to 15 minutes. Let cool to room temperature.

3. Transfer to a cutting board and slice into bitesize pieces.

To assemble and serve:
1. Add roasted chicken to the cooled farro.

2. Add pesto and mix thoroughly.

3. Fold in tomatoes and greens.

4. Taste and adjust seasoning with salt, pepper and lemon juice.

5. Transfer to individual plates or a large serving bowl and garnish with grated parmesan.  

 

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