sean's mommy's roasted root vegetables

Ingredients

• Servings: 10
• 1 butternut squash - peeled, seeded and cut into 1-inch dice
• 3 carrots, cut into 1 inch pieces
• 1 large sweet potato, cut into 1-inch cubes
• 1 rutabaga, peeled and cut into 1-inch pieces
• 3 parsnips, peeled and cubed
• 3 turnips, peeled and cut into 1-inch dice
• 1/4 cup extra virgin olive oil
• kosher salt and pepper to taste

Recipe

Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 1 hr 15 mins


• preheat an oven to 450 degrees f (230 degrees c).
• place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. drizzle with olive oil, and toss to coat. season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
• roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. stir once as the vegetables roast to ensure even cooking.

authentic kicked-up syrian hummus

Ingredients

• Servings: 2
• 5 unpeeled garlic cloves
• 1 tablespoon extra-virgin olive oil
• 1 (15 ounce) can garbanzo beans, drained
• 1/2 cup tahini
• 1/3 cup fresh lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1 tablespoon extra-virgin olive oil

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat oven to 450 degrees f (230 degrees c).
• place unpeeled garlic cloves in the middle of a large square of aluminum foil. drizzle cloves with 1 tablespoon of olive oil; wrap in foil. roast in preheated oven for 10 to 15 minutes until golden brown. remove from the oven, and allow to cool. when slightly cooled, squeeze roasted garlic out of peels.
• combine roasted garlic, garbanzo beans, tahini, lemon juice, cumin, salt, and the remaining 1 tablespoon olive oil in the work bowl of a food processor. process until very creamy.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Garlic Cauliflower

Ingredients

• Servings: 6
• 2 tablespoons minced garlic
• 3 tablespoons olive oil
• 1 large head cauliflower, separated into florets
• 1/3 cup grated parmesan cheese
• salt and black pepper to taste
• 1 tablespoon chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 40 mins


• preheat the oven to 450 degrees f (220 degrees c). grease a large casserole dish.
• place the olive oil and garlic in a large resealable bag. add cauliflower, and shake to mix. pour into the prepared casserole dish, and season with salt and pepper to taste.
• bake for 25 minutes, stirring halfway through. top with parmesan cheese and parsley, and broil for 3 to 5 minutes, until golden brown.

Roasted Vegetables

Ingredients

• Servings: 12
• 1 small butternut squash, cubed
• 2 red bell peppers, seeded and diced
• 1 sweet potato, peeled and cubed
• 3 yukon gold potatoes, cubed
• 1 red onion, quartered
• 1 tablespoon chopped fresh thyme
• 2 tablespoons chopped fresh rosemary
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• salt and freshly ground black pepper

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 55 mins


• preheat oven to 475 degrees f (245 degrees c).
• in a large bowl, combine the squash, red bell peppers, sweet potato, and yukon gold potatoes. separate the red onion quarters into pieces, and add them to the mixture.
• in a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. toss with vegetables until they are coated. spread evenly on a large roasting pan.
• roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Simple Whole Roasted Chicken

Ingredients

• Servings: 6
• 2 teaspoons salt
• 1 teaspoon sugar
• 1/8 teaspoon ground cloves
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground cinnamon
• 1 (4 pound) whole chicken
• 5 cloves garlic, crushed

Recipe

Preparation Time: 15 mins Cook Time: 1 hr

Ready Time: 1 hr 35 mins


• in a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. rub the chicken with the mixture. cover chicken, and place in the refrigerator for 24 hours.
• preheat oven to 500 degrees f (260 degrees c).
• stuff the chicken cavity with the garlic. place the chicken, breast side down, on a rack in a roasting pan.
• roast 15 minutes in the preheated oven. reduce heat to 450 degrees f (230 degrees c), and continue roasting 15 minutes. baste chicken with pan drippings, reduce heat to 425 degrees f (220 degrees c), and continue roasting 30 minutes, to an internal temperature of 180 degrees f (85 degrees c). let stand 20 minutes before serving.

Sugar Coated Pecans

Ingredients

• Servings: 1
• 1 egg
• 1 tablespoon water
• 1 pound pecan halves
• 1 cup sugar
• 3/4 teaspoon salt
• 1/2 teaspoon ground cinnamon

Recipe

• preheat oven to 250 degrees f (120 degrees c). grease one baking sheet.
• in a mixing bowl, whip together the egg and water until frothy. in a separate bowl, mix together sugar, salt, and cinnamon.
• add pecans to egg whites, stir to coat the nuts evenly. remove the nuts, and toss them in the sugar mixture until coated. spread the nuts out on the prepared baking sheet.
• bake at 250 degrees f (120 degrees c) for 1 hour. stir every 15 minutes.