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Maple Roasted Root Vegetables


Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 8

Ingredients:

 *   6 tablespoons butter
 *   4 tablespoons Canadian Grade "A" Maple Syrup
 *   6 Whole heirloom carrots, peeled and cut into sticks
 *   8 Small Red and yellow beets peeled
 *   8 Small white turnips peeled
 *   3 Parsnips peeled and cut into sticks
 *   1 tablespoon chopped fresh parsley (optional)
 *   Sea Salt and Fresh Cracked pepper to taste

Preparation:

Preheat the oven to 400F.

Melt the butter in a large oven-proof skillet over medium-high heat. Sauté all the vegetables in the butter for 5 minutes, season with salt, and pepper, add the maple syrup toss all together. Place the skillet into the oven and roast the all the root vegetables, for 20 minutes or until tender and caramelized.  Remove the skillet from the oven and sprinkle the chopped parsley and serve.
 

Herb Roasted Chateau Potatoes

Prep Time: 15 minutes

Cook Time: 25 minutes
Total Time: 40 minutes
Serves: 8

Ingredients:

 *   6 tablespoons butter
 *   50 ml Olive oil
 *   1.5 Kg Potatoes, Turned potatoes (7 sided oval shape)
 *   1 tablespoon chopped fresh parsley (optional)
 *   2 tablespoon Fresh Chopped Thyme
 *   2 tablespoon Fresh Chopped Rosemary
 *   Sea Salt and Fresh Cracked pepper to taste

Preparation:

Preheat the oven to 400F.

Melt the butter and oil in a large oven-proof skillet over medium-high heat. Sauté the turned potatoes in the butter for 5 minutes, season with salt, and pepper. Place the skillet into the oven and roast the potatoes, for 20 minutes or until you can peirce with a knife with ease.

Remove the skillet from the oven and sprinkle the chopped parsley, thyme and rosemary over the browned potatoes and serve.

Monday, December 19, 2011

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