Roasting Vegetables + Meat Roasting Tips!
MEAT ROASTING TIPS
- Look for at least 1/4″ of fat on all meats to be roasted.
- Always bring the meat to room temperature before putting it into the oven.
- The perfect roasting pan is made of heavy metal with sides that are shallower than the height of the roast.
- To keep all the tasty juices in the meat and not on the cutting board, let it rest out of the oven before carving.
- Beef, pork or lamb roast (3–4 lbs.) or whole chicken—let rest for 10 to 15 minutes.
- Large beef, pork or lamb roast (7-8 lbs.) or whole turkey—let rest 15 to 25 minutes.
- The internal temperature of a roast will rise between 5 to 10 degrees while resting out of the oven before being carved.
Aren’t you supposed to deglaze the pan when you’ve roasted meat? What does that really mean?
- A sticky residue is often left in the bottom of the roasting pan, which is the backbone for delicious pan sauces. To make a quick sauce to accompany roasted meat or poultry, add a warm liquid, like stock, water or wine, to the pan and simmer to thicken. Fresh herbs and butter can be added as flavoring. Pan sauces provide an easy finishing touch to your roasted meat.
HOW TO ROAST VEGETABLES
The basic technique:
• Preheat oven to 450°F.
• Place all vegetables in one layer on a heavy sheet pan lined with foil.
• Coat the surface of the vegetable generously with vegetable oil or olive oil—unless “no oil” is indicated— and sprinkle with kosher salt.
• Leave all vegetables whole, unless otherwise indicated.
• Turn all vegetables at least once during their indicated cooking time.
• All timing is approximate, look for a tender vegetable. In the case of the eggplant or peppers, the skin will actually be blistered and blackened.
Vegetables listed below are grouped by required cooking time.
• Butternut squash (cut into 4 wedges, scrape out strings and seeds):
Whole large eggplant (pricked all over with a fork, no oil): 50 minutes. Scoop out the smoky-flavored flesh to use in sauces, salads, soups or spreads.
• Sweet potato (peeled, sliced 1/4″ thick): 50 minutes. Drizzle with a blend of maple syrup and orange juice or melted unsalted butter, ginger and thyme for last 10 minutes of cooking time.
• Small new potato (whole): 40–50 minutes. Toss with fresh minced rosemary and crumbled blue cheese while warm.
• Idaho potato (cut lengthwise into 10 wedges each): 40–50 minutes. Add cumin or rosemary to coating oil or sprinkle with malt vinegar and powdered garlic for last 5 minutes of roasting.
• Whole bell peppers (no oil): 45 minutes. Peel, remove stems and seeds. Slice and serve with a drizzle of olive oil and chopped parsley or refrigerate to use in recipes.
• Red onion (sliced 1/4″ thick and separated into rings): 25 minutes.
• Carrots (peeled and sliced 1/2″ thick): 25 minutes. Drizzle with
honey, butter and thyme.
• Garlic (whole head): 40 minutes. Cut 3/4″ off the top off each head. Add rosemary, thyme or basil to the oil and coat liberally.
• Zucchini (sliced lengthwise 1/4″ thick): 30 minutes.
• Japanese eggplant (halved lengthwise, cook cut side down): 25 minutes.
• Asparagus: 10–12 minutes.
• Cherry tomatoes (whole): 20 minutes.
• Large mushrooms (wiped clean, stems removed, cooked stem-side down): 12 minutes. Add soy sauce or puréed garlic mixed into roasting oil. Sprinkle with minced thyme and lemon juice after roasting.
• Leek (quartered and sliced 1/4″ thick, well washed and dried): 10 to 15 minutes.
How do you serve them or what do you serve them with?
On a bed of quinoa and spinach for a complete dinner
Also cold in salad with blue cheese (roasted peppers, artichokes
Makes a great sandwich on toasted sourdough or whole wheat with Brie or Gruyere
Nicole's Roasting Recipe: Beef Tenderloin
By July 31, 2012Published:
- Yield: 8 Servings
MEAT ROASTING TIPS Look for at least 1/4" of fat on all meats to be roasted. Always bring the meat to room temperature before …
- 4 lbs Tenderloin of Beef USDA Prime
- ¼ cup Fresh Thyme Minced
- ¼ cup Extra-Virgin Olive Oil
- ½ cup Garlic Chopped
- 1 cup Red Wine I.E. Cabernet or Merlot
- 3 tbsp Crushed Black Pepper
- Roll and tie up the roast into a compact shape with some fat left on for flavor. Pre-heat the oven to 450°
- In a food processor, mix the minced thyme, olive oil and minced garlic with 1/2 cup of the red wine. Rub this paste (reserving 1 tablespoon) evenly over the surface of the roast. Let rest, at room temperature, for 1 hour.
- Sprinkle the cracked peppercorns evenly over the surface of the roast and press into place.
- Put the roast in an ungreased, shallow roasting pan and put in the pre-heated oven. Cook for 15 minutes and reduce heat to 350°.
- Cook for an additional 20 to 25 minutes for rare in the center (120° to 125° internal temperature), basting with cooking juices. Remove the roast from the oven.
- Place the roast on a cutting board, tent with foil and let stand for at least 10 minutes before carving. Slice the filet about 1/2 inch wide, serving 2 slices per guest. Top each portion with 3 to 4 tablespoons of sauce.
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