How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network
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Roasted Winter Vegetables
Recipe courtesy of Ina Garten
Total: 55 min
Prep: 20 min
Cook: 35 min
Yield: 8 servings
Level: Easy
Ingredients
1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Directions
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
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How to Make Ina's Roasted Winter Vegetables | Barefoot Contessa | Food Network
Recipe Tuscan Vegetarian Pasta
Recipe - Tuscan Vegetarian Pasta
INGREDIENTS:
-8 ounces cremini mushrooms
●1 cup broccoli floret
●1 cup spinach , fresh leaf, tightly packed
●2 red bell peppers , julienned
●1 large onion , chopped
●1 cup mozzarella cheese , shredded
●1 cup tomato sauce
●2/3 lb pasta (fettuccine or penne works well)
●1/3 cup parmesan cheese , grated
●3 tablespoons herbes de provence
●2 tablespoons extra virgin olive oil
●1 tablespoon salt
●1/2 tablespoon pepper
????The Best Ratatouille Recipe EVER! ????~ If I Had to Eat One Dish Every Day ????
What would you eat if you could eat one thing forever?????????????
For me the winner is ratatouille! It's fresh, flavourful, juicy and really easy to make! You also need a basic list of ingredients, and it is a perfect spring / summer dish ????
And check out this One-Pot Ratatouille Rice in case you're in a hurry!
Ingredients
1️⃣1 Medium Onion - chopped ????
2️⃣3-4 Garlic Cloves - minced or pressed ????
3️⃣2 cans of Diced Tomatoes (with juice)
4️⃣Spices & herbs: 1/4 tsp Chilli Flakes ???? + Basil (1/4 cup or 3 tbsp liquid, 1 tsp dry or to taste) + Oregano (1/4 tsp dried, 1.5 tsp liquid or to taste)
5️⃣1 Medium Eggplant (Aubergine) ????- diced in 1.5-3cm cubes
6️⃣1 Yellow Zucchini (Squash) - diced in 1.5-3cm cubes
7️⃣1 Green Zucchini (Squash) - diced in 1.5-3cm cubes
8️⃣1 Medium Red Bell Pepper - diced in 1.5-3cm pieces
9️⃣Olive oil
⭐️Method
The main tip here is roasting eggplants, zucchini, bell peppers before mixing with other ingredients. And eggplants will need less roasting than the rest of the veggies. This method will help maintain the texture of these veggies and lock the flavour in.
Prep
As usual, before we start with slicing & dicing ????, preheat the oven to 425 degrees Fahrenheit or 210 degrees Celsius.
Also prepare either 2 trays or 1 big tray, separated with aluminium foil - all lined either with the foil or with baking paper.
Then let's prep all the ingredients: prep 1️⃣(onion) ➤ press 2️⃣(garlic), mix spices in 1 bowl: 1 Tbsp of 9️⃣(olive oil) + all the spices 4️⃣- we're gonna add then all together.
➤ Dice 5️⃣(eggplant) ➡️ add it to one part of the tray, top with 2 Tbsp 9️⃣(olive oil), and mix well
➤ Dice 6️⃣(green zucchini), 7️⃣ (yellow zucchini) ➤ add 1 Tbsp 9️⃣ (olive oil) - to the second part of the tray & mix well
Cooking begins
5️⃣,6️⃣,7️⃣, 8️⃣ are ready to get roasted! ????Put them inside the already hot oven, onto the higher rack - for around 15 minutes ????
Meanwhile, in a hot pan (heat it up before adding oil) ➤ add 1 Tbsp 9️⃣(olive oil), after the oil is hot, add 1️⃣(onion) ➤ simmer for 5-8 minutes ➤ add 2️⃣(garlic) & stir for 30 sec ➤ add 3️⃣ (tomatoes)
Turn to medium heat ????and simmer till other veggies are out of the oven.
Take the oven-veggie out, toss them, and send back for 10 minutes longer - after this, take the 5️⃣(eggplant) out & add to the simmering sauce on a pan ????the flavours are coming together!
The rest of the veggies 6️⃣,7️⃣,8️⃣ - send them back to the oven for up to 10-15 min ????, checking on them every 5 minutes.
After they look cooked (soft, but roasted, you know, not crisp) - take them out and add to the pan, mixing well.
➤ Mix in the bowl of spices & herbs you've prepared 4️⃣.
➤ Let it all fuse in for around 5 min ???? on a low heat setting.
Serve hot!
And please support the channel if you like the content, like & subscribe ????
Catch you later!
Shrimp with Creamy Garlic Sauce
#youtube #shorts
Creamy garlic parm shrimp
Serves 2
3-4 Table spoons neutral oil (Grape seed or sunflower oil)
1 lb Peeled deveined shrimp size 8-12
2 Tablespoons Salted butter
1 Tablespoon minced garlic
1/4 cup white wine (Chardonay)
1/2 cup Heavy cream
1/2 cup Grated parmesan cheese
Salt & Black Pepper to taste
Optional Garnish: Chopped parsley & Chili flakes
1. Add oil to a pan on medium heat.
2. Season the shrimp with salt and black pepper. Make sure to get both sides.
3. When the oil is hot, carefully add the shrimp. Cook each side for 2 minutes. When they’re done remove and reserve.
4. Discard any excess oil. Turn the heat down to medium low. Add the butter and let it melt.
5. Next add minced garlic. Fry until its fragrant or turns a light blonde color (about 1-2 minutes).
6. After that add the wine and let it reduce.
7. When the wine is almost dry combine the heavy cream, parmesan cheese and continue to reduce.
8. When the sauce is at your desired consisgtency season with salt to taste.
9. Finish with the chopped parsley and the cooked shrimp from earlier.
10. Serve hot with more chopped parsley and red pepper flakes.
one pot PASTA RATATOUILLE
Ratatouille is one hearty comfy dish that was always vegan. I love using an high protein pasta but you can use your favorite.
IT IS SOOOOO GOOD
and... only one pot to wash
Ingredients:
¼ cup olive oil
2 medium onions, cubbed to ½”X½”
1 zucchini, cubbed to ½”X½”
3 garlic cloves, chopped
1 bell pepper, cubbed to ½”X½”
1 eggplant, cubbed to ½”X½”
2 tbsp tomato paste
10 thyme springs
1 ½ tsp salt
½ tsp chilli flakes
1 16oz bag of your favorite pasta
2-3 cups vegetable stock/ water
¼ kalamata olives, pitted
15 basil leaves, roughly chopped
2 tbsp of pinenuts
Tuscan Chicken | The Ultimate Chicken Dinner?
Packed with flavour, my Tuscan Chicken in Creamy Sun Dried Tomato Sauce is the ultimate chicken dinner. Serve with pasta, potatoes or just a big hunk of bread to dip into that creamy sauce.
Full recipe for the Tuscan Chicken inc hints and tips is available on our site:
Ingredients:
4 chicken breasts
1 large egg
3 tbsp plain all-purpose flour (replace with gluten free flour blend if needed)
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried paprika
1/4 tsp garlic salt
3 tbsp olive oil
1 brown onion peeled and sliced
2 cloves garlic peeled and minced
1/2 tsp dried oregano
1 tsp paprika
1 cup (160g) sun dried tomatoes I like the bright red one from the deli counter
1 red bell pepper de-seeded and sliced
1 tbsp tomato puree (paste)
1/3 cup (90ml) white wine
1 cup (240ml) chicken stock (use bouillon for gluten free)
pinch of salt and pepper
1/3 cup (90ml) double (heavy) cream
1/2 packed cup (50g) parmesan cheese grated
3 packed cups (90g) fresh baby spinach
1 tbsp chopped parsley
#ComfortFood #Recipe #Chicken