How to Roast Vegetables | EASY VEGAN ROASTED ROOT VEGGIES RECIPE
LAY HO MA everyone! I'm always on the go, and coming home from a long day's work is tough on quality dinners. I am beyond excited to share with you how to make roasted vegetables. I absolutely love this because its easy, delicious, and literally the oven does all the work while you can do other stuff! You can use this as a vegan side dish or simply by itself. Let us know in the comments below what you think!
Ingredients:
- carrots
- parsnips
- potatoes
- red onion bulbs (or any onion or your choice)
- salt and pepper
- dried oregano
- olive oil
Directions:
1. preheat your oven to 375F
2. prep your veggies
3. place all your vegetables minus the beets into a large mixing bowl
4. drizzle some olive oil, season with salt and pepper, and dried oregano
5. place the vegetables on a baking sheet
6. repeat step 4 with the chopped beets (this way you don't turn everything red!)
7. place beets on baking sheet and spread out your vegetables so that they cook evenly
8. bake in the oven for 40-50min
9. THAT'S IT!
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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How To Make Roast Beef With Vegetables | Keep It Simple
On today's episode of Keep It Simple, Chef Jon Ashton shows you how to make roast beef with vegetables to perfection!
This is Keep It Simple, where Chef Jon Ashton shows you cooking isn't so hard after all. Come back every Thursday to learn new recipes that are SO simple but SO good. Enjoy!
Recipe
- 2 yellow onions
- 3 carrots
- 2 celery sticks
- 1 garlic bulb
- 1 lb. new potatoes
- 2 tsp thyme
- 2 bay leaves
- 2 lb. top rump of beef
- Seasoned with olive oil, salt, pepper, and thyme
Pan Drippings from Roast:
- 1/2 cup red wine
- 2 cups beef stock
- 1 tsp butter
- Fresh thyme
- Garlic bulb
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Slow Cooker Roasted Vegetables Recipe: Slow Cooker Vegetarian Recipes | Vegetarian Crockpot Recipes
How to make an easy vegetarian slow cooker recipe. A mixture of vegetables such as squash, carrots and potatoes along with a variety of seasonings make this a delicious and healthy roasted veggie crockpot meal! Full recipe here:
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Welcome to my Mr. B Cooks Youtube cooking channel! I'll be cooking quick and easy recipes for the whole family to enjoy! On this cooking show, you'll see one pan / one pot meals, and slow cooker / crock pot recipes. I even throw in some Christmas and Thanksgiving meals to help you plan your holiday menu. Whether you are just looking for a simple recipe or a beginner wanting to learn to cook and need tutorials, I've got you covered! Feel free to give me requests of your favorite foods and recipes!
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RIB ROAST AND ROASTED VEGETABLES
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Rib Roast Recipe
1 Teaspoon Black Pepper
2 Teaspoons Salt
1 Teaspoon Garlic Powder
1 Teaspoon Paprika
5 lb Rib Roast
1.) Combine together:1 tsp black pepper, 2 tsp salt, 1 tsp garlic powder, 1 tsp paprika. Place a 5 lb rib roast (fat side up) over a roasting rack and pan. Sprinkle and rub on combined seasonings.
2.)Bake for 1 hour in preheated oven of 375°F.
Turn off the oven and without removing the roast wait 3 hours.
Turn oven back on to 375°F and cook until it reaches
and internal temperature of 145°F = medium, or 150°F=well done
Roasted Vegetables Recipe
(Everything in bite sized pieces)
2 lbs red potatoes
1 lb carrots
1 large onion
Salt and Pepper to taste
1.) In a bowl add: 2 lbs red potatoes, 1 lb carrots, 1 large onion (everything bite sized pieces). Season with salt and pepper, and drizzle on oil
2.) Bake at 400°F 15-30 minutes (or till tender)
5-Star Pot Roast with Roasted Vegetables | Food Network
This juicy Dutch oven pot roast is cooked in a delicious brown gravy!
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Pot Roast with Roasted Vegetables
Recipe courtesy of Food Network Kitchen
Total: 2 hr 10 min
Prep: 10 min
Cook: 2 hr
Yield: 4 to 6 servings
Level: Easy
Ingredients
Pot Roast:
1 (3 to 4-pound) beef chuck roast
Kosher salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
1 (15-ounce) can whole tomatoes, in juice
1/2 cup red wine
2 cups beef broth, homemade or made from beef bouillon (2 bouillon cubes and 2 cups hot water) not canned
3 sprigs fresh thyme, or 2 teaspoons dried
2 bay leaves
1 tablespoon cornstarch, mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional
Roasted Vegetables:
2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
3 carrot carrots, peeled and cut into 2-inch chunks
2 medium parsnips, peeled, cut into 1/2-inch coins
1 medium turnip, peeled and cut into 8 wedges or 1 medium celery root, peeled and cut into 8 large chunks or both
About 5 tablespoons olive oil
Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Heat a large Dutch oven, with a lid, over medium-high heat. Season the meat generously with salt and pepper, and sprinkle lightly with the flour. Add the oil to the pot, lay the meat in the pan and sear on both sides until a deep mahogany brown, about 10 minutes. Transfer the meat to a plate. Pour all but about 2 tablespoons of the oil from the pan.
Add the onion and garlic to the pan, and cook until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up by hand as you add them to the pot, and cook until a deep brick red, about 2 minutes more. Add the wine, and with a wooden spoon scrape up any browned bits that cling to the bottom of the pot. Add the remaining tomato liquid, beef broth, thyme, and bay leaves, and bring to a boil. Return the roast to the pot, nestle it in the liquid, cover and transfer pot to the oven.
Cook until the roast is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender about 1 hour more.
Meanwhile, toss the onions, carrots, parsnips, and turnips with the olive oil, salt, and pepper. Spread out on a baking sheet in 1 layer. You may have to use 2 baking sheets. Once the roast comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning about halfway through cooking, until caramelized and tender, about 30 to 45 minutes.
Transfer the roast to a plate and cover loosely with foil. Skim the fat off the surface of the liquid and discard. Bring the sauce to a boil over medium-high heat, and cook until thickened. For a thicken sauce whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, taste and adjust salt and pepper, as needed. Keep the roast warm in the sauce until ready to slice.
Slice the pot roast and lay on a platter, surround with the vegetables. Pour some of the sauce on top and serve the remaining in a sauceboat on the side.
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5-Star Pot Roast with Roasted Vegetables | Food Network