Roasted Root Vegetables

Serves 6

Ingredients

  • 1 pound carrots
  • 1 pound sweet potatoes
  • 1 pound parsnips
  • 1 pound beets
  • 2 red onions
  • 1/4 cup olive oil
  • salt & pepper to taste
  • 6 garlic cloves, thinly sliced
  • 3 tablespoons fresh rosemary or thyme, chopped
  • optional serving addition: 2 tablespoons balsamic vinegar and extra virgin olive oil

Instructions

  1. Preheat oven to 400 degrees F.
  2. Line two baking sheets with foil and spray with olive oil spray.
  3. Peel and chop carrots, sweet potatoes, parsnips, beets, and red onions into 2-inch pieces. Place them into a large bowl.
  4. Drizzle with the olive oil, and season well with salt and pepper.
  5. Toss to coat all the vegetables with the oil, then spread the vegetables on the two prepared baking sheets.
  6. Roast the vegetables for about 40 to 45 minutes, adding the garlic and chopped rosemary halfway, until the vegetables are tender and beginning to brown.
  7. Remove from the oven and allow to cool to room temperature.
  8. Place in a bowl or on a platter and drizzle with the vinegar and extra virgin olive oil if using.

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started here.

One-Pan Jerk Chicken with Vegetables

Serves 6

Ingredients

MARINADE
  • 2 tablespoons fresh thyme leaves
  • 2 habanero peppers, stemmed and ribs removed, or to taste
  • 1/2 yellow onion
  • 1/2 cup brown sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 tablespoon allspice
  • 2 tablespoons minced fresh ginger
  • 1 cup olive oil
  • 2 tablespoons soy sauce
  • 1 scallion
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon rice vinegar
CHICKEN & VEGETABLES
  • 5 pounds boneless skinless chicken
  • 3 red beets, peeled and diced
  • 3 carrots, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 3 turnips, peeled and diced
  • 1/4 cup olive oil
  • salt and pepper to taste
  • 2 tablespoons fresh thyme leaves, chopped

Instructions

  1. To prepare the marinade, place all of the ingredients into a food processor or blender and blend until smooth.
  2. Place the chicken legs into a large ziplock bag. Add marinade to the ziplock bag and refrigerate at least 3 hours or overnight (flip occasionally to ensure chicken is fully coated).
  3. Preheat the oven to 375°F. Place the vegetables, oil, salt, and pepper in a 9×13-inch baking pan and roast for 30 minutes.
  4. Remove the pan from the oven, toss vegetables and add thyme, return to the oven and roast for an additional 25 minutes. Meanwhile, remove the marinated chicken from the refrigerator and let the chicken begin to come to room temperature.
  5. Once vegetables are done, shake excess marinade off the chicken and place them on top of the vegetables. Return the pan to the oven and continue roasting at 375°F until chicken reaches an internal temperature of 165°F. (cooking times will vary, I recommend checking temperature after about 30 minutes).
  6. Remove from the oven and serve immediately.

Note: Consider serving this dish with cilantro, lime, and black bean rice!

Thank you to the big community of food visionaries out there in the world, working together to inspire and pass on food traditions and flavors. The recipe found on this page started Seasoned, by John Whalen III.