Roasting
root vegetables and tubers is one of the best ways to bring out their natural
sweetness. The high temperature and very little oil caramelize the vegetables
to seal in their individual flavors and nutritional values. It just doesn’t get
any easier to create a simple, fresh side dish loaded with flavor and not a
drop of guilt.
Serves 4
Ingredients
For the Vegetables
- 2 medium
purple beets, unpeeled
- 2 parsnips, peeled and sliced crosswise into 1 1/2-2-inch pieces (cut thick ends in half)
- 2 medium shallots, peeled and cut lengthwise in half
- 1 medium
rutabaga, peeled and cut into 1 1/2-2-inch pieces
- 1 medium
sweet potato, peeled and cut into 1 1/2-2-inch pieces
- olive oil,
for drizzling
- sea salt
- freshly
ground black pepper
|
Vegetables for Roasting |
For the Chicken
- 2 tbsp olive
oil
- 2 large
boneless, skinless chicken breast halves, each cut in half lengthwise (1- 1-1/4
lbs)
- sea salt
- freshly
ground black pepper
- 1/2 cup dry
white wine
- 1 tbsp
fresh lemon juice
- 1 tbsp
unsalted butter
Preparation
For the Vegetables
- Place the beets
in a small saucepan and cover with water. Bring to a boil, then reduce the heat
to low, cover, and simmer until barely tender, about 45 minutes. Remove to a
cutting board and let cool until cool enough to handle. Peel the beets and cut
each into 4 pieces.
|
Cooked, Peeled Beets |
- Preheat the
oven to 400° F.
- Place the parsnips, shallots, rutabaga,
sweet potato, and cooked beets in a large, deep, foil-lined baking
pan. Drizzle with olive oil and season with salt and pepper. Toss to coat.
|
Rutabega, Parsnips, Sweet Potato, and Shallots |
|
Vegetables Ready to Roast |
- Cover the
pan tightly with foil and roast 30 minutes. Remove and stir the vegetables. Return
to the oven, uncovered, and roast 20
minutes longer.
|
Roasted Vegetables |
For the Chicken
- Heat a
large skillet over medium-high heat and add the olive oil. Season the chicken
with salt and pepper and sear until cooked through, 6-7 minutes per side,
depending on thickness. Transfer to a plate.
|
Chicken Ready to Sear |
|
Chicken Beginning to Sear |
|
Seared Chicken |
- Add the
wine to the skillet and cook, scraping up browned bits, 1 minute. Add the
butter and lemon juice and stir until the butter melts. Season with salt and
pepper. Return the chicken and any accumulated juices to the pan and turn to
coat.
|
Wine Sauce Beginning to Cook |
|
Chicken in White Wine Sauce |
To serve, place 1 chicken breast on each of 4
plates. Divide the vegetables alongside and spoon the white wine sauce over
all.
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