Sweet and Tangy Walnut-Roasted Root Vegetables

Written by Kenneth Lee 2020-08-18

Table of Contents:

how to make CARAMELIZED OVEN ROASTED CARROTS

Nothing is better than caramelized oven roasted carrots. Its an easy holiday side dish as well as a perfect thing to make any night of the week. I’m going to show you how to roast carrots in the oven and how to fancy them up by using the carrot tops as a garnish. This is how you should be eating for the holidays in 2018. Perfect for Thanksgiving, Christmas or any holiday you celebrate perfect for the vegetarian in you family..
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Ingredients:
1-2 Bunches of Carrots.
1 Handful of Fresh Thyme.
1 Head of Garlic.
Olive Oil or Canola Oil.
Salt & Pepper.
For the Carrot Top Garnish.
2 Tablespoons of Parsley, Chopped.
2 Tablespoons Carrot tops.
Zest of 1 lemon.
1/4 Lemon, Juiced.
2 Tablespoons Olive Oil.
Salt and Pepper.
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Sweet and Tangy Walnut-Roasted Root Vegetables

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Fail Proof Pie & Maple Roasted Root Vegetables

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Fail Proof Pie & Maple Roasted Root Vegetables..
Anyone can make these dishes for thanksgiving Christmas or any type of gathering. This will impress you. One side dish & a dessert cooked at the same time..
Make gallete pastry first.
Then filling.
Then season vegetables.
Then Roll out dough.
Add filling & bake everything.
Make sure you get the cinnamon I add on top of veggies.
Bake everything together.
Serve with creme fraiche.
Easy Apple Cranberry Pie & Maple Roasted Vegetables.
Pastry ingredients….
1 & 1/2 cup all purpose flour.
1 tsp sugar.
Pinch of salt (1/4 tsp).
1/3 cup ice water.
1 stick unsalted butter (diced & chilled).
2 tbsp plain yogurt or sour cream.
1 egg.
1 tsp milk.
In a food processor, combine flour, sugar, salt, & cinnamon powder..
Add butter & pulse for about 15 seconds or until the combination looks like a coarse meal..
Pour in yogurt & trickle ice water slowly into the food processor & pulse for 15 more seconds..
If the dough looks dry, add 1 tbsp more water until the dough barely forms together..
Remove the mixture from the food processor, form into a ball, wrap with seran wrap, & chill in the freezer for 20 minutes or in the fridge for up to 2 hrs..
While pastry dough is chilling, assemble the filling, & preheat oven to 400 F..
Pie filling ingredients….
4 apples (peeled, cored, sliced).
1/4 cup cranberries.
2 tbsp sugar.
1/4 tsp cinnamon.
1 tbsp maple syrup.
1 tbsp unsalted butter.
Good squeeze from 1/2 of a lemon.
Combine all the ingredients together in a mixing bowl & set aside..
Pull the pastry dough out of the freezer & dust your counter space with flour..
Roll out the dough into a roughly 10 inch circle..
Dust the rolling pin, roll the pastry unto it gently, & roll it out onto a cast iron skillet or a cake pan..
Fill pastry with the apple cranberry mixture, leaving about an inch of dough free around the edges..
Now, fold the edges in on top the filling & brush with egg wash ( 1 egg whisked tougher with 1 tbsp milk). This creates a perfectly golden crust..
Maple Roasted Vegetables.
Ingredients….
3-4 medium potatoes.
1 large sweet potatoes.
1/2 of a butternut squash.
1/2 tsp Sage.
1 tbsp Maple Syrup.
1/2 tsp Cinnamon.
1/3 tsp Salt.
Pinch of cracked black pepper.
1/2 tbsp olive oil.
Place all the vegetables in a baking dish & season with the remaining ingredients..
Bake both the galette & vegetables in the oven for about 45-50 minutes..
Enjoy!
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Christmas Recipe Special | Maple Roasted Root Vegetables | Currie On Cooking

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Maple roasted root vegetables: Currie on Cooking Christmas special ♥.
Expand me for more info and ingredients:).
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Hey my lovelies! I wanted to do a Christmas inspired how to recipe video for you just in time for the festive break! You can use different types of vegetables such as beetroot too, so let me know if you have any questions and I’ll let you know what I recommend:) Lots of love xXx.
INGREDIENTS.
Sweet potatoes.
Parsnips.
Garlic.
Rosemary.
Smoked paprika.
Cinnamon.
Honey.
100 % pure maple syrup.
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Perfect Roast Vegetables | Jamie Oliver

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Give your humble vegetables the VIP treatment with this great recipe from the Jamie at Home TV series. They will go great with any family dinner all year round. Remember to choose what’s in season at the time and use as much local produce as possible for the freshest flavours..
We’d love to hear your ideas for roast vegetables in the comments box below What’s your favourite? How do you like season them or add extra flavour?
Carrots and beets (Jamie at home: Carrots and Beets). Jamie at Home first aired in the UK on C4 in 2007..
All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste..
Link to recipe: http://goo.gl/UK42Sv.
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x

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Roast Vegetable Salad Recipe with Maple Balsamic Dressing

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If you’re looking for lunch ideas for work, a simple dinner, or a way to use up your left over roast veggies you need to try this Roast Vegetable Salad. Tossed with a sweet tangy dressing you’ll love it!
So if you would like to learn how to make a Roast Vegetable Salad then just follow this Roast Vegetable Salad Recipe Recipe..
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ABOUT.
Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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RECIPE.
1 Can of Chickpeas.
1 Large Sweet Potato.
1 Bell Pepper.
2 Potatoes.
1 Red Onion.
2 Tablespoons Oil.
Salt + Pepper.
2 Handful of Greens.
2 Teaspoons Wholegrain Honey Mustard.
1 Tablespoon Balsamic Vinegar.
2 Tablespoons Maple Syrup.
Instructions.
Drain the chickpeas and cut the vegetables into bite sized pieces and place on a baking sheet..
Alternatively if you have left over roast vegetables remove them from the fridge to come up to room temperature..
Drizzle over the oil and salt + pepper and use your hands to toss the vegetables to coat..
Place into a 200 Celsius or 400 Fahrenheit oven for 30-45 minutes or until the potato is tender and vegetables have some colour..
Leave to cool..
To assemble the salad mix together the mustard, balsamic, and maple syrup in a jar..
In a salad bowl add the greens and roast vegetables and pour over the dressing. Toss with salad servers and serve..
Notes.
Use any vegetables you would like for this salad, it doesn’t just have to be classic root roasting veggies..
If you have left over dressing try using it to marinade chicken or over a simple green salad..
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Read: Taco Bueno Diet Details Healthy Menu Selections for Every Diet

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HOW TO MAKE MAPLE FLAVOURED ROASTED VEGETABLES

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With the combination of maple syrup and orange juice, it gives great flavour to good old fashioned roasted vegetables..
Ingredients:
(enough to fit one large baking tray).
Pumpkin.
2 x Red Onion.
Potatoes.
Carrots.
2-3 tablespoons of maple syrup.
2 tablespoons of orange juice.
the rind of one orange.
1/3 cup of olive oil.
pine nuts.
2 tablespoons of continental parsley.
Bake at 180 degrees celsius for a total of 50 mins, then increase temperature for a further 15 to 20 mins. Bake for longer depending on how soft you like your veggies!:).
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how to make PERFECT ROASTED ROOT VEGETABLES

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Drizzle with garlic-infused oil and toss to coat. Sprinkle with thyme, salt, and pepper and toss again. Spread vegetables in a single layer on baking sheets. Place in the middle of the oven and roast until vegetables are a deep golden brown on the bottom, 20 to 25 minutes. While vegetables are roasting, combine maple syrup and balsamic vinegar.

Preheat the oven to 400. Place the cut root vegetables in a single layer on one or two large baking sheets. Stir together the oil, maple syrup and garlic cloves and drizzle over the vegetables. Stir to combine the oil with the veggies and then spread once again in a single layer on the baking sheet. Season with salt and pepper.

Diced root vegetables are tossed with maple syrup, olive oil, and cider vinegar (for zing!) then roasted until they’re perfectly soft and caramelized. They’re then topped with pecans for crunch and chopped thyme for earthiness and the resulting flavor combo is WOWZA tasty.Arrange vegetables in a single layer in a shallow roasting pan. Heat butter and maple syrup in a small saucepan.

Remove from heat and stir in bourbon or rum. Pour the maple mixture over the vegetables and toss to thoroughly coat. Sprinkle with salt and pepper.

Cover pan with aluminum foil and bake for 25 minutes at 350°F.The North Carolina SweetPotato Commission is committed to supporting its growers and increasing sweetpotato consumption through education, promotional activities, research and honorable horticultural practices among its producers.Maple syrup provides a deliciously sweet glaze for the nourishing root vegetables.

The syrup is combined with cinnamon and ghee and drizzled over the pan of vegetables. From the delicious sweetness, it’s almost hard to believe it’s Paleo.Lightly peppered roasted root vegetables get a new turn, flavored with a sweet maple soy sauce. It’s a perfect side dish to serve with your favorite spring dinner.

Use any root vegetables that you prefer, making sure the vegetables are chopped about the same size.These savory-sweet and tangy vegetables are not only a great side dish, but can also be added to salads or tucked into cooked low-FODMAP grains. Stay safe and healthy.

Please practice hand-washing and social distancing, and check out our resources for adapting to these times.Scatter pieces of sweet potato, carrot, and parsnip onto a jelly roll pan; drizzle with olive oil and season with salt and black pepper. Step 3 Roast in the preheated oven until vegetables are partially soft, about 30 minutes. Scatter thyme sprigs over vegetables and drizzle with maple syrup.

Whisk together the cumin, coriander, ginger, salt, cinnamon, cayenne, honey and oil in a large mixing bowl. Cut the parsnips in half from top to bottom, then cut each in half horizontally (to.Making these maple roasted root vegetables is so easy – you don’t even need to parboil anything first; just make sure the veggies are all clean, and of roughly the same thickness, massage in a bit of olive oil, salt, and black pepper, spread them out on a baking tray, throw over a few herbs, and chuck in a hot oven for 50 minutes.The Maple Balsamic Roasted Root Vegetables are tangy and slightly sweet and the Parmesan Garlic Herb are nutty, salty and earthy. Both are uniquely fabulous – too fabulous to pick a fav – and with Roasted Root Vegetables TWO Ways – you don’t have to! how long do root vegetables take to roast?

Roasted vegetables are incredibly flavourful on their own, but even more outstanding with a slightly sweet and tangy, maple-sherry glaze. Root vegetables are high in starches and natural sugars which is why they lend themselves so beautifully to roasting. The heat of the oven caramelizes the vegetables, intensifying their flavour and sweetness.To a large bowl, add carrots, brussel sprouts and cranberries. In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.

Place vegetables on large baking sheet and pour mixture over them. Roast for 25-30 minutes, or until vegetables turn brown and tender.Spicy Maple Roasted Root Vegetables.

Serves 4. Ingredients. 4 large carrots, peeled and diced 1 1 small butternut or acorn squash, peeled and diced 1 medium sweet potato, diced. 2 Tbsp Vanilla Maple (or Caramelized Garlic) Olive Oil 3/4 tsp Piri Piri World Spice, to taste 2 1/4 tsp Cumin Spice Sea Salt.

1-2 Tbsp pure maple syrup, to taste. Directions.

List of related literature:

Note: Often overlooked and underappreciated, root veggies such as rutabaga and parsnips are at their peak in the winter months, when their robust flavors come alive.
from DASH Diet For Dummies by Sarah Samaan, Rosanne Rust, Cynthia Kleckner Wiley, 2014
Tip: Toss chunks of root vegetables and cauliflower or broccoli florets in a little olive oil, season with salt and pepper, and roast at 425°F on a preheated baking sheet until very tender and well browned.
from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry by Liana Krissoff, Rinne Allen ABRAMS, 2016
ROASTED SWEET POTATOES WITH SPICED BROWN SUGAR GLAZE Heat ¼ cup packed light brown sugar, 2 tablespoons applejuice, 2 tablespoons unsalted butter, ¼ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ⁄ teaspoon ground nutmeg in small saucepan over medium heat.
from The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen by Cook’s Illustrated America’s Test Kitchen, 2012
You can grate the peeled roots (which may be substantially smaller than the unpeeled roots!) and add them to salads, boil and mash them on their own or with carrots and parsnips, roast them, or add them to stews.
from Growing Your Own Fruit and Veg For Dummies by Geoff Stebbings Wiley, 2010
In this recipe, sweet potato, Broccolini and kale are roasted together for a textural and flavorful base, and then added to your favorite cooked rice.
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook by Daly, Siri Oxmoor House, Incorporated, 2018
When cooked, maple sugar is used until it thickens to a sticky syrup and the resulting ﬂavor is superior to candied yams.”
from Medicinal and Other Uses of North American Plants: A Historical Survey with Special Reference to the Eastern Indian Tribes by Charlotte Erichsen-Brown Dover Publications, 2013
Stir in sweet and all-purpose potatoes, carrots, prunes, brown sugar, water, salt, orange peel, pepper, ginger, and cinnamon; heat to boiling.
from The Good Housekeeping Cookbook by Susan Westmoreland Hearst Books, 2004
Some should be added into the potato mixture, while others are used as a garnish or topping: ROASTED OR SAUTÉED GARLIC / SAUTÉED ONIONS / MINCED CHIVES OR GREEN ONIONS / CHOPPED HERBS, SUCH AS PARSLEY, ROSEMARY, OR SAGE / GRATED
from The Professional Chef by The Culinary Institute of America (CIA) Wiley, 2011
This recipe is great in the winter when root vegetables are abundant.
from Bar Tartine: Techniques & Recipes by Nicolaus Balla, Cortney Burns, et. al. Chronicle Books LLC, 2014
We found that a 1:3 ratio of root vegetables to potatoes gave us an optimal creamy consistency, and caramelizing the root vegetables in a little butter helped bring out their natural earthy sweetness and boosted the overall flavor of the dish.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

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137 comments

Aragar 2020-08-18 - 08:19

I’ll be making this for lunches! Perfect for meal prep! Xx thanks Carina

Makelv 2020-08-19 - 10:58

What kind of side dish and meat should i use to make this a perfect whole meal??

Dafym 2020-08-20 - 02:03

“When you eat your vegetables, you want them borderline burnt.” I used to think I was terrible at roasting root vegetables until I saw this video because I thought they were too brown. I love them like that but I thought I was the only one. Thanks for sharing this……

Mazunris 2020-08-20 - 12:41

You’re so fun to watch. Thanks for the inspiration you always bring. And I LOVE Rutabagas which I hated when my Grandma used to make them every Thanksgiving. I like the flavor they give when added to gravy too. Wow, does that look mouth watering good.

Kazilkis 2020-08-21 - 06:32

God I love root vegetables and I’m always wondering why people don’t eat more of them. Try making Celeriac dauphinoise sometime you won’t be disappointed ��

Brarr 2020-08-21 - 16:23

Great looking recipe chef. You make it look simple and easy. Definitely gonna follow it for a test run this week. If it works, I’ll use it for Thanksgiving next week. Just one question. Regular Maple Syrup (like Log Cabin or Aunt Jemima’s) or are you using like that 100% pure maple syrup stuff?

Snowwing 2020-08-22 - 20:07

I can tell you if you put a chicken in the middle of that tray will enhance the taste 1000% ��
Well done though! ��

Whitesmasher 2020-08-22 - 23:10

I always like to take the skin off the garlic, that would wreck my head.

Aukus 2020-08-24 - 04:48

Every time he lodges his knife in his cutting board I just gotta assume that the thing looks like Swiss cheese by now

Telune 2020-08-24 - 12:18

New sub here!! Your brussel sprouts video came up and lemme tell you, most informative video on sprouts ever!! Now here I am 10 videos later and I’m learning so much!! Great job ��

Blackworm 2020-08-24 - 19:50

I love this!
I also started watching this and was like this isn’t how typical cooking shows are and then I saw your handle name lol

Malabar 2020-08-25 - 14:35

That’s what cooking is about, “full of life.”. Love you Jamie. Looks delicious. Really like the outdoor cooking.

Rockworm 2020-08-26 - 00:52

Screw the roast! I’ll stick with a whole plate of veg! ( but seriously… save me some roast )
Never thought of maple on veg i will definitely be trying this out xD

Kijar 2020-08-27 - 02:02

Thanks for this video. Just what I needed for ideas to season the roasted carrots I have to make:)

By the way, is the 220 in Celsius or Fahrenheit?
220 C might make sense with the amount of time he says, but I think that Fahrenheit is used more in Britain? So I’m not sure. I don’t cook often.
For anyone with the same question I had, it was 220°C. My carrots were done in about 25min:)

And the carrots turned out wonderful with the addition of a little apple cider vinegar:) Thanks for the idea!

Delaswyn 2020-08-27 - 12:42

I love roasted veggies, especially carrots. Thank you. This recipe is a winner.��

Mokinos 2020-08-27 - 22:14

I don’t have maple syrup at home. Would honey be a good substitute for maple syrup?

Bozius 2020-08-28 - 22:50

You make me long for my youth and garden days when I supplied produce for the farmer’s market, and my own table had only the freshest fare. It’s fun to watch people who care about what makes food good.

Kularus 2020-08-29 - 18:03

That’s what I’m having for Christmas dinner with oven roasted salmon

That’s right no turkey no goose no duck no roast beef not this year

Cergas 2020-08-29 - 21:10

I have to try this along with Golden Roasted Potatoes Recipe by Laura Vitale.

Bamuro 2020-08-30 - 09:37

F’ing love your channel man. You had me at your cacio e pepe. Still the best recipe I’ve tried.

Zolosho 2020-08-31 - 12:46

How fascinating!! I’ve never seen celery root before. Heard of it… this was great �� Steve!

Anazar 2020-09-01 - 16:39

Here’s the Ingredient List for ya’ll:
Ingredients:
1-2 Bunches of Carrots
1 Handful of Fresh Thyme
1 Head of Garlic
Olive Oil or Canola Oil
Salt & Pepper

For the Carrot Top Garnish
2 Tablespoons of Parsley, Chopped
2 Tablespoons Carrot tops
Zest of 1 lemon
1/4 Lemon, Juiced
2 Tablespoons Olive Oil
Salt and Pepper

Gorg 2020-09-01 - 18:45

I keep wondering, who’s the dude with the beard in the intro?

Virg 2020-09-02 - 15:57

Tried it out on my family tonight (including 3 year old) and they loved it! I didn’t have lemon though, so I used lime juice and orange zest and it was still great.

Rainflame 2020-09-03 - 11:05

Steven, the tip about parboiling the veg was crucial. It helps all the veg cook more evenly. I wonder if microwaving has a place here. I am not a big fan of the microwave, but sometimes it does have its usefulness, and it does reduce the loss of nutrients over boiling. An alternative to maple syrup is pomegranate molasses ala Otam Ottolenghi. Great work!

Kazel 2020-09-03 - 20:15

that looks so good….
looks like it’s sweet and savory……

Faetaxe 2020-09-04 - 10:53

I made this as a meal prep for my lunch this week and it’s so good! I’ve added quinoa and feta cheese to it, just as a little extra. Thanks for sharing! I’ll for sure be making it again in the future, love your channel!

Doomshade 2020-09-05 - 09:18

I know this tastes well, but it defeats the whole purpose of eating vegetables if you’re gonna load it with thousands of calories worth of olive oil.

Votaur 2020-09-05 - 18:20

Love this, little trick…after par cooking rinse with cold water and pat dry with a paper towel to remove any extra starch ( that will help to crisper them faster)

Fozius 2020-09-06 - 11:29

This looks amazing and VERY healthy!! I’m definitely going to give this one a go!! Thank you!

Rainblade 2020-09-06 - 12:47

I want to do my first thanksgiving this year and this is 100% a dish I want to make. Any thoughts of making a video with turkey cooking/seasoning tips?

Chillflame 2020-09-08 - 07:37

Grill! Red pepper, green pepper, eggplant, summer squash-olive oil s+p, shake in a ziplock, baste on the grill with Kraft Lite Italian dressing. Best roast vegetable sandwich of my life

Nikocage 2020-09-08 - 16:36

I was looking forward to try this one. It looks amazing. I wasn’t sure how it will taste but it was delicious. ��

Magemane 2020-09-09 - 13:09

Hey…I have one like that…great little dish…so versatile…beautiful veggies…I miss the cutting board…..miss it…..yes, I do….Happy Thanksgiving Holidays to You and Yours!

Fetius 2020-09-09 - 19:35

This looks yummy:)
Nice piece of upperwear you wearing btw^^

Dorisida 2020-09-10 - 09:11

everyone is a critic… but none of you asshats have your own television shows and are still stuck in the rat race…

Ariughma 2020-09-10 - 12:04

Amazing how you make something as simple as carrots look so good Steve. Keep up the good work.

Mezishicage 2020-09-11 - 21:03

Thankyou Jamie for all your great videos and awesome recipes!

Kaktilar 2020-09-12 - 15:24

Yummmmm!!! I love all the facts you have to share with us and your presentation is �� I subscribed!!

Brathris 2020-09-13 - 07:22

Can u show how u take such good pics and the details to how to photograph food?

Voodooramar 2020-09-14 - 00:17

could i just coat my veggies,, then stir fry them in a pan instead of oven roasting them?

Daiktilar 2020-09-14 - 17:35

Mr. Cusato,
Happy to see thou using carrot tops, I utilize it all from my vivers. Thank you for the recipe, I will harvest my carrots soon.
not so long ago I baked a WATERMELON RINDS PIE, very flavorous although usually do good pickled, jam or chutney with them.

Thorga 2020-09-15 - 09:57

Thanks for your video. Ive made delicious honey roasted swede https://youtu.be/ahFXB-kuZPo Let me know what you think. Subscribe and get inspired ��

Anarardin 2020-09-15 - 14:09

my family grow all kind of veggies in our garden and i love this way of life

Niril 2020-09-16 - 04:27

350 or 450, for the oven dude? I keep seeing conflicting answers?!

Bealore 2020-09-16 - 18:37

Mmm, those look great! And, so does your camera work taking it to a new level with every video, Steve! Congrats on the merch & Amazon store launch!!

Mnerdin 2020-09-17 - 21:21

It looks delicious, darling!:D Is that a dress or a shirt you’re wearing? It’s beautiful, hunny cakes, it suits you:) <3

Yozshunos 2020-09-18 - 07:21

Oh Anna! That’s a delicious looking plate of veggies, love it!

Anameena 2020-09-18 - 18:06

too much oil, all veg are not pelts, alot of herbs mixed without sense. Is nice just for the pics, nothing more

Brazuru 2020-09-19 - 20:58

This guy smashed and squeezed a whole orange with his bare hands. I am not surprised tho, not after seeing what he did to the garlic…

Zakelv 2020-09-20 - 06:06

and the indians here in the sonoran desert make the best beans.

Faerg 2020-09-21 - 09:50

Would regular honey mustard work instead of the whole grain? (:

Yogor 2020-09-21 - 14:39

This would be perfect if he added just a little bit more olive oil.

Shakakus 2020-09-22 - 06:03

Really enjoy watching you everyday, as creepy as that sounds.

Malardred 2020-09-23 - 00:22

Amazing! I love great side dish ideas like this you are the best!

Blackbringer 2020-09-23 - 11:35

That tray is way too crowded. In the oven the veggies will steam rather than roast.

Gashakar 2020-09-24 - 00:55

That looks more like a heart attack from the all the olive oil he splashes around.

Has anyone seen the video titled Christmas Turkey that Kerry McCarpet on youtube did on Jamie the other day? Its fabbb!

Shalis 2020-09-24 - 07:12

Can you do some fall inspired recipes, I know it might not be fall there but just a couple would be nice

Gasida 2020-09-25 - 17:55

Mr Jamie oliver i need help in kitchen and restaurants..is necessary keep going

Fedar 2020-09-26 - 08:45

This is disgusting he put vegys with sticks I can see a soil on the ages. Where he learn that shit?..

Whisperbearer 2020-09-26 - 19:48

Is literally nobody going to mention how he didn’t cut any stems or roots off, didn’t properly clean his veggies, and then left the paper from his garlic in his food? What on earth was that? It’d take literally two minutes to do it properly, and your guests would have a better dining experience.

Dojar 2020-09-27 - 16:59

Just give me that platter—forget whatever the main course is!

Auriwield 2020-09-28 - 06:59

special secret: touch every single ingredient before cooking:D

Dalagra 2020-09-28 - 17:10

celery root is literally more popular in europe than celery sticks

Anazel 2020-09-29 - 20:09

I must be honest, I tried this a month or so ago with the vegetables I grew in my garden, & it was DELICIOUS! Absolutely simple yet SO satisfying! Thanks Jamie!

Agazel 2020-09-30 - 04:09

Hi, is so easy to follow you.
Your style is different… I feel like I am cooking with my friend.

Kajijas 2020-09-30 - 16:24

His food compared to other chefs always seems so bland… don’t know why but his food seems very unappealing. ��

Moragrinn 2020-10-01 - 04:59

omg karma…youve done it again,,far out looks so yummmmmmmy,wow that i can do thats so easy..i think ill do that for xmas lunch: )

Androjurus 2020-10-01 - 13:36

Something about the way he prepared the food seemed a little barbaric.

Mirakus 2020-10-02 - 01:22

Another tip for those carrot tops: they make a great pesto to garnish a carrot soup with.

Love your style, by the way. Subscribed.

Shaktik 2020-10-03 - 13:42

Okay, but who wipes down all the bottles he grabs with his oily hands?

Agamazel 2020-10-04 - 01:23

i like a good borsht. and also the ammish make real apple butter.

Kele 2020-10-04 - 17:42

Sorry I am a beginner at cooking, can you tell me how much I should increase the temperature to for the last segment?

Neshakar 2020-10-05 - 07:17

Steve you are a genius and an artist! I am def gunna follow this!

Aurizel 2020-10-05 - 10:48

Olive oil it’s good for your health. of course you have to pay attention cause all things in excess are bad!

Mugrel 2020-10-06 - 16:14

I have a question, why the acid is really important item in roasting? Somebody plz answer for me

Arashikazahn 2020-10-07 - 17:27

Jamie has completely turned into a flake. Sad, he had a good thing hoing.

Balladogar 2020-10-08 - 09:34

Hi Jamie,Greetings from Indonesia. thanks for sharing this lovely video. Your recipes are always amazing, all the best

Munidor 2020-10-08 - 23:34

Do you have to boil and cook the beets before roasting? As well as the carrots? Or do you just peel the vegetables and then roast them as he demonstrated?

Flamesmasher 2020-10-09 - 17:59

I’ve found the best way to cook pine nuts is to heat up a pan and then take it off the stove, and just fry them like that. otherwise they just get burnt really really fast

Magrel 2020-10-10 - 09:28

That looks so delicious, I’ll try this very soon. Thanks for the inspiration ☺

Felonrad 2020-10-10 - 14:12

Once he started wacking the Garlic I had to double check whether I was on yesthat’sfunny or not

Thordidor 2020-10-11 - 03:44

You have such an awesome channel man. Appreciate the lessons taught here.

Oghmaginn 2020-10-11 - 20:47

in the oil part, i am definitely gonna put lesser olive oil and i’m gonna put a little butter.
i’m trying this for new year’s and i guess i’m only putting the carrots, although would broccoli, potato and sweet potato be good in this?

Salar 2020-10-13 - 01:11

Is there a reason he didnt peel the garlic? I feel like it would be less enjoyable having to eat around the husk bit.

Felhari 2020-10-13 - 12:31

This is a very well put together video and your instructions are spot-on. there’s so much flavor in roasted vegetables that we don’t even boil anymore.the lemon zest part of something that I have never tried but I’m definitely going to cuz that sounds fantastic.

Tygonris 2020-10-13 - 23:35

Hey sir. What do you think if we blanched the root veg with some white vinegar instead of salt, would that make them looking more shiny and colourful?
Give it a go next time maybe?

Fenrikree 2020-10-14 - 20:25

SamTheCookingGuy and NACS: the best cooking channels, hands down!

Dilkree 2020-10-15 - 06:47

Vinegar on veg tastes fantastic, but unless you heap the oil on like Jamie, everything sticks to the pan and makes one hell of a mess.

Gazuru 2020-10-15 - 14:38

My mum makes these all the time.
I had no idea this was a real thing.

Bludseeker 2020-10-16 - 20:45

If those dildoits that keep talking about too much olive oil dont go an get thier own press and stop eating motor oil. Then lets go to k mart.

Laiwyn 2020-10-17 - 06:30

Love your show. We don’t utilize our farmers market as much as we should. Gonna have to change that!

Thodred 2020-10-17 - 20:33

Rosy you rock!!!! It was grrr8 meeting you. Call us if you’d like some more goat milk.

Meztirg 2020-10-18 - 18:05

Thanks for another great veggie recipe! Really cool, not a lot of channels do this.

Mucage 2020-10-19 - 04:14

OMG… How much I miss this program. A cable TV here In Brazil used to show every sartuday morning some year ago. I learned the best way to prepare vegetables

Thonn 2020-10-20 - 03:31

This guys is going to be up there with Babish and Josh Weissman.

See you at a million subs

Direcrusher 2020-10-20 - 23:03

boiled boot. Im so sorry i am drunk with hungeryou are by far the best cook I’ve seen in all honesty. save my fathers creole sausage gravy. and my hippy mothers salad and forest tea.

Gavirius 2020-10-21 - 14:19

Great recipe. My family Loved the roasted carrots and garlic. Thank you for sharing.

Dijind 2020-10-22 - 07:37

summa ma gun!! i love roasted carrots. so much better than a regular carrot!! this is excellent bro!!

Sasius 2020-10-22 - 08:54

Yesssss…Gonna make this in the week. Thank you for the video

Tojakinos 2020-10-23 - 15:10

This was so good! I watched this and made it right away. At 450 in a connection oven it took me about 30 minutes. I’m going to try 500 next time to get a better char.

The finishing sauce is SO easy to make and it made the carrots taste amazing! They would have been bland before, but the lemon and parsley really woke it up.

I’m kicking myself because I didn’t start making it sooner. Will definitely be adding this to the rotation. Thanks for the video!

Adordin 2020-10-23 - 21:00

I made this for Thanksgiving. It was incredible. I’ll make use of your technique often, just an invaluable addition to my cooking tool box. Thank you, Stephen.

Akizil 2020-10-24 - 10:08

I have made this recipe three times already, and it’s delicious! I’m not a fan of carrots, but I am after this.

Goltishura 2020-10-25 - 14:43

Love the music and you have a great vibe going! I wish you success! Great way to roast carrots!

Fenrishicage 2020-10-26 - 03:43

honestly LOVE this! so excited for this years holiday season with more veggie sides:D

Oghmahelm 2020-10-26 - 08:23

Learnt two things, how to roast carrots and how to take a good picture ��

Landanrad 2020-10-27 - 06:39

The juices might go here and there that’s not the end of the world who is this man I want a food investigation now, this man should not be on youtube.

Fordremand 2020-10-27 - 20:56

Wow! That looks fantastic and prob tastes out of this world.

Adrietius 2020-10-28 - 16:06

I was just walking through Union Sq farmers market this past week and was thinking of a grilled carrots vid. Those look so good!

Nezshura 2020-10-29 - 04:05

Stunning!

Btw, I can’t stand cooked carrots as a side dish….until now. Thanks for finally converting me.

Adordin 2020-10-30 - 04:44

CORRRRRRRR! Slurp!! Them veggies look amazing!! I’ll be right over. Well, after I’ve saved up the air fare and persuaded the authorities to let me in the country.

Samura 2020-10-30 - 17:20

Tip: His “220” is “428 degrees Fahrenheit,” and yes, I roast my carrots, broccoli, etc. @ 425 F for approx. 20″.

Brightweaver 2020-10-31 - 02:18

Hi, Carina. That salad looks beautiful. What do you love about potato recipes? Have a good day, Carina. ��

Bralar 2020-10-31 - 15:00

Ahhh this looks perfect. wish my whole apartment didn’t warm up whilst using my oven… I love baking and roasting… but summer and stupid old unit design are turning off my motivation to give it a go:(

Gulkis 2020-11-01 - 15:28

I have a feeling that your channel will grow so big!!!
Keep doing this beautiful and natural work!! It will pay off soon.
Love
Cristina

Thunderkiller 2020-11-02 - 00:42

I saw that blanching stuff before baking and my mind started wandering: “Oooo, maybe it gets the outside tender and that helps it char a bit faster without cooking too much inside and getting soggy? Oh, maybe having that tender outside makes it hold spices better and be more flavorful??”
So I googled.
It seems for the most part blanching is just for killing bacteria and stopping enzymes so you can freeze it or something.
What a disappointment. It’s Christmas 2009 all over again…

Bogamand 2020-11-02 - 05:17

What kind of silverware do you use? They look hefty and I need some new ones.

Alsagar 2020-11-02 - 22:00

You should never eat carrots without peeling them they’re loaded with pesticides and fertilizers even organic carrots have no guarantee

Forcebinder 2020-11-03 - 22:53

Looks delicious carina!
If I can’t get honey mustard, how much honey and mustard do you think I could use to get a similar flavour?
Also, if you have a kumara salad recipe I’d love to see it.
Thank you for the recipe! Can’t wait to try it.

Nightredeemer 2020-11-04 - 21:53

The giveaway is gonna be good…Get your holiday plan of attack right here: http://bit.ly/2Qj9Sa7

Lainis 2020-11-05 - 12:00

Knowing how to roast veggies is a game changer. So long steamed veggies. ��

Yozshuramar 2020-11-05 - 21:37

Really digging this video. And the t-shirt is on point obviously too

Shasius 2020-11-06 - 11:36

Love it brother! I’m definitely going to make my version of these for the holidays soon. I love roasted carrots and I make them kinda candied. These look amazing though, I’m excited to see what you do for the holidays too. Cheers!

Bajinn 2020-11-06 - 23:19

Roasting vegetables is always a great way to add taste and colour. If you have more colours like you here it is even better.Just one thing, those are not baby carrots. Thank you for sharing. Happy day everyone