Caramel Soy Roast Vegetables Food

HONEY-SOY PORK AND VEGETABLES

Steps:

• Heat oil in a large skillet over medium heat. Brown pork cubes for 10 to 15 minutes, stirring often.
• Combine gravy mix, water, honey, soy sauce, vinegar, ginger, and garlic salt in a medium bowl. Mix together and add to the skillet, stirring together with the pork. Cover the skillet and cook for about 20 minutes.
• Add carrots and cook for another 10 minutes. Stir in onion and bell pepper and cook for 5 to 10 minutes longer. Stir all together and serve.

ROAST CHICKEN & VEGETABLES

Steps:

• Preheat oven to 400º. Place whole chicken in the center of a roasting pan.
• In a large bowl, combine the sliced zucchini, squash, brussels sprouts, onions and carrots. In a small microwave-safe container, melt 2 tablespoons butter (about 45 seconds to 1 minute). Drizzle melted butter over veggies and sprinkle with generous amounts of salt and pepper. Toss veggies to coat.
• Gently soften the remaining 2 tablespoons of butter (about 10 to 15 seconds in microwave). With your hands or a pastry brush, coat the chicken with the butter. Once chicken is buttered, evenly sprinkle on the rosemary (crushing with your fingers as you sprinkle), the garlic powder, onion powder, paprika, cayenne and generous amounts of salt and pepper.
• Place buttered vegetables all around the chicken (it may look like a lot, but trust me, they shrink a bit during cooking). Pour the half can of low-sodium chicken broth evenly over the vegetables, then place the roasting pan on the center rack of preheated oven and cook for 1 hour and 50 minutes to 2 hours. Slice chicken, and serve!

ROASTED BRUSSELS SPROUTS WITH CHILE CARAMEL

Steps:

• In a small bowl, mix together chiles, lime juice, and fish sauce; set aside.
• Place palm sugar and 3/4 cups water in a medium saucepan; place over high heat and bring to a boil. Reduce heat and cook until mixture is a dark caramel color and reaches 310 degrees on a candy thermometer, about 15 minutes. Stir in chile mixture until dissolved. Remove from heat and stir in cilantro and miso, if using; add additional fish sauce and lime juice, if desired. Set caramel mixture aside.
• Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
• Place brussels sprouts in a large bowl and toss with olive oil and salt to combine. Place brussels sprouts cut-side down on prepared baking sheet. Transfer to oven and bake until leaves are dark brown, 8 to 10 minutes.
• Transfer brussels sprouts to a large bowl. Add 1/3 cup caramel mixture and toss to coat. Transfer to a serving dish; serve immediately.

ROAST VEGETABLE AND FETA VOL-AU-VENTS

Steps:

• Preheat oven to 20C or 180C fan forced.
• Line 2 baking trays with baking paper.
• Combine pumpkin, kumara and capsicum in a large bowl.
• Arrange vegetables on prepared trays and spray with cooking oil and bake for 40 minutes or until tender, swapping trays half way through cooking.
• Cool vegies on trays and then transfer to a large bowl and add creamed corn and mix well.
• Replacebaking paper on trays and arrange vol-au-vent cases on prepared trays and spoon vegetable mixture into cases and sprinkle with a little fetta and bake for 10 to 12 minutes or until heated, switching trays between shelves halfway through baking.
• Serve.