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Holiday Recipes: Citrus Roasted Root Vegetables - Your family will love eating their veggies this Thanksgiving with the recipe Paula’s sharin' today…Citrus Roasted Root Vegetables!
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0:00
- Hey friends, it's getting closer and closer
0:03
to the big Thanksgiving Day.
0:06
So I've been trying to share recipes with you'll
0:09
but my family would be disappointed
0:12
if they didn't see them on my table.
0:15
So I hope that you are enjoying some of my suggestions.
0:22
In the past few years,
0:24
root vegetables has become a part of our Thanksgiving meal.
0:31
I know one Thanksgiving, Claudia made them.
0:34
Bobby's wife Claudia made the root vegetables
0:37
but everybody loves those.
0:41
So that's what I'm gonna share with y'all today.
0:43
In fact, the recipe
0:45
is in "Cooking with Paula Deen" magazine.
0:48
This magazine issue is so good.
0:52
- It is. - There's so many tips
0:54
on how to make Thanksgiving and Christmas
0:56
easier for the head cook
1:01
just ways to shorten your time a little bit.
1:05
So I am making today,
1:09
the citrus roasted root vegetable recipe.
1:14
- [Woman] And this one has so many pretty colors.
1:16
- I mean!
1:17
- [Woman] The picture of it is,
1:18
- Where is it?
1:19
- [Woman] go back no backwards.
1:19
- Go back?
1:21
- [Woman] Should be right there.
1:22
- Yeah, there it is.
1:24
Isn't that beautiful?
1:27
It's beautiful and, - Easy,
1:30
except for the prepping. - So easy.
1:33
So just remember, you can choose your own root vegetables
1:38
and you can cut them any size you want,
1:41
any shape you want, that's totally up to you.
1:46
So, we have carrots, we've got yellow beets
1:51
which I just adore, and sweet potatoes which I adore,
1:57
and parsnips that I adore.
2:01
So I'm just gonna mix all of our vegetables,
2:04
into this one big bowl,
2:06
and I'm gonna cook them for about 20 minutes,
2:10
and then, I'm gonna take them out of the oven,
2:13
stir them up real good,
2:14
and then I'm gonna be adding.
2:20
- Radishes? - Radishes.
2:21
(laughs)
2:24
(faintly speaking)
2:25
Radishes and shallots.
2:28
And then we're gonna make our citrus sauce,
2:31
and after it's cooked for about 20 or 25 minutes more,
2:37
for the radishes and the shallots,
2:38
we're gonna make up this citrus dressing to go.
2:42
- [Woman] Yum!
2:43
- So I'm real excited
2:44
to share this recipe with y'all.
2:46
So our carrots, our parsnips, our sweet potatoes,
2:55
and my favorite beets.
2:58
Oh my gosh, they smell so earthy.
3:02
- [Man] Yeah, they do kinda smell like dirt
3:05
or something you know.
3:06
- Yeah like you can, like you've got your shovel
3:10
and just, I love them.
3:14
- [Man] Now this.
3:15
- [Cook] I think yeah Michael groovy can do them right?
3:18
- [Man] This would be something that we, I mean, asked what,
3:21
we up North this is.
3:22
(woman laughs)
3:24
- [Woman] This is (indistinct)
3:25
- [man] I didn't get the gooey casseroles,
3:27
I got raw vegetables (laughing)
3:31
- [Woman] They do not have to be raw.
3:32
- [Cook] Well, Eddie down South,
3:35
we move a little slower.
3:36
So it took us a little longer. They jump on the bandwagon.
3:41
- [Woman] We don't like healthy either.
3:43
- [Man] Well, when I first moved here.
3:44
- I don't know of a lot of our vegetables are healthy.
3:47
- [Man] Get going into some of the restaurants here
3:49
and getting like the casseroles (cook laughs)
3:51
that normally get,
3:53
I mean, I was like, Oh gosh, it's like,
3:54
it's Thanksgiving every day here.
3:56
I mean, it's..
3:58
- Eddie said that up North,
4:01
y'all don't do a lot of casseroles.
4:04
All right, now I'm going to add about maybe two tablespoons
4:10
of olive oil,
4:13
and then I'm going to just stir that up
4:15
and hopefully dang up and all of those vegetables.
4:21
So the salt will stick to them
4:24
because I'm definitely gonna add salt and tapper.
4:30
And I have to tell y'all that Teresa,
4:34
among all the many things she does,
4:37
she also preps all the food that I'm gonna cook.
4:43
And I have to tell you, Teresa, you do a grand job,
4:48
not to profess to be a cook.
4:50
- [Woman] I'm getting better and better.
4:51
- Yes you are.
4:53
- [Woman] It's not as intimidating either.
4:54
- No, listen, it's easy. If it wasn't easy,
4:58
I wouldn't be standing here doing it (laughs)
5:00
It's not for you, the talent.
5:02
- Well, thank you.
5:05
- [Woman] Being able to cut them up and put them in a bowl
5:07
and flavor them is a totally different scenario.
5:14
- [Cook] The way you cut your vegetables.
5:16
Aunt Peggy told me this a long time ago.
5:21
I don't wanna use that much pepper
5:23
about half that much about a half a teaspoon.
5:28
She taught me a long time ago
5:29
when you're making like a green salad,
5:31
the way you cut your vegetables makes so much difference.
5:37
And it does, 'cause she taught me me me many years ago
5:43
to start paying attention
5:44
to the way our slicing my vegetables
5:48
and I think you've done a beautiful job slicing these.
5:52
- [Woman] No, thank you.
5:53
- Usually I do my root vegetables in kind of chunks,
5:58
but I should let you do this on a mandolin, didn't you?
6:02
- [Woman] Some of it, yes.
6:02
- [Cook] Because it's so perfect.
6:04
- [Woman] some of it I did, some of it I did by hand,
6:06
I looked at the picture and started following the pictures.
6:09
- [Cook] Yes. Well, you did a good job
6:14
and I love recipes that have a picture.
6:17
- [Woman] Me too.
6:18
- [Cook] 'Cause that lets us know
6:20
what it's post to look like.
6:24
- [Woman] I think the biggest thing on this
6:25
is making sure they're kind of at the same sizes,
6:28
so that for cooking purposes.
6:29
(picking the pans)
6:30
That's where I get that stuff
6:31
on green vegetables and racing.
6:33
- Exactly, right.
6:34
You don't want a great big chunk of sweet potato
6:37
and then I'm nice then beet
6:40
because the beets are gonna get over cooked.
6:43
So you're exactly right.
6:44
It's just like when you bake cookies,
6:46
it's important that you make every cookie the same size.
6:52
So I'm just going to spread these out on our cookie sheet
6:58
and we have parchment paper down so it won't make a mess.
7:07
- [Woman] I love all the colors.
7:08
- [Cook] I do too
7:09
(mumbling)
7:11
The second screens fall
7:17
and Eddie you're working hard
7:18
trying not to eat it, aren't you? (laughs)
7:21
You getting home homesick. Okay, beautiful.
7:28
So on the oven this goes,
7:32
we're gonna roast them for about 20 minutes
7:36
and then we're going to take them out.
7:36
We're going to add our radishes and our shallots.
7:40
It's going to be so good.
7:42
And I forgot to mention y'all
7:44
that we need to cover these with foil.
7:47
Because you don't feel safe for this.
7:49
(faintly speaking)
7:54
Yes, let's do it that way.
7:55
(faintly speaking)
8:01
But I'm sure you like the idea of them being on one rack.
8:04
- [Woman] And they're not juicy so they won't roll.
8:06
- No, so we don't have an ass, so 20 minutes on those.
8:12
Then we go and the radishes and the shallots
8:16
and they are gonna be worth the wait.
8:18
All right, our 20 minutes is up y'all
8:23
and these just look slack to their beautiful
8:28
and I'm going to do something that my recipe,
8:31
that's either do,
8:33
but I'm just going to put these on one sheet
8:37
and then I'm going to put my radishes
8:39
and my shallots over here.
8:43
Just are colors,
8:45
'cause I Can, I guess,(laughs) right?
8:50
Ain't it funny how I don't even follow my own recipes.
8:53
I wanna go rogue on own recipes.
8:56
- [Woman] We've gotten used to that.
8:58
- [Cook] What's up with that y'all,
9:02
why would I be called? stubborn?
9:04
I don't know.
9:05
- [Woman] Well, you told them that you never
9:06
make a recipe the same.
9:08
Some of these you wrote so long ago that you've..
9:10
- [Cook] Oh my gosh. So bad.
9:11
Now they're real vegetables say you're new.
9:14
I don't know why that beautiful yellow beet turned so dark
9:21
unless it was trying to be a purple one.
9:22
- [Woman] Maybe, there's always an Apple.
9:28
- All right, so I'm just going to spread those out.
9:33
That beet is so good.
9:35
- [Woman] Even Burned.
9:37
- [Cook] Well, it's not burned.
9:39
It just turned dark and I have no idea why?
9:46
All right (laughs)
9:52
- [Woman] Now, since you're mixing those,
9:54
are you gonna still do you put oil on my macaroni?
9:57
- [Cook] Yes, I know what you mean, Teresa,
10:01
not talk the same language.
10:04
Yes. And we'll put a little olive oil on it
10:09
and a little salt and pepper
10:20
and we're gonna cook this uncovered Y'all.
10:29
I get that beet is dark. It's delicious.
10:38
All right. It might be gracious
10:46
that beet is so good.
10:57
Sprinkle it with a little salt and the pepper.
11:05
Not put too much pepper because do hope the children,
11:11
will eat this dish for sure.
11:18
I think the triplets would love this.
11:23
- [Woman] And Claudia will be.
11:24
- Claudia
11:25
- [Woman] This will be an approving recipe I think.
11:28
- Yes, she would,
11:29
this would get a stamped approval.
11:38
Okay.
11:41
So (faintly speaking)
11:42
For 25 more minutes.
11:49
And do we at least let to know
11:50
where the temperature only is.
11:53
It's cooking at 450
11:54
(faintly speaking)
11:57
So just keep me straight make sure
12:01
we don't need to turn the heat down
12:04
at the last minute.
12:08
Oh, had to look at the magazine again.
12:10
- [Woman] Nope, it says.
12:12
- 450, all the way
12:13
- [Woman] you sneaking.
12:14
- 450 all the way y'all 20 to 25 minutes,
12:19
but since you're uncovered,
12:20
I'm going to keep a close eye on them
12:22
'cause I want to eat every beat that's on that pan,
12:29
how about you?
12:31
we going to be fighting for the beets.
12:34
Okay. So yeah 25.
12:37
Okay. Y'all 25 minutes, Ouch.
12:41
That pan is very hot and I like the fact
12:44
that I've decided to do this on a separate pan
12:48
so they wouldn't get crowded up
12:50
and they could really have an opportunity to cook.
13:00
Okay. So there we go.
13:01
We just gonna mix this together
13:05
and then I'm going to throw this.
13:15
Dish here so y'all can see.
13:18
Now I'm going to make a dress for you.
13:23
I've got orange juice.
13:25
I don't remember how much?
13:28
- [Woman] I have a cup I think
13:30
it's important to put that here.
13:32
(cook mumbles)
13:35
- Oh, here it is.
13:37
Okay. So it's a third of a cup of fresh orange juice,
13:43
two tablespoons of red wine vinegar,
13:46
one tablespoon of chopped parsley and that's it.
13:51
So let me look at that,
13:55
a third of a cup of fresh orange juice,
13:57
this looks like a bunch more than that
14:00
but I'm gonna see if Teresa is own her game
14:07
and I'm saying she is not. (they laugh)
14:13
Count me on that one (laughs)
14:15
And your red one vinegar and your olive oil.
14:22
- [Woman] I'll probably get you more
14:22
'cause you usually use more (laughs)
14:27
- [Cook] That's all right.
14:34
Stir and with our parsley
14:40
and that green is going to be so pretty on it. (laughs)
14:47
Michael tells me, leave that piece of parsley off my plate
14:50
and just put that extra strings.
14:53
That'll make my plate prettier.
15:01
Michael I said it took a long time.
15:04
Eddie said, this looks like their food up North.
15:10
And I say, well, the South is kind of slow.
15:14
And it just took a little while for the root vegetables
15:17
to catch on down here.
15:20
But we sure are loving them.
15:25
I don't ever remember my mother or my grandmother
15:29
cooking root vegetables, like in the oven.
15:34
- [Man] Yeah, but it was everyone.
15:36
- Yeah, Mother and grandmother.
15:40
you had graveyard (laughs) like mashed potatoes.
15:45
They cooked a lot of turnip roots and things like that
15:48
but Oh, none with just, roast them in the oven.
15:59
This is so beautiful.
16:08
So we just go drizzle that dress right over it.
16:15
And this this'll be a great recipe for Thanksgiving,
16:23
because you can have all your vegetables prepped,
16:27
gosh, two or three days before Thanksgiving.
16:31
- [Man] I'm going somewhere else for Thanksgiving.
16:33
- You are, you promise,
16:36
Michael said, he's going somewhere else for Thanksgiving
16:39
'cause all he's seeing is root vegetables and salad.
16:43
You miss the other yummy fattening dishes.
16:47
All right, So, I got to reach in. And where that beet?
16:52
There it is.
17:05
What took me so long?
17:14
It's just wonderful, you got to do some roasted vegetables,
17:20
but make sure it's the vegetables that you like.
17:25
My all stand by is potatoes, turnip greens, turnip roots,
17:32
the root part of your turnip greens, Parsnips,
17:36
I love doing parsnips.
17:40
Gosh, I can't remember now, but (man mumbles)
17:45
And rutabagas, sometimes I'll put rutabagas in there.
17:48
- [Woman] Sweet potato.
17:49
- Sweet potato, yes.
17:50
I love rutabaga.
17:54
So like I said, pick out your favorite vegetables.
17:58
- [Man] You know my favorite vegetable?
18:00
- What?
18:01
- [Man] Bacon.
18:02
- Bacon is his favorite vegetable, he's so goofy (laughs)
18:07
Michael, you could just, let the dish swing.
18:18
You are just excited about those vegetables,
18:20
aren't you? (Laughs)
18:27
The shallots are delicious
18:37
and taste them all and tell me which one is your favorite.
18:40
- [Man] I only get bacon.
18:43
You did, going, look see right there,
18:48
got charred a little bit.
18:54
What's your say?
18:56
- Delicious.
18:57
Yeah, home run (laughs)
19:01
The big man's gonna eat salad and vegetables. (laughs)
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