Roasted Potatoes with Herbs

Classic breakfast potatoes are brightened with fresh herbs for this versatile recipe.

Ingredients:
2 pounds fingerling potatoes, scrubbed clean
1 cup chopped shallots
½ cup olive oil
6 tablespoons chopped fresh parsley
4 teaspoons chopped fresh thyme
Sea salt and fresh ground pepper

Method:
1. Add potatoes to large pot of boiling salted water. Cook 6 minutes and drain. Toss potatoes with shallots, oil, salt, and pepper in large bowl to coat. (Can be prepared 1 day ahead. Cool slightly, then cover and refrigerate.)

2. Preheat oven to 400°. Lightly oil two rimmed baking sheets. Divide potatoes between prepared baking sheets. Roast 35 minutes. Sprinkle 2 tablespoons parsley and 2 teaspoons thyme over potatoes on each sheet. Using metal spatula, turn potatoes to coat. Roast until brown and tender, about 20 minutes longer. Transfer to serving bowl, sprinkle with remaining 2 tablespoons parsley, and serve.

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Roasted Brussels Sprouts with Buttered Breadcrumbs

Topped with buttery, golden brown breadcrumbs, these Brussels sprouts are the epitome of comfort food.

Ingredients:
1½ pounds Brussels sprouts, trimmed of tough ends, then halved (if large)
2 tablespoons olive oil
4 tablespoons butter
1 cup fresh breadcrumbs
½ cup grated Grana-style cheese
Sea salt and fresh ground pepper

Method:
1. Preheat the oven to 425°. Lightly oil a heavy baking sheet. Mound the Brussels sprouts on the sheet pan, drizzle the olive oil over them and toss gently to coat. Arrange the sprouts in a single uncrowded layer.

2. Roast for about 15 minutes, shaking the pan occasionally to ensure even cooking, until the sprouts are tender and lightly browned.

3. Meanwhile, melt the butter in a small saucepan and add breadcrumbs. Toss to combine and season generously with salt and pepper.

4. Remove the sprouts from the oven, sprinkle the breadcrumbs mixture over them evenly and return them to the oven. Roast for another 6-8 minutes, until the breadcrumbs are toasted and golden. Serve hot.

Roasted Beets

Our favorite way to cook beets, this method creates tender, delicious beets that are easy to peel and serve in a salad.

Ingredients:
1 bunch beets, trimmed of green tops
1/2 tablespoon oil
1/2 cup water
Sea salt and fresh ground black pepper

Method:
1. Preheat the oven to 350° and place the beets in a roasting pan and coat with oil, salt, and freshly ground black pepper.

2. Add the water to the pan and cover with foil. Put the pan in the oven.

3. Roast the beets until they are tender, approximately 45 minutes to 1 hour – larger beets may take a bit longer. They are done when you can easily insert a paring knife into the center and meet only a little resistance.

4. Let them cool until just warm enough to handle. Use your fingers to gently rub off the skin (this is much easier when they are still warm).

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Baby Carrots Marinated with Garlic & Oregano

This room-temperature dish packs in the flavor.

Ingredients:
1½ pounds baby carrots, peeled
4 garlic cloves, peeled and minced
1 tablespoon fresh oregano
¼ cup red wine vinegar
¼ cup fresh parsley, minced
1 cup olive oil
2 tablespoons Grana-style cheese, grated
Pinch red pepper flakes
Sea salt and fresh ground pepper

Method:
1. Whisk together garlic, oregano, red pepper flakes, vinegar, olive oil, salt and pepper in a large bowl.

2. In a large pot, bring water to a boil, adding 1 tablespoon salt. Add carrots and cook until just crisp-tender, about 2 minutes.

3. Drain carrots and add to marinate, letting sit in fridge overnight. When ready to serve, return to room temperature and adjust seasonings if needed. Transfer to serving platter and top with parsley and Grana-style cheese.

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