roasted

Roasted Chickpeas

What’s Cooking in Gail’s Kitchen? The Color of Food: Roasted Chickpeas! If you’re like me, some days instead of three squares, you graze your way through the day. It helps to have a high-protein snack on hand when the cravings kick in for something crisp and crunchy. Sure, potato chips might be handy, but would you really feel good after downing an entire bag while perusing the internet? I think not. Seasoned chickpeas can be just as satisfying with their naturally nutty flavor and fiber-filling benefits. Season them with maple syrup for sweetness, a kick of cayenne for spice, garlic for pizazz, or savory ranch flavoring. The best part is you get to choose. Just remember the basic rules: drain, pat dry, peel the skins, and bake. “Bada-bing bada-boom!”

ROASTED CHICKPEAS

Instructions:

30-ounces canned chickpeas, drained and patted dry. Skins removed.

2 tablespoons olive oil

2 tablespoons butter, melted

1 teaspoon Worcestershire sauce

1 teaspoon seasoned salt

1/4 teaspoon garlic powder

Instructions:

Preheat oven to 400°. Line a baking sheet with parchment paper. Combine olive oil, melted butter, Worcestershire sauce, seasoned salt, and garlic powder. Mix well. Drain chickpeas. Transfer to a clean tea towel. Cover and rub gently over the chickpeas. This will loosen the skins so you can easily peel them away and discard. When dry, place the chickpeas in a ziplock gallon bag. Pour olive oil seasoning mixture over chickpeas. Seal bag, squeeze out the air, and toss bag to coat the chickpeas all over. Transfer seasoned chickpeas to the parchment paper-lined baking sheet. Roast 30 minutes, turning every 10 minutes. Adjust time, if necessary. They should appear browned and crunchy. Do not burn. Cool 10 minutes.

Mustard Glazed Rainbow Carrots

What’s Cooking in Gail’s Kitchen? The Color of Food: Mustard Glazed Rainbow Carrots! Have you noticed carrots now come in rainbow colors? How exciting is that?! It’s not only the color that catches your attention, it’s the difference in flavor. Traditional orange carrots have a certain sweet earthiness we’re all familiar with, whether you eat them raw or cooked. Others colors may range from a slightly peppery taste to mildly subtle one. Either way, the combination offers a range of nutrients linking benefits to eye health, better digestion, and possibly even cancer prevention. Refine your taste buds. Give rainbow carrots a try. Organic, of course.

MUSTARD GLAZED RAINBOW CARROTS

Ingredients:

12 ounces organic rainbow baby-cut carrots, cut lengthwise or left whole

1 tablespoon olive oil

1 tablespoon natural honey

1 tablespoon Dijon mustard

1 tablespoon rosemary leaves

1/8 teaspoon garlic powder

1/4 teaspoon sea salt

1/4 teaspoon white pepper

Instructions:

Preheat oven to 425°. Place carrots in a shallow dish. Combine olive oil, natural honey, Dijon mustard, rosemary leaves, garlic powder, sea salt, and white pepper. Mix well. Pour over carrots to coat. Transfer mixture to a baking sheet lined with parchment paper. Bake 20-30 minutes, turning every 10 minutes for a roasted, golden glow. Serve immediately.

Hasselback Honey-Roasted Carrots

What’s Cooking in Gail’s Kitchen? Sunshine Eats: Hasselback Honey-Roasted Carrots! Get cooking with a vegetable side dish that will bring on the cheers. It not only has eye appeal when served, it is bursting of natural flavor combined with exotic spices. This is everyday cooking. Who wants to give it a try? These beautifully sliced carrots are incredibly simple to make.

HASSELBACK HONEY-ROASTED CARROTS

Ingredients:

1 pound fresh carrots, peeled and tops trimmed

1/4 cup natural honey

1-2 tablespoons olive oil

1 teaspoon seasoned salt

1/8 teaspoon black pepper

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon thyme

Fresh Chives for garnish

Pomegranate arils for garnish

Instructions:

Preheat oven to 400°. Beginning at one end of the carrot, slice in vertical strips, being careful to stop before slicing through the bottom. Repeat with remaining carrots. Transfer carrots to a shallow dish. Combine natural honey, olive oil, seasoned salt, black pepper, ground ginger, paprika, ground cumin, and thyme. Stir well. Brush glaze onto the carrots, turning to coat. Place carrots on a nonstick baking pan in a single layer without touching. Bake 40-45 minutes. Garnish with fresh chives and pomegranate arils.

Rosemary Lemon Roasted Turkey

What’s Cooking in Gail’s Kitchen? After the Holidays: Rosemary Lemon Roasted Turkey! Did you know a frozen turkey will last up to two years in the freezer? First and foremost, it’s only a bargain if you have the space to store it. That being said, roasting a turkey is a great source of lean protein. A whole bird provides healthy meat that can be served several different ways. Unfortunately, our bodies need protein and cannot store it. We need to replenish protein in order to build strong bones, repair muscle, heal skin, and help keep blood sugar levels even. All the other vitamins and minerals are a bonus. A few words of advice: Remove and discard the skin of the roasted turkey, no matter how tempting that crispy, golden outer covering calls your name. It’s main purpose is to keep the meat moist. That, and for taking fabulous snapshots, of course.

ROSEMARY LEMON ROASTED TURKEY

Ingredients:

4-6 sprigs of fresh rosemary

2 lemons, quartered

12-pound turkey, thawed

2 tablespoons butter, melted

1 teaspoon kosher salt

1/2 teaspoon garlic powder

Instructions:

Preheat oven to 325°. Rinse turkey, pat dry. Insert rosemary and lemon pieces in the cavity of the turkey. Truss the turkey by wrapping the bird in cooking twine. Secure the legs and tuck the wings underneath. Transfer turkey to the roasting pan with the breast side up. Brush with melted butter. Sprinkle with kosher salt and garlic powder. Bake uncovered for 4 hours, or until a meat thermometer reads 180°. The juice of the turkey will run clear when the center of the thigh is cut. Remove from oven. Cover. Allow turkey to rest for 15 minutes before carving. Garnish with fresh rosemary sprigs and lemons.

Glorious Glazed Pecans

Experience the Holidays: Glorious Glazed Pecans! Go to any big city or farmers market and you’ll find street vendors roasting sweet and savory candied nuts. The bakery aroma practically has you walking on air. Now you can bring this enticing smell and sugary sweetness right into your very own kitchen. I’ve made it a tradition to bake a couple batches for holiday gift-giving. When mixed with an assortment of smoked almonds, wasabi peas, salty cashews, and honey roasted peanuts, these glazed pecans become a gourmet choice for absolutely anyone on your list. In fact, anticipation creates excitement followed by open delight and thanksgiving.

GLORIOUS GLAZED PECANS

Ingredients:

1 pound pecan halves

1 cup sugar

1 teaspoon sea salt

1 teaspoon cinnamon

1 egg white, room temperature

1 tablespoon water

Instructions:

Preheat oven to 300°. Spray a baking sheet with nonstick oil. In a small bowl mix sugar, salt, and cinnamon. Stir well and set aside. In a large bowl beat egg white and water until frothy. Add one pound of pecans and coat well to cover. Pour sugar mixture over nuts. Stir completely to form a coating over pecans. Transfer nuts to the baking sheet. Form a single layer. Bake 30 minutes, turning every 10 minutes to form a crystallized finish. Remove from oven. Let cool and then store in an airtight container.

Garlic Bulbs Roasted

What’s Cooking in Gail’s Kitchen? Table Food: Garlic Bulbs Roasted! Do you like the smell of garlic? Do you find it sweet, alluring, pleasant, pungent, or exciting? If garlic is your friend, get ready for a road trip you will long remember. Roasted garlic cloves could make you feel extra special. Especially slathered across a slice of crusty artisan bread. When garlic bulbs are slow-roasted in the oven, they become soft, caramelized, and almost sweet. The tantalizing aroma will practically drive you crazy. As you wait with anticipation, don’t be surprised if you find your mouth watering just a bit. Be patient. Once done, the tender golden cloves collapse and spread like butter. It is definitely worth the time spent in expectation.

GARLIC BULBS ROASTED

Ingredients:

3 garlic bulbs

3 teaspoons olive oil

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper

1/8 teaspoon rosemary leaves

Instructions:

Preheat oven to 400°. Peel away outside loose layers. Slice 1/4 off the top of each garlic bulb to expose the cloves. Place cut side up on a sheet of foil. Drizzle olive oil over each. Season with sea salt, cracked black pepper, and rosemary leaves. Fold foil overtop the garlic, and place in an ovenproof dish. Roast for 45 minutes. Cloves will begin to soften and turn golden in color. Remove from oven. Cool slightly. Gently squeeze the cloves to push them out or use a pointed butter knife. Spread mashed garlic on crusty artisan breads and crackers.

Brazen Broccoli Bites

What’s Cooking in Gail’s Kitchen? Table Food: Brazen Broccoli Bites! Do you roast vegetables in your oven? Of course, you do. Who doesn’t? It’s simple, appealing, tasty, and healthy. It also makes the kitchen smell wonderful, like a woodsmoke fire on a pleasant afternoon in autumn. Herbs and spices enhance the flavor. Olive oil makes them sizzle, while giving veggies visibly charred edges. After a few minutes, fresh produce becomes fork-tender and ready-to-serve. But wait, this is only supposed to be a side dish.

BRAZEN BROCCOLI BITES

Ingredients:

3/4 pound broccoli crowns

2 tablespoons olive oil

2 garlic cloves, minced

1/8 teaspoon red pepper flakes

1/4 teaspoon kosher salt

2 tablespoons sliced almonds

1 teaspoon lemon juice

2 tablespoons parmesan cheese, shaved

Lemon slices, for garnish

Instructions:

Preheat oven to 425°. Wash the broccoli; dry thoroughly. Cut the broccoli florets from the stalks, slicing some lengthwise. In a bowl, whisk together olive oil, minced garlic cloves, red pepper flakes, and kosher salt. Add broccoli; toss to coat. Transfer to a rimmed baking sheet. Arrange in a single layer; avoid crowding. Roast broccoli for 10-12 minutes. Flip and bake 10 minutes longer. Sprinkle almond slices over all. Roast 10 minutes longer until broccoli is evenly caramelized. The almonds will be toasted and golden. Transfer to a platter. Gently toss with lemon juice. Top with shaved parmesan cheese. Garnish with lemon slices. Serve immediately.

Lime-Seasoned Roasted Carrots

What’s Cooking in Gail’s Kitchen? Clean Eating: Lime-Seasoned Roasted Carrots! My favorite new seasoning is Tajin Classico*. The first time I tasted it, it was on the rim of a frosted margarita glass. That’s because it is a popular Mexican spice blend of chili peppers, sea salt, and lime juice. The sweet and salty tones awakened my taste buds, with a snap of citrus. It adds a layer of zing I can hardly describe. What I can say, though, is you may find yourself sprinkling it on everything from meat and vegetables to popcorn and beverages.

LIME-SEASONED ROASTED CARROTS

Ingredients:

1 pound carrots

2 teaspoons adobo sauce

2 tablespoons olive oil

4 tablespoons orange juice

1/2 teaspoon tajin seasoning

1/2 teaspoon cumin powder

1 orange, sliced and halved

Instructions:

Preheat oven to 400°. Cut the top off the carrots and discard. Cut the carrots in half lengthwise; then into quarters. Transfer to a shallow dish. In a bowl, whisk together adobo sauce, olive oil, orange juice, tajin seasoning, and cumin powder. Pour over the sliced carrots; toss to coat. Spread in a single layer on a baking sheet that has been sprayed with nonstick oil. Arrange orange slices. Roast carrots for 30 minutes, or until tender. Serve warm.

*I receive no recompense for mentioning this product.

Whole Roasted Chicken

What’s Cooking in Gail’s Kitchen? Food for Sharing: Whole Roasted Chicken! Go nontraditional this Thanksgiving. Scale things back a bit for an intimate dinner for two. By choosing a free-range whole chicken for roasting, you still afford classic results in each juicy bite. Prepare this succulent bird in half the time. Then go crazy with your favorite sides.

WHOLE ROASTED CHICKEN

Ingredients:

3-pound chicken, whole

3 fresh rosemary sprigs

3 tablespoon butter, sliced

1 tablespoon Herbs de Provence

1 teaspoon onion powder

1 teaspoon celery seed

1 teaspoon sea salt

1/8 teaspoon cracked black pepper

5 tablespoons butter, melted

Instructions:

Preheat oven to 350°. Place chicken in a shallow roasting pan. Season cavity with sliced butter. Insert rosemary sprigs. Generously sprinkle outside of bird with Herbs de Provence, onion powder, celery seed, sea salt, and black pepper. Brush skin with melted butter. Bake uncovered 1 1/2 hours. Skin will be golden and internal temperature should read 180°. Juices should run clear. Remove from heat. Baste with drippings. Cover. Let rest 20 minutes to allow juices to absorb before serving.