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Started By
Message
I would appreciate any help you could offer on what I'm cooking tonight
Posted on 9/19/16 at 3:31 pm
Posted on 9/19/16 at 3:31 pm
First of all, I'm not what you would call an experienced cook. I can cook some things, but I'm trying to expand my horizons and learn to cook some new things.
And yes, I know that google is my friend and I could google my question and find some answers, but I'd really appreciate some live feedback from people who know a thing or two about cooking.
So, I bought a 3 lb Butterball Savory Herb Turkey Breast. The directions say to roast it in the oven. My question concerns the vegetables I want to serve with it. I bought a yellow sweet potato, two turnips, two chayote squash (mirlitons/alligator pears), and two bell peppers (one yellow, one orange).
My question is, can I just chop up all those vegetables and put them in a roasting pan and cook them in the oven at the same time? Or do I need to cook them separately? And if I can cook them at the same time, should I add any liquid?
TIA
And yes, I know that google is my friend and I could google my question and find some answers, but I'd really appreciate some live feedback from people who know a thing or two about cooking.
So, I bought a 3 lb Butterball Savory Herb Turkey Breast. The directions say to roast it in the oven. My question concerns the vegetables I want to serve with it. I bought a yellow sweet potato, two turnips, two chayote squash (mirlitons/alligator pears), and two bell peppers (one yellow, one orange).
My question is, can I just chop up all those vegetables and put them in a roasting pan and cook them in the oven at the same time? Or do I need to cook them separately? And if I can cook them at the same time, should I add any liquid?
TIA
This post was edited on 9/19/16 at 3:33 pm
5
Posted on 9/19/16 at 3:35 pm to Frank Black
bake the potato in the oven in a foil lined pan, Sautee the squash and bell peppers with some butter and herbs, maybe thyme, in frying pan. Finally boil turnips till soft.Season with salt and pepper. Serve potato with butter and maybe cinnamon your choice. Roast turkey as instructed
Posted on 9/19/16 at 3:36 pm to golfntiger32
So you definitely wouldn't try to cook all of the vegetables together in the oven?
Posted on 9/19/16 at 3:42 pm to Frank Black
The only problem w/chopping all those veg & roasting together is that the sweet potato & turnips will take 35-45 minutes to cook, and the bell peppers and chayote will be done in 15-20 minutes. So maybe roast them in two different pans, and start the sweet potatoes & turnips before the other veg.
ETA: you can indeed roast them all together, but your chayote may be cooked into an unrecognizable mush.
I wouldn't add liquid--it defeats the purpose of roasting. Toss those chopped veg w/a generous amount of olive oil & your desired seasonings & spread onto a foil lined pan. You may need to stir once or twice during cooking to facilitate even browning.
ETA: you can indeed roast them all together, but your chayote may be cooked into an unrecognizable mush.
I wouldn't add liquid--it defeats the purpose of roasting. Toss those chopped veg w/a generous amount of olive oil & your desired seasonings & spread onto a foil lined pan. You may need to stir once or twice during cooking to facilitate even browning.
This post was edited on 9/19/16 at 3:45 pm
Posted on 9/19/16 at 3:42 pm to Frank Black
The root vegetables should have a longer cooking time I would think
It wouldn't come out bad if you roasted everything in the oven IMO
It wouldn't come out bad if you roasted everything in the oven IMO
Posted on 9/19/16 at 3:47 pm to hungryone
Ok, that makes sense. What temperature would you think for the vegetables? Something like 375? more than that?
Posted on 9/19/16 at 3:47 pm to Powerman
Thanks
Posted on 9/19/16 at 4:08 pm to Frank Black
400-425....hotter is better, if you want caramelized bits. Lower temps will work, but the veg will soften & not brown much. If you have a convection fan in your oven, use it for the entire cooking time.
Throw some onion chunks in there, too.
Throw some onion chunks in there, too.
Posted on 9/19/16 at 4:26 pm to Frank Black
The best roast chicken/turkey is done directly on the oven rack with vegetables in a pan on the shelf below it catching the drippings. Bon Appetit - How to Rack Roast Chicken
Posted on 9/19/16 at 4:29 pm to hungryone
quote:I do have that setting. I'll give it a try.
400-425....hotter is better, if you want caramelized bits. Lower temps will work, but the veg will soften & not brown much. If you have a convection fan in your oven, use it for the entire cooking time.
Posted on 9/19/16 at 4:30 pm to SaintBrees
quote:That looks good.
The best roast chicken/turkey is done directly on the oven rack with vegetables in a pan on the shelf below it catching the drippings. Bon Appetit - How to Rack Roast Chicken
Posted on 9/19/16 at 4:38 pm to Frank Black
quote:
So, I bought a 3 lb Butterball Savory Herb Turkey Breast. The directions say to roast it in the oven. My question concerns the vegetables I want to serve with it. I bought a yellow sweet potato, two turnips, two chayote squash (mirlitons/alligator pears), and two bell peppers (one yellow, one orange).
Wtf? Are you on an episode of Chopped or something?
Posted on 9/19/16 at 6:03 pm to Fratigerguy
quote:I'm cooking for a date. I may have gone a bit overboard.
Wtf? Are you on an episode of Chopped or something?
Posted on 9/19/16 at 6:08 pm to Frank Black
Roasting a big ol pan of veg is a great way to start the week. Leftovers can be repurposed into later meals during the week: puréed into a soup, added to a simple marinara to eat over pasta, as the filling for a pressed sandwich or an omelet, or even as veggie tacos w some salsa, etc. It's a good simple method to know. A few changes in seasoning can send the veg into various directions...
Posted on 9/19/16 at 6:12 pm to hungryone
quote:
Roasting a big ol pan of veg is a great way to start the week. Leftovers can be repurposed into later meals during the week: puréed into a soup, added to a simple marinara to eat over pasta, as the filling for a pressed sandwich or an omelet, or even as veggie tacos w some salsa, etc. It's a good simple method to know. A few changes in seasoning can send the veg into various directions..
Good idea and info, because I'm definitely going to have leftovers. Btw, I added the onion per your suggestion.
Posted on 9/19/16 at 7:11 pm to Frank Black
quote:
I'm cooking for a date.
Good luck man its the effort that counts.
Posted on 9/19/16 at 10:50 pm to Frank Black
Roast turkey wouldn't be my idea of a date meal, but what the hell do I know.
Posted on 9/20/16 at 12:20 pm to hungryone
quote:
Throw some onion chunks in there, too.
And whole peeled garlic toes. At least 10!
Posted on 9/20/16 at 2:13 pm to Frank Black
What did you do and how did it come out?
Posted on 9/20/16 at 3:11 pm to KosmoCramer
quote:Hey, I'm not exactly Paul Prudhomme over here.
Roast turkey wouldn't be my idea of a date meal, but what the hell do I know.
I chose it because it looked like something I could handle and also because turkey was one of the things she said she liked. And it came out great btw.
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