Oven-roasted beets and potatoes

Everyone always oohs and ahhs when the turkey is brought out to the table. But that’s not usually the case with the side dishes. (Poor green-bean casserole.) This recipe for beet and potato roast is about to change all that. We slice golden and red beets and Yukon Gold potatoes super-thin, put them into stacks and then arrange them in a skillet to form a spiral. We mean, just check out that photo--vegetables never looked or tasted so good.

Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Mashed Potato and Cauliflower Casserole with Onion, Bacon and Swiss

Active Time 15m
Total Time 1h 15m

8 servings

They had me at BACON!!

Since I volunteered to bring mashed potatoes to Thanksgiving, I'm thinking I should bring two dishes: simple mashed potatoes for the less adventurous and these potatoes!  Yum!!  

Keep it simple — instead of using two pots to cook the potatoes and cauliflower separately, we added the cauliflower to the boiling potatoes during the last 5 minutes of cooking, then drained and mashed them together. Less prep and cleanup equals more time to enjoy.

Roast Chicken And Potatoes

Sunday: Roast Chicken And Potatoes

SERVINGS: 4 (plus leftovers)

2 roasting chickens (4½ to 5 lbs each)
2 lb new potatoes, halved
1 Tbsp olive oil
2 lemons, quartered

1. HEAT oven to 400ºF.

2. PREPARE chickens: Pat chickens dry with a paper towel. Coat a large roasting pan with non-stick spray. Place chickens side by side in pan, spaced evenly, and surround with potatoes.

3. DRIZZLE chickens and potatoes with olive oil. Season with salt and pepper to taste.

4. SQUEEZE one lemon wedge over chicken and place the remaining segments into the chickens’ cavities. Tie the legs with kitchen string. 

5. ROAST in middle of oven until instant-read thermometer in thickest part of meat registers 165ºF (without touching bone), about 1 to 1½ hours. Let chickens stand 10 minutes before carving one bird. Refrigerate other bird until after dinner.

6. SERVE with herb-roasted potatoes and green salad.

AFTER DINNER:

7. PULL leftover chicken from bones, discarding the skin. Remove second chicken from refrigerator, and remove chicken from bones and discard the skin. (Keep all the bones and the wings in a zip-topped bag in the freezer for stock.)

8. DICE all meat. You should have roughly 10 cups. Place in lidded containers in refrigerator for use later in the week. 

NUTRITION (per serving) 398 cal, 44.4 g pro, 35.6 g carb, 5.4 g fiber, 8 g fat, 1.8 g sat fat, 102 mg sodium, 2.6 g sugar