Roasted Vegetables! (Cheryl Lynn Style)

hey everybody hunter Fisher trapper trader guide scout and interpreter and just a country cook Steve Hall here in Nashville Tennessee along with pretty miss Sheila running that camera always doing a great job hi Sheila today we're gonna make roasted vegetables what got me started on this recipe was Cheryl Lynn she used to perform in our show on the General Jackson Show Boat there's a picture of her right there because she's on another recipe on our channel where she does pierogies cuz he's from up there in Wisconsin but she's always posting something on Facebook that just looks delicious especially this one soups kind of ham bone in there and all kinds of neat stuff and just looks so delicious it's her mom's recipe and I'm gonna keep bugging her until she coughs it up one of these days but she had this delicious picture of these roasted vegetables on there and the other day she was over here downstairs Sheila does her hair and I'm leaning over the rail hey Cheryl what's in that roasted vegetables recipe well she couldn't get away because she was already here at the house so she gave me all the ingredients but I kind of went overboard and picked up a few other veggies and that's the key to this you can roast any kind of vegetables you want come on over I'll show you a little prep that I did to get kind of started and how to do them Cheryl in style let's get started on some roasted vegetables now because vegetables all cook at different temperatures for different times I've actually got two cookie sheets over here I'm going to cover them with parchment paper and I'm gonna cook my potatoes and maybe these Brussels sprouts on the top shelf for about 10 minutes before I put all the rest of the veggies on the middle shelf in the oven now this is a sweet potato here one sweet potato and I actually peeled it with a potato peeler and then when I was cutting it up I had to call Cheryl in on the phone I said Cheryl this thing is like cutting up an engine block are you sure these tough little guys will get done she said kind of in bite-size pieces and cook them a little longer than the rest of the veggies so I'm gonna dump those in my bowl then I found these great little petite potatoes different colors and stuff in a bag over there at Kroger's and i just cut them in half because i want them to kind of lay flat on this sheet I'm gonna dump those in there and then I got to tell you a little story we're out in Las Vegas here a few years back and we're going through this huge buffet and Sheila says hand me some of them little baby cabbages over there and I'm kind of looking around like what she says right there are them little baby cabbages I said what are you talking about there I'm right there and she pointed I said honey those are Brussels sprouts and I started laughing and here's the thing I've been bugging her for about four or five years now about these little baby cabbages every time and last night I'm heading to Kroger's and I got my smartphone out and I asked it this question here's what I asked my smartphone our Brussels sprouts a member of the cabbage family so they're not actually baby cabbages but they are in the same family so Sheila you're kind of right these kind of our baby cabbages and let me show you how I prep these now what I did was I cut off the root end of these and then I cut it in half and when you do you're gonna get a couple of leaves that want to fall off the outside but the rest stays pretty solid now if it's a smaller Brussels sprout you can cook it just the way it is or you can cut out that little root by making a little v-shape can you see that Sheila okay all right right down here on the inside just cut out that little it's kind of like a little hard core then they will all lay real nice like that but if you got smaller ones you can actually just cut them in half a little teeny Brussels sprout cut it and it will cook enough to where it's not hard in there but as long as I got it opened up here I might as well nip that little core out of there you want to take the time to do that but you don't have to now I haven't decided whether or not I'm going to put these in with my veggies now that I got them cut in half or in with my potatoes I think I'll put them in with my veggies and let me get these finished up here I had a couple three to go be right back with you now before I show you what I do to prep these mushrooms I will tell you Sheila just informed me that these are in the cabbage family so they are in a way little baby cabbages okay you're absolutely right here's what I do with the mushrooms I cut off that little stem on the bottom which I keep that I'm gonna put that in an omelet in the morning and when I slice these just in half they lay up real nice on the bottom of the pan now here is something I found a few of these little baby Bella's are so tiny that I went I chopped it off I just couldn't talk myself in to cutting that little guy in half so I'm gonna put him in hole now let's get to the next step okay I had my little vinegar and oil dispensers holding this sheet down because it wanted to curl up but I think we're okay what we're gonna do with our potatoes is we're gonna add a little bit of olive oil in here enough so that when we tumble it it kind of coats the outside of everything now you can lay these on your cookie sheet and then drizzle oil over the top but I just think it gets all over everything better plus it gets on your gloves so if you see a chunk that doesn't look like it has it on there just pick it up and give it a little massage well that looks terrific I know what we're having for the Packer game tonight is we're having roasted vegetables I'm gonna dump these in here here's the key you don't want these to touch because if you do Cheryl says then they turn into steamed vegetables instead of roasted vegetables so you kind of want to have a space in between each one of them now I'm gonna put these potatoes whether it's sweet potato or regular potato I'm putting a little flat side down so all them little flat sides of them little petite Kaitos lay flat on the cookie sheet and get these turned around little bit here I'm gonna put this in the top rack of the oven because it's the hottest okay now we're gonna season these lightly with a little bit of sea salt not very much at all just a little light dusting and I'll tell you why we're going so light with the salt here is because one of Sheila's favorite seasonings for salad is what Sheila misses - look at this here now this is the original blend and this is the garlic and herb and this is onion and herb and I wanted all three of those flavors in here so even though most of the recipes out on the net just put salt this is a combination of those three missions of - and you don't have to put all three in there you just put the original one in but she likes it because all three of them are salt free that's why I went real light with a salt and I'm gonna give these just enough color I think that looks better than just putting salt on if you ask me Sheila good call on the seasoning and Cheryl said the same thing she said you can seize it any way you want season it up any way you want and it'll turn out terrific alright how's that look Sheila and I'll tell you well when Sheila makes a salad this goes on top all the time all right into the oven at 425 degrees for 10 minutes before we chase it with our other vegetables see in a minute now you will be tempted to go crazy at the store when you're buying veggies I did the same thing so I'm going to put a few of these in here here's a little bit of broccoli a little bit of those big mushrooms in there make sure that I can separate them on this sheet some of these Brussels baby cabbages now Cheryl used green and red bell peppers but believe it or not at Kroger's two o'clock in the morning they're almost out of green peppers so I'm gonna go with some yellow bell peppers and they did have some red ones I'm not sure where we have that I guess they were down on the bottom of this bull right here I thought I had them in a separate bowl but I cut those up first and put the other ones on top so I got a couple of colors there she uses ooh Keaney a little bit of zucchini in there and down at the bottom I cut up some yellow squash which looked good and you can do whatever you want any combination of stuff you want green beans a few green beans in there they're gonna be kind of hard to separate but we'll live with it a little bit of roma tomatoes I took roma tomatoes cut the end off and then I took a spoon and I carved out all the insides so they're real meaty put some of them in and I'll tell you what really caught my eye when I first seen Cheryl's recipe was these little pieces of sweet corn plunked around in there and I'm gonna find room to put them I don't care where they have to go I'm getting a big bowl full in a hurry ain't I well we'll see what we can do here start drizzling some olive oil down in there I'm kind of guesstimating here you don't want it to be drenched in it but you do want to kind of tumble them I see that asparagus over there I didn't want to put it in just yet because it's kind of I don't know hard to get on that sheet and not be running into something else so I didn't really put it in there but I appreciate you pointing it over there Sheila all right now we're getting a little bit of that you do want to rub it on anything that you see that doesn't have it in there that's so colorful I think Cheryl said on the phone it's a great fall recipe with all these colors in here and she ain't lyin it looks fantastic all right here we go how much of this we can get on here and still separate that doesn't really touch and they say if a few of those touch each other then they steam instead of roast well you know that didn't scare me too much because I like steamed vegetables so I'm gonna keep fitting stuff in there until there isn't any more room until they're almost kind of touching a little bit of stuff here and there how is it looking Sheila doesn't it look fantastic man I'll tell you what this will get your kids to eat vegetables all right I think we're gonna kind of be limited to that we can always throw in a second batch and now it's time or little sprinkle of salt remember not too much that Sheila likes that no salt mrs. - a little bit of sea salt down here just just a smidgen you can always season it up later we might even throw a little more olive oil on it when it comes out of the out of the pan and here is that combination of three different flavors of mrs. - now they had a Southwest flavor and I didn't really kind of go with these vegetables I left that one out I'm talking about mrs. - now boy that looks just beautiful we got plenty of time here cuz we're giving our potatoes sweet potatoes and regular potatoes about a ten-minute head start then we're gonna do a total of about 40 minutes and here's the thing a lot of the recipes out there well that looks good Sheila your seasoning is awesome it's someone that corn there it is beautiful here's the thing a lot of the recipes out there they go 20 minutes and then they turn all the vegetables and then go another 20 I'm not gonna do that because I am just not that fussy but I I'm gonna take a little flipper flopper here after 20 minutes and I'm gonna tumble them around and just give them a chance to go the uncooked side up what makes it makes it what doesn't doesn't remember it's your vegetables you put in what you want you cook them how you want you eat them how you want we just kind of give you a direction and hopefully enough to make your mouth water to do these veggies so these are going in the oven we got to wait about another 5 minutes for the potatoes to get a head start and then we'll put these in the oven and we'll show you what this looks like 40 to 45 minutes from now both pans see you then well I can't stand it here's the rest of these veggies here Sheila if you will please I got some garlic here I'm just gonna throw in this this is a separate dish this is an experiment over here I got some asparagus over here I'm gonna sprinkle little asparagus in this one I got some carrots over here I didn't use the big roasting carrots which you can do but I got a few of these little petite carrots I'm going to stir that in there I'm just going crazy because I got some stuff left a little bit of this a little bit of that a little bit of this and I'm just going to tumble it around and these are going to turn out however they turn out in this little dish I'm gonna put this in separate oh yeah and the rest of these but that's the baby cabbages little finger came pointing in there from behind the camera sorry about that she'll that's little baby cabbages she said I love my Brussels sprouts or little baby cabbages that was funny though look at that I don't care if they steam I don't care what they do these are the roasted ones these are my experiment of some stuff left over and it's all going in the oven and oh yeah I had a few little Tomatoes left just happened to be five of them so I'll put one in each corner one in the middle and it was just a little more seasoning and there we go now see you later well these are the vegetables that are left I know I a little crazy at the store and probably bought too many veggies but I'm not gonna weigh C's I'm gonna keep these I'm gonna go get me a chuck roast at the store sear it on all sides put it in a slow cooker with about a cup of beef broth and let it sit in there for about two hours on low then I'm gonna dump these in there and mix them around put them in there for another couple hours and I'll bet you this eats really good with that roast I can't throw them away Wow we're back from the oven and this looks absolutely delicious tell you what I read this parchment paper box and on here it says oven safe up to 420 degrees so she was seeing that ran right in and ran it down five degrees from 425 to 420 because that's what it says on the parchment paper box but come on over and get a look at these veggies and I'll show you what we did it turned out perfect wow these look terrific what do you think Sheila they do I tell you what we put these potatoes on the top rack 10 minutes before we put these veggies on the middle rack then I run it for 20 minutes took them out turned over as many as I could put them back in for another 15 minutes and here they are let's take a look at this tree over here first these vegetables are just perfect got a little color on the corner you can leave in about 20 minutes after you turn them and get a little more color you can put as much char on there as you want I turn these tomatoes these three and they were so soft already that I left him alone I didn't turn these other ones now you could add the tomatoes a little bit later in the vegetable process but this is looking great now let me show you the potatoes Wow the color on these potatoes with that extra 10 minutes is just perfect look at the char on those and I gotta tell you even the little petite potatoes got nice color and even the bigger chunks of sweet potato are nice and soft just like Cheryl said if you'll cut them into smaller pieces and give it an extra 5 or 10 minutes they'll turn out perfect let's get all of our veggies in this beautiful dish that Sheila bought for $2 at a yard sale she loves deals you know what I'm saying she she is a yardsale girl let's get these veggies in and we're gonna hit them with a little more of this olive oil and we're gonna serve it family-style time to get our camera in the center well I don't know where to start they look so perfect on both sides I almost don't want it all out of there and put them in the middle get a few potatoes in there I'm just gonna go back and forth so I get a nice little mixture how does that look Sheila's that look good enough to eat during the Packer game or what fantastic and now we're gonna stir these veggies around a little bit and because they bake in the oven and most of that oil kind of gets down onto that parchment paper we're gonna add a little bit of olive oil just a little drizzle back and forth this way and this way time to give this a sample and I don't know where to start how about with this little petite potato oh that is absolutely fabulous and look what was parked right along side of it Sheila a baby cabbage and there sits one of the reasons that I had to make this recipe because when I seen that in Cheryl Lynn's pitcher I wanted to pick up a piece of that corn and put a little butter on it yes I never thought about that Wow mmm all right we had to edit the video long enough for me to eat the rest of that sweet corn off there Sheila you're seasoning idea is fabulous wait till you try these vegetables they are over-the-top melt-in-your-mouth fantastic this is one of the best recipes we've ever made it is so good I am just thrilled to death I know I shouldn't eat while we're videotaping but that sweet potato is just that sweet touch of salt Sheila's missus - seasoning that she likes this is absolutely terrific it's not quite done in the oven yet but it will be in a minute and so I'm going to insert it in post that means later on there's a picture of what it looks like there's that little blue dish with those vegetables that I cooked in the oven just kind of tumble them around and I'll bet they turn out fantastic - Wow look what I have Sheila no it's not a ball and you know that because you came in here a minute ago and said were you gonna put this onion in the recipe yes I was I should have chopped off each end quartered it up or at least cut it up in bigger chunks mix it in with the vegetables or with the potatoes but I forgot here's a warning when you go to the store make sure you take your time and get just a little bit of each one of the vegetables you want to use first of all everything looks like it needs to be roasted over there on that shelf but get little amounts because if you don't you'll get home like me and have enough to fill this family-style dish that Sheila bought for two dollars that big bowl of vegetables that I have leftover that I'm going to either put in an omelet or in with a roast or something that tray that's in the oven in there that's full of more vegetables that are being baked and I showed you that picture earlier in this little clip but take it easy when you get to the store and only buy a little bit at a time so with all that said go to the store pick out your favorite veggies roast them up delicious then post a picture of it on Facebook like Cheryl Lynn did and drive all your Facebook friends crazy with their mouth-watering they'll be heading to the store to get veggies and make this recipe I hope you enjoyed it because we can't wait to have this for dinner tonight it's a great side dish or you could actually just make it a main meal it's that good we really hope you subscribe to our channel that's easy to do little shocked and rinse face is going to pop up here at the end of the video click on that next to subscribe there'll be a bell if you click on that you'll be notified every time we come out with a new recipe I'm going to put a few other recipes in a playlist you can click on over here and hope you find something for your family I'll tell you what this is a great recipe is it the best roasted vegetables Cheryl in style you ever ate if it ain't it ought to be remember all the ingredients are right under the video you never have to go to a website to find our cooking times or seasonings or any of that stuff but I will tell you this if you are out snooping around go to shotgun red.com a lot of neat stuff there including our new fish breading which I know you'll enjoy we'll see you next time right here on cooking with shotgun red she'll are you ready to sit down to the Packer game with some delicious roasted vegetables wait'll you try this it is mouth-watering delicious see you next time

Channel: Cooking with Shotgun Red

Views: 60,230

Rating: 4.9080138 out of 5

Keywords: Steve Hall, Shotgun Red, Shotgunred, Vegetables, Steamed Vegetables, Roasted Veggies, Roasted Vegetables, Steamed Veggies, Roma Tomatoes, Brussel Sprouts, Mushrooms, Sweet Corn, Roasted Sweet Corn, Sweet Potatoes, Olive Oil, Bell Peppers, Green Beans, Zucchini, Carrots

Id: dFayidObsiI

Length: 22min 52sec (1372 seconds)

Published: Sun Nov 04 2018