PoulTree Roasted Root Vegetables and Brussels Sprouts with Chicken Drippings

Concept: A medley of colorful root vegetables and Brussels sprouts, roasted until tender and caramelized, enhanced by the savory goodness of PoulTree chicken drippings.

Ingredients:

• Root Vegetables:
• 1 lb (450g) Carrots, peeled and cut into 1-inch chunks
• 1 lb (450g) Parsnips, peeled and cut into 1-inch chunks
• 1 medium Sweet Potato, peeled and cut into 1-inch chunks
• 1 medium Rutabaga, peeled and cut into 1-inch chunks (optional)
• Brussels Sprouts:
• 1 lb (450g) Brussels Sprouts, trimmed and halved (or quartered if large)
• Drippings:
• Drippings from one PoulTree-roasted chicken (approximately 1/4 - 1/2 cup)
• Oil:
• 2-3 tablespoons Olive Oil (if needed to supplement drippings)
• Seasonings:
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Dried Thyme (or 1 teaspoon fresh thyme leaves)
• 1/4 teaspoon Dried Rosemary (or 1 teaspoon fresh rosemary leaves), crushed
• Optional additions
• Balsamic Vinegar: 1-2 tablespoons for drizzling before serving for extra depth and sweetness.
• Maple Syrup: 1 tablespoon for drizzling, especially delicious with sweet potatoes.
• Bacon: 4-6 slices cooked and crumbled bacon, adds a wonderful smoky flavor.
• Cranberries: 1/2 cup dried cranberries, add during the last 15 minutes of cooking for a tart-sweet element.

Get Started:

1. Roast your Chicken: Cook your chicken in the PoulTree as desired, ensuring the roasting pan is positioned underneath to collect the drippings.
2. Preheat Oven & Prep Vegetables: While the chicken is finishing, preheat your oven to 400°F (200°C). Wash, peel, and cut all your root vegetables into roughly 1-inch chunks. Trim and halve (or quarter) the Brussels sprouts.

Combine and Season:

1. Collect Drippings: Carefully remove the cooked chicken from the PoulTree and set aside to rest. Leave the drippings in the roasting pan.
2. Toss Vegetables: In a large bowl, combine all the prepared root vegetables and Brussels sprouts. Drizzle with the chicken drippings from the roasting pan. If needed, add olive oil to ensure all vegetables are lightly coated.
3. Season: Season the vegetables generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Toss everything together until evenly coated.

Roast in PoulTree Roasting Pan:

1. Arrange in Pan: Transfer the seasoned vegetables to the roasting pan you used to collect the chicken drippings. Arrange them in a single layer around the base of the PoulTree, where the chicken was previously.
2. Roast: Place the entire assembly in the preheated oven. Roast for 40-50 minutes, or until the vegetables are tender and caramelized, turning them halfway through for even browning. If adding cranberries, add them during the last 15 minutes of cooking.
3. Optional Additions: If using, add the cooked bacon to the roasting pan during the last 10 minutes of cooking. If using balsamic vinegar or maple syrup, drizzle it over the vegetables just before serving.

Tips for the Best Roasted Vegetables:

• Cut vegetables evenly: Ensure the vegetables are cut into roughly the same size for even cooking.
• Don't overcrowd the pan: Spread the vegetables in a single layer to allow for proper browning and crisping.
• Add Brussels sprouts later: If you prefer your Brussels sprouts less browned, you can add them to the pan halfway through the cooking time.
• Adjust roasting time: Depending on your oven and the size of your vegetable pieces, you may need to adjust the roasting time.