The recipe takes approximately 45 minutes to prepare. I used bone-in, skin-on chicken breasts and a small acorn squash as I was preparing the recipe for two. Using a large bowl, I combined the gochujang, soy sauce, grated ginger, oil and tossed in the vegetables. With a slotted spoon, I placed the vegetables on a rimmed sheet pan and seasoned with salt and pepper. In the cook’s comments, I read where someone suggested marinating the chicken with some of the sauce, which I also did for about an hour in the refrigerator. Afterwards, I nestled the chicken in between the vegetables and seasoned the chicken with salt and pepper.
While the meal cooked, I separated the green and white parts of the scallion and sliced them. Using my mandoline, I thinly sliced the radishes. The scallion greens and radishes were mixed with rice vinegar, sesame oil, salt and pepper to create a light pickle mixture to go over the cooked meal.
What a scrumptious meal. The complexity of flavors were delightful. You had the sweetness from the vegetables with a hint of spiciness and the pickle mixture gave it brightness. Wonderful!
Last week, my husband offered to take me out to dinner after I was done cooking and jarring 50 pounds of plum tomatoes. I was sitting on a recipe from Hetty Lui McKinnon for Crispy Gnocchi with Tomato and Red Onion and another tray of grape tomatoes from Dreyer Farm. I keep Wegman’s store brand potato gnocchi on hand for quick weeknight meals. In the same time, it takes to drive to the restaurant and order, I had dinner on the table. For the recipe you’ll need extra-virgin olive oil, potato gnocchi, tomatoes, red onion, balsamic vinegar, kosher salt, fresh parsley and fresh basil.
Using my LeCrueset braiser, I added the oil and sautéed the gnocchi until they were golden brown. While they cooked, in a bowl I added grape tomatoes that were sliced in half, thinly sliced red onion, balsamic vinegar, salt and pepper and tossed.
When the gnocchi was done, I turned off the heat, added the tomatoes, several tablespoons of olive oil and the herbs. What a terrific, quick supper. The tomatoes are still at their peak flavor and the balsamic vinegar added a mellow tartness. You have a little bit of crunch from the gnocchi and herbaceous notes from the basil and parsley. When combined with the rest of the ingredients, you have a fabulous easy meal done in no time. My husband and I couldn’t stop raving about this dish.
Sheet-Pan Gochujang Chicken and Roasted Vegetables
By Yewande Komolafe
The New York Times/NYTCooking
Time: 45 minutes
Servings: 4 to 6
“Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.”
3 tablespoons gochujang
2 tablespoons soy sauce
1(1-inch) piece fresh ginger, peeled and grated (about 1 tablespoon)
3 tablespoons neutral oil, like grapeseed or canola, plus more for drizzling
2 pounds squash, such as butternut, acorn or delicata, unpeeled, seeded and cut into 2-inch pieces (about 5 loose cups)
1-pound turnips, trimmed and cut into 2-inch pieces (about 3½ loose cups)
10 scallions, ends trimmed, green and white parts separated, but not chopped
2½ to 3pounds bone-in, skin-on chicken thighs, drumsticks or breasts, patted dry
1 bunch radishes (about 10 ounces), trimmed
2 tablespoons rice vinegar
1 tablespoon sesame oil (optional)
Steamed rice (optional)
Crispy Gnocchi with Tomato and Red Onion
By Hetty Lui McKinnon
The New York Times/NYT Cooking
Time: 20 minutes
5 to 6 tablespoons extra-virgin olive oil
1(17-ounce) package shelf-stable (or frozen) potato gnocchi
1½ pounds tomatoes (any variety)
½ red onion, thinly sliced
1 tablespoon balsamic vinegar
Kosher salt (such as Diamond Crystal) and black pepper
Handful of chopped parsley, plus more for serving
Handful of torn basil, plus more for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.