Ingredients

• 4 carrots
• 2 medium yellow onions
• 1 (24 oz) bag baby gold potatoes
• 8 ribs celery
• 2 tablespoons olive oil
• 1 standing rib roast (4–5 lb)
• 1 teaspoon kosher salt
• 1 tablespoon fresh rosemary
• ¾ cup horseradish sauce
• 1 ½ teaspoons Worcestershire sauce
• ¼ teaspoon pepper

Steps

1. Preheat oven to 425°F. Peel carrots and onions; cut both into 1-inch pieces. Cut potatoes and celery into 1-inch pieces. Combine all vegetables and olive oil in large bowl, stirring until evenly coated; transfer to medium roasting pan. Season roast on all sides with salt. Place roast on rack over vegetables (wash hands).
2. Bake 20 minutes or until roast is browned. Chop rosemary very finely (leaves only); combine with horseradish sauce, Worcestershire sauce, and pepper. Coat roast with horseradish mixture.
3. Reduce oven to 350°F; bake 1–1 ½ hours until roast is 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer roast to cutting board and let stand 10–15 minutes before slicing; temperature will rise 5–10°F during this time.
4. Transfer vegetables to serving dish; slice roast and serve with vegetables.

Ingredients

• 3 cups seedless grapes (red, white, or mixed)
• Cooking spray
• 2 prepared piecrusts
• ⅓ cup brown sugar
• ¼ cup all-purpose flour
• 3 tablespoons port wine (or grape juice), divided
• ¼ cup egg white substitute (or 1 egg white)
• 1 tablespoon coarse sugar

Steps

1. Preheat oven to 400°F. Pat grapes dry and cut each in half; place in medium bowl.
2. Coat 8 cups of a muffin tin with spray. Unroll crusts; cut each into quarters. Place 1 piece dough into each muffin cup, folding overlapping edges into centers, and press gently to mold into cup.
3. Add brown sugar, flour, and 2 tablespoons wine to grapes; toss until well coated. Transfer grapes into crusts using a slotted spoon to drain extra liquid; bake 25 minutes.
4. Whisk egg white and remaining 1 tablespoon wine in medium bowl until frothy. Remove tarts from oven and brush with egg mixture, then sprinkle with raw sugar. Bake 8–10 more minutes until glaze is set. Cool tarts on wire rack 30 minutes; serve.