Roasted vegetables are a favorite around here – I roast broccoli, cauliflour, carrots, radishes, onions, tomatoes. Roasting intensifies the flavors and the vegetables actually carmelize and become slightly sweet. And, they’re naturally sugar free and gluten free. Gotta love that!
Since it’s Holiday Food Fest, I wanted to share with you one of our favorite ways to make ordinary vegetables special.
I have never been a big fan of green bean casserole or layered salads. I am probably the only one in my family who feels this way, but hey, it’s just not me. Some people look forward to those dishes all year long. I look forward to winter veggies at the height of the season – when they’re freshest and taste their best. Not that I don’t eat them the rest of the year, because I do. But they’re especially delicious this time of year.
I like to make enough to have leftovers – they add a heartiness and depth to salads that I just love.
A note about the brussel sprouts – they cook faster than the rest of the vegetables. I like them a little crispy for contrast. If you don’t, just throw them in about 15 minutes into the cooking time.
What foods do you look forward to eating all year?
Reminders:
Make sure to Shirley’s place today for Holiday Food Fest – we’re linking up Holiday Dishes. If you don’t have a dish to link up, that’s just fine. At least stop by, check out what everyone else is making, and say hello. All participants will be entered to win a bottle of Tropical Tradition’s Organic Gold Label Virgin Coconut Oil.
Tomorrow I’m posting part 2 of Chicken Breasts: A Preparation Tutorial. In case you missed part one, it’s here. Come back to see how I eat well and save time by ‘freezer’ marinating my chicken.
This post is linked to Pennywise Platter at The Nourishing Gourmet and Finer Things Friday.
Roasted Winter Vegetables
serves 4
adapted from Everyday Food3 tablespoons good quality extra virgin olive oil
1/2 of a medium acorn squash, seeded and cut into 1 inch slices
1/2 pound turnips, peeled and cut into 1 inch wedges
1/2 pound parsnips, peeled and halved – quarter them if they’re really large
1/4 pound shallots, peeled and halved
10 brussel sprouts, tough stem trimmed and halved
8 cloves of garlic, left unpeeled
kosher salt
fresh ground pepper
4 – 6 sprigs of fresh thymePreheat the oven to 400 degrees F. Line a baking sheet large enough to accomotate all of the vegetable in a single layer with heavy duty aluminum foil. If you need to use two baking sheets, that’s ok. Just rotate them halfway through the baking time.
Lightly oil the baking sheets. Place the prepared vegetables on the baking sheet in a single layer. Drizzle with olive oil then season with salt and pepper. Toss lightly to coat. Bake for 35 – 40 minutes or until vegetables have reached desired tenderness and have browned slightly, stirring halfway through.
If you want to make these ahead of time, store in a 9 x 13 inch baking dish and cover with aluminum foil.
Enjoy!
