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Monday, November 15, 2010

Thanksgiving Sides/Roasted vegetables


I often work on Thanksgiving. For one, I can use the money for Christmas, and two, CW doesn't eat meat so what's the use of staying home? This year, unless someone calls me very shortly, we are cooking at home and I'm considering a turkey breast for me and vegetarian sides (with the exception of stuffing which I'll have to cook two versions of) for the rest of the meal. If you need any ideas for side dishes, I made this for a client last year, and cooked it for us yesterday as a complete meal while we vegged (literally and figuratively) in front of the TV. Roasting orange root vegetables with a variety of others are a great alternative to the customary candied sweet potatoes and look great on the table. This recipe would do well as a side for three or four diners.

To begin, preheat your oven to 375 degrees.  On a sheet pan, peel and cut up 2 carrots, 1 1/2 onions, 1/2 acorn squash, 1 parsnip, 2 sweet potatoes, 1 white potato and 5 unpeeled cloves of garlic. Sprinkle olive oil over the vegetables and a TBS of coarse sea salt. Toss and bake for one hour stirring  them once. The combination of flavors and textures are great. Try this as a change of pace.






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10 comments:

  1. I love roasted vegetables! Your dinner for two sounds lovely.

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  2. I would love to make that as a main dish at dinner, Joe, but I'd have to make a plate of pasta on the side. The kids are adventurous with Asian food, but unfortunately, not so much with veggies. Looks wonderful though!

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  3. We weren't that hungry Maria. Otherwise, I would totally agree.OK, I guess I should mention I had baked a pumpkin pie and we were both"saving room'

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  4. This is a wonderful idea, Joe. My only problem is oven space. I only have 1 oven and I have to plan carefully for holiday meals. I hope you are well. Have a great day. Blessings...Mary

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  5. Oven space! I know what you mean, Mary. I had a client we cooked a couple of Thanksgivings for who had 3 ovens in her kitchen!I make the vegetables on a sheet pan at the highest oven position while the turkey is roasting I cook the stuffing sometime during the early part of the turkey process and keep it warm. Anything else like baked potatoes gets crowded in with the turkey. One oven is doable but requires careful planning as you say.

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  6. Frying carrots will really bring out the sweetness of the vegetable. The sweet potato would also be an awesome combo.

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  7. Yes JFK, I agree but the whole idea of this recipe was to create a dish that was roasted!I wanted it to mimic the taste of what you might get if you grilled these vegies in the backyard.

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  8. Hi Joe. Yes, I have also tried roasting and grilling vegetables and fruits and they really taste even better because the sweetness of the vegetables and fruits really comes out.

    By the way, I tried your recipe and shared it with friends and they are just awesome.

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  9. Hi Joe!

    I wanted to let you know that I awarded you blog award. Details are over at my blog, if you are interested in participating. I hope all is well with you!

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  10. Thanks everyone for your good wishes. I am now (officially)back.

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