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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