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Tuesday, November 20

GivingThanks Day Recipes - Take 1

We don't have an entirely vegetarian Thanksgiving at our house, but we do come close. The carnivores revolt and we have ham or roast beef typically since Turkey isn't popular.  Not exactly traditional, but really it's about GivingTHANKS more than food, so who cares?!

I'll be making this!  Winter vegetables are the best.  I never met a squash I didn't like.  VegNews Publisher Joseph Connelly provides this one on their website:


Joe’s Roasted Winter Vegetables
Serves 6
What You Need:
2 large carrots
2 sweet potatoes
2 yams
2 parsnips
1 medium red onion, quartered
1 acorn squash
1/2 large butternut squash
12 Brussels sprouts
4 cloves garlic
2 tablespoons olive oil
Fresh rosemary, to taste
Salt, to taste
Freshly ground black pepper, to taste
What You Do:
  1. Preheat oven to 350 degrees. Rinse all vegetables and cut into 1/3-inch pieces** (the Brussels sprouts can be left whole). In large mixing bowl, add vegetables, garlic, oil, rosemary, salt, and pepper.
  2. Place vegetables in large, flat roasting pan and bake 45 to 60 minutes, stirring every 20 minutes, until tender. Serve immediately.    
** I think I'm going to leave my veggies whole like the Shutterstock photo above - beautiful!

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