Doug’s Dynamic Drivel

It’s Thanksgiving weekend in Canada this weekend (yea 3 days off) so I decided it was time to cook a decent meal for a change. I love roasted veggies but just don’t have time and energy during the week to do much more than omelettes, fajitas etc. In other words I haven’t exactly been eating well for some time. So today I hied myself off to the grocers (avoiding the temptation to buy more cheese too!) and bought a lot of different root veggies to roast.

When roasting vegetables try to cut them into chunks about the same size an traditionally they would be cut peasant style which is rough, fairly large chunks.

Roast Veggies for 4

2 carrots, scrubbed and cut. Try them unpeeled. especially if the carrots are freshly picked.
1 large parsnip peeled and cut.
1 large sweet potato, peeled and cut
1 red bell pepper, seeded and chopped
1 head garlic, peeled
4 small red potatos, scrubbed and quartered
4 large or8 small brussel sprouts, peeled and halved
1/2 large red onion, cut in half root to tip then along length again then cross quarter.
4 medium sized beets, peeled and cut

Once you have chopped everything throw it all into a large bowl and add extra virgin olive oils just to coat, mix well. Transfer to a roasting pan and toss in some fesh herbs - I like rosemary and thyme with a bay leaf or two. Sprinkle generously with kosher salt and fresh cracked black pepper. Roast in a 350F oven, stir several times, until veggies are cooked and have a crisp coating. For a nice variation when you remove the veggies from the oven toss them with a little balsamic vinegar.

These vegetables will be really quite sweet when done like this. Tonight I had them with a teriyaki ginger chicken breast.

Tomorrow I think I’ll make a nice beef stew with the slow cooker I just bought today.

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