Wednesday, November 25, 2009

One more Thanksgiving recipe

Roasted root vegetables--sweet potatoes, winter squashes, fennel, carrots, and so on-- are a healthy foodie's great friend. Each one has a marvelous nutritional profile, they are easy to prepare, and delicious. Furthermore, they make a colorful side dish for your holiday table.

Just toss a few cups of cut up veggies with olive or canola oil and any spices you have in your cabinet--just grab and go--spread onto an oiled baking sheet and roast in a hot (400 degree) oven for 10-20 minutes, depending on the thickness of the veggies.

For those who want exact measurements, here is a recipe. Enjoy!

Roasted Spiced Root Vegetables (Serves 6 -- can be doubled)
3 cups peeled, cubed butternut squash (available pre-cut at many grocery stores; just be sure the pieces are nearly the same size so they cook evenly)
1 large sweet potato, peel on or off (your choice), cut into cubes
1 cup Brussels sprouts, trimmed and cut in half (or kept whole if they are small)
2 leeks, white and light green part only, sliced or cut into strips
2 fennel bulbs, trimmed and cut into chunks
2-3 bulbs of garlic, cloves separated and peeled
1/4 cup olive or canola oil
1/2 teaspoon each of any of these spices you may have on hand: ginger, cinnamon, cumin, turmeric
1/4 teaspoon each of nutmeg and cayenne pepper
Salt to taste

Toss together all ingredients in a large mixing bowl. Stir well to coat all veggies with oil and seasonings. Spread mixture evenly on a rimmed cookie sheet that has been sprayed with vegetable oil. Roast in a preheated 400-degree oven for 10 minutes. Stir veggies and continue to cook for another 5-10 minutes. (Test for doneness by poking the edge of a knife into a piece of the squash. ) Remove from oven, let cool for a few minutes before placing in a serving bowl.

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