Tuesday, November 27, 2012

roasted to perfection

On Saturday night, I had a lovely Thanksgiving Dinner Take Two at my friends Jill & Ethan's home. Jill made a delicious dinner pie with turkey, stuffing and mashed potato (topped with cranberry chutney), and we followed it up with her dad's chocolate icebox pie - amazing!
I brought some roasted vegetables; a good addition to the meal. Recipe courtesy of Giada.
1/3 cup extra-virgin olive oil
3 medium carrots, cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
generous amount of sea salt (to your taste)
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Toss all vegetables in a bowl with EVOO and herbs. Pam an 11 by 17-inch baking sheet pan.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. Occasionally rotate vegetables to ensure they don't get too well done in one area.
These are quite good - and healthy.

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