Turkey Day Challenge: roasted veggies

Wednesday, November 21, 2007

Unlike many of the rest of you, it seems, mashed potatoes have never been part of my Thanksgiving tradition.  Instead, we make a batch of some combination of roasted vegetables, usually including purple potatoes, sweet potatoes, carrots, and onions.  Last night, I used romanesco cauliflower (from Shenk’s Berry Farm) and a parsnip (from Margerum’s).  This recipe is quite simple: chop veggies, lightly coat them with olive oil, add salt, pepper, garlic, basil, parsley, and other seasonings to taste, and bake about 45 minutes at 350-375º, until fork-soft.  Last night’s batch includes thyme and cayenne in addition to the above-mentioned flavorings.