Thursday, is the United States day for Thanksgiving. I find it interesting learning how friends spend this day. This year, my daughter and I are planning a low key dinner filled with foods that we enjoy. A couple of girlfriends might join us and strangely, this feels exactly “right”. I have had years of huge family Thanksgiving meals with all of the trimmings. For 2018, it feels right to be quiet.
I found this roasted vegetable recipe and decided to share it with all of you. We are thinking a roasted wild sockeye salmon, root vegetables, homemade applesauce, a salad, and a crusty bread. Sounds quite delicious to me.
Roasted Root Vegetables:
The key to roasting all kinds of vegetables is to know the right temperature for cooking them. Dense, low-moisture vegetables (like the roots and squashes in this recipe) need lower heat and more time in the oven than vegetables with more moisture, like eggplant or zucchini.
Simply toss your vegetables with olive oil and season with salt and pepper before roasting. Top your roasted vegetable with a couple of fried eggs or a dollop of yogurt, or both, and you have a meal.
2 to 3 pounds root or dense vegetable, peeled if you like and cut into 1- inch chunks or wedges (carrots, beets, potatoes, sweet potatoes, turnips, radishes, rutabaga, winter squashes)
Oil (olive, coconut or grapeseed) Salt and pepper
Fresh herbs, torn or chopped
1. Heat oven to 425 degrees. Toss vegetables with oil, salt, and pepper.
Roast, 30 minutes to an hour, stirring at least once or twice during roasting for even cooking and browning.
2. Serve with fried eggs and/or yogurt, ground black pepper and plenty of torn herbs on top.