Wow, it's Monday, that means the countdown begins... I have two more recipes I want to share with you for the big day!
Today, it's all about squash and roots; grown out, prepped, and roasted...no I'm not talking about your hair... that's a different blog!
I love doing this dish, because it's easy to prep, low maintenance in the oven, and beautiful as well as DELISH when done!
Here's the list of veggies I recommend:
Preheat oven to 375F. Mix together a glaze using maple syrup, touch of balsamic and olive oil; fresh rosemary is nice too, adjust seasoning with sea salt and cracked pepper! Toss the mixed veggies in the glaze and position them on a baking sheet so they have equal access to the bottom of the pan. Roast in oven for about 20-30 minutes or until veggies are soft and starting to roast on the edges.
My mantra: Get creative, have fun, just make sure any veggies you use have approximately the same density so they roast evenly. For example: Onions don't work well with this, unless you want them super soft and caramelized (hmmm, minced shallots could work nicely in the glaze?)
I'm all about the beauty of simplicity... food is beautiful if not fussed with to much, and the same can be said for the table, so I wanted to share this photo of my thanksgiving table from a few years back... I do this every year now... simply get persimmons, auger a little hole on top, and insert a Gerber Daisy....
STAY TUNED FOR TOMORROW'S RECIPE POST... THREE POTATO GRATIN!
Today, it's all about squash and roots; grown out, prepped, and roasted...no I'm not talking about your hair... that's a different blog!
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| Fall Squash and Roots - Ready to Roast |
Here's the list of veggies I recommend:
- New potatoes - cut in half or quartered depending on size
- Turnips - peeled and cut in half or quartered depending on size
- Baby Carrots - peeled (heirloom varieties add extra color if you can locate them)
- Acorn Squash - cut into strips - don't try to peel them, it's a hassle and once roasted the skin comes off easily with a fork
- Winter Squash- cut into strips - and same as Acorn, don't try to peel them!
Preheat oven to 375F. Mix together a glaze using maple syrup, touch of balsamic and olive oil; fresh rosemary is nice too, adjust seasoning with sea salt and cracked pepper! Toss the mixed veggies in the glaze and position them on a baking sheet so they have equal access to the bottom of the pan. Roast in oven for about 20-30 minutes or until veggies are soft and starting to roast on the edges.
My mantra: Get creative, have fun, just make sure any veggies you use have approximately the same density so they roast evenly. For example: Onions don't work well with this, unless you want them super soft and caramelized (hmmm, minced shallots could work nicely in the glaze?)
A LITTLE TABLE SUGGESTION AFTER THE JUMP..
I'm all about the beauty of simplicity... food is beautiful if not fussed with to much, and the same can be said for the table, so I wanted to share this photo of my thanksgiving table from a few years back... I do this every year now... simply get persimmons, auger a little hole on top, and insert a Gerber Daisy....
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| Persimmon with a Gerber Daisy |
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