Right now, I want to write about Thanksgiving. If you're not a denizen of the US, Thanksgiving is our November harvest festival. You can read the background here. What it's come to mean for many American families is a gathering in one home with enormous amounts of food prepared by one harried family member. The feast is eaten, then everyone sits around in a stupor. This year, I was the harried family member.
It's the first time I've hosted Thanksgiving. It went well. I'm still exhausted. But boy, was it yummy. I made all the traditional stuff - giant roasted turkey, stuffing (three different kinds), cranberry sauce, gravy, potatoes, green beans, etc etc. My favorite dish was among the simplest. It's comforting, easy, smells and tastes great and is nicely symbolic of the bounty of the season.
Roasted Root Vegetables
(Please note I've not included proportions here. Use the amounts that seem yummy to you.)
- Fingerling or baby potatoes
- Sweet potatoes
- Parsnips (yum!)
- Whole peeled garlic cloves
- Other root veggies you could include: turnips, carrots, beets, etc
- Rosemary sprigs
- S&P to taste OR a seasoning blend with salt that you love
- Olive oil
Put it all into a roasting pan, drizzle with olive oil and toss. Sprinkle with seasoning blend and toss again, being sure to coat everything evenly. It should be somewhat oily. Stick the sprigs of rosemary here and there. Cover with foil. Roast at 350 for about 45 minutes then test for tenderness. Roast until done. Eat. Mmmm....
I also roasted whole onions separately, just wrapping them in foil and putting them in oven. When they were soft to the squeeze they were done. Let them cool for a little while then peel and eat. They become soft and sweet. Yummy.
Happy Thanksgiving and Happy November!
(c) 2008 Laura S. Packer