Monday, November 20, 2017

Roasted Root Vegetables and friends #recipe #Thanksgiving @LWiken


My all-time favorite way to prepare vegetables is to roast them. I can't think of any that wouldn't taste great this way, although there may be the odd one. So, I think it's the perfect side dish for Thanksgiving. And although we've already celebrated the holiday in Canada, I'm always ready for another food celebration!

It's always fun to mix and match the veggies in this dish. For instance, to my amazement, I didn't have an onion in the house, so I substituted shallots. I also debated a long time about buying leeks or fennel but had a second fennel dish on the menu for later in the week, so I bought a big one and  cut it in half. If you're into more traditional potatoes, you can easily leave them out of this recipe and prepare them in your usual way.

The final touch, one that I'd read somewhere but that recipe called for fresh cranberries and preparing them from scratch. I often take the faster route so I opened a can of whole cranberries, heated it, and added it to the serving dish at the last minute.

Two confessions:  I used a fig and balsamic vinegar I recently found at a specialty shop. I love the bold flavor of this mixture; and, at the last minute before serving, I threw some chopped pecans on the top.

What I particularly like about root vegetables is the variety of colors. Seems a lot like fall, doesn't it, even thought today looks more like winter with our snow and all.

This recipe is for 3 servings so adjust your amounts according to your crowd. Happy feasting...and Happy Thanksgiving!


What you'll need:

3 carrots

1 parsnip

1/2 doz. brussel sprouts

1/2 a fennel

3 garlic cloves, whole

2 shallots, halved

4 tbsp. extra virgin olive oil

4 tbsp. balsamic vinegar

1 c. whole cranberry sauce


What to do:

1. Preheat oven to 375F.

2.  Slice and dice all the veggies and place in a mixing bowl.



3.  Add the extra virgin olive oil; and then add the balsamic vinegar. Stir to coat.

4.  Add fine sea salt (I used Himalayan) and freshly ground pepper to taste.

5.  Place in preheated oven and roast for approx. 30 minutes, until veggies are browned and tender.

6.  Heat whole cranberry sauce in microwave or on the stove.

7.  Transfer the veggies to a service bowl and add the cranberry sauce as a topping.  Add chopped pecans.

Enjoy and Happy Thanksgving!




  


Dine out on the DINNER CLUB MYSTERIES

 Coming March, 2018
Marinating in Murder, book #3


ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!



TOASTING UP TROUBLE, the first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!







Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 








5 comments:

  1. My daughter is home from college for Thanksgiving and wants something "healthy" to eat, besides the traditional Thanksgiving spread. This recipe will fit the bill perfectly! Thanks so much for sharing ~

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  2. Roasted veggies with a cranberry dressing? Fun idea.
    Maybe some of that brandy cranberry sauce?!
    Happy Thanksgiving, both past (Canada) and future (USA)

    ReplyDelete
  3. Lovely healthy recipe! And tasty. Thanks, Linda!

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  4. Love roasted vegetables!
    Happy Thanksgiving!

    ReplyDelete
  5. Roasting is have best way to cook veggies.

    ReplyDelete