RSS Feed

Thanksgiving Mini-Feast

Black Friday is the day after Thanksgiving.  You’re supposed to go out and buy a whole ton of stuff while elbowing out crowds of tired, bloated people who are looking for deals on sweaters and toys.  Children screaming.  Old ladies with too much perfume on.  Teenagers bumping into you because they’re texting while walking (tww?).  Umm… I’ll pass on all of that, thanks.  This Friday we’re actually celebrating Thanksgiving because of scheduling issues and tomorrow (Thursday) we are going to have a day of fun.  This includes yoga, surfing, and the requisite football watching (go Packers!).  I am not a Thanksgiving Grinch, though, and will still be making a delicious Thanksgiving-inspired dinner.  A Thanksgiving Mini-Feast, if you will.  I’m keeping it relatively small and healthy because it is just my husband and me.  We’ll be having pumpkin-apple sausages, garlic sautéed green beans, orange-cranberry sauce infused with ginger, and rosemary and garlic roasted root vegetables.

Many people shy away from root vegetables.  They’re a little weird-looking with all of their knots and bumps and sometimes stringy parts.  They also can have really mild flavors (potato) or really intense flavors (rutabega), which confuses people on how to cook with them.  As with most vegetables, though, if you use enough garlic and high stove or oven temperatures, you will get something comforting to eat.  Plus, your house will smell like you worked for hours on those vegetables.

Rosemary and Garlic Roasted Root Vegetables are a kitchen-sink deal; I usually use whatever I have on hand.  This is a healthy recipe that is suitable for everyone, from meat-lovers to vegans.  It’s also delicious hot, cold, or mixed with other ingredients (roasted vegetable pasta is a good one). Here’s my go-to recipe.

Roasted Root Vegetables with Rosemary and Garlic

About 4 cups of potatoes, zucchini, carrots, beets, bell pepper, onion, or whatever else seems like a good veggie to throw in the oven.  No exact measuring required.  All vegetables do not have to technically be root vegetables.

A “glug” of EVOO

2 T. rosemary

1-2 T. minced garlic, to taste

salt and pepper, to taste

Chop all vegetables into approximately 1″ pieces.  Place in a bowl and pour the “glug” of EVOO, minced garlic, and salt and pepper on top.  Toss to coat.  Put into a preheated 375 degree oven.  Roast for about 45 minutes, or until the veggies are lightly browned and tender when poked with a fork.

Happy Thanksgiving!

Advertisements

About homemadeandhealthy

I love teaching children, gardening, baking desserts, cooking creative meals, felting, painting, writing, reading, playing board games, listening to records, pulling weeds, listening to my cats purr, playing with my dog at the beach, playing guitar, singing folk songs, doing yoga, traveling to foreign countries, watching comedies, and so much more.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: