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.