Our dinner table at Thanksgiving time is adorned with sweet and savory traditions that hold precious memories. They also hold excess calories, fat and salt that actually cover up the natural flavors. So, how do I hang on to the traditions and remove the unwanted calories? It’s simple. We suggest to keep the primary ingredients and eliminate the added ones – such as, marshmallows, candied nuts, heavy cream, and sugar. Get back to basics. Honestly, the Pilgrims did not add a can of cream of mushroom soup to their green beans and you know it.
INGREDIENTS
Sweet potatoes (wash and leave skins on), cubed
White potatoes (wash and leave skins on), cubed
Carrots, peeled, cubed
Butternut Squash, peeled and seeds removed
Turnips, chopped
Parsnips, chopped
Onions, chopped or sliced
Garlic cloves, chopped fine
Rosemary & thyme sprigs
Salt & Pepper
INSTRUCTIONS
STEP ONE:
Chop all roots small and similar size. (about 1/2 to 1 inch). Ratios of ingredients are up to you – what you like best.
STEP TWO:
Toss in a bowl with seasoning and olive oil. The amount depends on how many vegetables you’re using. Usually about 2 Tbls. Spread onto a foil lined baking sheet (for a quick clean up). Make sure they have some room. Don’t pile them on top of each other. Allow space between pieces works best to get all sides roasted. Otherwise, they just create steam and cook, but don’t roast.
STEP THREE:
Roast for 40-60 minutes on 400. If I have a large batch (two baking sheets worth), I turn the broiler on low for the last 5 minutes if the outsides have not yet got toasty.
SERVING SUGGESTION:
Make these in advance, then before serving, toss back onto a baking sheet under the LO broiler for 10 minutes. That will crisp them up and heat them through. Serve with sprigs of fresh rosemary on top. Lovely!