Tuesday, November 8, 2011

Roasted Winter Vegetables

At our church we have community groups that we live life with multiple times a week. Due to the busyness of the holidays, we had our Thanksgiving meal together this past weekend. There were at least 20 people, loads of yummy seasonal food, and endless wine.  The  host set up a football pool and we each bought 5 or more squares with the chance of winning $25 bucks per quarter, which sadly enough I did not win a thing. But this girl did! It was fun though!
I volunteered to make some mashed potatoes and some roasted winter veggies. Everyone knows what mashed potatoes look like, and mine were nothing special, so I did not take photos of it. But the roasted veggies were a huge success. A first time recipe for me. I cannot stress enough how easy they were to make too. And just like Paula Dean thinks butter on everything makes it taste better, I'm learning maple syrup may need a similar category.

I started with the veggies that were available to me.

Amy and David gifted me a giant sweet squash. It looks just like a pumpkin but is grayish white and just a little more short and round than your typical pumpkin. I wish I would have taken a picture of it, because it was unlike anything I've ever seen before, and when I Googled it for an online picture, I couldn't find one. But Amy has one on her blog here. The flesh inside is just like pumpkin, with that orange-ish solid meat. I used a carrot peeler to clear away the tough skin and chopped the flesh into one-inch cubes. For this recipe I probably used two cups of cubed squash and there is still 5 lbs of uncut squash in the fridge. I guess that means I'm experimenting with butternut and pumpkin recipes this week. Hurray for cooking!
In the mix I also threw in 3 beets, 1 turnip, 1 rutabaga, 1 large yam, 6 orange carrots, and 1/4 of a red onion, all peeled and cubed.

I threw all the veggies in a large ziploc bag and added 1/4 cup olive oil and 1/4 cup organic pure maple syrup.  I jumped around a bit to shake things up and then dumped it all in my 9x13 baking dish. I added fresh rosemary on top, along with some salt and pepper.

Into a 375 degree oven it went for 20-30 minutes, and I pulled them out as the squash and yams were soft.
 Looks good, huh?
I ensure you, this is the perfect balance of sweet and savory. The maple brings out the natural sweetness of all the winter vegetables and the hint of rosemary warms you to the soul.


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1 comment:

  1. Now I know your secret weapon for the yummy veggies: maple syrup!


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