Fall Roasted Vegetables
This may be over-simplistic, but in getting ready for the day of the bird, I started working on the menu... One of my favorites this time of year is roasting various vegetables in the oven as a side dish. I don't usually measure so here goes, as best I can pull together:
One half cup to one cup each of half inch cubed:
Sweet Potatoes
Yams
Russet Potatoes
Winter Squash
Carrots
Parsnips
Turnips
Place the vegetables in a bowl, and toss with a few tablespoons of olive oil, and much garlic powder as you like. toss in a tablespoon or so of thyme and make sure everything is coated.
Place on a cookie sheet in a 350 degree oven for 30-45 minutes, or until fork tender.
Goes really well with meats or fowl. Caution this will serve quite a few, so just cut back the portions for every day.
Trygg, Vicki, and Bearboy the French Bulldog
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