Oven Roasted Vegetables

290.  Autumn is here and root vegetables and pumpkins are plentiful.  This recipe is hardy and warm and pairs with beef or pork very well.  Ideal for your Thanksgiving table.

Your prep work starts with a baking sheet, like a jelly roll pan, parchment paper, olive oil and salt and pepper.  Line the pan with the paper and rub with olive oil.  Set aside

2 large Leeks, chopped coarsely and placed in a water bath

3 large sweet potatoes or yams, pealed and coarsely cubed

3 large turnips, pealed and coarsely cubed

3 large cloves of garlic, slice thin

30 brussel sprouts, rinsed, picked over and stem ends cut off.  Slice each in half

Rosemary, 2 branches fresh leaves pulled off stem,  or 1 teaspoon dry 

Optional Veggies:  Beets, potato, pumpkin, squash of any variety, rutabaga in chunks

Place all veggies on the parchment paper and mix.  Sprinkle Rosemary, salt and pepper and drizzle with more olive oil.

Place in a 375 degree oven and set timer for 15 minutes.  Remove from oven and toss the vegetables making sure veggies on the edges are moved so they do not burn.  Spread around again, drizzle more olive oil if necessary.  Return to oven for 15 minutes.  Repeat this process till all the vegetables are tender.  Taste for seasoning.

Remove from oven and place directly on serving platter.

Serve hot with your roasted meat choice and white horseradish on the side.

These veggies would beautify a platter surrounding a roasted beef or pork loin,

even your Thanksgiving turkey or roasted chicken.  And the flavors are succulent!

All our progress is an unfolding, like the vegetable bud.  You first have an instinct, then an opinion, then a knowledge, as the plant has root, bud, and fruit.  Trust the instinct to the end, though you can render no reason.  It is vain to hurry it.  By trusting it to the end, it shall ripen into truth, and you shall know why you believe."
~Ralph Waldo Emerson

Skillet Turnips and Potatoes with Bacon

184. I found a wonderful side dish with potatoes and turnips that is quick and so fulfilling. The recipe is on Epicurious for Skillet Turnips and Potatoes with Bacon. You can choose to use Turnips and Potatoes or omit the turnips and use only potato. Either choice is worth the effort!

Skillet Turnips and Potatoes with Bacon

• 1 tablespoon red wine vinegar
• 1 tablespoon sugar
• 2 tablespoons extra-virgin olive oil
• 8 ounces thick-cut bacon slices, cut crosswise into 1-inch pieces (I used standard bacon slices)
• 1 medium onion, thinly sliced
• 4 large garlic cloves, peeled, crushed
• 1 1/2 pounds turnips, peeled, cut into 1-inch chunks
• 1 1/2 pounds white-skinned potatoes, peeled, cut into 1-inch chunks
• 1 teaspoon coarse sea salt
• 1 tablespoon chopped fresh Italian parsley

Mix 1/4 cup water, vinegar, and sugar in small bowl. Combine oil and bacon in heavy large skillet; sauté over medium-high heat until fat is rendered, 3 to 4 minutes. Add onion and garlic; sauté until onion is golden, about 5 minutes. Add turnips and potatoes; sprinkle with 1 teaspoon sea salt and toss 5 minutes.

Reduce heat to mediumlow, cover, and cook until vegetables are almost tender, stirring and turning vegetables occasionally, about 15 minutes.

Push vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet; cook until golden and slightly crisp on bottom, about 4 minutes. Turn vegetables over; spread in even layer and cook until browned and slightly crisp on bottom, about 4 minutes. Continue to turn, spread, and cook vegetables until tender, golden, and crisp around edges, 7 to 8 minutes longer. Season with more sea salt and black pepper. Transfer to bowl. Sprinkle with parsley.

Add this to your list of recipes to try...and it is so easy!

"Potatoes served at breakfast, at dinner served again;

Potatoes served at supper, forever and Amen!"

~Pennsylvanian Prayer