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Monday, December 20, 2010

Chew on This | Roasted Vegetables in Herbed Garlic Oil

Still wondering what to serve for your holiday dinner?  Or maybe you need another side dish? Let us help!  Starting with Mimi's delicious roasted veg!  Enjoy! ~ Cares

Just can't figure out which vegetable to serve with your big holiday dinner 'cause everyone seems to like something different?  My solution is roasted vegetables tossed in an herbed garlic oil.  When the plate is passed this year, everyone will get to choose what they like and you'll only hear good comments.  Even that picky person (and you know who they are) will  be satisfied!

This is what you will need:
Red skin potatoes, sweet potatoes, carrots, cauliflower (choose the  beautiful orange kind), red and white onions, turnips, parsnips, Kosher salt, pepper, garlic, Italian seasonings, and olive oil.

Clean  and cut your veggies in about 1" chunks and scrape the carrots and parsnips.

Parsnips - I'm sorry, truth be told, if all vegetables tasted like parsnips, I wouldn't eat any of them!  Even Piper doesn't like them and she'll eat anything that falls on the floor! (Piper is our dog).

Put all the veggies in a large bowl, season with Italian seasoning, chopped garlic, Kosher salt and pepper to taste, then pour in the olive oil and toss to cover.  Let all the veggies hang out together for 30 minutes or so. 

Pour veggies onto a greased baking sheet and spread out (I used my sil-pat and it worked great).

Roast at 425℉ for 20-30 minutes or until they reach the desired tenderness.  Toss frequently.  

Beautifully delicious and our new best way to handle the - which vegetable? - problem. 


Here is the recipe:

Roasted Vegetables in Herbed Garlic Oil

2 turnips cut into halves or fourths depending on size
2 sweet potatoes, remove skin, cut into 1" chunks
4-6 red skin potatoes, peel red skin from each end of potato, leaving a red strip in center
2 red onions cut in fourths
2 white onions cut in fourths
3-4 carrots, scrape skin, cut in half lengthwise and  then into pieces
1 or 2 parsnips, scrape skin and cut in half lengthwise and then into pieces
1 cauliflower, I used the orange kind-added lots of color to the plate, cut into 1" or so pieces
2-3 chopped garlic cloves          
4 T olive oil - or more to coat veggies
Kosher salt and pepper to taste
1T Italian seasonings or seasonings of your choice
You can use zucchini, butternut squash, yellow squash, asparagus, peppers, broccoli,  your choice,  though you'll have to adjust your cooking time.

Clean and cut your vegetables into 1" or so size pieces.  Scrape the carrots and parsnips and
cut them into appropriate serving pieces.

Pour all the prepared veggies into a large bowl and add 1 T of Italian seasoning, 3 chopped
garlic cloves, Kosher salt and pepper to taste, and 4 T of olive oil.  Toss to coat and set
aside to marinate for 30 minutes or so.

When ready to roast, pour into an oiled baking sheet (with sides) or use a sil pat and roast
at 425℉ for 30 minutes or until they reach desired tenderness.  Cauliflower may need
to be covered with foil to keep from over browning.  Toss a few times while baking.

Check seasoning before serving.  Add more oil if necessary, then arrange around meat being served or put it in it's own serving dish.  Enjoy!

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