Oct 092007

There are so many reasons to love this recipe. Allow me to extol its virtues and enumerate a bit:

Veggies prepped and herbed, moments from going in the oven
Nikon D50

1. It’s easy to prepare and it cooks quickly.
2. Substitutions and additions are definitely encouraged.
3. It’s delicious and nutritious.
4. It smells fantastic as it cooks.
5. It’s a great way to use seasonal produce.
6. The medley looks exactly like fall foliage.

Fresh out of the oven, looking just like the fall leaves
Nikon D50

Seriously, this is one of the best things I’ve made all autumn (I don’t care that it was 19 degrees this morning, it’s still autumn to me!). If you’re looking at the list and you think that you don’t like some of the ingredients (I’m reminded of a friend who would without fail exclaim “Beets are HIDEOUS!” when offered them), try them in this recipe. Some of them (like beets) have a totally different flavor and texture when roasted than they do when, say, boiled. Or when mashed with marshmallows (and that’s why I thought sweet potatoes were gross for twenty-two years!). Other ingredients, like shallots, will never cease to surprise you with their delicious, delicate, and sophisticated flavor and the way they seem to melt when they hit your tongue. And still others that weren’t included this time around, like butternut squash, would be truly divine.

Ready to eat!
Nikon D50

Roasted fall vegetable medley
A Jitterbean original
Serves 4-6

1 large parsnip
2 medium turnips, peeled
1 medium sweet potato
2 medium beets, peeled
6 shallots, peeled
2-3 tablespoons olive oil (enough to coat the veggies)
1-2 tablespoons dried herbs, such as thyme or herbs de provence
Preheat the oven to 425.
Cut the first five ingredients into approximately 1/2-inch dice.
Cut the beets into approximately 1/4-inch dice.
Toss all of the ingredients together until the veggies are coated with the herbs. Pour them onto a jellyroll pan or a roasting pan and spread them evenly in a single layer. Roast until the veggies are beautifully browned and easily pierced with a fork, about 20 minutes. Serve immediately.

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