BACK TO OUR ROOTS
Since Thanksgiving involves a lot of rich dishes we’ve definitely got to get a solid serving of vegetables in the lineup. I like roasting vegetables because it’s a pretty hands-off technique, however it results in a great depth of flavor as the vegetables caramelize and develop some crispy edges. Root vegetables are generally any vegetables that are grown underground, such as carrots, parsnips, sweet potato, and onions. Fun fact: they typically keep pretty well in root cellars, which is a method of food storage used to keep produce past its seasonal prime.
An important part of roasting is to make sure that all the vegetable chunks are coated with olive oil, which ensures that your veggies won’t dry out while also helping to achieve that rich taste. Make sure your vegetables are arranged on your baking sheet in a single layer for an even roast, and don’t overcrowd your pan. Overcrowding will cause them to steam, which is not the desired end result here. When you reach the halfway cooking point and it’s time to toss, you can also check to see if you need to add a couple more splashes of olive oil. As stated in the recipe, I suggest lining your sheet with aluminum foil for a no-mess, easy cleanup.
THE FINISHING TOUCHES
I’ve made a simple vinaigrette that will really bring an extra oomph to your typical roasted veg. The apple cider vinegar and mustard brings a nice tangy and perhaps unexpected flavor to the table...I’ve had friends ask where I bought the tasty dressing from! I also top my veggies with some pomegranate seeds for some nice color and sweet pop. If you’re also making my Famous Cranberry Salad, you’ll already have some on hand. The assorted root vegetables really come together to make up a nice fall toned palette, and my kids are always more interested in eating things that come in a colorful mix.[/su_column][/su_row]