Our view was VERY WINDY and cold this morning – and there were swirling snow flakes that blew side-ways though it was a bit too warm for them to stick anywhere.
I’ve been in the kitchen since breakfast –I knew I would be, and I’m enjoying it!
The turkey just went into the oven, but before “Henrietta” could cook ((A nick name my grannie ALWAYS gave the holiday bird, no matter whether it be a he-bird or a she-bird)) but before she could start her roasting, I had to use the oven space for a new-to-me recipe that is already destined to be a holiday must have…roasted root veggies!
My dad requested rutabagas as part of our Thanksgiving fare, a tradition that has come down through his side of the family from as far back as anyone remembers.
We are already doing mashed potatoes and gravy –and sweet potatoes…did I really want ANOTHER mashed vegetable? How about something with a bit more texture and loads of flavor?
I started chopping this morning – they took about 1.5 hours to roast, but oh my goodness, the house smells wonderful and the bites I have stolen have been sumptuous!
Roasted Root Veggies!
- 1 large sweet potato (I used two medium)
- 3 medium carrots (I used peeled baby carrots)
- 1 medium white onion
- 1 large rutabaga
- 1 turnip
- 1 parsnip
- 1/4 cup olive oil
- 1 tsp minced garlic
- 1/4 tsp celery seed
- 1 tsp crushed dried basil
- 1/2 tsp crushed dried parsley flakes
- 1/4 tsp dill weed
- 1 tsp salt
- 1/2 tsp onion powder
- 1/4 tsp pepper
Preheat oven to 400 degrees.
Wash, peel and dice all the roots into small cubes and place in deep bowl.
Mix oil and spices in measuring cup. Stir oil mixture into veggies until all are well coated. Spread veggies into a large baking sheet pan. Roast for an hour and 15 minutes to an hour and 30 minutes, stirring every 30 minutes.
Remove from oven and let stand a few minutes before serving. Will store in fridge containers for the rest of the week! MAKES LOTS!
Another new recipe this year for us:
Crock Pot Candied sweet potatoes NOT FROM A CAN!
Currently cooking in my crock pot!
- 4 to 5 large sweet potatoes, peeled and cut in 1-inch cubes, about 8 to 10 cups
- 1 cup light brown sugar, packed
- Juice and finely grated zest of 1 orange
- 1/4 cup honey
- 4 tablespoons butter
- 1/2 teaspoon vanilla
- 1 1/2 teaspoons cinnamon
- Dash nutmeg
Lightly grease the crockery; arrange sweet potato cubes in the pot. Combine the remaining ingredients and heat in the microwave or on the stovetop in a saucepan. Stir to blend and pour mixture over the sweet potato cubes. Cover and cook on LOW for 6 to 8 hours, until potatoes are tender.
Before serving I’ll top them with some mini marshmallows and let them melt – my family loves sweet potatoes. I’ve always made them from a can, but this year they will be the REAL THING!
And the other good orange thing:
Sadie the Sweet Potato!
Looks like the guys took pity on her and bought her a coat while they were down to town buying weather stripping for the front door – there was a definite breeze blowing through the cracks and we needed to stop that up!
Time for me to start on the pearl onions, and the mashed potatoes – my kitchen duty isn’t done yet and won’t be for a while!