Welcome back to the real world! City Girl had a lovely Thanksgiving with her husband and friends. One thing I am thankful for is pre-cut vegetables! This is the before photo of the side dish we brought to our host's Thanksgiving dinner. With my psoriatic arthritis I find it difficult to do a lot of chopping in the kitchen, especially butternut squash and sweet potatoes. Thankfully, our local grocery delivery service sells these items pre-peeled and cut. My recipe is below.
City Girl's Roasted Roots
Preheat oven to 400 degrees farenheit
40 oz. peeled chunks raw butternut squash;
2 sweet onions, sliced into thin rings;
1 fresh fennel, stalks removed, sliced into thin rings;
16 oz. ruby micro potatoes, halved;
32 oz. fresh Brussels sprouts, cored & halved;
48 oz. peeled chunks raw sweet potato;
1/2 C extra virgin olive oil;
Kosher salt. to taste; &
Freshly ground pepper, to taste.
Toss all ingredients together in roasting pan (I had to use two).
Roast 40 minutes, turn vegetables with a spoon. Taste & add additional Kosher salt and pepper, to taste.
Return to oven, roast another 40 minutes.
Because your harder vegables are cut into large chunks, your onions, fennel and loose leaves of your Brussels sprouts will carmelize and provide lots of wonderful flavor.