I’m calling Sundays, “Simply Sunday” because I need a day of rest after working as a “greeter” at our holiday “Winter Wonderland” on Friday and Saturday nights. Last night was somewhat cold and very windy. The snowmen, Santa and Mrs. Claus inflatables were dancing all over the place…they looked quite animated! Last night was packed, the most crowded I have seen since the event opened Thanksgiving weekend.
So, on my Simply Sundays, I’m going to add some of my recipes/concoctions, many made with local produce bought at the Farmers’ Market on Saturdays. I typically buy several of my favorite veggies and add one “new to me” veggie. Last week I decided to roast several of my root veggies and squash to unleash the flavors of each one. For the recipe…
Roasted Winter Vegetables and
Roasted Vegetable Salad
I used small beets, purple haze carrots (sweeter and very attractive) and kabocha squash (“new to me”) in this roasting pan.Ingredients: root vegetables, squash of choice, cleaned and cut into thick wedges or if small, whole App. 1 tsp. coarse salt (I like Mediterranean Sea Salt) Coarse pepper Olive oil or other favorite oil, in a sprayer or mister Directions: Preheat the oven to 425°. I cut the Once you have cleaned and prepared the veggies (I left the skin on all the veggies after scrubbing with a coarse brush), arrange the veggies in a lightly greased roasting pan. I love using an oil mister and use it to limit the amount of oil I use. For this roasting I used olive oil and misted the veggies with oil. Sprinkle the 1 tsp salt and finish with some freshly ground pepper . I then found 2 “riper” Gala apples and 2 sweet potatoes left over from Thanksgiving dinner, so I prepared those in another small oven-proof dish, adding a little oil, salt and pepper only to the sweet potatoes. I added this pan to the oven at the same time. After 30 minutes I checked the veggies to determine how long each would take. The whole beets, even though small, would take about the same time as the kabocha squash. The apples were removed after 30 minutes while I set the timer for another 15 minutes and reduced the oven temperature to 375°.