Roasted Winter Vegetables - Recipe

Merry Christmas Eve to All!

I've been in the kitchen all afternoon. It's a quiet day around here. The weather is nasty rain/sleet/snow in the Midwest so a lot of family and friends are not traveling. It's actually bringing out a lot of camaraderie. My sister who's stuck up in Northern Minnesota is having Christmas Eve dinner with her ex boyfriend's grandparents (he won't be there) and tomorrow she's going ice fishing with a bunch of people from work that didn't get home for Christmas.

I'm lucky enough to be in the same town as many of my relatives so we are simply scaling back recipes.

The Christmas Eve Menu:
Chicken and Wild Rice with Mushrooms
Roasted Winter Vegetables
Homemade Wheat Bread
Cutie Tangerines
Eggnog and a Plethora of Cookies and Treats
The roasted vegetables are becoming a favorite of mine. It turns out I love Brussels sprouts. They are such a delicious fall and winter vegetable. I'm not sure if I ever had exposure to them growing up. Other than their cliché on sitcoms as the vegetable no one wants to eat. Brussels sprouts and broccoli both make that list. But despite their bad press, I think they are both quite tasty.

Roasted Winter Vegetables
1 medium carrot
1 large sweet potato
1 large potato
1/2 lb fresh Brussels sprouts
Drizzle of olive oil
Sprinkle of salt and pepper
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon thyme
1/2 teaspoon rosemary
  1. Cut all the potato, sweet potato, carrot into 1 1/2 inch chunks. If the Brussels sprouts are big cut them in half lengthwise.
  2. Put the vegetables in a 9x13 inch baking pan and drizzle them with olive oil and sprinkle the herbs and salt and pepper on top. Toss to coat.
  3. Roast the vegetables in the oven with the broiler on low or at 400 degrees F for 30-45 minutes or until the vegetables are tender, but not super soft.
Roasted winter vegetables can be made a couple hours in advance and then simply reheated. A parsnip or two could also be good in this mixture if you can find them. This recipe easily yeilds enough side servings for six people.  This is an adaptation from Giada's Everyday Italian.

This recipe makes a great side dish when paired with turkey or pork. It looks fancy, but it's really easy.

 Hope you are having a good one!

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