It’s become a tradition — or at least a habit — for Food Safety News to host virtual potlucks
on holidays as a way to share our favorite recipes and love of food,
and also to take a little break from writing about the potential risks
in what we eat.
Always, but especially at
Thanksgiving, we’re grateful for the many people who work hard to
provide us with fresh, wholesome and safe food.
Just like last year,
in addition to the turkey, our virtual Thanksgiving 2011 potluck
includes a choice of two soup starters – Gretchen’s Thai Butternut
Squash soup and Andy’s Gorgonzola and Celery Soup. Helena has
contributed homemade herb chard stuffing., Dan is offering pumpkin
applesauce muffins, Alli is bringing herb-roasted winter veggies, Suzanne
has made apple-blackberry pies and Cookson has suggested coconut-milk
Thank you for reading Food Safety News. Have a happy and food-safe Thanksgiving.
Alli’s Herb-Roasted Winter Veggies
I first stumbled upon this recipe in a holiday issue of Vegetarian Times a few years ago and made it for our family’s Christmas Eve dinner. I love this recipe for a number of reasons. First, the combination of favorite winter vegetables roasted at a high heat with lemon and some herbs (dried herbs work just as well) results in a delicious and beautiful (I think) dish. Second, this dish showcases a variety of tastes and nutritional powerhouses. I make this recipe often, especially as the temperatures drop, and I am never disappointed! Feel free to ignore the measurements – the important part is coating the veggies with oil and heating them at the high temperatures.
Herb-Roasted Winter Veggies
– 2 c. bite size cauliflower florets, each halved lengthwise
– 2 c. halved Brussels sprouts
– 2 medium carrots, cut into sticks
– 1 medium yam or sweet potato (1/2 lb.), diced
– 3 Tbs. garlic-infused olive oil, divided
– 1 Tbs. chopped fresh rosemary
– 2 tsp. chopped fresh thyme
– 2 Tbs. chopped fresh parsley
– 2 tsp. lemon juice
Preheat oven to 450F. Place cauliflower, Brussels sprouts, carrots, and yam in large bowl. Add 2 Tbs. oil, rosemary, and thyme, and toss to coat. Season with salt and pepper if desired. Scatter vegetables evenly on baking sheet, and roast 20 minutes, turning 2 or 3 times with spatula. Increase oven temperature to 500F, and roast vegetables 10 minutes more, or until tender. Transfer vegetables to large serving bowl, and add parsley, lemon juice, and remaining 1 Tbs. oil. Toss to mix and serve.