My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all





Friday, January 28, 2011

Roasted Root Vegetables

This is so easy and one of my favorite sides when I'm in a hurry. Perfect for winter. I normally serve this with Roasted Turkey Breast, which I'll post later.

You can also use only the butternut squash, or include turnip as part of your root vegetables.

Roasted Root Vegetables
4 to 6 servings
print recipe

4-pounds of butternut squash, potatoes, sweet potatoes and turnip if using, peeled, seeded, and 1-inch dice
3 tablespoons good olive oil
1 tablespoon fresh thyme leaves, or I have used dried
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

Preheat oven to 400 degrees.

Place vegetables on a sheet pan, add the olive oil, thyme, salt, and pepper, and toss with your hands. Roast for 30-40 minutes, until tender, tossing once during cooking with a large metal spatula so the cubes brown evenly. Check seasoining and serve hot.

6 comments:

  1. Yum, sounds good for Sunday dinner.

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  2. That sounds really good! I am sure it is good with turkey.

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  3. I do something very similar...I add a can of baby peas, mixing them thru the potatoes, squash & onions (Joe won't eat turnips!)...:)JP

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  4. oh yum. this is one of my favorite sides too!

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  5. Yum! I bet the leftovers would be good in vegggie soup, too.
    Cathy @ Country Cathy

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  6. Congratulations Beverly! I am so honored to pass along The Stylish Blog Award to you. I love coming to your blog. You can pick up your award on my blog.
    Best Wishes,
    Miz Helen

    ReplyDelete

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