Merry meet all,
The sun’s radiant and the sky is a bright robin’s egg blue. I believe that October skies are the bluest. This is a time to celebrate. Root veggies are abundant now in stores and farmers markets. I found a delicious recipe in a past Martha Stewart magazine. It was a Hallowe’en issue. Trust me, this recipe is good and all of the root veggies are available now at a local farmers market.
Roasted Autumn Vegetables and Herbs
- 11/2 pounds medium carrots (about 8), scrubbed, peeled, if desired, / 1 1/2 pounds medium parsnips
- 8 shallotts
- 1/4 cup extra virgin olive oil
- Coarse salt and freshly ground pepper
- Olive oil-Herb Relish, for serving
1. Preheat oven to 450 degrees, with racks in upper and lower thirds. In a large bowl, toss carrots and parsnips, and shallots with salt and pepper. Divide mixture in a single-layer.
2. Roast, turning from front to back twice and rotating from top to bottom once, until vegetables are golden-brown and tender, about 35 minutes. Remove shallots if they are finished cooking first. Transfer vegetables to a bowl, toss with olive relish, and serve.
- 20 green olives, pitted and coarsely chopped (about 1 cup)
- 1 cup coarsely chopped fresh flat-leaf parsley
- 2 tablespoons coarsely chopped fresh mint
- 2 tablespoons white-wine vinegar
- 1/2 cup extra-virgin olive oil
Mix olives, parsley, olive oil, and vinegar, season with salt and pepper. Relish can be refrigerated up to 1 week in an airtight container. Bring to room temperature. and stir in mint just before serving.
This recipe is delicious. I have cooked it every fall. I hope you enjoy it. Many blessings to you.
- Roasted Carrots (rooftoprecipes.wordpress.com)
- Anonymous Hallowe’en Photographs, America c. 1875 – 1955 (vintag.es)