It doesn’t seem possible that Halloween is already upon us! That means a lot of activity on Woodland Ave. We are ready for the little ghosts and goblins! Our daughter Mary and Scott are coming to help us hand out treats. We thought we were going to do it alone this year but they informed us they would be helping! We do so appreciate it so much. Our up north sons have both come and taken a turn. I think they wanted to see if our description of the night was accurate, so different than when they were growing up here.
I frequently roast the veggies I am going to serve. Its easy, they are more flavorful too. I am going to make this recipe I found in the Paula Deen magazine for Thanksgiving.
Balsamic-Glazed Roasted Root Vegetables:
2 cups ( 3/4 inch) diced peeled rutabagas
2 cups ( 3/4 inch) diced peeled turnips
1 cup ( 1/2 inch) chopped peeled carrots
1 cup ( 1/2 inch) chopped peeled parsnips
2 cups ( 3/4 inch diced peeled beets
2 Tablespoons vegetable oil
1/4 cup maple syrup
1 Tablespoon white balsamic vinegar
3/4 tsp., minced fresh rosemary
1/2 tsp. salt
1/2 tsp. ground black pepper
Preheat oven to 425 degrees. Line three large rimmed baking sheets with foil.
Divide rutabagas, turnips, carrots and parsnips between two prepared pans. Place beets on remaining pan (to prevent beets from bleeding onto other veggies) Drizzle all vegetables with oil, and toss to coat.
Bake for 15 minutes. In a small bowl whisk together syrup, vinegar, rosemary, salt and pepper. Pour syrup mixture onto vegetables , tossing to coat. Bake, stirring once until vegetables are tender, 10-15 minutes more. You can add quartered peeled onions, and white or sweet potatoes too it you want.
Have a safe and great Halloween. Have a good week!