This dish has some major “wow factor”. I absolutely love roasting with such fun ingredients. The flavor is unbeatable. In stead of going the traditional route and fixing Yams, or Mashed Potatoes, give this recipe a whirl. It may be just the thing to give your Thanksgiving Feast a fresh perspective!
Fingerling Potatoes are so awesome. They have such a delicate, buttery flavor that melts in your mouth. Not to mention the gorgeous Purple Fingerlings! They are so pretty in any dish. Parsnips are one of the uncelebrated vegetables that just doesn’t get enough credit in my book… I really love roasted parsnips! You could switch it up, and pick your favorite roasting veggies and make this dish your own. Here is how I like it:
Roasted Harvest Vegetable Medley
1 butternut squash, peeled, seeded and cut into 1.5 inch cubes
2 cups carrots, peeled and cut into 1.5 inch cubes
3-4 parsnips, peeled and cut into 1.5 inch cubes
3-4 cups purple fingerling potatoes, cubed
3-4 cups banana fingerling potatoes, cubed
3 medium yellow onions, large diced
4 tablespoons olive oil
½ teaspoon garlic powder or fresh garlic cloves.
¾ teaspoons freshly ground pepper
1 teaspoon sea salt
Cayenne pepper to taste
Fresh parsley to taste
Fresh rosemary to taste (sprigs or crushed)
1-Preheat oven to 500 degrees.
2-Prepare vegetables as directed.
3-In a large bowl, add all roasting vegetables. Coat with olive oil and toss well.
4-In a separate small bowl toss together all seasonings and sprinkle over oil coated veggies. Make sure they are evenly coated with seasonings.
5-Place in 2 large Pyrex dishes and place in hot oven. Roast for approx. 30 minutes, or until veggies are slightly tender and a little crispy on the outside!