Photo by Carli Wentworth
Every Thanksgiving for the past 30 years I’ve been making the same thing. It’s like I have a time machine. I can still remember my 1st Gobble Boot Camp. Grandma sat with me in the kitchen for two days, teaching me step by step how to make each of the items: turkey, dressing, mashed potatoes, green beans, rolls, cranberry sauce, homemade crescent rolls and assorted pies. No deviations in all these years, just the same stuff, different year. This year I’m going to mix it up a bit.
I’m focused on all of the delicious root vegetables available right now! I love the tiny Peruvian potatoes in their beautiful purple hues … the beets in their golden beauty … aromatic garlic with rosemary. It’s literally a fragrant bouquet gift to your kitchen when you roast these incredible veggies.
Fall Roasted Root Bouquet
2 bunches red and golden beets, peeled and cubed*
5 cloves whole garlic
½ lb fresh Brussels sprouts
1 lb fresh green beans
4 shallots, quartered
3 T olive oil
1 t sea salt
½ t fresh cracked pepper
Goat cheese, garnish
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl combine the beets, garlic, Brussels sprouts, green beans and shallots. Drizzle with olive oil. Add salt and pepper. Toss together, spread on the baking sheet and place into the oven. Cook for 20-25 minutes or until beets are tender. Remove from oven and place on a platter. Dot with goat cheese and serve.
*Feel free to substitute or mix any seasonal root vegetables such as Peruvian potatoes, sweet potatoes or acorn squash.