From the kitchen at Nostalgia Farms
This method of cooking is a common theme for my vegetables, however a variety of fall root vegetables, take on a completely different life when roasted. If you have never cared for turnips try them roasted. Rutabagas and parsnips also roast up mellow and silky in texture. I cut up enough vegetables to loosely fill a single layer on a jelly roll pan, or two 9×13 shallow pans.
- Parsnip
- Turnip
- Carrot
- Onion
- Small butternut squash peeled
- 3-4 cloves garlic
- 1 orange
- 2-3 teaspoons fresh thyme
- Olive oil
- Sea/kosher salt and pepper
Scrub root vegetables but do not peel, peel butternut squash, chop all into large uniform chunks 1 ½ – 2 inches. Toss with enough olive oil to coat, sprinkle with 2 teaspoons salt and 1 teaspoon of pepper and rough chopped garlic. Place all on a shallow baking pan in a single layer, roast at 450 for 20-30 minutes, until tender. I like to stir the vegetables once or twice to keep them coated in the oil and allow them to brown on all sides.
While vegetable are roasting, zest orange and squeeze juice into a small bowl, whisk in 2 or 3 tablespoons olive oil, add thyme and a pinch of salt and pepper.
When vegetables are done remove to a serving bowl and toss with dressing while still hot and serve.
