It’s November already and time fell
back this weekend! I love the time
change! I woke up before 6:00 a.m., grateful
for the chance to ease my way into this beautiful autumn day.
Today Chef Azuki and I started
thinking about simple Thanksgiving recipes for the family’s get together. I’m doing Thanksgiving this year with the
less is more mentally. Turkey, stuffing
and this delicious vegetable dish, that’s it!
Roasting our fall harvest brings out the sweetness of the
vegetables! Thank you to all the farmers
for bringing us a bountiful harvest!
Roasted
Fall Harvest
1.5 lbs of small potatoes cut into bite
size pieces
14 brussel sprouts cut in half
1 yam cut into bite size pieces
14 baby carrots cut in half or
thirds depending on size
2 sprigs of rosemary
3 Tbsp. olive oil
1 tsp. garlic salt
¼ tsp. pepper
Directions:
1.
Preheat oven to 400 degrees
2.
Chop all the vegetables
3.
Put into baking pan
4.
Take leaves off of rosemary sprig and sprinkle over vegetables
5.
Add olive oil, garlic salt and pepper
6.
Thoroughly toss the vegetables in olive oil
7. Roast in oven for 40-45 minutes (gently toss once after 20 minutes)
8. Place on a platter and garnish with fresh herbs
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