If you are a follower of our blog, you may have noticed we have several dishes for root vegetables. There are two reasons for this. First, we like root vegetables, and we think they are a part of home cooking this time of year. Second, we joined this local farm food program, so we have had root vegetables in abundance, so we need to be creative.
Regardless of the reasons, here is another great addition to the repertoire of roasting roots. We found this one by Ellie Krieger in a newspaper supplement; since the links may disappear soon, we print it here. Ms. Krieger writes that you can use parsnips, cauliflower, sweet potatoes, and other winter squash varieties for the vegetables listed here. We substituted two parsnips for two carrots, and we used one green bell pepper along with one red for Christmas colors.
½ tsp ground cumin
½ tsp ground coriander
½ tsp ground ginger
½ tsp salt
¼ tsp cayenne pepper
¼ tsp ground cinnamon
1 Tbsp honey
2 Tbsp olive oil
2 small onions
2 medium red bell peppers, seeded and cut into 1-inch squares
1½ lbs. butternut squash, peeled, seeded and cut into 1-inch cubes (about 3 cups)
5 medium carrots, peeled, halved lengthwise and cut into 1-inch pieces
1 Tbsp fresh thyme leaves
1. Preheat oven to 375 degrees. In a large bowl, whisk together the cumin, coriander, ginger, salt, cayenne, cinnamon, honey and olive oil.
2. Leaving the root end on, cut each onion in half lengthwise and peel it. Then cut each half into four wedges so that a piece of the root remains attached to each wedge, holding it together. Place the onion wedges, red bell peppers, butternut squash and carrot into the bowl with the spices and toss to coat evenly.
3. Put the vegetables onto a baking sheet in a single layer and cook for 25 minutes. Stir in the thyme leaves and cook for 25 more minutes, until the vegetables are tender.
4. Tent with foil to keep warm until ready to serve.
Makes 4 servings