Saturday, November 7, 2015

Roasted Vegetables with Apple Cider Vinaigrette

November's at hand, which brings with it my absolute fav holiday--Thanksgiving.  Yes, I like Christmas, and New Years, and Saint Patrick's Day, and so on and so on...but I just love love love Thanksgiving.  It's one of the few holidays that hasn't really 'gone off on itself,' or gone commercial,  It's still a simple holiday that's all about family, food (and, for those of us in Dallas and Detroit, Football)

We're pretty trad, dad, here in the Eat'n Man's extended family fests, so Thanksgiving is all about turkey, dressing, mashed potatoes, cranberry sauce and the like.  But I think from time to time it's fun to inject a new or different dish or two into the line up, just for variety's sake.  Here's one we did this year, a nice spread of roasted veggies with a fab apple cider vinaigrette dressing.

Other than chopping up lots of veg, this dish is quite simple, and you can make it ahead of time (even a day or so) and chill in the fridge.

1 Pound Carrots
1 Pound Parsnips
1 Pound Red Beets, Peeled
10-12 Garlic Cloves
1 Cup Frozen Pearl Onions, Thawed
1 Pound Brussels Sprouts
Several Rosemary Sprigs
4 Tablespoons Olive Oil
Kosher Salt and Cracked Fresh Pepper to Taste
Apple Cider Vinaigrette Dressing (Recipe to Follow)
1 Head Radicchio
1 Head Savoy Cabbage

Preheat oven to 425˚F

Chop Your veggies.

Cut the carrots and parsnips into 3 inch long segments about a half inch or so in width.  Cut the beets into disks and then half these if they are large.  I left my Brussels sprouts whole here since they were small, but I think next time I'll halve them--they'll get more roasty and lose more of that, ahem, pungent aroma and flavor they are infamous for.

Place the veggies in a plastic bag.

You'll have quite a bit of veg, so you'll probably have to do this in batches.  Then add a tablespoon or so of olive oil, seal bag, then shake your moneymaker til the veggies are all well-coated with oil.  I make sure to do the red beets separate from the other veggies so they don't turn the others all reddish in color.

Spread your veg out on a couple of trays, leaving some room between the individual veggies to they roast evenly.  Season with salt and pepper, then go get your rosemary.

Here's the rosemary bush in our back yard.  It's absolutely out of control, but we never want for rosemary, that's for sure.

Cut some sprigs and then place three or so on the trays with the veg.

Toss half the garlic cloves on each tray, then roast at 425˚F for 20 minutes or so, then rotate the trays to opposite shelves in the oven and roast for another 20 minutes or so, until the veg are nice, soft and golden around the edges.

Let the veggies cool to room temperature and then toss with the apple cider vinaigrette dressing. Separate several leaves from the Radicchio and Cabbage, place them on a platter, alternating each type of leaf.  Place the veggies on the platter in a pleasing arrangement.

Serve with a little extra vinaigrette on the side.

Apple Cider Vinaigrette

3/4 cup extra virgin olive oil
1/4 cup apple cider
1/4 cup apple cider vinegar
2 tablespoons finely chopped shallot
1 tablespoon whole grain Dijon mustard
1 tablespoon honey
1  teaspoon kosher salt
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper

Place all the ingredients in a carafe or large jar and shake well.  Place in fridge for an hour or so for flavors to meld.  Shake again just before serving.

Until next time,

Eat your veggies!


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