Archive for November, 2008

It seems like I make a variation of this recipe every Thanksgiving and/or Easter. It’s easy and that is why I’m sharing it – as you can add or omit a variety of veggies based on your likes/dislikes.

Oven-Roasted Vegetables

Once cooked pour into bowl and season with Salt & Pepper and a little more olive oil. Serve and enjoy!

1 – Sweet Potato, peeled & cut into cubes
1 – Fennel Bulb, washed, trimmed and cut into cubes
6 – small potatoes, washed & quartered
3 – Parsnips, peeled & sliced into cubes
1 – small butternut squash, peeled and cut into cubes
1 – bulb garlic, peeled and separated into cloves
1 – large turnip, peeled and cubed
1 – spanish onion, cut into chunks

2 – tbsp olive oil
1 – tbsp balsamic vinegar
1 – tsp coarse salt
fresh or dried herbs (thyme, oregano, rosemary)

Preheat oven to 425F. In a large bowl mix first 8 ingredients with oil, vinegar, salt and herbs. Roast, uncovered for 30-60 minutes, pending size of cubes and tossing occasionally until veggies are lightly browned and tender.

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Those of you that know Husband will know he is slightly picky. Therefore you will be as surprised as I was to discover that he really and truly enjoyed eating this salad (I went light on the sour cream at first)!

Cucumber Fruit Salad

1/2 cup – sour cream
1 tbsp – sugar
1 medium – long english cucumber, peeled & diced
1 – granny smith apple
1 cup – red grapes, seedless and halved
1 tsp – fresh minced parsley (dried works too)
1/2 cup – walnuts, chopped

Mix together your sour cream and sugar in a bowl. Add all ingredients and mix thoroughly. Serve immediately.

It’s very refreshing even to have in the colder months and goes well with almost any entree. Enjoy!

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