Is it still winter where you are? And I mean the kind of winter where you dare not leave your house for anything because it’s just so cold and unpleasant? Are you experiencing any of that?
I’m not.
I put in my time with New England winters and finally it’s time I escape.
So this winter I’ll be in Vietnam, Thailand and Burma.
Not exactly a winter wonderland.
I’ve traded hot chocolate for fresh juice smoothies, knee high boats for flip flops and earmuffs for a conical Vietnamese sun hat. I certainly don’t miss the weather, but I do admit I miss the wintery/fall foods – so popular and appropriate during the colder months.
Sadly, this dish in particular I had to give up this year. Roasted veggies with rosemary and garlic were made to be eaten when it gets colder. This is what you look forward to with the coming of fall.
Roasted squash, carrots, parnsips, hmmm or even that creamy dreamy butternut squash soup, or those crispy squash chips…. hmmm….
You’ve got to add the rosemary though – if not fresh I’ll excuse you for adding dried but it’s a must.
To be honest I used to keep my distance from rosemary, having confused it with caraway – a spice I despise. I know, I know, it makes no sense, but somehow I mixed the two up and for years refused to eat anything with even a hint of rosemary.
Finally my stubbornness gave way and I decided to give rosemary another shot. To my surprise it (obviously) tastes nothing like caraway and is simply exquisite.
So for all you out there struggling through the dreadfully cold winter months – make a tray (or 2) of roasted veggies to make it that much easier.
- salt, pepper to taste
- 1-2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 butternut squash, peeled and cut into thin strips,
- 3 parsnips, peeled and cut into thin strips
- 3 carrots, peeled and cut into thin strips
- 3 shallots, peeled and quartered
- 1 tablespoon rosemary, fresh, chopped
- Preheat oven to 400 degrees C. In a large bowl combine all ingredients and toss until combined.
- On an aluminum foil lined baking sheets place veggies in single layer.
- Bake 30-40 minutes or until cooked through and slightly caramelized. Flip veggies over half-way into cooking time.
Welcome to Avocado Pesto! Long time foodie and travel enthusiast, I started this blog to share my curious culinary efforts and kitchen endeavors. Here you'll find a smorgasbord of ethnic cuisines and hopefully a few humorous tales too.
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{ 4 comments… read them below or add one }
There’s no way you are old enough to have “put in your time” with harsh winters. But I am happy for you that you are not enduring one right now. I am in south east Idaho and it is quite cold! We are forever planning our escape. I always forget about roasting winter vegetables so thanks for the reminder!
Haha fair point, I have not put in too may years with the harsh winters but yes it’s great to not be in one right now! Hope you enjoy this dish and that it’s getting warmer out there in Idaho!
First of all I am jealous! It’s freezing here! Secondly I love how you peeled these veggies
Thanks! The worst part of oven roasted veggies is peeling the squash – I hate that part (but am always too cheap to buy the pre-peeled and pre-cut ones)! Nice and sunny here in Phuket Thailand – no winter in sight!