Longest Week & A recipe

Does anyone else agree that the week of Thanksgiving tends to well drag on... I mean half the people are out of the office and those of us that are here are struggling to find something to do because well opposing counsel tends to be out of the office. So, if you  need a lawyer between now and Thursday let me know... I've got some time.

But... that is not why you came on over today, to hear me whine about my long week... you came for something exciting, or new or intriguing perhaps.... so I bring you food!

My family does Thanksgiving right. We let someone else do the cooking. Yes, we head to the country club for Thanksgiving lunch with the whole brood.

But that night we do cook a small meal when its just the small group. And, I am in charge of the vegetables. We are a fan of root vegetables, so I am always looking for new things to try. Root vegetables you say, yes! Think carrots, parsnips, rutabaga, potatoes... They just scream Thanksgiving.

However, I have one tried and true dish I love.  Cider Vinaigrette Roasted Root Vegetables.

Ingredients

1/2 cup cider vinegar

1/2 cup olive oil
3 Tbsp dark brown sugar
1/4 teaspoon kosher salt
Freshly grated black pepper to taste
4 medium potatoes, thickly sliced (you could use beets, but I detest beets)
4 medium carrots, peeled, sliced lengthwise into 1 to 2 inch long pieces
3 medium garnet yams (sweet potatoes work too), sliced lengthwise into 1 to 2 inch long pieces
4 medium parsnips (could sub in rutabaga) peeled, sliced lengthwise into 1 to 2 inch long pieces, any tough woody core removed
1 large red onion, thickly sliced
1-2 teaspoons minced garlic (if you like garlic, you can totally leave out)
3/4 teaspoon thyme, dry or fresh

 Instructions

1. Preheat the oven to 450°F.

2. In a large bowl (enough room for all the vegetables) mix together the cider vinegar, olive oil, brown sugar, salt and pepper. Add the vegetables—the beets, carrots, yams, parsnips, onion—to the bowl and toss to combine.

3. Line two large roasting pans or sturdy rimmed baking sheets with aluminum foil. Spread the root vegetables out over the pans in a single layer, with some space in between so that the vegetables don't crowd each other too much and the hot oven air can circulate around the vegetables. (You'll get better browning that way.) Pour the remaining vinaigrette over the root vegetables in the pans.

4. Place vegetables in the oven and roast for 35 to 40 minutes, turning the pans (and swapping bottom and top rack positions), half-way through the cooking. I sprinkle the garlic on at the half-way point. Cook until the vegetables are well browned and caramelized around the edges.

5. Remove from oven and gently loosen the root vegetables from the foil with a wooden spoon. Sprinkle with thyme. Add more salt and pepper to taste.

I tend to serve them in a casserole dish then I then put fresh thyme or rosemary sprigs on top.

What are your go-to dishes for Turkey Day?

Happy Tuesday all!