Don’t you think that these look just so adorably cute? Not the ones that you get pre-packaged that are all the same size, but the ones that you get at the farmers market all kind of wonderful shapes and sizes and co-joined. When you cut them in half they look so pretty to present.
In going with my thanksgiving them of spicing up almost everything :-), I added turnips to the mix. As you can tell, I bought a different spice flavor to each of these. If you are not a spice addict you can season them with salt and pepper but do give these a try spice them as lightly as you can with your favorite spice mix. You can also do the same rubs that you do for your bar-b-que! Go for it, you will not be disappointed.
- 15 turnips
- 1 tablespoon sambal oelek (Indonesian spice paste)
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- sea salt
Preheat the oven to 350F.
Slice the tops off the turnips but leave a little of the stem on. Wash the turnips well and pat them dry. Cut them in half or quarters, trying to make sure that each portion has a bit of the stem and the bottom, it just an aesthetic thing – so its not a must.
Mix the sambal oelek, brown sugar and olive oil well. Toss the turnips to coat and then place on a rimmed baking sheet. Sprinkle the sea salt over. Place the sheet in the oven and back for 30 minutes on until nicely charred. You can stir it one in the middle of the baking time.
As you probably can tell, I love roasting vegetables. Its so not the Indian in me but OMG it is so easy to make and they taste so good and (yes I am AND’ing a lot) they are healthy and if you cannot stand soggy vegetables then these are for you. This is a regular feature on my table and if cutting cauliflower down to their florets is a pain just cut them up like steaks and roast them. The question that someone will have to still answer is ‘Why do they charge $19 for cauliflower steaks at restaurants’. Let me know either the answer to that burning question or if you tried this and liked it!
- 1/2 cauliflower head, washed and cut into florets
- 3 tablespoons olive oil
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 3 tablespoons cumin powder (you can add more if you like but go easy the first time)
- sea salt, pepper to taste
Preheat the oven to 400F.
Mix the chili powder, turmeric, cumin and olive oil. Toss the cauliflower florets in until well coated. Spread them out on a baking sheet and sprinkle with the sea salt and freshly ground black pepper.
Put the baking sheet in the oven for about 30 minutes, stirring the cauliflower once during that time. Test to see that you have the desired crunchiness. Someone here at home loves the charred flavor and that comes from keep them a little longer.
Let me know if you tried it and liked it.
I love parsnips and roasting them just brings out their amazing sweet flavor. I made these for thanksgiving and they are simple – easy to nibble on, healthy and a lovely contrast to everything on the table.
- 5 medium sized parsnips, washed and peeled
- 3 tablespoons of honey
- 4 – 5 sprigs of thyme
- salt, pepper to taste
- 3 tablespoons of olive oil
Preheat your oven to 350F.
Cut your parsnips into chips you can determine what thickness you want. I did mine fairly fine as you can see in the picture. Mix the honey, olive oil, salt and pepper and then toss the chips in and make sure they are well coated with the mixture. Add the thyme and mix a little more. Spread out this mixture on a tray and pop it into the oven for 30-35 minutes (If your chips are on the thicker side they may take a little longer).