Thursday, November 26, 2015

Thanksgiving Roasted Veggies

3 butternut squash, peeled, seeded and cubed (I bought already cut squash at my grocery store, about 3 boxes)
4 parsnips, peeled and chopped about the size of the baby carrots
A medium package of baby carrots
6 turnips, peeled and cubed
A few sprigs of sage
A few sprigs of rosemary
about a cup of extra virgin olive oil
nutmeg (optional)
salt and pepper

Chop up sage and rosemary and put in Cuisinart with a cup of EVOO, S&P (about a pinch or 2) and pulse until well combined. Put into a mason jar to set aside for the entire night.
The next day....
Preheat oven to 450°
(You can also prep the butternut squash, parsnips and turnips the day before as the herb oil) Chop into cubes of the veggies and with a little bit of the rosemary/sage (herb) oil with salt and pepper in a mixing bowl to coat the veggies- all together or separate- evenly. You can sprinkle a little bit of nutmeg with the butternut squash. Lay evenly on a baking sheet lined with aluminum foil (I used 4 baking sheets- it's a lot of veggies).
Roast for 30-35 minutes.
In the same mixing bowl, use the remaining herb oil (add more EVOO if necessary) and add in the roasted veggies. Stir well and put in serving dish. Serve.

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