EASE I say! That leaves you with no excuses not to try these, (not that you were trying to come up with one).ĭon’t mind me, I’m just drooling over here. That’s how good they turned out! Also, an elementary school student could make these with ease. I put a little turkey back off my plate to make a little more room for these roasted root vegetables and friends. A whole arsenal of artisanal vegetables and spices. So anyway this recipe consists of carrots, parsnips, turnips, sweet potatoes, persimmons and fennel. For its versatility and its unique aroma, do yourself a favor and add it to the spice cabinet. It also tastes amazing on ribs, chicken, squash, with jam… anything you want to have a sweet and savory element. Ingredients in Roasted Root Vegetables The key to this roasted root vegetable recipe is the seasonings and cooking these to that they are soft and tender. You can see how it would pair nicely with sweet root vegetables, fennel and persimmons. It is a blend of star anise, cloves, cinammon, Szechwan pepper and fennel and it’s one of your new favorite spice blends. If you are not familiar with Chinese five spice, let me happily introduce you. For that reason I sprinkled the roasted root vegetables with cinnamon and Chinese five spice. To me persimmon has a bit of a -pumpkin spice in a fruit- feel, and fennel is reminiscent of licorice. The persimmon was soft, but not mushy it still held its shape and had a little carmelization on the edges. Let me tell you… they turned out better than I could have imagined! I picked one that was still a little firm and it roasted itself with exceptional skill. I had never roasted a persimmon before, and I’m assuming you probably haven’t either. However, they are only available for a short period of time, which means I only get to experiment with them so much. I don’t know if you remember me talking about it before, but I LOVE permissions. I’ll admit, I kind of winged it on this one, but it turned out as one of my favorite side dish recipes to date, and I think that will hold true for you too! Thanks to my little friend fuyu persimmon. But alas, can’t we have the easiest side dish ever and still have it be something innovative and new? A little pizzazz? The answer is yes my friends! You can have your roasted root vegetables and enjoy them too! Toss some potatoes and carrots in a little vegetable oil…salt…pepper. I think roasted root vegetables can easily fall into the “okay, but nothing special” category for a lot of families. Does anyone else ever feel this way? I mean, there are certain foods I look forward to at every holiday meal, but other dishes where I feel like we’re stuck in a rut. But I feel like our holiday meals have become predictable and it’s hard to introduce something new to the mix. I don’t know, maybe it’s the comfort of tradition, maybe it’s that one person at the table who loves that dish. My family has our tried and true favorites at the holiday table… and our not so favorites. Sometimes it can be hard to reinvent the wheel.
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