Sunday, September 16, 2012

Roasted Root Veggies

After a pre-game feast of sausage balls and fruit tray, I wanted to feed our football game guests something on the wholesome side. We settled for crock pot pulled pork, roasted root veggies and brussel sprouts, and pumpkin pie. Turned out to be tasty and colorful, and a great jump into fall cooking.

Crock pot pulled pork is one of my favorites to feed a crew. You can find out how here.


Ingredients for roasted veggies:

2 Cups chopped carrots
2 Cups chopped parsnips
2 Cups chopped potatoes (I used purple, red, and mini yukon golds)
2 Cups brussel sprouts, trimmed and cut into halves
2-3Tbsp olive oil
2 tsp dried dill
1 Tbsp white balsamic vinegar
salt and pepper to taste


1. Prepare all veggies - for the carrots, parsnips, and potatoes, I cut everything into 3/4" cubes. For the brussel sprouts, I cut them in half. (They will be cooked separately.)
2. Preheat oven to 375 degrees. In large bowl, add all carrots, parsnips, and potatoes. Add 2 Tbsp olive oil and toss to coat. Add salt, pepper, and dill. Add to heavy roasting pan and cook, shaking/stirring occasionally, for 30-35 minutes.
3. To prepare brussel sprouts, put halved sprouts in a bowl and toss to coat with 1 Tbsp olive oil. Add salt, pepper, and balsamic vinegar, and toss. On a cookie sheet (or separate heavy roasting pan) put all brussel sprouts cut side down. Cook in the oven aside the other veggies for 26-28 minutes, turning over all sprouts halfway through the cooking time.
4. Serve and enjoy! Goes well with seasonal pumpkin ales.