Roast Roots

Too many Christmas Cookies, too many rich Holiday foods, (and lots more to come) and I found myself craving something simple and plain and down to earth and nourishing.

Roast Roots are (is?) the answer.

How I did them this time (because it varies)

Peel all of these and cut in approximately 1 inch dice:

1/2 a butternut squash (if there were more than one of me, I'd use the whole one. As it is,I kept the 'round' hollow end to roast with some sausage in it another day.)
1 Large Sweet Potato
1 or 2 carrots (can substitute the prepared baby carrots. I did.
1 small white turnip
1 large parsnip, peeled
1 large sweet onion

2 small Russet potatoes, peeled and cut in quarters (leave them bigger because they cook faster.)  Red potatoes or Yukon Golds, scrubbed instead of peeled night have been better, but I used what I had.  I'm told others add a rutabaga (big fat yellow turnip) and/or some brussels sprouts. I've heard of celeriac, and even beets being used.

While you are peeling and chopping the veggies, preheat your oven to 400 degrees.  I've seen recipes that say 375, but I was impatient.  Pour a bit of Olive oil into a jelly roll pan, or the largest SHALLOW pan you have. You want to be able to spread these out.  Put all the chopped veggies in a bowl, sprinkle lavishly with olive oil.  Now you get your hands dirty...toss the vegetables so that everything is thoroughly coated with the Olive Oil. (It's good for your hands; this time of year they are probably dry anyway.)   Pour into the oiled jelly roll pan, spread out.  Sprinkle VERY generously with rosemary, a bit of thyme, some peeled whole garlic cloves would be good but I forgot them.  Some fresh ground pepper, and they are ready for the oven. You can not use too much Rosemary or Thyme. 

I gave them about 20 or 25 minutes, then turned and tossed them a bit.  I added a very generous sprinkling of PANKO... Japanese Bread Crumbs.  Donna Maria Cole Johnson shared THAT secret when she was roasting summer vegetables.  Not essential, but good.

Obviously this isn't a recipe, but a throw together. But it's a great fast and easy lunch or supper.  I will probably get about four meals out of the pan I just made, and will enjoy them immensely.  By the time they are gone it will be time for Christmas dinner.

I've been told that a splash of balsamic vinegar makes them even better. I may try that with the leftovers. Or not.

Bon appetit!

Donations?

Most of you know we earmark 2% of every Wednesday's orders to our charity of the quarter.  Many of you have given generously over the years to help us support the chosen groups.

We've been donating to the Environmental Defense Fund for the past several months, as a response to the Gulf Oil disaster.  However, the year is drawing to an end, and we need to choose another "worthy cause"

The criteria are simple. Whoever is chosen must rate very well on the various 'evaluation sites' that determine where the money actually goes. We want the funds to go to recipients, not to fund executive salaries.   We normally use Charity Navigator, but there are others.

The Charity can not be simply local.  (We broke this rule in April when middle TN was devastated by once in a millenium flooding, but as a rule we try to keep the cause either national or international.)

Our experience is that our clients are more apt to support charities that make life better for women or children, either in the US or, even better, internationally.

In the past, some of the most popular causes have been Women For Women, helping women in wartorn lands rebuild their lives and their communities,  Mariska Hargitay's The Joyful Heart Foundation, helping victims of,  and working to prevent, sexual assault

You may read more about these, and other causes you've helped us support at our Donations page.

Now the question is, as 2010 winds to a close, what should be our "cause of the quarter" to start 2011.  Suggestions, please?