A culinary online center dedicated to promoting the importance and the joy of American home cooking with an emphasis on local products and talent, celebrating the unique spirit and energy of the new food world ethos, especially in Vermont.
amuse bouche
I love quotes that add meaning to my life. Here are a few to live by:
Approach love and cooking with reckless abandon.
—The Dalai Lama
Rhubarb is a metaphor for finding happiness in your own backyard.
—Garrison Keillor
Buy your snacks from a farmers’ market.
—Michael Pollan
Even when he had a garden in Paris, Thomas Jefferson cultivated Indian corn, “to eat green in our manner, …as quickly after it left the stalk as possible.
—Evan Jones, from American Food
Happy New Year Resolutions – Roasted Root Vegetables
Just as I was sitting down to write a new blog post for a new year, Cheryl Hooper-Feeney, a friend and former student from South Burlington, Vermont, surprised me with a story about her own resolution to lose weight using the sound philosophy of Julia Child–healthy eating is also delicious if you follow the classic recipes and forget “convenience” foods. See Cheryl’s story >
I can’t think of a better way to begin the New Year, and, so I pass on to you the best recipe I’ve seen for roasting vegetables that Cheryl credits to her sister. I especially appreciate the addition of the reduced vinegar added close to the end of the roasting—something new to add to my food notes for 2013!
Thank you, Cheryl!
A Bientôt and Happy New Year,
ROASTED ROOT VEGETABLES
Adapted by Pat Hooper Lintereur
And shared by her sister, Cheryl Hooper-Feeney
Serves 6 to 8 people (or more, depending on what’s on your menu)
Ingredients:
2 cups fresh beets, peeled and cubed
2 cups carrots, peeled and cut uniformly
2 cups butternut squash, peeled and cubed
1 large onion, coarsely chopped or in chunks (more or less to taste)
1-3 cloves garlic (more or less to taste)
2-3 Tb extra virgin olive oil
2 Tb roughly chopped basil
2 Tb finely chopped parsley
2 tsp Kosher or sea salt
1 tsp freshly ground black pepper
½ cup balsamic vinegar, reduced to ¼ cup
Procedure:
Set oven to 350 degrees.
Toss the vegetables in a bowl with the olive oil. Add herbs, salt and pepper. Place vegetables in a shallow roasting pan brushed with olive oil to prevent sticking. Roast for about an hour.
After 40 minutes, add ½ cup of vinegar reduced to ¼ cup by boiling in a small pan on the top on a stovetop burner. Pour the vinegar over the vegetables.
Note: This is a very flexible recipe. One can add potatoes or sweet potatoes, turnips and parsnips, as well. And amounts can be doubled if you are serving a larger number of guests.
Posted: 1-5-2013
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Just as I was sitting down to write a new blog post for a new year, Cheryl Hooper-Feeney, a friend and former student from South Burlington, Vermont, surprised me with a story about her own resolution to lose weight using the sound philosophy of Julia Child--healthy eating is also delicious if you follow the classic recipes and forget “convenience” foods. See Cheryl’s story >
I can’t think of a better way to begin the New Year, and, so I pass on to you the best recipe I’ve seen for roasting vegetables that Cheryl credits to her sister. I especially appreciate the addition of the reduced vinegar added close to the end of the roasting—something new to add to my food notes for 2013!
Thank you, Cheryl!
A Bientôt and Happy New Year,
ROASTED ROOT VEGETABLES
Adapted by Pat Hooper Lintereur
And shared by her sister, Cheryl Hooper-Feeney
Serves 6 to 8 people (or more, depending on what's on your menu)
Ingredients:
2 cups fresh beets, peeled and cubed
2 cups carrots, peeled and cut uniformly
2 cups butternut squash, peeled and cubed
1 large onion, coarsely chopped or in chunks (more or less to taste)
1-3 cloves garlic (more or less to taste)
2-3 Tb extra virgin olive oil
2 Tb roughly chopped basil
2 Tb finely chopped parsley
2 tsp Kosher or sea salt
1 tsp freshly ground black pepper
½ cup balsamic vinegar, reduced to ¼ cup
Procedure:
Set oven to 350 degrees.
Toss the vegetables in a bowl with the olive oil. Add herbs, salt and pepper. Place vegetables in a shallow roasting pan brushed with olive oil to prevent sticking. Roast for about an hour.
After 40 minutes, add ½ cup of vinegar reduced to ¼ cup by boiling in a small pan on the top on a stovetop burner. Pour the vinegar over the vegetables.
Note: This is a very flexible recipe. One can add potatoes or sweet potatoes, turnips and parsnips, as well. And amounts can be doubled if you are serving a larger number of guests.
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I can’t think of a better way to begin the New Year, and, so I pass on to you the best recipe I’ve seen for roasting vegetables that Cheryl credits to her sister. I especially appreciate the addition of the reduced vinegar added close to the end of the roasting—something new to add to my food notes for 2013!
Thank you, Cheryl!
A Bientôt and Happy New Year,
ROASTED ROOT VEGETABLES
Adapted by Pat Hooper Lintereur
And shared by her sister, Cheryl Hooper-Feeney
Serves 6 to 8 people (or more, depending on what's on your menu)
Ingredients:
2 cups fresh beets, peeled and cubed
2 cups carrots, peeled and cut uniformly
2 cups butternut squash, peeled and cubed
1 large onion, coarsely chopped or in chunks (more or less to taste)
1-3 cloves garlic (more or less to taste)
2-3 Tb extra virgin olive oil
2 Tb roughly chopped basil
2 Tb finely chopped parsley
2 tsp Kosher or sea salt
1 tsp freshly ground black pepper
½ cup balsamic vinegar, reduced to ¼ cup
Procedure:
Set oven to 350 degrees.
Toss the vegetables in a bowl with the olive oil. Add herbs, salt and pepper. Place vegetables in a shallow roasting pan brushed with olive oil to prevent sticking. Roast for about an hour.
After 40 minutes, add ½ cup of vinegar reduced to ¼ cup by boiling in a small pan on the top on a stovetop burner. Pour the vinegar over the vegetables.
Note: This is a very flexible recipe. One can add potatoes or sweet potatoes, turnips and parsnips, as well. And amounts can be doubled if you are serving a larger number of guests.
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I can’t think of a better way to begin the New Year, and, so I pass on to you the best recipe I’ve seen for roasting vegetables that Cheryl credits to her sister. I especially appreciate the addition of the reduced vinegar added close to the end of the roasting—something new to add to my food notes for 2013!
Thank you, Cheryl!
A Bientôt and Happy New Year,
ROASTED ROOT VEGETABLES
Adapted by Pat Hooper Lintereur
And shared by her sister, Cheryl Hooper-Feeney
Serves 6 to 8 people (or more, depending on what's on your menu)
Ingredients:
2 cups fresh beets, peeled and cubed
2 cups carrots, peeled and cut uniformly
2 cups butternut squash, peeled and cubed
1 large onion, coarsely chopped or in chunks (more or less to taste)
1-3 cloves garlic (more or less to taste)
2-3 Tb extra virgin olive oil
2 Tb roughly chopped basil
2 Tb finely chopped parsley
2 tsp Kosher or sea salt
1 tsp freshly ground black pepper
½ cup balsamic vinegar, reduced to ¼ cup
Procedure:
Set oven to 350 degrees.
Toss the vegetables in a bowl with the olive oil. Add herbs, salt and pepper. Place vegetables in a shallow roasting pan brushed with olive oil to prevent sticking. Roast for about an hour.
After 40 minutes, add ½ cup of vinegar reduced to ¼ cup by boiling in a small pan on the top on a stovetop burner. Pour the vinegar over the vegetables.
Note: This is a very flexible recipe. One can add potatoes or sweet potatoes, turnips and parsnips, as well. And amounts can be doubled if you are serving a larger number of guests.
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[…] foods. I can’t think of a better way to begin the New Year! Please see her sister’s Roasted Root Vegetable recipe, the best recipe I’ve seen yet for roasting vegetables! — […]