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I love quotes that add meaning to my life. Here are a few to live by:

We can dramatically increase global food availability and environmental sustainability by using more of our crops to feed people directly and less to fatten livestock.
—Jonathan A. Foley, director of the Institute on the Environment, U of MN

Don’t eat anything your great-grandmother wouldn’t recognize as food.
—Michael Pollan

Cooking is at once child’s play and adult joy. And cooking done with care is an act of love.
—Craig Claiborne

People who eat according to the rules of a traditional food culture are generally healthier than those of us eating a modern Western diet of processed food.
—Michael Pollan

Happy New Year Resolutions – Roasted Root Vegetables

An Autumn Harvest Meal

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)

Roasted Root Vegetable photoIngredients:
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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An Autumn Harvest Meal

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)

Roasted Root Vegetable photoIngredients:
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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An Autumn Harvest Meal

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)

Roasted Root Vegetable photoIngredients:
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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An Autumn Harvest Meal

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)

Roasted Root Vegetable photoIngredients:
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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One response to “Happy New Year Resolutions – Roasted Root Vegetables”

  1. […] 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!  — […]

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