Just Cook It: Roasted root vegetables
Two weeks from today most of us will be seated around our dinner table with family and friends. We will be giving thanks for all that we are blessed with as we enjoy delicious food. I’ve said it before and I’ll say it again – Thanksgiving is my favorite holiday.
I’ve actually changed my strategy this year when it comes to developing my Thanksgiving recipes. Last year I focused largely on the Thanksgiving dinner staples like turkey, mashed potatoes and dressing.
This year I am still thinking about those items, but I am thinking more about the other items included in the meal. The staples remain the same from year to year and most of us have a solid understanding and system for those recipes. The other dishes though are just as important. Our meal actually benefits from giving these items a little extra thought and consideration.
My “For Starters” column in tomorrows GO! Magazine in the 蘑菇视频 will continue and expound on the theme of these supporting dishes. For at least this column and tomorrow’s column we will be discussing some of the dishes that typically change every year, but are a big part of holding the meal together.
The vegetables on your Thanksgiving table generally fit into this wild card category. We are all very aware of the traditional protein and starch options, but the vegetables are usually more of a yearly option on most Thanksgiving menus.
Green beans or the almost famous green bean casserole are probably the most common Thanksgiving vegetable choice. However, I have never really been one to go for the usual choices. I like to try new things and experiment, within reason. Of course the choice of vegetable has to make sense with the meal itself and the holiday that is being celebrated.
I usually make my favorite holiday vegetable for Christmas dinner, but I also make it for Thanksgiving dinner when I am responsible for bringing a vegetable. It’s great for this time of year and is a different, delicious and festive choice.
We used to actually make cranberry-vanilla bean roasted root vegetables when I worked in the restaurant world and they very well received.
So well received that I incorporated them into my personal recipe repertoire. It is my hope that you will also try this incredibly easy and delicious recipe and make it part of yours as well.
The reason that I love this recipe so much, aside from it being so delicious, is that it’s so incredibly easy to prepare. I don’t want to undercut the delicious part though because it can be difficult to find a vegetable recipe that is both creative and delicious and this recipe does fit both parts of that equation.
Preparing this recipe is awesome because you make the cranberry-vanilla bean butter (which can be made weeks in advance and stored tightly wrapped in the freezer), toss the cut raw vegetables in the butter, and then roast them in a 450-degree oven until they are al dente and beginning to turn golden brown. It’s easy, convenient, fun and delicious. Those are all adjectives that I enjoy in a recipe.
The other great thing about this dish is that it uses vegetables that are typically uncommon in most households. Root vegetables are hearty and perfect for this time of year. While carrots are common, parsnips and Brussels sprouts are underrated.
Parsnips are one of my favorite vegetables. They’re actually closely related to both carrots and parsley and kind of resemble a cream-colored carrot; however, the flavor is very distinct and delicious.
Parsnips are great in this recipe and are also great in mashed potatoes. If you add one parsnip for every pound of mashed potatoes that you prepare you will be in for quite a treat. They can be cooked and prepared the same way as the potatoes, but they add a delicious and unique flavor that both you and your guests will love.
I also want to touch on one of my other favorite vegetables, the poor Brussels sprout. I say “poor” because I really do feel bad for them. The Brussels sprout is basically a small cabbage.
A lot of people really like cabbage, but most people don’t enjoy Brussels sprouts.
It boggles my mind and is frankly not fair.
If you like Hershey’s bars, then you like Hershey’s Kisses.
If you like cabbage, then you like Brussels sprouts. It’s the same principle. I absolutely love them tossed in butter (specifically the cranberry vanilla bean butter) and roasted. They get a nice crispy texture on the outside and are slightly soft and delicious in the center. They are wonderful and I am begging for you to give them a try.
When making this recipe, roast all of the vegetables separately and then combine them after roasting. Even though they are all cut relatively the same size, they are different vegetables and will require slightly different roasting times so that they are all perfectly cooked.
Monitor them each separately while they roast and when they are al dente and beginning to caramelize they are finished.
One final tip: an oblique cut is also known as a “roll cut.” It is exactly what it sounds like – you cut the vegetable, roll it, cut it again, roll it again, and so on. If you search for “oblique cut” on the Internet you will find short videos that will show you exactly how to execute the knife cut. It is a very simple cut once you see how it is done.
The oblique cut is aesthetically pleasing for this dish and keeps the different vegetables relatively the same size, which allows them to roast evenly.
You can use a different cut if you prefer. The most important thing is that the cut vegetables are all as close to the same size as possible.
Dress up your Thanksgiving dinner with my Cranberry Vanilla Bean Roasted Root Vegetables and turn all of your family and loved ones into vegetable believers. They are delicious, and as my mom always told me – “You have to eat your vegetables if you want dessert!”
Mario Porreca of Belle Vernon is an entrepreneur, author, lifestyle strategist, and the host of Just Cook It Radio. He can be reached via his website at: www.MarioPorreca.com. Twitter: @MarioPorreca
Cranberry Vanilla Bean Roasted Root Vegetables
Yield: 12 servings
2 cups cranberry juice
1 cup dried cranberries
1 vanilla bean, split lengthwise and seeds scraped
1 pound butter, softened
8 carrots, peeled and oblique cut
4 parsnips, peeled and oblique cut
1 pound Brussels sprouts, halved
Sea salt to taste
Fresh cracked black pepper to taste
Procedure:
1. Preheat the oven to 450 degrees. In a medium size saucepan, bring the cranberry juice to a boil. When the juice reaches a boil, add the dried cranberries, vanilla bean seeds, and vanilla bean pod and reduce the heat to a simmer. Simmer the cranberries for five minutes and then remove the pan from the heat. Allow the cranberries to rehydrate in the hot liquid for 30 minutes before proceeding.
2. When the cranberries are finished rehydrating, remove the vanilla bean pod and discard. Transfer the contents of the pan to a blender and puree until smooth.
3. In a medium size mixing bowl, fold together the softened butter and the cranberry puree until thoroughly combined.
4. In a large mixing bowl, toss each vegetable (keep the carrots, parsnips, and Brussels sprouts all separate) with the cranberry vanilla bean butter until coated, season each to taste with sea salt and fresh cracked black pepper, and transfer each vegetable onto its own sheet pan. All of the seasoned carrots should be on one pan, all of the seasoned parsnips on another pan, and all of the Brussels sprouts on another pan.
5. Roast the vegetables until they are al dente and begin to caramelize.
6. Remove the roasted vegetables from the oven, coat them with extra cranberry vanilla bean butter, season them with additional sea salt and cracked black pepper if necessary, and serve.