Say what???? Whatcha' talkin' about??? Well, most everyone knows that root veggies have been on Thanksgiving tables since the Pilgrims and Indians first sat down together. Unfortunately, over the years, yams and tators are all that's managed to stay around.
With my "Roasted Roots" all the family's gettin' back together. It combines 2 of my favorite under-rated root veggies--Carrots and Parsnips. "Oh, Lawdy its enough to make ya hide in a corner to have it all to yourself."
Roasted Roots
Jason Smith, FNS southerncountrybling.com
Serves 6-8
Ingredients:
8-10 carrots
2-3 large or 4-5 medium parsnips
3-medium turnips
¼-cup olive oil
½-cup butter, melted
1-TBSP country bling dust
1-tsp dried tarragon
2-tsp dried thyme
¼-tsp red pepper flakes
4 ounces goat cheese
½-cup pomegranate molasses
½-cup pomegranate seeds, for garnish
Directions:
· Preheat oven to 375, spray a baking sheet.
· Cut the ends off the carrots and parsnips and cut into pieces.
· Peel the turnips and cube up.
· Place all the carrots, parsnips and turnips in a bowl and toss with oil and country bling dust.
· Pour onto prepared baking sheet.
· Drizzle the butter over it.
· Bake until tender stirring every 15 mins.
· Remove from oven and place on serving platter and sprinkle the goat cheese over and drizzle pomegranate molasses over top.
Tip: You can also cube up butternut or acorn squash in this as well. If you can’t find the pomegranate molasses use balsamic vinegar.