Rallying with roasted vegetables

My computer crashed last week. Computers are not supposed to crash anymore. I am told as though it were a modern fact of life by every person I tell the story. But mine did and since I am lax about backing things up, the amount of work gone forever paralyzed me for two days until panic set in, followed by acceptance. Not quite Kubler-Ross’ stages of grief, but anyone who has gone through this sort of high-tech loss understands the proper reaction is mourning, followed by chocolate pudding.

It took Thanksgiving to snap me out of it. Not because it’s a cherished holiday, but because people were counting on me to provide a side dish. A vegetable. The most unwelcome of all dishes on the carnivore Thanksgiving table.

The classic green beans with French’s fried onions and mushroom soup is always welcome at family gatherings, but I had different priorities. I wanted something I liked (which is almost never something smothered in canned soup) and something I could reheat or repurpose. I settled on two options: Scalloped corn and roasted root vegetables. Whatever is left over gets folded into pancake batter and made into fritters. Drop on some sour cream mixed with chopped dill and call it dinner.

Roasted root vegetables is exactly what it sounds like. Root vegetables chopped up and roasted. The roasting caramelizes the sugar in them and you’re eating things you thought you’d never eat. 

Roasted Root Vegetables

Parsnips

Turnips

Rutabaga

Carrots

Sweet Potatos

Onion and Garlic

Olive oil and maple syrup

Thyme

Rosemary

Salt

Preheat oven to 400. Peel everything and chop it into one-inch pieces. Dice the onion and garlic. Toss it all in a big bowl. It will cook down to slightly half the size so chop more or less accordingly. Combine olive oil and maple syrup in a 2 to 1 ration. Twice as much oil as syrup. Toss in an appropriate amount of herbs. That’s kind of up to you. I like to smell them while they cook so I use at least a tablespoon. Probably more. Divide it up in roasting pans and put in for 30 minutes uncovered. Stir. Put it back in for another 45 minutes.

Serve with sour cream (particularly if you’re of Eastern European heritage) or don’t. It’s fine without it.