Thursday, November 21, 2013

More Thanksgiving.... Veggies

Woke up at 3am and my first thought was, "Which vegetables should I make this year for Thanksgiving?. Sounds simple but when you need to cook them ahead, transport them 2 hours away and then do a quick reheat without overcooking, some thought and careful planning are required. This year I am cooking the entire dinner in advance and serving it at my in laws on Thanksgiving.

After careful consideration, I have decided on a Roasted Root Vegetable Medley and a Puree of Roasted Parsnips. Not only will these both transport beautifully, there is very little prep or cleanup involved. Additionally, both are nearly impossible to overcook.

Roasted Root Vegetables


Roasted Root Vegetables Medley

Ingredients: (Serves 10 to 12)
  • 1 medium celery root, peeled and cut into 1 1/2 inch chunks
  • 2 large beets, peeled and cut into chunks
  • 1 large or 2 medium rutabagas, peeled and cut into 1 1/2 inch chunks
  • 8 to 10 baby turnips, peeled
  • 2 medium onions, peeled and quartered
  • 1 bag of peeled baby carrots
  • 1 head of garlic separated into cloves and left unpeeled
  • 3 to 4 sprigs of rosemary
  • Extra-virgin olive oil
  • salt and pepper (to taste)

  1. Preheat oven to 400 degrees.
  2. Put all the vegetables and rosemary in a large baking dish. Drizzle with olive oil, season with salt and pepper and toss until evenly coated.
  3. Put the baking dish in the oven and cook about an hour, tossing occasionally, until the vegetables begin to caramelize and turn a golden brown.
  4. These colorful vegetables make a lovely accompaniment on the platter with the Turkey or can be served right out of their baking dish.

Puree of Roasted Parsnips

Ingredients: (Serves 8 to 10)

  • 8 large parsnips peeled and sliced into chunks
  • 4 Tbsp of Earth Balance buttery spread melted
  • 1/2 to 3/4 cup of plain coconut milk yogurt ; I like the "SO Delicious Cultured Coconut Milk"
  • 3 cloves of garlic smashed
  • 2 Tbsp of olive oil
  • 1/4 tsp of nutmeg
  • salt and pepper (to taste)

  1. Preheat oven to 400 degrees.
  2. Toss the parsnips with the garlic and olive oil and spread on a baking sheet. Sprinkle with salt and pepper.
  3. Roast in the oven for about 25 minutes or until the parsnips begin to caramelize.
  4. Remove the parsnips from the oven and put in a food processor, or you can use an immersion blender, and combine with 1/2 cup of the yogurt, butter and nutmeg. Blend until the mixture is smooth, adding the additional yogurt if needed.
  5. Season with salt and pepper and transfer to a serving bowl. 
    Don't forget to check out my Weekly Grocery Specials found under pages in the side bar. This is a new addition to my blog. Additionally, please remember to sign up via the subscription or " follow by email box" on the upper right side to receive all my upcoming recipes, product tips and grocery specials. Thanks for visiting and have a great day!

    This recipe was shared at: Allergy-Free WednesdaysFull Plate Thursday, 
    Melt In Your Mouth Monday, Motivation MondayHearth and Soul,
    Weekend Retreat


  1. Love roasted veggies!

  2. What a wonderful addition to Thanksgiving meal - these roasted vegetables sound so tasty and healthy. Thanks for sharing on Real Food Fridays. Twitted & Pinned.

  3. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can't wait to see what you share next time!