Thursday, November 20, 2014

Roasted Root Vegetables

Roasted root vegetables are constant at my Thanksgiving table. Hope they will be at your table too.

Roasted root vegetables

Serves: 4 – 6
  • 12 ounces butternut squash, peeled, seeded and cut into 11/2 - 2 inch pieces
  • 12 ounces sweet potatoes, peeled and cut into 11/2 – 2 inch pieces
  • 12 ounces rutabaga, peeled and cut into 11/2 – 2 inch pieces
  • 2 tablespoons canola oil
  • ½ teaspoon garlic powder
  • 1teaspoon ground black pepper
  • 1 teaspoon cumin
  • ½ - 1 teaspoon cayenne
  • 1 teaspoon salt
  • ½ teaspoon sugar
  • 1 teaspoon fresh thyme

Preheat oven to 400˚F. In a medium bowl stir together oil, garlic powder, black pepper, cumin, cayenne, salt, sugar and thyme. Add butternut squash, sweet potatoes and rutabaga to the spice mixture and toss the ingredients to coat. Transfer all the ingredients to a baking sheet and bake for 30 – 35 minutes or until vegetables are tender and begin to caramelize. While roasting, make sure to turn the squash couple of times with the spatula to make sure all the vegetables are evenly roasting. Season with salt and pepper to taste and serve hot.

*Recipe adopted from Trader Joe's Simply Indian.

For more memorable centerpieces, tablescapes, and recipes (including vegetarian, gluten free and vegan recipes),,please check out my books, Entertaining From an Ethnic Indian Kitchen and Trader Joe's Simply Indian at my website