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Recipe of the Week

Detail of Caramel Apple-Almond Crepes



Caramel Apple-Almond Crepes


A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.


Recipe of the Week - Roasted Winter Vegetables
by Wen Zientek-Sico

We get back to basics with our long awaited re-launch of our popular Recipe of the Week with this roasted vegetable melange. One of my favorite winter recipes that is very versatile and easy, it is a holiday favorite.



Roasted Winter Vegetables

Roasted Winter Vegetables DetailWinter is the perfect time for comfort food, and these homestyle vegetables definitely fall into that realm. The slow roasting time and simple seasonings really bring out the natural sweetness of the vegetables for a side dish that is excellent served with roasted beef, leg of lamb, roasted turkey, roasted pork, ham, roasted chicken, or any other hardy meat dish. Even sworn haters of rutabega, parsnips, and turnips will be pleasantly surprised by their flavor in this simple dish. This dish is easy on the host to prepare, and can be made up to a day in advance before serving. Simply reheat in a 450 degree oven until piping hot. If desired, you can use your favorite dried herb mixture, like Herbes de Provence, in place of the thyme, rosemary, tarragon, marjoram, and sage.

1 pound baby carrots
1 pound rutabega, peeled and cubed
1 pound parsnips, peeled and cubed
1 pound turnips, peeled and cubed
1 pound pearl onions, peeled
1 head garlic, separated into peeled cloves
1/2 cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons crumbled dried thyme
2 teaspoons crumbled dried rosemary
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon crumbled dried tarragon
1 teaspoon crumbled dried marjoram
1/2 teaspoon rubbed sage

Roasted Winter Vegetables Detail Preheat the oven to 400 degrees. Grease two heavy large baking sheets. Combine the carrots, rutabega, parsnips, turnips, onions, and garlic in a large bowl. In a small bowl whisk together the remaining ingredients. Pour Roasted Winter Vegetables Detail the oil mixture over the vegetables and toss well to combine. Divide the vegetable mixture between the prepared baking sheets. Roast for 30 minutes, stirring twice. Reverse the positions of the baking sheets. Roast for 30-45 minutes more, or until the vegetables are tender and lightly browned, stirring about every 15 minutes. Serve warm.

Makes 8 servings.

Preparation Time: 15 minutes
Cooking Time: 1 hour, 15 minutes
Total Time: 1 hour, 30 minutes





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