Eat Your Veggies

Ok, hardly any meat for dinner tonight. That is tough considering Dad is a meat cutter and brought me up on a daily supply of the stuff. We went almost vegeterian. We made a mess of kale fresh from the garden. For that we fried up a very small amount of bacon pieces. While that was cooking we boiled a sizable batch of kale for five minutes. The boiled kale and some chopped garlic were then added to the skillet with the bacon. The picture doesn't do the flavor justice. Some people like to pollute their kale with vinegar when eating it. Straight up for me!

Kale and Bacon

The second dish was roasted winter vegetables. We did not strictly follow the recipe that follows, but the recipe is a good starting point. We have made this dish enough that we have learned to modify to our tastes. The veggies we used were a sweet potato, some small red potatoes, parsnips, Vidalia onion, and butternut squash. Busy Dingbat is not particularly fond of either of these dishes.

Roasted Winter Vegetables

Roasted Winter Veggies1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 Tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley
Preheat the oven to 425 degrees F.
Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.

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One Response to “Eat Your Veggies”

  1. Treah Says:

    Bacon is meat. Roasted Vegies look awsome!!! I need to do that again with all the vegies cut up and a roasting chicken on top. Yummm.

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