Sunday, November 14, 2010

Lemon Thyme Roasted Winter Vegetables

I love love when the weather finally {really, truly} begins to cool off.  And we are there!  YAY!  We actually pulled out the portable heater this morning.  And wore socks to bed.  So it's time for lots of winter squash, sweet potatoes and yams, carrots, parsnips, potatoes, and onions.  These are all cozy winter (or cooler weather) favorites around here.  My favorite way to prepare these is to roast them.  (Mostly because I'm lazy).  I love thyme.  It goes so well with lemon.  Or cumin.  I switch out the lemon with cumin for a change now and then...

Lemon Thyme Roasted Winter Veggies

{I have to add:  This is my kind of recipe as well; you just choose which veggies you want, and how many, and go from there!}

Your choice:
sweet potatoes
acorn squash
butternut squash
pie pumpkin
red or sweet onions
cold pressed olive oil
juice of half lemon
1 tsp thyme or cumin
1 tsp sea salt
1/2 tsp pepper

Wash and cut veggies into roughly the same sized portions, about 4" chunks.  Place in a large baking dish.  Toss in some olive oil.  Sprinkle the thyme, sea salt and pepper over the veggies and mix it around a bit.  Squeeze half a lemon over the veggies.  Add the rest of the lemon to some water to go with the meal, if you like (or double recipe for left overs for lunch tomorrow!).  Cover and bake for 30 minutes at 375 degrees.  Take covering off and bake another 20-30 minutes, checking so as to not over bake. 
I add skinless chicken thighs into the mix for a one dish meal on ocassion.  I have also roasted a chook at the same time, tho it may need a bit longer.  Just use the remaining lemon half with some more olive oil and seasonings on it.  I think I may have dinner planned for tomorrow...

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