Maple Roasted Root Vegetables
Fall is finally here and I couldn’t wait for the change of seasons! This means our menu has changed a bit to reflect Fall’s seasonal foods and well worth the wait. My new favorite soup is the Black Bean Pumpkin-Have you tried it yet? It is almost chili like in consistency, has bits of sweet smoky ham along with Spanish Sherry vinegar that gives this soup a flavor you can’t quite get enough of. I think we should start a fan club -its so good!
One of the perks of working here is that when I get home too late to make a home cooked meal, I just bring with me. I can get my kids to eat their vegetables when I walk through the door with our Maple Roasted Root Vegetables. They not only look like Fall, they taste like it too! Oven roasting brings out the natural sweetness in beets, parsnips, rutabagas, sweet potatoes and carrots- I like to scatter some of them on a salad topped with a slab of warm goat cheese. My kids will eat them cold right out of the container.
Lately I have been stopping by our Deli to pick up German Potato Salad (which I begrudgingly admit, is better than my Mom’s) Its full of bacon, sliced hard boiled eggs, whole grain mustard and a splash of cider vinegar. I like to warm it up and serve it with some of our store made sausages. I am getting hungry just writing this! Try some of my fall favorites and let me know what you think.
I tried the Maple Roasted Vegetables when one of the ladies at WSQ was doing a demo several months ago – and you could have knocked me over with a feather. I like a fair amount of vegetables, but have carefully avoided most of the root veggies in that dish for most of my life. Still, I felt adverturous, and couldn’t believe how much I liked EVERYTHING in the dish. Didn’t leave one veggie untouched. What a great way to get finicky kids (and adults) to eat their vegetables!