Simple Roasted Vegetables for Thanksgiving
Thanksgiving Roasted Vegetables – a Lighter Side.
Every Thanksgiving I always end up doing the vegetables – mostly because we have two Thanksgiving meals to attend each year and veggies tend to be the easier elements of the meal, but also because I am picky about my vegetables. I want beautiful, fresh and properly cooked vegetables on my Thanksgiving plate to balance all the more fatty (yet wonderful) items covering the other side (or three-quarters) of the plate. The turkey, gravy and potatoes can be wonderful, but if the veggies are bland, overcooked and mushy the meal is pretty much ruined for me.
Roasted vegetables are the easiest veggie side to serve on Thanksgiving and I tend to go for those veggies that roast quickly so they can be cooked right before serving and still be bright and beautiful on the plate — this year I am going for the combo of asparagus, organic carrots and fennel. The three colors look great together and they roast at the same rate, making sure they are all done at the same time and a beautifully colored addition to the Thanksgiving meal.
Simple Roasted Vegetables
Serves up to 8
2 lbs of Fresh Asparagus
1 Large Fennel Bulb
1 Bag of Organic Carrots (they don’t have to be organic, but I hate peeling them and organic carrots are also just brighter)
4-5 Tbsp Good Extra Virgin Olive Oil
Freshly Ground Pepper to Taste
Kosher or Flavored Salt to Taste (or a salt free seasoning)
Step 1: Heat the oven to 375 F and prep the veggies. First rinse the asparagus and hold the top two-thirds in your left hand, bottom third in your right hand and break the bottom off at the natural breaking point (you may think you have waste here, but where it breaks naturally is best, otherwise you could have asparagus with stringy hard bottoms). Cut the carrots in half, then cut each half in half length-wise, cut each quarter again into quarters so you have sticks. Cut the top off the fennel, peel off any exterior layers of the bulb that are ugly. Cut the fennel bulb in half, and cut out the core, then cut each blub half into 1/4″ strips.
Step 2: Dump the veggies onto a large cookie or jelly roll pan. Sprinkle with the Olive Oil, salt and pepper.
Step 3: Roast for 15-20 minutes on 375 F until cooked through and starting to crisp just a bit.
Step 4: Serve hot or at room temperature.