Our favorite winter dinners includes roasted vegetables, I toss them with some olive oil and herbs – into the oven they go. Last night I tried a variation with mashed potatoes, that turned out rather well, so I thought I’d share both.
I sliced parsnips and carrots into rounds – cutting the larger ends in half to keep the sizes of the pieces more uniform. I then sliced the Brussels sprouts in half.
I tossed them with enough extra virgin olive oil to coat…
sprinkled with Herbes de Provence, salt and pepper….
On to the foil lined cookie sheet they go – in a single layer. Don’t wash the bowl yet – you’ll use it again. Bake at 425° for 25 min.
After they bake, toss them bake in the mixing bowl – the remnants of the oil and spices will barely coat the cooked veggies giving them a nice sheen, now you may wash the bowl if you must.
While the veggies baked, I cut one gala apple into quarters, and boiled it with an equal amount of cauliflower and Yukon gold potatoes….
Once they were tender, I drained the water, added a couple tablespoons of butter, and mashed them. I like more of a rustic mash, as opposed to a smooth texture. Salt and Pepper, and some chopped fresh parsley.
I’ve also used apple with potato, skipping the cauliflower – both were tasty and a bit lighter than straight potatoes. I’ve tried the mashed cauliflower in place of potatoes – I loved it, Hubby was not thrilled. I think it was during one of my “substitute this for that” phases. Spaghetti squash in place of pasta didn’t fly at our house, it was a one time efort.
That perfectly roasted chicken you see on the plate – courtesy of Costco.
I joining Foodie Friday at Rattlebridge Farm.
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