Tgiving roast vegetable medley

[Anonymous]

Please leave out broccoli. Many do not like it and it dominates the flavor of the other veggies.

[Anonymous]

The trick IMO is to roast each kind of veggie separately and combine at the end. Unless everything you choose cooks at the same rate, you otherwise end up with overdone bits.

[Anonymous]

I think one reason to use olive oil is that it tolerates the higher heat (400+ degrees) without charring, but I may be wrong. Maybe just because it's a little better for health?

[Anonymous]

Anonymous wrote:The trick IMO is to roast each kind of veggie separately and combine at the end. Unless everything you choose cooks at the same rate, you otherwise end up with overdone bits.

Can I roast everything in the morning before the turkey then combine and heat up for ten minutes when I take the turkey out?

[Anonymous]

Golden beets & parsnips

[Anonymous]

Anonymous wrote:Thanks everyone! No potatoes is because of a nightshade sensitivity.

I think I’m going with carrots, parsnips, turnips, Brussels (because they’re my favorite) and red onion. I’m the only one who likes beets and plain mushrooms so those are out. Maybe sweet potatoes too but I might just do a stand-alone sweet potato dish instead.

Is there any reason to try a different fat, like bacon grease or duck fat? I have both on hand. Just for something a little different or richer? Or is EVOO the best flavor?

No. EVOO is the best. With salt to taste.

[Anonymous]

You can slice and roast delicata squash with the skin on. Toss in light olive oil and add a little salt, cumin and coriander, and roast. It’s so good you’ll want to slap your mama.

[Anonymous]

Fennel is nice too.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Thanks everyone! No potatoes is because of a nightshade sensitivity.

I think I’m going with carrots, parsnips, turnips, Brussels (because they’re my favorite) and red onion. I’m the only one who likes beets and plain mushrooms so those are out. Maybe sweet potatoes too but I might just do a stand-alone sweet potato dish instead.

Is there any reason to try a different fat, like bacon grease or duck fat? I have both on hand. Just for something a little different or richer? Or is EVOO the best flavor?

No. EVOO is the best. With salt to taste.

Why?