Wednesday, November 30, 2011

Wednesday Night Dinner to warm us up..

was Chili.  Plain, and simple chili with - to Alena's delight - lot's and lot's of beans.  Here it is - nothing special - but so good...

along side I served.  No, let me stop you right there! I know exactly what you are thinking, mixed green salad - the usual boring side.  Oh no, we did not have mixed greens tonight but...

can you tell what it is?  Are you curious?  Maybe just a little bit? - It is a roasted root vegetable salad with reduced balsamic vinegar. It turned out fantastic.  The entire family liked it - however Mia Rosie loved it.  In case you are curious as to how I made it -

1 parsnip
1 sweet Walla Walla onion
1 golden beet
1 yam
several brussel sprouts
Olive Oil, salt, pepper, reduced Balsamic vinegar - or regular balsamic vinegar

- Preheat oven to 350 F -
- Peel, and clean vegetable.  Cut the parsnip, beet, and yam in fairly thin, long slices.  Break the onion up into chunks
- Toss the vegetables with olive oil and spread them in one layer into a baking sheet, or pan (I use Pyrex dish)
- Bake for at least 30 minutes until vegetables are soft, slightly browned, and sweet
- When done take vegetables out of the oven and let them cool down
- Arrange them in a larger shallow dish.  Add salt, pepper, and balsamico to taste
- Serve at room temperature

Nice and sweet plus a nice change of pace at long last :)


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