As promised, I’m posting the recipes from my Christmas menu this year. Some of these I’ve done several times and some not. I’ve decided that I want/need to stop changing up the menu and come up with a standard that I make each year. I came upon this decision after speaking with the fam, among others.
The morning after Christmas I headed to the doctor for one of my iron infusions, the 4th out of the necessary 5 appointments. There I spoke with a lovely woman whom I feel as if I’ve known for most of my adult life. In reality, I’ve been going there for the infusions for about 15 years now, I think. She’s always there.
We got to talking about the holidays, of course, and she told me that she makes the same menu each year and her family loves it. They look forward to it and probably wouldn’t appreciate it being messed with. While she does change the appetizer from time to time, the first course is always ravioli with a sausage and mushroom ragu, (made days ahead, of course, I knew she’d be that organized), and then the main course is a filet mignon.
To wrap this up, (sorry…I can be long-winded at times), I decided that the stable menu makes sense and my fam agreed. Do you remember your middle school science lab class? Well, think of the recurring/constant menu each year as being the control substance in the Christmas gathering experiment. I don’t know why the whole science experiment thing just popped in my head, but it did. So there!
Now, to let you know what I made this year. This side is exactly how it sounds and is equally as simple, Roasted Root Vegetables. I use carrots, parsnips and potatoes.
Here you go!
Gather your carrots, parsnips, potatoes, olive oil, salt and pepper. If you prefer, you can use whatever vegetables you like best, but the cooking times may vary with less sturdy veggies.
Cut them into relatively same sized pieces for even cooking and drizzle with the olive oil, salt and pepper.
Bake in a 400 degree oven for about 20 to 30 minutes depending on the size of the cut vegetables. The veggies are ready if soft but not mushy when poked with a fork.
Yummy veggies comin to the table. Easy peasy.
Here’s the printable.
- 4 to 5 large carrots, peeled
- 4 to 5 parsnips, peeled
- 3 to 4 potatoes, unpeeled
- olive oil
- salt and pepper
- Preheat oven to 400 degrees.
- Cut the vegetables in same sized pieces.
- Drizzle with olive oil.
- Season with salt and pepper to taste.
- Bake for 20 to 30 minutes until fork soft.