This week’s column on Thanksgiving sides got me thinking of all the creative things you can do with vegetables (other than cream of mushroom soup and crispy onions). Not that there’s anything wrong with that! Here are a couple of ideas for you if your family will let you try them!
Roasted Mushrooms in Garlic and Beer
Broccoli with Roasted Red Onion and Lemon
Spicy Green Beans and Orange Bell Pepper
Roasted Parsnips and Kale
1-1/2 pounds parsnips peeled, cored and fibrous centers removed; about 3 pounds before the prep work
2 tablespoons extra virgin olive oil; plus a little more for the kale
1/4 teaspoon kosher salt, plus a little more for the kale
Several grinds of fresh black pepper
4 cups lightly packed kale leaves
Preheat oven to 400 degrees. Cut the parsnips into 2-inch lengths as you would carrot sticks. On a roasting pan, toss with the olive oil and sprinkle with salt and pepper. Roast for 30 minutes or until parsnips begin to brown on the edges and are cooked all the way through.
Meanwhile, toss the kale with a little more olive oil, salt and pepper. When the parsnips are cooked, place the kale on top of the parsnips and return the pan to the oven. Roast for another 5 minutes or until the kale begins to crisp slightly.
Serves 6 to 8