Terra Americana

I am enamoured with every season.  There is something special in the changing light.  The warm and cosy feeling I get as fall beckons makes me happy for the dwindling daylight.  Root vegetables roasted in cider jus are an ode to that feeling. 

If I make it during the week, it alone is my dinner.  On the weekends it is a grand foot soldier to a roast.  Leftovers are perfect for a frittata or even a stuffed bread.  This recipe is a classic.

• 1 cup Cider Jus
• 1 1/4 lb turnips
• 1 1/4 lb parsnip
• 1 1/4 lb carrots
• 1 1/4 lb red or sweet potatoes (I like leaving the skins on)
  
• 1 large red onion, quartered
• 1 med chopped zucchini for color (optional)

 Preheat oven to 425 f. Peel and cut vegetables into 1/2 inch pieces. Divide between 2 roasting pans. Pour Cider Jus over vegetables. Toss to coat. Roast until vegetables are tender & golden, stirring occasionally, about 40 min.

More really good roots:

• Beets and Carrots in Lime Vinaigrette

• Ruttabaga and Turnip Slaw

• Parsnip pizza

• Protein Packed Carrot Muffins

Photo Credit: Julie Cecchini