The holidays are fast approaching, and I am gathering my recipes for the Thanksgiving and Christmas feasts. Thanksgiving is my holiday in the family, and for the past few years I have been introducing new ingredients and styles of cooking to the traditional family recipes.
When you are a culinary school graduate you are expected to produce a fabulous spread, but with my family it needed to be fabulous, but what they were used to. Roast turkey, candied yams, macaroni and cheese (which I still make, but my version) cornbread dressing, collard greens, and sweet potato pie. My sister Laurice still does the candied yams and sweet potato pie, but the other items have slowly been tweaked by me. I began serving a lower fat roasted sweet potato, which has evolved to include other vegetables. Instead of collard greens boiled up with a ham hock, I may now serve sauteed chard or kale. When I make my dressing I use lots of chopped vegetables for flavor.
These roasted vegetables can be made anytime, as they make a really nice side for just about anything. And because they are not only vegetarian, but vegan, everyone can enjoy them.
- 1 small, about 4 pounds kabocha squash, seeded, peeled, cut into large dice
- 2 1/2 pounds yams, peeled, cut into large dice
- 1 1/2 pounds carrots, peeled, sliced on the diagonal
- 1 1/2 pounds parsnips, peeled, sliced into rounds
- 1/2 cup olive oil
- 2 teaspoons sea salt
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon crushed red pepper flakes
Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Yield: 12 cups