But not cooking. In fact, I find myself cooking as much now as I ever have. A big part of that is because I write a weekly food column in the paper, so I'm constantly testing new recipes, or remaking favorites with new, newspaper-friendly photos.
But I do miss blogging, and I'm hoping to get back to it, although maybe not as often as I did before. And probably with fewer step-by-step photos. And I promised my fellow publishers that I'd put any new recipes in print, first -- although I'm not sure if my column is that hot a commodity!
I'll start by attempting to backfill some of the recipes I've worked on the past several months, so some of them might seem a bit out of order or out of season. And then once I catch up, hopefully things will get back to normal!
I'll start with Roasted Autumn Vegetables, which might not sound terribly exciting, but is a healthy and tasty side dish that's especially great around the holiday season. This dish is simple and colorful, and pretty hand-off.
- Swap in other root vegetables or change the quanitites according to your preferences.
- If you double the recipe, put the vegetables on two pans and rotate them halfway through the cooking process.
- Leftovers taste great in soup. Saute some shallot (or a little onion and garlic), add broth, and then add leftover vegetables and cooked tortellini. Season to taste with salt, pepper, and crushed red pepper flakes.
Makes 6 servings
- 1/2 pound baby carrots, halved
- 1 medium red onion, cut in 16 wedges and separated
- 1 small butternut squash, peeled, seeded and cut in 1-inch chunks
- 1 large sweet potato or yam, peeled and cut in 1-inch chunks
- 2 medium Yukon gold potatoes, scrubbed and cut in 1-inch pieces
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried (rubbed) sage
- 1 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Preheat oven to 425 degrees F. Spray large jelly roll pan with nonstick cooking spray.
- Place vegetables in pan. Pour oil over vegetables. Sprinkle with seasonings and stir to coat.
- Bake 35-45 minutes, or until vegetables are tender.