OK fine. It's been a while, and here I am with nothing to offer but a pan of roasted vegetables in the midst of a summer heat wave. What can I say? This, my friends, is dedication.

After all, Thanksgiving is a time for roasting. Whether you scatter these vegetables under your turkey in place of the roasting rack or spread them out on a baking sheet (as I did here) and stick them in the oven while the turkey rests, they're a great no-fuss side dish that everyone loves. As root vegetables roast, their sugars intensify--carrots become mild and subtly sweet; parsnips develop a deep, caramel flavor; and fennel takes on a licorice-y taste. Adding just a little cumin ties those flavors together and tones down the sweetness (so you'll have plenty of room for sweet potatoes with marshmallow topping, cranberry sauce, and candied yams).

If you're craving roasted veggies and there's no turkey in sight, they're delicious on a bed of couscous, served either hot or cold.

Feel free to use any root vegetables that strike you fancy--try celery root, rutabagas, turnips, or sweet onions--but make sure you adjust the roasting time as necessary.

~Peggy

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