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




Roasted Root Vegetables with Cumin

Serves 4-6

Ingredient prep time: 5-10 minutes
Process: 2 minutes
Roasting time: 25-30 minutes

1 pound carrots, peeled and cut into ½-inch chunks
1 pound parsnips, peeled and cut into ½-inch chunks
1 medium fennel bulb, trimmed, quartered, and cut into ½-inch chunks
½ teaspoon course salt
½ teaspoon cumin
3 tablespoons olive oil, or just enough to coat the vegetables

Preheat the oven to 400°F.

Add all of the ingredients to a large bowl and toss with your hands until the vegetables are well coated.

Spread the vegetables out on a low-sided baking sheet. Roast, stirring occasionally, for 25-30 minutes, or until caramelized and tender.