Mixed Colorful Roasted Veggies

In the past couple of days I have taken the time to reflect on what has passed, what I would like to stay, and in some cases what I would rather forget. There were new things I tried, new destinations we have gone to, new goals that had been made, and new ambitions to be put into place. I have done this for the last few few years as it all comes to a close. In some sorts it is like taking inventory of what I have valued, learned, and let go of. Mixed veggies, very colorful; and ready for the oven.

I do not feel it is uncommon to do this at the end of the year. Getting ready to take on a new one with abandonment and ambition. For some reason it always makes me think of the movie Forest Gump. There is the point in the movie when he is visiting Lieutenant Dan in New York for New Year’s Eve. There is a girl there who says, “Don’t you just love New Years? It’s like everyone gets a fresh start!”

Nicely roasted and fresh out of the oven.

With a fresh start on my horizon I thought about the moments of this past year that stand out the most. The ones I am proud of, and the moments I want to cherish forever. In retrospect it was the moments that were colorful. They made us smile, laugh, giggle, and cheer. That made me think of my dinner last night…it was very colorful: Mixed Roasted Veggies. Using up the miscellaneous veggies we had on hand resulted in an array of color and huge flavor. (We are going away for a few days and we have been trying to clean out the refrigerator.) Maybe if we eat more colorfully we will live more colorfully? It is worth a try. In the meantime, Happy New Year to you all. Be happy, be safe, live it fully, and eat colorfully!

Roasted, plated, and oh so colorful!

Mixed Colorful Roasted Veggies (feeds 4)

*Note: this is more then enough as a side dish for 4, but I have on occasion made this  and have been more than enough as a mane dish for 2 with a light and simple salad to accompany it.

3 purple potatoes, cubed

2 golden beets, cubed

2 carrots, peeled and chopped

1 parsnip, peeled and chopped

5 sun chokes or Jerusalem artichokes, cleaned and chopped

3 celery stalks, chopped

1/2 bulb fennel, trimmed and sliced

olive oil

sea salt

black pepper, freshly ground

First, preheat your oven to 375 degrees. Line two sheet pans with parchment paper and brush the parchment with a bit of olive oil.

Next, place all your veggies in a large bowl and drizzle about 1/4 - 1/2 cup of olive oil over it all. with your hands, toss it all together. (I like to use my hands for this because you feel if the veggies are coated fully.) Keep tossing until all your veggies seem to have an even coating of olive oil on them.

Then, distribute the tossed veggies among the two lined sheet pans. Sprinkle the veggies with your sea salt and some black pepper and place in your oven to roast.

Finally, let the veggies roast for 20 - 25 minutes. Open the oven and give the veggies a good stir and place back in the oven for about, another 20 minutes. You are looking for a bit of caramelization over the veggies and for them to be tender to a fork. Remove from the oven when done and  serve.