{"id":1288,"date":"2015-01-11T04:54:03","date_gmt":"2015-01-11T11:54:03","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=1288"},"modified":"2015-04-01T19:05:42","modified_gmt":"2015-04-02T01:05:42","slug":"roasted-winter-vegetable","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-winter-vegetable.html","title":{"rendered":"Roasted Winter Vegetable"},"content":{"rendered":"<p><em>You can do this with any root vegetable, including the ones no one uses very often like turnips, rutabaga. \u00a0Kids will eat them because roasting brings out the sugar and they are slightly sweet.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 \u00bd lbs carrots, peeled<\/li>\n<li>1 \u00bd lbs parsnips, peeled<\/li>\n<li>2 medium sweet potatoes peeled<\/li>\n<li>1 medium butternut squash, peeled and seeded<\/li>\n<li>5 Tab olive oil<\/li>\n<li>2 tsp kosher salt<\/li>\n<li>1 tsp black pepper<\/li>\n<li>3 Tab flat leaf parsley, chopped<\/li>\n<\/ul>\n<p><span style=\"font-size: large\"><b>Directions:<\/b><\/span><span style=\"font-size: large\">Preheat oven to 425<\/span><span style=\"font-family: 'Kristen ITC', cursive\"><span style=\"font-size: large\">\u00b0<\/span><\/span><span style=\"font-size: large\">.<\/span><\/p>\n<ol>\n<li><span style=\"font-size: large\">Cut vegetables in 1 to 1 \u00bc inch cubes. They shrink so don&#8217;t cut too small.<\/span><\/li>\n<li><span style=\"font-size: large\">Place all the vegetables in a single layer on 2 baking sheets.<\/span><\/li>\n<li><span style=\"font-size: large\">Drizzle with olive oil, salt and pepper. Toss well<\/span><\/li>\n<li><span style=\"font-size: large\">Bake for 25 to 35 minutes, until all vegetables are tender, turning once with a spatula.<\/span><\/li>\n<li><span style=\"font-size: large\">Sprinkle with parsley, season to taste, and serve hot.<\/span><\/li>\n<\/ol>\n<p><span style=\"font-size: large\"><b>Comments: <\/b><\/span><span style=\"font-size: large\">The more surface area you have directly touching the roasting pan or the hot air of the oven, the more caramelization you\u2019re going to get, because it\u2019s the outside of a piece of food that gets the most intense heat. So this means two things: 1) don\u2019t pile your vegetables on top of one another \u2014 lay them out in one layer. And 2) how you cut your vegetables really matters. Tiny pieces will have more exposed surface area relative to their insides than big chunks.<\/span><\/p>\n<p><span style=\"font-size: large\"><b>Serves: <\/b><\/span><span style=\"font-size: large\">10 &#8211; 12<\/span><\/p>\n<p><span style=\"font-size: large\"><b>Source: <\/b><\/span><span style=\"font-size: large\">Barefoot Contessa Family Style 2002<\/span><\/p>\n<p style=\"text-align: center\">\n","protected":false},"excerpt":{"rendered":"<p>You can do this with any root vegetable, including the ones no one uses very often like turnips, rutabaga. \u00a0Kids will eat them because roasting brings out the sugar and they are slightly sweet. Ingredients: 1 \u00bd lbs carrots, peeled 1 \u00bd lbs parsnips, peeled 2 medium sweet potatoes peeled 1 medium butternut squash, peeled &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/roasted-winter-vegetable.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Roasted Winter Vegetable&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[18],"tags":[79],"class_list":["post-1288","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-vpwl-nov-2013"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=1288"}],"version-history":[{"count":7,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1288\/revisions"}],"predecessor-version":[{"id":2289,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/1288\/revisions\/2289"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=1288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=1288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=1288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}