Bad, bad blogger!

Dinner
Originally uploaded by paintedbooklady.

I can't believe how long it's been since I updated. And I left you hanging! The Holidays kicked my ass this year and I feel like I've only finally recovered. Poor excuse but excuse just the same.

I'm going to finish off with the roasted veggies. I have a wonderful soup to blog. You'll see that tomorrow!

Roasted Vegetables

1lb small(1 1/2 to 2 inch diameter)red potatoes, scrubbed. If you can find small ones then cut them down to size, generally you will need to quarter them.

1lb medium carrots, peeled, cut into 2 to 3 inch pieces, tapered ends left whole, large upper portion halved lengthwise

1/2lb parsnips, peeled, cut into 2-3 inch pieces, tapered ends left whole, large upper portion halveed lengthwise

1/2lb small yellow onions(2-3 inch diameter) peeled, root end left intact, and quartered

3 TBS vegetable oil(I use olive)

1/2tsp salt
1/8tsp ground pepper

While your chicken is resting on the rack you pulled from the pan, adjust the oven rack to the middle position and increase oven temp to 500 degrees. Using a wooden spoon scrape up the browned bits from the roasting pan and pour liquid into a fat separator. Return empty roasting pan to oven and heat until the oven reaches 500 or about 5 minutes. Toss the vegetables with oil, salt and pepper. Scatter the vegetables in a single layer in the roasting pan. arranging potatoes and onions cut side down. Roast, without stirring, for 25 minutes.

While your vegetables roast, pour off 1/2C liquid from the fat seperator; discard the remaining liquid and fat. Remove roasting pan and heat broiler. Drizzle liquid over the vegetables and broil until tender and deep golden brown, about 5 minutes. Transfer to serving platter.

While you broil the veggies carve the chicken. Add chicken to platter and serve.

You might wonder if cooking the vegetables separetely makes a difference. I assure you it does. You will end up with crisp, flavorable veggies. So good!

I don't use onions, none of us like them enough to eat whole pieces. I increase the carrots and potatoes. We love the parsnips but can't always find them so I don't always use those either. I imagine that you could try other vegetables, like celery and squash.

It really is the perfect winter dish. We're having it again tomorrow.

Next up soup.