I love this time of year, mostly because I love food. Roasted root vegetables, stuffing, mashed potatoes, pumpkin pie… these are a few of my favorite things. Fred makes them for me for my birthday and/or Mother’s Day every year because I seriously think they are nature’s candy. While I think the actual history behind Thanksgiving is totally screwed up, I do enjoy spending time with my family and taking a break from work. I now have 10 nieces and nephews on my side, and Fred’s sister also has a son. There are so many grand kids now that any holiday gathering is going to be wild, but really fun!
I know that there are people out there that host Thanksgiving or Christmas dinners for huge groups of people, so this recipe can easily be tripled or quadrupled if you need to feed more than I do. I made this to feed about 4-6, and you can always change around the vegetables to use whatever your family likes the most.
I roasted the beets and kalettes in a separate pan because beets stain EVERYTHING. My hands and my cutting board were covered in beet juice and I didn’t want it to stain the other vegetables. I cut the beets, covered them in some olive oil, salt & pepper, then wrapped the pieces in aluminum foil and placed them in the oven. I put the kalettes in the pan with the beets during the last 10 minutes so that they wouldn’t over cook and become too crunchy.
After everything is finished roasting, I combined them in a big bowl and added some extra salt, pepper and a little bit more thyme. There aren’t exact measurements for the herbs because it really depends on your personal preference and how many vegetables you’re making. Rosemary and thyme do taste really nice on potatoes and parsnips. If you can’t find kalettes, replace them with brussels sprouts and roast for the same amount of time as the other root vegetables.
The smell of this alone is getting me excited about the holidays!