Guest Post: LV of Food Fashion and Flow

LV from the food and style blog, Food Fashion and Flow is the Black Martha Stewart—only WAY more stylish. Not only is she one of my favorite bloggers, she is also one my favorite people.

Go see her, say “HI”, follow her blog and be amazed at the resource her blog is for all your culinary and sartorial needs.

By the way, another reason you might want to check out LV’s blog is that I have written a guest post on how to trot like a turkey after you cook the Best Thanksgiving Turkey Ever!!

Hi Danielle’s readers! I am thrilled to do a guest post with one of my favorite vegetable recipes. I have been sharing some of my Thanksgiving recipes on my blog all week and am honored to be able to guest post for Danielle and share a recipe with you! Be sure to visit my blog to get your fix of amazing recipes and entertaining tips. I hope you come visit soon.

Autumn Roasted Vegetables

Roasting vegetables is a great way to prepare vegetables in a healthy way while bringing out the natural flavors. This vegetable dish is a perfect side dish for any entrée and is very easy to prepare. This technique works with just about any vegetable and you can customize this recipe to suit your personal taste by simply changing the vegetables.

This dish always ends up on my Thanksgiving table and is one of the first to disappear. I like to use sea salt while roasting for maximum flavor, but table salt works beautifully as well.

1 cup of broccoli florets
1 cup cauliflower florets
1 carrot, peeled and cubed
1 parsnip
1 Yukon Gold potato cubed
1 cup of Brussels sprouts
1 red onion, quartered
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh rosemary
1/4 cup olive oil
2 tablespoons balsamic vinegar
salt and freshly ground black pepper
1. Preheat oven to 475 degrees F (245 degrees C).
2. In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
3. In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
4. Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

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