Back in November, I entered my Thanksgiving Day Turkey Sliders for a blogger recipe contest.
The three finalists each won a cookbook, and I got this baby in the mail.
I love how all the recipes feature local, sustainable ingredients (they’re even categorized by what’s local each season).
Since we have a few weeks of winter left, I picked out this recipe for Garden Fries with Garlicky Leek Dipping Sauce.
What I love about this recipe is that you can customize is based on the root veggies and spices you have on hand, creating completely new flavors each time. Instead of the garlic sauce, which I’m sure would be fantastic, I made a batch of Mama Pea’s Mmmm Sauce. It’s the BEST sauce I’ve ever made. You HAVE to try it.
Garden Fries (Roasted Root Vegetables)
From “Cooking Close to Home”
1 pound root vegetables (I used a combo of carrots, yukon gold potatoes and turnips)
1 1/2 tablespoons olive oil
1 teaspoon Worcestershire sauce
Spices to taste (I used garlic powder, onion powder, salt, pepper and Old World Third seasoning from The Spice House in Milwaukee)
Preheat the oven to 450 degrees.
Peel all vegetables and cut into thin rectangles (or if you want to get particular, 1/4-inch by 1/4-inch, 3 inches long). Place in a large bowl and cover with olive oil and Worcestershire sauce. Shake the vegetables. Then add your desired seasonings and shake to coat.
Place on a baking sheet in a single layer. Bake for 30 minutes, turning once halfway through. Serve with dipping sauce.
Question: What’s your favorite winter vegetable? This was the second time I’ve had turnips and I’m growing to like their slightly-sweet flavor. And somehow, roasting vegetables makes them much more tasty.