What’s Amy eating?

Written by amy on October 9th, 2013

Roasting root vegetables is my go-to side item in the fall/winter months.  Gather up whatever combination of roots you have available (acorn squash, butternut squash, sweet potatoes, potatoes, carrots, beets, radishes, pumpkins, turnips, etc.), toss with some garlic and olive oil and roast until tender.  I often add sliced apples, halved shallots, dried sage, or a little maple syrup or dark brown sugar  to the mix and they each contribute nicely to the overall flavor.

Tonight’s menu:

Baked haddock (dip filet in a little milk and then dredged in a mixture of 3 parts breadcrumbs to 1 part Parmesan cheese; bake at 500 until flaky)

Roasted root vegetables

Steamed green beans

Sliced melon

 

 

 

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