I really wanted to have a dinner that included pumpkin. Of course, traditionally pumpkin would appear on the Thanksgiving menu in the form of pie, but that doesn't preclude having it in a savoury dish first. This is a great side dish because it is just about as easy as it gets, and that's a plus if you are feeding a crowd and have a lot to do. Take the list of vegetables as a guideline, any root vegetables will do. I used mini blue potatoes rather than sweet potatoes and beets rather than fennel bulbs, just because that was what I had. Carrots or other winter squash would also work as well. The recipe says to bake for 35 minutes, but I found it was closer to 45 minutes.Roasted Vegetable Salad with Garlic Dressing
8 small wedges pumpkin
1 lb sweet potato, peeled and chopped
2 parsnips, peeled and halved
2 baby fennel bulbs, halved
2 unpeeled heads garlic
olive oil for drizzling
seat salt and freshly ground black pepper
2 tbsp cider vinegar
3 tbsp olive oil
2 tbsp grated parmesan cheese
1. Preheat oven to 400 F. Place the vegetables into a baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
2. Bake for 35 minutes or until the vegetables are golden and soft.
3. Remove the garlic from the dish, then turn off the oven but leave the vegetables in there to keep warm.
4. To make the garlic dressing, squeeze the garlic from its skin and place in a blender or food processor. Add the vinegar, olive oil and parmesan and blend until smooth. To serve, spoon the garlic dressing over the roasted vegetables.
This recipe is taken from Flavours by Donna Hay