Tuesday, September 22, 2015

I Don't Carrot All

Solar Yellow & Purple Dragon Carrots

"This strangely still pause between summer and autumn, greenery and gold, and the heat and rising wind that is once again readying itself to rush it all away in a climactic symphony of color and scent is - in my opinion, one of the best parts about living on earth."
- Victoria Erickson

I couldn't possibly agree more.  I'm a fall baby through, and through so you know tomorrow's equinox has got me turned up!  And, is probably why I love this dish so much, with it being the best colors, flavors, and scents of both Summer's abundance, and Fall's harvest on one plate, to me, it's heaven in every bite.  The warming spices of garlic, ginger, and thyme mimicking the heat of a summer sun makes this perfect for keeping the chill at bay on blustery fall days.  Enough of my ode to seasons, let's get down to business, shall we?

Here's what you need:
1 Roasting pan
1 Bunch of Asparagus
1 Fuji Apple (or pick your own fave)
1 Large White Onion
4-8 Carrots
3-5 Cloves of Garlic
2 Tablespoons Balsamic Vinegar
1/4 Teaspoon Thyme
Olive Oil
Salt & Pepper to taste

1 Small baking dish
2 Cups Walnuts
1/8 Teaspoon Thyme
Olive Oil
1" Knob of fresh Ginger

Here's what you do:
Preheat oven at 425°F
Grease your pan(s) with just enough olive oil to coat the bottom of your roasting pan & baking dish (if opting for toasted walnuts), remembering that the apple will release liquid as it heats, so don't over do it - we're going for roasted veggies, not drowned; dust with thyme.  Scrub, rinse, or peel all appropriate ingredients, snap asparagus and arrange in pan, chop apple into bite size chunks, slice onion, cut carrots into medallions, or any other preferred shape for that matter, and into the pan with them!  Mince garlic and sprinkle evenly along the top of your snuggled up veggies, grate ginger evenly over roasting pan (optional), drizzle with balsamic vinegar, and give it all a few shakes of your preferred salt & pepper. That's it, you're ready for the oven!  Set timer for 20-25 minutes depending on your appliance.

Dust your already greased baking dish with 1/8 tsp. of thyme, add 2 cups of walnuts, and stir to thoroughly cover with oil & spice, then add to the oven in this separate dish for the last 5 minutes your vegetables are roasting.  When finished, combine and toss with vegetables.  Let cool, and serve ... Voila!

Bon appétit, my Lovelies!