After all due deliberation of the many suggestions in the Make-ahead vegetable challenge, I went with Roasted Vegetables with Pecan Gremolata from Bon Apetit for the Thanksgiving vegetable dish (with cooked frozen green beans as an alternative for those who fear flavor). You’ll have to rely on the Epicurious photo; I didn’t have time to shoot one.
The verdict
The verdict, among some who tried it: excellent. My brother-in-law host reports he even had thirds. I think the “young people,” who would be anyone under 30, pretty much shunned the roasted vegetables, however; about a third of the total dish was left over. Considering there were 20 people (two over 80, six ages 40-60, two in their 30s, five in their 20s, one teen-ager and four under age 11), that means a lot of them skipped the dish, which purportedly made eight servings, or took very small portions.
The cook’s verdict: Simple, works well for a make-ahead (same day) dish, as it’s served at room temperature. It’s probably better for more sophisticated, or at least more open-minded, diners. Also, good for a crowd not because nobody will eat it but because it makes what I’d call ten to twelve servings as a side dish. Eight servings would mean half a pound of vegetables per person, which is more than most people eat at one sitting.
Preparation tips
I made the dish pretty much as published. The only changes I might make next time would be to use a little bit more oil, maybe another tablespoon, during the roasting, and I might either cut the carrots into smaller pieces or start them first. They took longer to cook than everything else. I wound up taking out the other vegetables and roasting the carrots 20 minutes more. I suppose I could have let them be extra-firm, or I could have left everything in the oven, but I was afraid that might make the other vegetables overdone.
Next feast, Christmas?
Not sure how soon it will happen, but I’m going to try many of your suggestions in the Make-ahead vegetable challenge. Kei’s beets/squash/onion combo is at the top of the list. For now, though, I hope you had a pleasant Thanksgiving and good, real food to eat.
Kei // Nov 26, 2007 at 3:59 pm
Wow, that vegetable dish sounds absolutely great! And it also sounds like a palatable option for people who maybe are not as enthusiastic about vegetable consumption as I am. I’ll have to give that a shot over the extravaganza of eating that is Christmas.
How’s the winter vegetable selection out in your neck of the woods, by the way? What’s available right now? I got quite the rude awakening being in New York over Thanksgiving - plenty of chi-chi grocery stores but no cornucopia of fresh vegetables like in San Francisco.
Janet Majure // Nov 26, 2007 at 9:39 pm
Oh, Kei, you Californians are spoiled. That mild weather and long growing season are luxuries. Around here, root vegetables are still plentiful, some local and most not, and winter squashes, especially butternut and acorn, it seems. Plenty (from my perspective, not being a fan) of local mushrooms of various types. We finally had a real, hard frost, so I’m guessing we won’t be finding local greens this week.
I thought your combination of beets and delicata squash sounded great, but I knew I wouldn’t be able to sell beets.
Joanne // Nov 27, 2007 at 9:48 am
I love roasting winter veggies, and I serve them all the time. I am much more simplistic about it, though. I oil a pan with olive oil. I put in similiar sized chunks of potatoes, sweet potatoes, parsnips, Jerusalem artichokes, turnips, carrots, or whatever else is in my refrigerator. I salt it, and sometimes I add an herb or two. (rosemary or thyme, maybe.) I roast everything, turning once or twice for even browning, until things are soft, sweet, browned and mushy. I serve it. My dinner guests (20′s and older) seem to really like it, and they sound surprised about it! I’m probably stuck in my ways about this; it’s very easy and tastes good…so i keep doing it!
Janet Majure // Nov 27, 2007 at 6:35 pm
I like the way you think, Joanne. Although I do love and use recipes, it’s great to have some techniques or dishes that you can throw together with what’s available and know you’ll have something good. That reminds me, I’m going to have to learn more about parsnips. I swear I never had any till last year, and they’re good!
The Ethicurean: Chew the right thing. » Blog Archive » State of local food not bad in this Plains city // Nov 27, 2007 at 7:56 pm
[...] I gave her a brief answer, I thought I’d check it out in a trip today to the Community Mercantile, Lawrence’s [...]
Kei // Nov 28, 2007 at 4:19 pm
We are definitely spoiled out here in California. It’s only taken me 2 years living out here to expect fresh produce of all kinds throughout the year; and year-round farmers markets. I’m actually from New York City, and before I left, I thought we had it great out there, too. But one look at all the sad, wilted broccoli, shriveled beans and beets with NO TOPS (eek!) on them convinced me otherwise this time around.
Mike Hutfles // Dec 5, 2007 at 7:25 am
The Brother-in-Law responds - We hosted a holiday party the week after Thanksgiving and made the Roasted Vegetable dish again, this time with Prime Rib. The outcome was even better. The root vegetables were the perfect compliment to the beef. All 18 in attendance commented positively, even those who weren’t vegetable fans. 5 wanted the recipe.
I followed the recipe with Janet’s suggestions. A pound of each vegetable fed all 18 with a little to spare.
One downside - the kids vacated the 1st floor of our house because they didn’t like the smell. On second thought, not so bad - another reason to keep the ingredients on hand.
Janet Majure // Dec 5, 2007 at 7:04 pm
Hey, thanks for the endorsement, Mike! Glad it worked so well for you.