All About the Food - Part II

Carrots, turnips, onions, and garlic waiting to be prepared for roasting.

After roasting, ready to serve.

ROASTED VEGETABLES

When roasting vegetables, all pieces should be near the same size for even cooking.  For our New Year's Day meal, I roasted the turnips that my husband had brought in from the garden and added carrots, onions, and garlic.  

Preheat oven to 425 degrees.  Spray a pan with no-stick spray.  Arrange vegetables so they are not touching.  Keep garlic out at this point.  Drizzle olive oil or canola oil over them and toss.  Bake 15 minutes; check with a cake tester, turn vegetables, then add garlic.  Sprinkle salt and pepper over, if desired.  Bake 15 more minutes (or less, depending on how well-cooked you like your vegetables).

The amount you cook will depend on how many people are to be served.  We enjoy the leftovers, so I prepare more than we need for just the two of us.

The garlic is sauteed slightly in some canola oil in the skillet.

These are the greens that my husband brought in from the garden before the cold front came.  I will be using garlic with them, too.:-)

After slicing the greens crosswise, they are then added to the skillet.  Be sure to add some water so the
greens do not stick or burn, sprinkle a little salt over them, lower the heat, cover the skillet, and let the greens steam until they are cooked to your liking.  They can be served as they are or with your choice of vinegar.

It appears that this is turning into a food blog.:-)  Tomorrow it is - "All About the Food - Part III.":-)

I welcome the new followers!  Thank you for reading and commenting!