On my drive home from school today I saw a Virginia Opossum. So what you may think. Opossums are native to New Hampshire, you must see them at least as often as you see Moose.
The difference, this opossum was ALIVE! It ran across the street in front of me. I stopped to let it cross. Normally when I see opossum it’s always as road kill. So I was impressed to see one out and about. I unfortunately cannot report that it was graceful or attractive. Opossums look like the frightening love child of a rat and a skunk.
Perhaps we can speak of more graceful matters, like how roasted root vegetables play a symphony on the tongue. In this recipe I used sweet potatoes, carrots and parsnips, but there are so many root vegetables that would have fantastic effects to the mixture. How about beets or potatoes.
By the way, has anyone noticed the little mini decorative gourds in my pictures. I totally splurged on veggies that are basically just decorations. They will eventually feed my compost heap. Unless someone has a recipe to eat them at the end of the season?
I just love the mini gourd varieties.
Ingredients
- 1 whole large sweet potato
- 2 whole large parsnip
- 4 whole medium carrots (preferably multi-colored)
- 1 tablespoon olive oil
- 1 tablespoon italian seasoning
- 1 teaspoon garlic powder
- salt and pepper to taste
Instructions
- Preheat oven to 375F.
- Peel sweet potato, slice into 1/2 inch pieces
- Optional, peel parsnips and carrots. If omitting this step, clean carrots like you don't know where they have been.
- Slice parsnips and carrots. Cut larger slices into 1/2 inch pieces.
- Place sweet potato, parsnip and carrot pieces in a bowl. Drizzle with olive oil, italian seasoning, garlic powder and salt and pepper.
- Spread out on a baking sheet. Bake at 375F for 40 minutes.
Ever encountered an exciting animal in your everyday life? I rarely saw turkeys or coyotes when I lived in Boston and that was always exciting for me.
I'm an engineer, an animal lover, a runner and an ex-rower. I like medical devices, big ships and mountains. This is my journey teaching myself to make healthy foods and explore the world of vegan and vegetarian cuisine.
