Turkey Day is fast approaching, and the holidays seem to be sneaking up on us. I can’t wait to fill my plate with stuffing and hit the Black Friday sales, but it’s hard to believe Thanksgiving is just days away! And from there everything fast-forwards straight to Christmas.
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Since yesterday was Mother’s Day (Happy Mother’s Day to all you moms and grandmas out there!), I thought today I’d share one of my mom’s much-loved sides today.
Everyone seems to have their own version of the ever-popular cheesy potato casserole, and this is my mom’s version.
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I’m not sure I’ll ever get tired of roasted veggies. Even when it’s the dead of winter and I can’t find very fresh produce around the Minnesota prairie, still I roast.
That was the case recently. Although asparagus season is just around the corner–hopefully even here, where we are currently preparing for yet another round of snow!–I had a hard time finding any asparagus, much less the thick, vibrant stalks I was hoping for.
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I mentioned my new-found love of roasted veggies a few weeks ago. Full-on obsession is more like it! In the middle of a no-sugar streak, I was roasting any and every vegetable I could get my hands on. Sweet potatoes were my favorite, but I experimented with all kinds of dishes–sweet, savory, salty, spicy.
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I’m obsessed with roasted vegetables lately, and these babies are at the top of my list. I mean, they’re a vegetable with the word “sweet” right in their name! Vegetables and sweet aren’t usually two words that go together in my mind, but roasting, I’m discovering, can magically change the flavor of almost any vegetable.
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