Link: http://straightfromthefarm.net/2009/03/21/zesty-roasted-rutabaga-and-carrots/

In preparing the menu for Easter, stumbled across a great website... http://straightfromthefarm.net/

Their recipe for roasted root veg (link above) was great, and the photography is an inspiration. Ended up with a variation on their theme, as we needed an earthier spice for the menu:

1. Julienne vegetables on the largish size (I did carrots, rutabaga, turnip, and parsnips)
2. Toss in olive oil
3. Add spice mix and toss again

Spices (measurements were by eye/nose):
Brown sugar
Kosher salt
Smoked paprika
Fresh Rosmary (from our pot that survived all winter)
*rosmary should be the dominant note

4. Spread on pans and roast at 375 for approx 30 minutes. Then turn up heat at end for a few minutes to brown. For an exhaustive (but good!) dissertation on times/temps for root veg, check out this site: http://mysite.verizon.net/jserdmann/Techniques-RootVegetables.html

Had the family over for Easter. Dad pitched in and we cooked up a nice menu for the evening:

First: Wild mushroom risotto
Second: Chilled asparagus soup
Main: Grilled chicken and lamb
Vegetables: Roasted root vegetables
Drink: Sparkling Rosa de Jamaica
Desert: Rhubarb and cherry crumble

More posts with recipes to come...

Well, I'm off to Guatemala for two weeks for a lot of business and a little bit of pleasure. And, I hope, a lot of good local cooking. So there won't be many cooking adventures in the meantime, but I plan on coming back with some great ideas, new flavors, and a lot of inspiration.