Thanksgiving - Roasted Root Vegetables with Candied Pumpkin Seeds (GF)

Photo: Vegetables prepared & ready for the oven.

A dish full of healthy, wholesome fall vegetables. This is a fabulous alternative to the traditional Thanksgiving mashed potatoes and sweet potato casserole, and surprisingly, a real crowd pleaser! Unfortunately I didn't get an "after" photo, but the dish looked fantastic.

Roasted Root Vegetables with Candied Pumpkin Seeds:

1 small butternut squash, peeled, halved, seeded and cut into 1/2 inch thick wedges
2 large carrots, peeled and cut into 2 inch pieces
2 parsnips, peeled and cut into 2 inch pieces
1 medium sweet potato, peeled, halved and cut into 1/2 inch thick slices
3 large shallots, peeled and quartered
3 sprigs fresh rosemary
2 sprigs fresh thyme
3 tbsp olive oil
sea salt & ground pepper to taste

1. Combine vegetables on a large rimmed baking sheet.

2. Drizzle with olive oil and season with salt and pepper. Place fresh herb springs on top of vegetables.

3. Cover with foil and roast in 350 degree oven for 90 minutes. Remove foil and roast an additional 30 minutes, tossing occasionally until vegetables are tender and golden brown.

4. Spoon vegetables into a serving bowl. Top with candied pumpkin seeds and a drizzle of real maple syrup.

Candied Pumpkin Seeds:

1 cup dried raw pumpkin seeds
2 tsp cinnamon
1/2 tsp nutmeg
1 tbsp real maple syrup

1. Earlier in the day, place pumpkin seeds in a single layer on a parchment lined cookie sheet.

2. Sprinkle cinnamon and nutmeg over pumpkin seeds and mix around with your fingers.

3. Drizzle maple syrup over everything and mix around with a sppon.

4. Toast in 300 degree oven for about 10 minutes, or until seeds start to bown.

5. Remove from oven to cool on the pan, about 30 minutes. Break pieces apart to release individual seeds. Small clumps of 3 or 4 are okay.

6. Sprinkle over cooked vegetables and toss lightly to incorporate.