it’s time to get to the root of it…
literally…
today I woke up
after a night of tossing & turning…
and realized…
for every two steps I feel like I am getting ahead…
the next day…
It feels like I am taking 3 steps back.
the question I should really ask myself…
what is it I want? What is it that would make me feel like things are going to be…
all right?
everyone says time…and a plan is all I need…
well…no
I need something more…
just not sure what
or where…or..
anything.
it’s time to get to the root of it…
anyone else ever feel like this?

Root Vegetables with Toasted Almonds & Raisins

Ina Garten of the Barefoot Contessa has one of the best root vegetables recipes I have ever made. This is not it. This is my version of a delicious root vegetable side dish that is super easy to make and goes with about any main dish you can think of. The truth is I make this to eat alone – I throw it on top of some greens, or some brown rice if I want it to be a meal onto itself.

WIth the added toasted almonds and raisins, I gave it a little Moroccan twist, and for me there is nothing more tasty than the crunch of the almonds with the soft spiced veggies. The occasional delighted surprise when you pop a raisin and it’s burst of added sweet flavor is just another reason why I make this recipe every chance I get.

Tip: (If you want to keep this totally dietetic – can use non-stick oil spray to coat your pan and vegetables

Ingredients:
3 tbsp. olive oil
1 large butternut squash, diced into cubes
1 large fennel bulb, diced
2 large parsnips, diced
1 medium onion, cut into 1/4 inch thick slices
1 large turnip, diced
1 tsp. cumin
2 tsp. basil
2 tsp. dried thyme
2 tsp. dried rosemary
2 tsp. garlic powder
1 tsp. ginger powder
1/2 cup slivered almonds
1/2 cup raisins
sea salt & pepper to taste

Directions:
Pre-heat oven to 400F
Prepare a large baking sheet with non stick spray, or coat the bottom with good olive oil.
In a large bowl, toss together everything well, but the almonds and raisins. Add slat & pepper to taste. Put into oven and bake for about 25-30 minutes until vegetables are soft enough to pierce through with a fork.

In a small skillet toast the almonds and raisins on medium low heat for 2-3 minutes. Stirring frequently.

Remove vegetables from oven, add additional salt & pepper if needed and serve with the almonds and raisins as a generous garnish.