Roasted Root Veggies for Thanksgiving & Rainbow Trout Stuffed with Fennel, Lemon, Onion & Garlic

These days we are testing recipes for my favorite holiday (Margo’s is Halloween): Thanksgiving. I will be cooking with my BFF Betsy and doing so in her oh-so-fabulous, my-dream kitchen, which, sadly for me, is located in her gorgeous house in Lake Tahoe, not mine inDenver. Anyway, I get to cook in it and that’s always a treat. Of course, there will be plenty of pics to follow.

Anyway, this getting ready for Thanksgiving has necessitated two things: one that I create my meals around side dishes we are experimenting with for our holiday meal and two that I make entrée’s that are fast and healthy.

Today we decided to experiment with roast veggie varieties for a healthy side and threw this together:

Roast Root Veggies with Anjou Pear, Fresh Rosemary and Thyme, EVO & Balsamic

 

Preheat oven to 400                                     

 

Ingredients

1 medium Celery Root, peeled and chopped into 2-3 inch chunks

3 small Red Beets, quartered

2 medium Parsnips, cut into 2-3 inch chunks

2 medium Carrots, cut into 2-3 inch chunks

1/3 Anjou Pear, peeled and cut into 2-3 inch chunks

¼ medium Red Onion, Sliced

Kosher Salt

Pepper

EVO

Balsamic

Fresh Rosemary & Thyme

Preparation

Place a layer of Celery Root in the bottom of an oven proof dish

Sprinkle a layer of Beets over Celery Root and then top with a layer of Parsnips

Sprinkle 2 Tblsp EVO and Salt & Pepper over veggies, be generous with the salt.

Spread Carrots on the top of the vegetable pile, then sprinkle the Pear and Red Onion on top.

Sprinkle with 1 Tblsp Balsamic and 1 Tblsp EVO

Sprinkle top of dish with Fresh Rosemary Sprigs and Fresh Thyme

Roast in preheated oven for 40 minutes, stirring to toss ingredients every 10 minutes.

So, after spending hours pondering recipes, procuring the items we will need for our tasty experiments and determining that we are truly inept when it comes to the world of WordPress, we decided that we also should spend some time watching online video’s describing how to create what they call a menu. Now I understand menus, but not these types and so, to economize on time and to compliment the Roasted Vegetables I prepared:

Roast Rainbow Trout Stuffed with Fennel, Lemon, Onion, Garlic and Wine

Ingredients:

 3 small Rainbow Trout

1 large lemon, thinly sliced

1 Fennel Bulb, thinly sliced

1 Red Onion, thinly sliced

2 cloves Garlic, chopped

½ cup White Wine (I used a yummy Chilean Chardonnay)

S&P

Preparation:

Preheat oven to 400

 

Clean and dry trout, place on a large sheet of parchment laid across a roasting pan. Open the first fish and place a layer of lemon slices on top of the fish, top that with a layer of fennel, then onion, and finally 1/3 of the garlic. Do this to the remaining fish as well. Pour wine over the fish and wrap the stuffed fish in parchment to create a package.

Bake about 20-25 minutes. Cut open the parchment and serve.

While this dish was easy, delicious, fat free and healthful, I must admit that (a) neither Margo nor Colin appreciated having the fish staring them down and (b) not only did I have to remove the head and tails for them, but I also needed to assist them with deboning the fish.

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8 Comments

  1. Julie Stoffel

     /  November 16, 2011

    This sounds delicious – a nice alternative … maybe for pre-Thanksgiving dinner???

    Reply
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