Roasted Vegetables over Rice

As we are in the deep of winter, I continue to love it. Winter has always been my favorite season, well I do love fall as well... and spring, okay and summer. But really I do love winter. The way it gets dark early and you are forced to get right home and snuggle under a blanket. The way the rain pounds on the windows, reminding you it is time for another cup of tea. The warm and bundley clothes we get to wear... ahhh winter. But what makes me love the season of rest most of all is the comforting food that cooks away on my stove and in my oven and warms the whole house.

Last night David and I enjoyed one of our favorite winter meals, Roasted Vegetables over Rice. The wonderful thing about this recipe is that I change it with whatever we have it that little crisper drawer of ours or whatever is lurking in our root basket. Some weeks we have a large piece of bright orange squash from the market, other weeks kale makes a showing or even brussels sprouts!

This week our roasting pan was filled with an acorn squash, beets, a parsnip and a sweet potato. In addition, I always make up a batch of our favorite salad dressing to drizzle over the roasted vegetables. The dressing recipe is one from my grandmother, we call it "Mimi's Dressing".

Roasted Vegetables over Rice

Pre-heat your oven to 400-425.

Roastable Vegetables (squash, beets, potatoes, parsnips...)

Leafy Vegetable (1 stalk brussels sprouts, 1/2 head of cabbage, 1 bunch of kale)

Onion or Leek, sliced

1 Carrot, sliced

1 Celery stalk, sliced

*all of the above ingredients are called for in amounts to feed your own family. For the two of us I use 1 acorn squash, 2 beets, 1 sweet potato, 1 parsnip (this leaves lots of leftovers for lunches)

1 1/2 C. brown rice

1 Leek

Saute 1 leek, or 1/2 an onion, in olive oil until limp. Season with salt and add brown rice. Toss rice to cover with oil and toast a minute or two. Add 3 c. water, bring to a boil, cover and simmer 40 min.

Meanwhile, slice acorn squash, remove seeds and place cut-side down on baking sheet. To baking sheet add potato, quartered beets and parsnip (drizzle a little olive oil over vegetable and top with salt and pepper). Roast 35- 45 minutes (I check it throughout the cooking time and remove any vegetables as they finish to my liking). About 10 minutes before the squash is finished flip it over and add a pat of butter and some honey.

While vegetables roast, heat a large skillet with 2 tablespoons of olive oil, or reserved bacon drippings from a previous breakfast, and saute sliced carrot, leek and celery. Season with salt and pepper. Add sliced onion or halved brussels sprouts. Add a splash of white wine or rice wine vinegar. Once wine or vinegar has become almost dry, add 1/2 c. water and cover. Simmer 15 minutes.

When ready to plate, slice any larger veggies and lay atop a bed of rice. Mix squash with butter and honey and place beside vegetables. Squeeze in cabbage or brussels sprouts on the side. Top roasted vegetables with Mimi's Dressing.

Mimi's Dressing

1-2 cloves garlic, minced (we love garlic, so 2 it is!)

1/4 tsp salt

1 1/2 Tbsp rice wine vinegar

1/2 tsp dijon mustard

1/8 tsp freshly ground pepper

6 Tbsp olive oil

Add everything to a small jar and give it a good shake.

*I like to spoon it over our salad or roasted vegetables so we get all that minced garlic goodness.