I don’t mean to be biased here but we gals sometimes like different foods than the guys do. Especially after the holidays when we have all indulged in too much stuffing and pie. Hence, the title, gal food and everything is better with wine you know.
I love to roast anything and everything. In the summer, vegetables from the garden like summer squash, peppers and eggplant. And in the fall and winter all those wonderful winter squash, carrots and potatoes. Hmmm, where they all get carmelized and yummy. So here is my recipe that you can add or delete from.
1 winter squash like acorn or butternut, peeled and cut into 1 inch chunks
3 carrots, cut into 1 inch chunks
1 large sweet onion, cut into 1 inch chunks
garlic cloves, 6-8
2 tablespoons olive oil
Salt and fresh ground pepper
Preheat oven to 425 degrees. On a large baking sheet, toss all the veggies with the olive oil; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20 to 25 minutes.
Now, if you want to really make points with your Wine Guy, cut up a couple of slices of bacon and toss with veggies before roasting. The bacon adds a touch of savoriness which is mouth watering. The aromas that will come from the oven will awaken your senses. Just try it and see what happens…
I like to pair these with light and fruity reds, like a Chambourcin from Missouri, a Frontenac from Minnesoata or a Pinot Noir from Oregon. Or if you like a touch of sweetness in your reds, try a proprietary blend from a local winery. Wineries do a great job of blending wines that are food friendly and have a wine for every palate.
Serve the veggies along side grilled chicken or pork tenderloin. Roasting veggies is also a great way to get your kids to try new things. There is something to be said for the caramelization process where creating that nutty sweet flavor makes everything taste better.
Luv Wine and Food Gal