What makes this mix of roasted carrots, potatoes, onion and peanuts so wholesome? The fact that each ingredient was nurtured and grown within a soil womb, and is therefore so connected to Mother Earth? Or is it just the sweet, brown, crispy caramelization that happens to each one when roasted in a hot oven? Either way, this is a rich, warming side dish for either turkey or a vegetarian Thanksgiving main dish.
1-1/2 lb mixed fingerling potatoes, cut into wedges
2 cups baby carrots
1 large onion, sliced
3 green onions, diced
1/3 cup roasted peanuts
2 Tbsp olive oil
2 Tbsp fresh (or 2 tsp dried) rosemary
1 tsp chili powder
2 tsp Pimenton, smoked Spanish paprika
generous dash salt and pepper
Preheat oven to 450F. Toss all the ingredients together in a large bowl.
Spread out in a single layer in 1-2 rimmed jelly roll baking pans.
Roast for about 30-45 minutes, turning once or twice, until the veggies are softened and well browned.
Serves 6-8 as a side dish.
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