Hey, just a reminder that I’ve moved the blog to its namesake URL, Chronicles of a Curious Cook.  I will periodically post on here as well, but mostly when I take the time to calculate the cost per serving or something else price related.

That said, potatoes are on sale here: .99 for a 10 pound bag!  Haven’t seen them that low in …. maybe ever?    And I just made the most awesome roast potatoes, along with carrots, parsnips and butternut squash. I tried a new technique, essentially par boiling the veggies (other than the squash) for a bit before roasting. They came out fantastic!  Youngest took some for lunch along with some leftover roast chicken and said she wants that again tomorrow for lunch. You can just do potatoes, pictured here. Or combine them with other vegetables, like butternut squash, parsnips and carrots.

• potatoes, peeled and cut in 2-3″ chunks, or just in half
• carrots, scrubbed and ends trimmed off
• parsnips, peeled and cut into wedges at least 1″ thick
• butternut squash, halved, seeded, and cut in wedges

Roasting Vegetables

Bring a pot of water to boil while you preheat the oven to 400 F.  Simmer the potatoes and carrots for 5 minutes, then add the parsnips and cook another 4-5 minutes.

The squash doesn’t need to be parboiled.

Drain in a colander and let sit for a few minutes. Take everything but the potatoes out of the colander then shake the colander around a bit to shake up the potatoes.

Put the vegetables in a shallow pan, along with a few cloves of garlic and some sprigs of fresh parsley if you have some. (Grow some! )  Drizzle some olive oil and add salt and pepper to taste.  Sprinkle some paprika on the squash if you’d like.

Roast at 400 for 45 minutes to an hour, depending on the size of the vegetables.

This packs well for a school lunch the next day. My daughter took some vegetables, leftover roast chicken, some ketchup in a small container, and some sliced apples and pears and declared it one of the best lunches ever.