Spice thing up with roasted roots recipe

I don’t know why, but I think about food all the time now. I guess it’s because I can’t get out in the yard to plant.

I did get the tops of the lilies off and the cannas leaves. Next I need to take the top off the Australian tree fern in the front flower bed.

I planted some heavenly bamboo yesterday; I love the beautiful red berries. They will last a long time when you use them in home arrangements. Anything I plant, being a floral designer, I always think how can I use the bloom, foliage and stems, and I think about how to dry it to bring in the house.

Now let’s talk food.

Cider-Maple Roasted Roots

1 1/2 pounds slender carrots with tops

1 1/2 pounds slender parsnips (I like to use purple top turnips)

2/3 cup apple cider

2 tablespoons apple cider vinegar

2 tablespoons pure maple syrup

2 tablespoons olive oil

2 teaspoons chopped fresh thyme (extra for garnish)

1 teaspoon black pepper

¼ teaspoon salt

¼ teaspoon cayenne pepper

Arrange racks in oven to divide the oven into thirds. Preheat to 400 degrees. Line two large, rimmed sheet pans with foil.

Next peel and trim carrots and parsnips. Slice each in half lengthwise or in quarters if larger than 1 1/2 inches in diameter.

Whisk together remaining ingredients in a large bowl. Add carrots and parsnips. Divide vegetables and liquids evenly among prepared pans, spreading in a single layer.

Roast, stirring twice and rotating pans between top and bottom racks until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme. If you like sage, I use fresh if I have it growing. Dried is just not as good as the fresh taste.

Cauliflower “Couscous”

2 heads of cauliflower cut into florets (about six cups)

1 small yellow onion diced, about ½ cup

5 cloves garlic, minced

½ cup olive oil

½ cup chopped fresh parsley

18 Kalamata olives, pitted and chopped

Zest of one lemon

¼ teaspoon salt or to taste

½ cup of crumbled feta cheese (I like to use bleu cheese)

Preheat oven to 400 degrees. Line two large rimmed pans with foil.

Chop cauliflower into half-inch pieces. Transfer to large bowl. Stir in onion and garlic.

Drizzle with olive oil and toss to coat. Divide into two pans.

Roast 20 minutes, stirring twice, until tender and browned.

Transfer to a serving bowl. Stir in parsley, olives and zest. Top with cheese; I like to keep a bowl of cheese on the table to top.