Thanksgiving was wonderful as family and friends gathered at my house for a traditional feast and giving of thanks for all of our blessings.  My sister Kerri is a wonderful professional photographer and always on the lookout for photos for her file.  I get such a kick of her snapping photos of the food I prepare for family functions! I always make these roasted vegetables when friends and family gather at Thanksgiving and Christmas.  I found the recipe in a magazine years ago and tweaked it a bit.  They are always my favorite thing on the menu, as delicious as they are beautiful!

Roasted Vegetables
with Balsamic-Lemon Vinaigrette

12 baby beets, trimmed, peeled (I have never found fresh baby beets.  I always use regular beets and cut them into chunks. Other than these roasted beets, I HATE BEETS and think they are disgusting.  These are DELICIOUS!)
2 pounds red skinned sweet potatoes, cut into 1 inch pieces (about 3 yams)
2 3/4 pounds acorn squash, unpeeled, quartered lengthwise, seeded, cut crosswise into 1/2" thick slices
1 1/2 pounds Brussels sprouts, trimmed, halved lengthwise
2 teaspoons chopped fresh rosemary (I use a couple tablespoons) or 1 TBS dried
5 tablespoons plus 1 teaspoon extra-virgin olive oil
1 whole garlic head, top 1/2 inch trimmed

1/4 C balsamic vinegar
2 teaspoons grated lemon peel

Preheat oven to 450'F.  Cook beets in medium pot of boiling salted water until almost tender.  Drain.  Transfer beets to large roasting pan.  Add sweet potatoes, squash, Brussels sprouts, and rosemary to pan.  Drizzle with 2 tablespoons olive oil.  Sprinkle generously with slat and pepper.  Toss to coat.  Place garlic head, cut side up on a small piece of foil and drizzle with 1 teaspoon oil.  Wrap in foil and place in roasting pan with vegetables.  Roast garlic and vegetables until tender and vegetables are brown in spots, turning occasionally, about 45 minutes. 

Unwrap garlic.  Peel and thinly slice garlic cloves.  (You will be able to just squeeze them out of their peel through the cut opening on top.) Transfer vegetables and garlic to large bowl.  Whisk vinegar, lemon peel, and 3 tablespoons oil in small bowl.  Season with salt and pepper.  Pour dressing over vegetables and toss to coat.  Serve warm. 

I hope you enjoy this family favorite.  If cooking up a real estate deal is on your menu just give me a call!