The most wonderful time of a food lover’s year sure was fun, wasn’t it? Saying goodbye to all that merry-making can feel a little sad right now. If you said “Yes, please” to every holiday treat that came your way, it might seem that eating well means a hard stop on all the tasty foods. Don’t believe it. I’ve got you. Kick back fireside and enjoy a peaceful January evening with this hearty and healthy comfort food dish that feels just as indulgent as any holiday feast.
Creamy Polenta with Honey Roasted Root Vegetables and Broccoli
Yield: 6 servings
Yellow corn polenta, cooked according to package directions for 6 servings
1 twelve ounce bag rainbow baby carrots
2 large parsnips, peeled
1 large sweet potato, peeled
1 cup broccoli florets
2 tablespoons olive oil
2 tablespoons butter, melted
3 tablespoons honey
2 shallots, minced
2 teaspoons chopped fresh thyme
1 teaspoon salt
½ teaspoon pepper
Optional: 1 cup sliced cooked smoked sausage
Preheat oven to 425º.
Cut vegetables into 1” pieces and combine in a large bowl. Add next seven ingredients and toss to coat. Spread onto a rimmed baking sheet.
Roast in oven 15 minutes or until vegetables are tender, stirring once. Add smoked sausage if desired.
Spoon ½ cup polenta into wide soup bowls. Top with vegetables.