Sunday Supper with Garden Roasted Veggies in Sweet Ginger Sauce
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Last weekend on Sunday morning, we invited a family over for Sunday Supper.
I’d call that spontaneous entertaining.:)
There’s just something about Sunday afternoon meals that remind me of my childhood, except growing up, we’d eat at around 1. This time it was more like 4. My mom was the hostess with the mostess. I can still see her in her apron!
My husband and I ran through the menu together, cutting out the green salad. We had so many delicious veggies just picked and washed, from the garden, stored in Ziploc bags in the fridge.
This time I roasted the veggies, skins on, at 450 for about 1 hour, in my large stone bar pan.
Carrots, parsnips, beets, and one turnip. Yes, already harvested from the garden!
I also added 2 Sweet Vidalia onions.
Here’s how I made the roasted veggies:
I added Trader Joe’s Ginger Spread with some hot water, soy sauce, and plenty of garlic. Poured it over the veggies. Seasoned to taste. Drizzled with plenty of olive oil. Then in to the oven they went for a good solid hour at 450 degrees.
My table was set (inside … we’ve had so much rain in Oregon!) I cut a few of our lilies growing in the front yard, and lit the candles.
Our menu was simple.
And I didn’t let anyone help with the dishes.
Dishes were my gift to the family on that day.
When’s the last time you entertained on a Sunday, and who did the dishes?
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