"Paul M. Cook" > wrote in message
news:G6Ndh.138$dh.41@trnddc03...
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> I always serve roasted red potatoes that I've cooked with a little
> rosemary and garlic and sea salt. Just a touch of seasonings here. For
> veggies, I serve either boiled (lightly) Brussels sprouts or roasted
> Brussels sprouts. Roasted sweet onion and carrots is divine as well. And
> of course, freshly made Yorkshire puddings.
>
> The whole roasted theme matches beautifully and is very traditional. It's
> always a huge hit, everyone loves it year after year.
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> Be sure to make a gravy from he fond from the beef roaster pan. You
> won't get much but a little goes a long way. I use a cabernet sauvignon
> wine to deglasse the pan then mount butter and beef juices. Cook till it
> coats the back of a spoon.
>
> Paul

I did consider red roasted as they are one of my faves and of course go
great with the roast- haven't crossed it off my list yet. I was trying to
choose something my kids like and neither of them like roasted potatoes.

I don't know why I didn't think of yorkshire pudding- it seems so obvious
now- that said, though, none of us have ever had it so I dont know if we'll
like it! Have to try it ahead, I suppose.

laurie

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