Thanksgiving dinner can be a ton of work for the host but it can be a bit easier with a collection of foolproof recipes you rely on every year. Even if you’re not hosting and are asked to bring a dish to someone else’s gathering, try Michele & Gia’s “old reliable.” Not only will it be a hit with everyone, it’s also easy because you let your oven do all the work — simply chop, toss and roast.
This dish can be made ahead and pairs perfectly with traditional Thanksgiving turkey. Use the recipe as a guide with the ingredients you know your family likes. For example, you can substitute sweet potatoes for the butternut squash. Root vegetables are especially wonderful to roast because it caramelizes their natural sugars and brings out a sweet flavor kids love.
Roasted Root Veggies
1 Large bag Baby Carrots (or 1 bunch Carrots)
1 Bunch Parsnips, peeled
2 Turnips, peeled
1 Butternut Squash, peeled
1 Acorn Squash
1 Bag frozen Cippolini Onions or Pearl Onions
2 Fennel Bulbs
1/3 Cup Olive Oil
¼ Cup Balsamic Vinegar
Sea Salt and Freshly Ground Pepper to taste
Preheat oven to 350˚F. Remove the tough core of the fennel bulbs by making a v-shaped cut into the bottom of the bulb. Cut vegetables (except for the cippolini or pearl onions and baby carrots) into 1 inch pieces or chunks. In a large bowl, toss all ingredients together. Spread in a shallow baking sheet (or two if desired) and cook for 1 hour or until tender. (Serves 8)
Timesavers:
- Purchase easy-prep items such as baby carrots, pre-cut butternut squash and frozen cippolini or pearl onions.
- Prep vegetables ahead of time — peel, chop and store in containers or plastic bags in the refrigerator.
Finishing Touch
Add fresh herbs to suit your taste. For best results, sprinkle herbs on the veggies about 10 minutes before they are done roasting so they get toasty, but not burnt. Here are a few suggestions:
- Chopped Rosemary
- Italian Flat Leaf Parsley
- Chives
- Thyme
- Dill
- Tarragon
- Sage
Beyond Thanksgiving
- This side dish is versatile enough to work with meat, poultry or fish any day.
- Excellent as leftovers, these veggies will last for up to a week in the refrigerator.
