Thanksgiving Sides: Roasted Carrots and Parsnips with Thyme

Roasted Carrots and Parsnips with Thyme
Recipe courtesy Danny Boome

http://www.foodnetwork.com/recipes/danny-boome/roasted-carrots-and-parsnips-with-thyme-recipe/index.html

(Photo courtesy of FoodNetwork.com)

*This looks really healthy. I am going to get this into the weekly rotation because my whole family LOVES carrots.

Ingredients

1 pound carrots
1 pound parsnips (*Sometimes TJ's has these or Gelsons)
3 tablespoons extra-virgin olive oil
2 tablespoons honey (*I might use Agave?)
Coarse salt and freshly ground black pepper
6 sprigs fresh thyme
Directions
Preheat the oven to 350 degrees F.
Peel the carrots and parsnips and cut them in half lengthwise, larger ones can be quartered. Place them on a large rimmed baking sheet.
Drizzle the carrots and parsnips with the olive oil and honey. Season with salt and pepper and toss to coat. Scatter the thyme sprigs on top. Place them in the preheated oven.
After 10 minutes, give the veggies a toss and put back in the oven for another 10 minutes until the vegetables are soft and slightly caramelized. Serve warm.

Thanksgiving Sides: Spicy Parmesan Green Beans and Kale

Spicy Parmesan Green Beans and Kale
Recipe courtesy

Giada De Laurentiis

http://www.foodnetwork.com/recipes/giada-de-laurentiis/spicy-parmesan-green-beans-and-kale-recipe/index.html

(Photo courtesy of FoodNetwork.com)

*This got 5 out of 5 stars. I am going to try it this year probably without the spice so Baby P can eat it. I am trying to incorporate more of a "VARIETY of VEGETABLES" at our table.

Prep Time: 10 min Inactive Prep Time: -- Cook Time: 15 min Level:
Easy Serves:
6 to 8 servings

Ingredients

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan
Directions
Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

Thanksgiving Sides: Maple- and Tangerine-Glazed Carrots

Maple- and Tangerine-Glazed Carrots

Bon Appétit November 2002

**This side dish is soooo tasty and so memorable when made. You have to try it sometime this year. ** When I make it again I will post a picture. (You could probably even use Agave Nectar but I don't know how it would turn out?)

Tangerine juice adds an intriguing note to the velvety sauce. Look for the largest possible tangerines to make squeezing easier.

Yield: Makes 8 servings


1 1/4 cups fresh tangerine juice
3 tablespoons pure maple syrup
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
1/2 teaspoon grated tangerine peel

2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
Pinch of cayenne pepper

1/2 large tangerine, seeded
Chopped fresh parsley


Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.

Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)

Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.