Between the turkey, stuffing, mashed potatoes and bread, the Thanksgiving table can start to look a little beige, but I've got two pops of color to brighten everything up.
So, since you've got all that open oven space left over from our ice cream pie, here are two roasted veggie sides to fill it right back up! Fortunately, if you have everything prepped and ready to go, they roast for roughly the same about of time, and can be finished off right before its time to sit down and eat. If that sounds too hectic, they are also wonderful prepared in advance and reheated.
The carrots are stolen straight from the menu at one of my very favorite Boston restaurants, Myers + Chang, although I learned I don't have the patience for glazing veggies and so my version is roasted instead. The carrots are roasted and tossed with miso paste, butter and scallions, for a sweet yet savory side dish that just adds a little something extra and unexpected to the table.
For some green that isn't drowning in cream of mushroom soup, I present brussels sprouts, in a recipe inspired by my new Saturday morning ritual, The Kitchen on Food Network. These are roasted until crispy and tender, then bathed in a vinegar-spiked sauce of mustard and creme fraiche, and topped off with some crisp apple. It's crunchy and creamy, but with a little tartness to cut through all that heavy comfort coming from the rest of the meal.
Miso Roasted Carrots
Adapted from Food & Wine.
3 lbs carrots, sliced on the diagonal 1/3" thick
1/2 cup miso
6 tbs butter
1 tsp maple syrup
6 scallions, thinly sliced, divided
- Heat oven to 400 degrees and preheat a sheet pan. In a large mixing bowl, mash together miso, butter, maple syrup and half of the scallions until combined.
- Roast carrots for 5 minutes, then toss with the miso butter mixture until well coated.
- Return carrrots to the oven and roast for 20 minutes, until beginning to brown and carrots are just tender.
- Garnish with the rest of the scallions and serve immediately.
Crispy Roasted Brussels Sprouts with Mustard Dressing
Adapted slightly from Geoffrey Zakarian
2 1lb brussels sprouts, quartered
olive oil
2/3 cup creme fraiche
1/3 cup whole grain mustard
2 tbs cider vinegar
1 tbs honey
salt and pepper
1 granny smith apple, cut into matchsticks
- Heat oven to 400 degrees and preheat a sheet pan.
- Toss the sprouts with a little olive oil and salt and pepper. Transfer to the hot sheet pan and spread out in an even layer, then roast until crispy yet tender, about 30 minutes, shaking the pan occasionally to allow for even browning..
- While sprouts are roasting, mix together creme fraiche, mustard, vinegar, honey, and salt and pepper to taste.
- When sprouts are done, toss with the dressing, garnish with apple and serve.