Roasted vegetables is an essential part of every Thanksgiving meal. This year, take advantage of the fresh crops in season by whipping up delicious and warm vegetable dishes that will complement your main dish!
Glazed Sweet Potatoes with Honey Whiskey Pecans (Well Plated)
"Glazed Sweet Potatoes with Honey Whiskey Pecans are the complete package. First, we have the sweet potatoes themselves, which are classic and lovely and must be at your holiday table. Next, we have (say this with me out loud) whiskey and honey glazed pecans. Oh heavens, yes."
- 3 pounds sweet potatoes (about 4 large)
- 1 cup roughly chopped pecans
- 2 tablespoons unsalted butter
- 2 tablespoons coconut oil
- 2/3 cup honey
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon cayenne pepper (a bit more if you like a good kick)
- 1/2 teaspoon kosher salt
- 1/4 cup whiskey (see notes section for brand recommendations)
- 2 cups peeled, cored, and 3/4-inch diced tart, firm baking apples, such as Granny Smith or Cortland (about 2 medium or 3 small)
Root Vegetable Gratin (Vintage Mixer)
"As for the root vegetable gratin, the recipe is actually quite simple and the beauty of it is, you can use whatever root vegetables you have on hand. If you don’t have celery root or maybe your just a little uncomfortable with the large gnarly brown root, try the pretty purple and white root vegetable- rutabaga."
- 2 Sweet Potatoes, peeled and sliced 1/4” thick
- 2 Russet Potatoes, peeled and sliced 1/4” thick
- 1 Rutabaga or Celery Root, peeled and sliced 1/4 “ thick
- 1/2 cup all-purpose flour
- 1 1/4 cup Parmesan Cheese, divided
- 2 cups half and half
- 1 Thai Chili, minced, or 2 teaspoons Red Chile flakes
- Salt and Freshly Ground Pepper
- 3 garlic cloves
- 1 Cup scallions chopped
Roasted Fall Vegetables (Love Grows Wild)
"All you have to do is chop up some veggies, coat them in a bit of oil and some seasoning, and throw them in the oven until the vegetables are perfectly roasted with soft, tender insides and crispy, browned outsides. The flavor you get with roasting is unlike any other!"
- ⅓ cup olive oil
- 4 medium carrots, cut into 1-inch thick pieces
- 1½ cups brussel sprouts, halved
- 4 cups red new potatoes, cut into 1½-inch thick pieces
- 1 cup sweet potatoes, cut into 1½-inch thick pieces
- 2 teaspoons black pepper
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
Making Thanksgiving cooking a lot easier by using good quality silicone baking mats. Not only are silicone mats sturdy and durable. Because they're non-stick, you can also cut your clean up time in half.