Savory Thanksgiving Side Dishes
After a summer of warm sun, abundant rain and warm weather, fresh, colorful vegetables abound in farm markets and grocery markets. Thanksgiving side dishes are great ways to use the products of the harvest and even introduce some new vegetables to your dinner guests. Who knows if your young niece or nephew secretly likes winter squash? From a tian of roasted vegetables to flavorful potato swirls, the two side dishes below will add variety and interest to your Thanksgiving dinner. Be sure to visit the local produce market or farmer's market to find all of the vegetables you'll need for these dishes. Hope you'll try one or both of these side dishes this Thanksgiving.
Tian of Root Vegetables and Squash
MAKES 6 TO 8 SERVINGS
3 medium carrots, peeled and sliced into 1-inch-thick pieces
4 medium baking potatoes, peeled and sliced into 1-inch-thick pieces
3 small whole beets, peeled and quartered
Coarse kosher salt and freshly ground black pepper to taste
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh rosemary leaves
1/2 cup olive oil
4 cups peeled, seeded winter squash, cut into 1-1/2-inch pieces
1/4 cup firmly packed light brown sugar
5 to 6 sprigs of fresh rosemary
Preheat the oven to 375 degrees Fahrenheit.
Add about 3 cups of water to a large saucepan. Bring the water to a boil over medium heat. Add the carrot and potato slices; cover and cook, blanching the vegetables for about 3-5 minutes. Drain the carrot and potato slices.
Arrange the carrots, potatoes and beets in a 9-by-13-inch baking dish, alternating rows of the different vegetables. Sprinkle with salt, pepper and the finely chopped herbs. Pour the oil over the vegetables. Cover the pan with aluminum foil.
Bake at 375 degrees Fahrenheit for 30 minutes. Remove the pan from the oven and uncover. Arrange the squash pieces in rows on top of the rows of roasted vegetables. Cover the pan with aluminum foil and bake for about 20 minutes more or just until the vegetables are barely done.
Remove the pan from the oven and uncover. Increase the oven temperature to 400 degrees Fahrenheit. Sprinkle the tops of the vegetables with brown sugar and arrange the rosemary sprigs on top of the vegetables.
Return the pan to the oven and bake, uncovered, for about 25 minutes or until the vegetables are tender. Pour off excess oil and serve immediately.
White and Sweet Potato Swirls
MAKES 6 SERVINGS
3 large white baking potatoes (about 6 to 8 ounces each), peeled
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