Turkey day is not completely about the turkey. The vegetables that go with the meal add interest and color to the table. This medley of harvest vegetables can be done the day before to clear the oven for the star of the meal on Thanksgiving morning. They can be reheated while the turkey is setting.
Ingredients:
1 lb. small Brussels sprouts
1-1 ½ lb. butternut squash, cut into chunks
1-1 lb. head of cauliflower-separated into 2” florets
1 lb. fingerling potatoes halved
4 medium leeks, white parts only, trimmed & quartered lengthwise
½ lb. baby carrots
½ lb baby parsnips, peeled & trimmed
24 cloves garlic, peeled & halved plus 3 garlic cloves minced
4 tbs. olive oil
24 fresh sage leaves
1 tbs. chopped fresh rosemary
Preparation:
Step 1. Adjust oven rack to lowest position and preheat to 450” F
Step 2. Bring saucepan of water to boil add Brussels sprouts, cook 3 minutes till bright green
Step 3. Drain & rinse under cold water, then pat dry-set aside
Step 4. Toss all vegetables *except Brussels sprouts& minced garlic* with 3 tbs. olive oil, sage leaves & rosemary in a large roasting pan.
Step 5. Season with salt & pepper then spread in a single layer
Step 6. Roast 25 minutes
Step 7. Add Brussels sprouts, minced garlic and remaining 1 tbs oil
Step 8. Roast 15 minutes more until tender- adjust seasoning with salt and pepper.
Service: Find room on the table, if you can, for a large serving platter. The color of the vegetables adds to the festive appearance of the table. We generally set an attractive buffet display of the Thanksgiving offerings and everyone serves themselves. There is never seems to be enough room at Thanksgiving for passing food around the table. That only worked in a Norman Rockwell painting.
The food is important, but remember, the most important part of the day is to include “Thanks” in your Thanksgiving festivities
