ROASTED BEETS WITH ORANGES
ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 6 to 8
8 to 10 assorted baby beets, trimmed
¼ cup extra-virgin olive oil
Kosher salt and freshly ground pepper
4 oranges (a mix of navel, Cara Cara and/or blood oranges)
3 tablespoons white wine vinegar, preferably tarragon vinegar
Chopped fresh chives, for topping
1. Preheat the oven to 400˚. Place the beets on a large sheet of foil; drizzle with 1 tablespoon olive oil and season with salt and pepper. Fold and crimp the edges of the foil together to form a packet, leaving room for steam to circulate. Transfer the packet to the oven rack and roast until the beets are tender when pierced with a knife, 40 to 45 minutes. Let cool slightly in the foil, then carefully open. Rub off the skins with a paper towel and cut the beets into wedges.
2. Trim the bottoms and tops of the oranges, then cut off the peel and pith with a paring knife. Slice crosswise into rounds, removing any seeds.
3. Combine the beets and oranges on a serving platter and gently toss. Drizzle with the vinegar and remaining 3 tablespoons olive oil. Season with salt and pepper, then top with the chives.
HARICOTS VERTS WITH PANCETTA AND DATES
ACTIVE: 25 min l TOTAL: 25 min l SERVES: 6 to 8
4 ounces pancetta, diced
2 pounds haricots verts
½ cup sliced pitted dates
1. Cook the pancetta in a large skillet over medium heat, stirring, until crisp, 8 to 10 minutes. Remove the pancetta to a plate with a slotted spoon, leaving the drippings in the pan.
2. Add the haricots verts to the pan and cook over medium-high heat, tossing, until bright green and tender, about 10 minutes. Stir in the pancetta and dates and season with salt and pepper.
ROASTED BRUSSELS SPROUTS WITH BULGUR AND POMEGRANATES
ACTIVE: 20 min l TOTAL: 45 min l SERVES: 6 to 8
¼ cup bulgur
2 pounds brussels sprouts, trimmed and halved
2 cloves garlic, thinly sliced
1 tablespoon plus 1 teaspoon grated lemon zest, plus 1 tablespoon fresh lemon juice
¼ cup plain yogurt, well stirred
Garam masala, pomegranate seeds and chopped fresh parsley, for topping
1. Preheat the oven to 425˚. Bring ½ cup water to a boil, then pour over the bulgur in a medium heatproof bowl; cover and set aside until tender, about 20 minutes.
2. Toss the brussels sprouts with the garlic, olive oil and 1 teaspoon lemon zest on a rimmed baking sheet and season with salt and pepper. Arrange the brussels sprouts cut-side down and roast until browned and tender, about 25 minutes.
3. Transfer the brussels sprouts to a serving bowl and toss with the remaining 1 tablespoon each lemon zest and juice. Add the bulgur and toss. Drizzle with the yogurt; top with garam masala, pomegranate seeds and parsley.
GLAZED CARROTS AND PEARL ONIONS
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 6 to 8
Kosher salt
2 cups pearl onions
3 tablespoons unsalted butter
2 tablespoons packed light brown sugar
2 tablespoons apple cider vinegar
1. Fill a deep skillet halfway with water; add a pinch of salt, cover and bring to a boil. Add the pearl onions and cook 1 minute to loosen the skins, then drain and rinse under cold water. Using kitchen shears, trim the root ends of the onions, then slip off the skins.
2. Trim and peel the carrots. Cut on the bias into 1-inch-thick pieces.
3. Heat the butter in a large skillet over medium heat. Add the onions and carrots and cook 5 minutes. Add ½ cup water, cover and simmer 10 minutes. Uncover and add the brown sugar and vinegar; bring to a boil and cook until syrupy, about 5 minutes. Transfer to a platter and top with parsley.
HOW TO ROAST VEGGIES
Toss your vegetables with olive oil, season with salt and pepper and spread on a rimmed baking sheet (unless otherwise directed). Then follow the roasting temperatures and times below.
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