Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Okay friends, Thanksgiving is upon us. Is your menu complete?
Is your turkey purchased?
Have you decided what kind of potatoes to make?
Are there veggies on your menu?
If you've answered the last two questions "no," then have I got a deal for you! You probably realize some form of healthy vegetable side is needed in this traditionally carb-overloaded dinner, right? Here's the answer: roast up a bunch of root vegetables with fall herbs and serve them alongside your turkey. I've taken carrots, brussels sprouts, yukon gold potatoes, parsnips and sweet potatoes and roasted them up with oregano, rosemary, thyme and basil to create the ultimate side dish with the flavors of fall. Starch and veggie all in one. If you have other potato plans, feel free to replace with more root veggies. Best of all, the oven does (almost) all of the work as they caramelize and sweeten! Yes, there is a little bit of chopping involved here but it could be done a day ahead. Just keep the potatoes submerged in water and dry them off before roasting so they don't turn brown before you're ready to cook them (a good job for a kitchen "helper" like a kid, mother-in-law or other well-meaning individuals). Be sure to spread the potatoes and veggies out so they roast and don't steam (makes a huge difference in texture and level of caramelization). For this amount I placed two jelly roll pans in the oven side by side, tossing the mixture once halfway through.

This is a fantastic side to serve along with any roasted meat (not just turkey). In fact, I served these little gems recently with Fig Balsamic Roasted Pork Tenderloin and it felt like a restaurant-quality, date night meal right at home. Except my kids were there and we had to rush off to church choir practice afterwards...but I digress. Whether you make this ideal fall side for Thanksgiving or an everyday feast, your family will thank you. In fact, make up a double batch, then combine the leftovers with some veggie broth and half & half the next day, whiz it up in your food processor or immersion blender for an awesome roasted veggie soup! If there are any left. But don't count on it, because they are that good.

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts (adapted from foodnetwork.com)

3 medium carrots, cut into 1" circles
1 lb. brussels sprouts, halved (quartered if large)
1 lb. yukon gold potatoes, cut into 1" pieces
3 parsnips, cut into 1" circles
1 lb. sweet potatoes, cut into 1" pieces
1/4 c. olive oil
1 T. dried oregano
1 T. dried rosemary
1 t. dried thyme
1 t. dried basil
2 t. salt
1 T. pepper

Preheat the oven to 375. Spray 2 jelly roll pans with cooking spray and set aside. Place the vegetables, oil and spices in a large bowl and toss well to combine. Spread the vegetables onto the pans in a single layer and roast in the preheated oven for 20 minutes. Toss and continue roasting for another 20 minutes until the vegetables are cooked through and slightly caramelized. 

8 servings (190 calories each serving) according to my calculator on loseit.com

Chili Roasted Sweet Potatoes

Many moons ago (meaning, pre-kids) my husband and I had a standing dinner date on Monday evenings with our friends John and Kristi. Since they had two small boys we always had dinner at their house then sat around the dining room table or on their back deck during balmy summer months for dessert, sipping coffee or brandy and solving all of the worlds' problems. Kristi and I had such a great time planning each week's menu, tailoring to our tastes and discussing wine to serve with our meal to make it a truly grand experience each week.

In November, we always planned a Thanksgiving-themed meal with new things we found in magazines or on the internet (this was before the Pinterest craze!) This gave us a great opportunity to step out of our culinary comfort zones, plus it kept us from rocking our families' worlds too much when they all wanted their traditional holiday favorites. Thanksgiving confession:  I have never been a huge fan of sweet potatoes. In fact, I distinctly remember running away from the table when my mom served sweet potatoes when I was a kid. For real, as in, ran away and stood defiantly in my dad's recliner.  Due to my former disdain for sweet potatoes I was not enthusiastic when Kristi suggested making them. However, I gave them another try and actually liked them! Plus, I didn't have a recliner to run to when Kristi made sweet potatoes. See, I've grown up since then.

What makes this recipe different and special is the addition of chili powder. The spicy tang chili powder brings makes the sweet potatoes less overtly sweet, which is one of my objections to sweet potatoes and squash. I don't want my dinner to be sweet. Yielding the perfect balance of sweet, spicy and salty and on your table in a flash, make these for Thanksgiving if there are no objections from your (sweet) family.

Chili Roasted Sweet Potatoes (adapted from myrecipes.com)

2 lb. sweet potatoes, peeled and cut into 1" cubes
1 T. olive oil
1 T. chili powder
1 t. brown sugar
1 t. salt
1/2 t. pepper

Preheat the oven to 375. Spray a jelly roll pan with cooking spray and set aside. In a large bowl combine the sweet potatoes, olive oil, chili powder, brown sugar, salt and pepper and toss well, making sure the sweet potatoes are totally coated with the spices. Place the potatoes in a single layer on the prepared pan and roast for 15 minutes. Toss, then return to the oven an additional 15-20 minutes until the potatoes are tender and caramelized to your liking.

6 servings (157 calories each serving) according to my calculator on loseit.com

Mexican Corn Casserole

Ah, the fond memories I have of Thanksgiving at my grandma's. She and my mom switched off hosting Thanksgiving each year, and when it was her turn to host I always spent the night with her to "help." I remember one year the woman BROKE HER ARM and still hosted Thanksgiving! She was truly amazing. I have no idea how much help I really was to my grandma, but I can tell you the memories I have of helping her are priceless! Tearing loaves of white bread and crumbling cornbread for stuffing. Grandma holding the turkey up on it's neck while I crammed it to the hilt with stuffing. Waking up at 6 am to place said turkey in the oven (because it had to roast a full 8 hours, you know!) Rolling out homemade cinnamon rolls on her kitchen table. Stuffing celery with jarred cheese (those jars made the best little juice glasses!) Mashing pounds and pounds of potatoes. Trying to release the jellied cranberry sauce onto the special "cranberry sauce" plate (it's sole purpose in life, my friends.) Baking homemade pies (pumpkin and chocolate with homemade crust.) And the corn casserole, oh my gosh the corn casserole. This casserole was by no means a culinary masterpiece, but it was familiar and warm and it always had a place at our Thanksgiving table. It was simple, really, with corn, Jiffy cornbread mix, eggs, sour cream and.....oh yes, slathered on top was cheddar cheese soup! I'm telling you, the woman was a genius.

The version I'm sharing with you today has those flavors, plus the added addition of chopped green chiles to give it a little Mexican flair. If corn casserole is on your Thanksgiving menu you could totally make it without the green chiles, or leave them in; they're not spicy and they give it such an interesting, almost smoky flavor. You won't find condensed cheddar cheese soup here, but shredded cheese is stirred into the batter and the sour cream (full fat in my grandma's version, of course) is replaced with plain yogurt and buttermilk. Same tang, far fewer calories. I can picture my grandma now in her galley-style kitchen doing dishes, singing in her soprano voice, talking to her parakeet, George, and being genuinely thankful to see every single person who came through the door. That is, after all, what Thanksgiving is all about, isn't it?

Mexican Corn Casserole (adapted from tasteofhome.com)

1 T. olive oil
1 large onion, diced
2 large eggs
1 (15 oz.) can whole kernel corn, drained
1 (14 oz.) can cream style corn
3/4 c. plain yogurt
1 c. buttermilk
1 1/2 c. cornmeal
1/2 c. unsalted butter, melted and cooled
2 (4 oz.) cans chopped green chiles
1 t. baking soda
1 t. salt
2 c. low fat shredded cheddar cheese

Preheat the oven to 325.  Spray and 9X13 pan with cooking spray and set aside. Heat the olive oil in a medium skillet over medium high heat. Add the onion and sauté, stirring occasionally, until the onions are translucent but not browned, about 7-10 minutes. Place the onions in a small bowl and allow them to cool while you assemble the other ingredients.

In a large bowl beat the eggs. Add both cans of corn, yogurt, buttermilk, cornmeal, butter, green chiles, baking soda, salt, half the cheese and the cooled onions. Stir until well combined. Pour the batter into the prepared pan then top with the remaining cheese.  Bake for 1 hour and let stand 15 minutes before cutting and serving.

12 servings (269 calories each serving) according to my calculator on loseit.com

Spicy Honey Mustard Brussels Sprouts

My family loves brussels sprouts. Yes, those oft-maligned miniature cabbages that are more commonly served as a punchline than on a kid-friendly plate. We love them six ways from Sunday; heck, we'd love them six ways every Sunday. Even when my nine year-old was about two, he would ask for "more salad" every time I made brussels sprouts. We don’t necessarily fight over them per se, but there are plenty of eagle-eyed stares as they’re passed around, each of us mentally rendering an evaluation that “your fair portion is eight, not the ten- no, eleven you dished yourself.” While it’s fun to try new variations we never tire of the old standards, woven into the fabric of our family’s comfort food. 

I think a lot of folks shy away from an ingredient like brussels sprouts because they had them prepared poorly (i.e. boiled) as a child. It's like eating canned asparagus, or asking Bob Dylan to sing the national anthem. It can turn great into ghastly. So if you're a grown-up, now's your chance to hit the 'reset' button and discover the glorious flavor you’ve been missing. Never fear; if a two year old boy will eat brussels sprouts, then YOU have nothing to be afraid of. You just have to know how to prepare them to coax out their best traits: earthiness, crunchiness, a curious sweetness; an easy to cook, bite-sized cabbage that magically absorb all the flavors that you cook them in, like garlic, lemon, or bacon (and all three together?  Even better!) This is a quintessential brussels sprout recipe because some of the bitterness (one of the objections to them, I think?) is taken away by the addition of honey. Furthermore, this dish contains one of my all time favorite ingredients: mustard! These would be a great addition to your Thanksgiving table because you can have the ingredients ready to sauté them up while the turkey is resting, no oven space needed. They also make a year-round quick and easy weeknight side because they are a cinch to pull together. If roasting, fresh is best, but if preparing on the stove frozen will work just fine. So when you find your family quibbling over the last sprout don’t blame me (or your parents for boiling them), just remember to double the recipe and make them again this week.

Spicy Honey Mustard Brussels Sprouts (adapted from glutenfreewithlb.com)

1 T. unsalted butter

1 T. olive oil

2 lb. frozen brussels sprouts, thawed and halved if large

4 cloves garlic, minced

1 T. stone ground mustard

1 T. honey

2 t. salt

1 t. crushed red pepper

Heat the butter and olive oil in a large skillet over medium high heat until the butter is melted.  Add the brussels sprouts and garlic and sauté, stirring occasionally, for 10-12 minutes until the brussels sprouts are heated through and starting to brown in spots.  Add the mustard, honey, salt and crushed red pepper and stir to combine and coat all the brussels sprouts.  Serve immediately.

6 servings (128 calories each serving) according to my calculator on loseit.com

Click the links for other brussels sprouts recipes:  Sauteed Brussels Sprouts, Sauteed Brussels Sprouts with Poppy Seeds and Sauteed Brussels Sprouts with Balsamic Vinegar.

Thanksgiving Dessert Round Up

And so, here it ends, with my Thanksgiving dessert round up. I hope you have enjoyed my Thanksgiving suggestions and find them helpful! I hope you will make at least one new recipe for your Thanksgiving table this year. If you make one of mine, please share! I would love to know what you've made! Enjoy these dessert options, some sinful, some not.  Happy Thanksgiving!

Thanksgiving Dessert Round Up

Carrot Cake Bars

Butterscotch Banana Bundt Cake

Pumpkin Blondies

Pumpkin Caramel Blondies

Skinny Pumpkin Pie

Dixie Pie

Pecan Pie

Apple Pie

Blackberry Raspberry Pie

Thanksgiving Potato Round Up

It's time to talk potatoes. Now, I know a lot of people are committed to your basic mashed potatoes and gravy and if that's you, I say bravo! This post is meant to give you some alternatives to the traditional mashed potatoes and gravy. If you are looking for a more traditional mashed potato recipe for your Thanksgiving table I would try the Garlic Mashed Potatoes and just leave the garlic out. I have also included my Cheesy Broccoli Quinoa in here because I think it's a nice switch from potatoes and it's starchy! Enjoy!

Thanksgiving Potato Round Up

Baked Mashed Potatoes with Parmesan Cheese and Breadcrumbs

Potato Fennel Gratin

Giada's Potatoes

Garlic Mashed Potatoes

Mustard Roasted Potatoes

Cream Cheese Mashed Potatoes

Rosemary Roasted Potatoes

Roasted Potatoes and Onions

Chili Roasted Sweet Potatoes

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Cheesy Broccoli Quinoa

Easy Thanksgiving Centerpieces

Today, we take a break from cooking and focus on another very important part of Thanksgiving:  the centerpiece! I am not a fan of very complicated or fussy centerpieces so, for those of you who are, these will not appeal. However, for those who want something pretty and uncomplicated, these will be great! The most important thing is, do something easy, look around your house for what you already have that would make a great addition to your Thanksgiving table and have fun with it! Enjoy!

Easy Thanksgiving Centerpieces

This first centerpiece is made up of mini pumpkins that I hollowed out and then put little vases into and filled with flowers. I am not a fan of tablecloths (too fussy for me) so I just staggered them evenly down the middle of the table.

The second centerpiece is another mini pumpkin (this time striped) which is flanked on either side by a stemless wine glass filled with flowers. Stemless wine glasses make great vases (as do any small juice glasses you have on hand)! I brought home the beautiful scarf from Ethiopia when we brought our adopted son home. It made a perfect table runner!

This last one is probably one of my all time favorites! I took a big white platter and set candles and fresh fruit around it and then surrounded it with nuts and cranberries. You could make this big or small, round, rectangular or square depending on your platter and use as many different kinds of fruit or candles that you want! 

Thanksgiving Vegetable Round Up

Here it is!  The Thanksgiving veggie round up you've all been waiting for! Seventeen recipes that you can put on your Thanksgiving table in a snap. Some sauteed, some casseroles, some roasted. I have it all friends and now you do too! Just click on the recipe name for the link.  Please enjoy!

Thanksgiving Vegetable Round Up 

Roasted Carrots

Jazzed Up Green Beans

Green Beans with Lemon and Garlic

Orange and Honey Glazed Carrots

Oven Roasted Green Beans

Tomato Vegetable Casserole

Sauteed Brussels Sprouts

Sauteed Brussels Sprouts with Poppy Seeds (pictured left)

Broccoli Corn Casserole (pictured right)

Sauteed Green Beans with Tomatoes

Broccolini with Balsamic Vinaigrette

Green Beans with Toasted Pine Nuts

Spicy Honey Mustard Brussels Sprouts

 Parmesan and Swiss Roasted Cauliflower

Sauteed Brussels Sprouts with Balsamic Vinegar

Mexican Corn Casserole

Roasted Potatoes, Carrots, Parsnips and Brussels Sprouts

Thanksgiving Salad Round Up

Hello my friends! It's time for seven salads that would be great additions to your Thanksgiving table! These are all recipes that I have posted on my blog in the past, just rounded up here for your ease. I do what I can. I threw the cranberry and fig compote in here too because it didn't seem to fit anywhere else! I hope you find one that you like.  Every Thanksgiving table desperately needs a little green!

Thanksgiving Salad Round Up

Try this Simple Fall Salad for a quick fix. Make the dressing the day before and assemble the salad just before you eat. With only three ingredients in the salad it will only take a minute to prepare! This would be great with sliced pear instead of apple if you prefer.

Here's another humdinger for you. This Mixed Green Salad with Sherry Vinaigrette could be prepared ahead as well and dressed just before dinner. Make the dressing the day before and toss to combine!

For something a little out of the ordinary, try this Arugula Salad with Avocado and Tomatoes. Assemble the salad and tomatoes ahead, make the dressing ahead and chop up the avocado just before serving. The avocado coats the lettuce as you toss and makes the whole thing so creamy!

Butter Lettuce Salad with Fennel and Dried Blueberries

Romaine Salad with Parmesan Vinaigrette

Mixed Greens with Apple, Blue Cheese and Walnuts

I end this post with my favorite cranberry sauce, Cranberry and Fig Compote.  Make it a day or two ahead and set it out to bring it to room temperature the day of.  Enjoy alongside your turkey or by the forkful.