On Saturday night, I had a lovely Thanksgiving Dinner Take Two at my friends Jill & Ethan's home. Jill made a delicious dinner pie with turkey, stuffing and mashed potato (topped with cranberry chutney), and we followed it up with her dad's chocolate icebox pie - amazing!
I brought some roasted vegetables; a good addition to the meal. Recipe courtesy of Giada.
1/3 cup extra-virgin olive oil
3 medium carrots, cut into 1 1/2-inch thick circles
1 1/2 cups Brussels sprouts (about 1/2 pound), halved
4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon dried thyme
generous amount of sea salt (to your taste)
2 tablespoons freshly ground black pepper
Preheat oven to 400 degrees F.
Toss all vegetables in a bowl with EVOO and herbs. Pam an 11 by 17-inch baking sheet pan.
Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes. Occasionally rotate vegetables to ensure they don't get too well done in one area.
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| These are quite good - and healthy. |
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