I had a wonderful day, full of good company and, of course, lots of yummy food!
Here’s a glimpse at my holiday meal. I only have one recipe for you today, but it’s a good one! My Roasted Root Veggie Medley–great for those hearty veggies that are in season now and through the winter.
Golden beets are so pretty!
Roasted Root Veggie Medley
6 to 8 Yukon gold potatoes; halved if small, quartered if large
6 small golden beets, scrubbed and halved
8 small carrots, 1″ of stem attached
2 turnips, peeled and cut into 6 wedges
8 parsnips, peeled and cut in half lengthwise
6 shallots, halved
2 Tbsp olive oil
Sea salt and freshly ground black pepper
To make herb butter: Pulse garlic, herbs and salt in food processor until very finely chopped. Add butter and pulse until combined.
I tossed the prepared veggies with two Tablespoons olive oil, spread on a large baking sheet and sprinkled with sea salt and black pepper. The veggies were roasted along with the turkey (425 degrees for 30 minutes, then 325 degrees until soft–I took them out after about an hour). If I hadn’t been roasting the turkey, I would have simply roasted the veggies at 400 until soft.
After the veggies have roasted, toss with the herb butter. Serve warm.
For hors d’oeuvres, we had some homemade kale chips ( recipe ), pumpkin seeds, and pomegranate seeds…
Garlic and herb pumpkin seeds (left), Indian curry pumpkin seeds (right)
We sipped on some pomegranate spritzers, which were simply POM juice and sparkling water.
We also had a bunch of yummy cheeses to snack on–such a treat!
My favorite double cream brie, gouda, maple-smoked cheddar and an herbed goat cheese.
Can’t have cheese without fruit! We served seasonal fruit, including pears, grapes and…
…figs! My new favorite!
Rather than roasting a whole turkey this year, we got a turkey breast from Whole Foods. The breast was huge though! Nine and a half pounds.
I rubbed the turkey with the same herb butter I used for the veggies (see above) and stuffed it with sliced oranges and fresh herbs. It turned out perfectly, with a nice golden brown, crispy, savory skin. Mmmm.
My stuffing came out delicious! Whole grain bread stuffing with apples, chestnuts and sage.
Here are the Roasted Root Veggies from the beginning of this post! They were a big hit.
French green beans, tossed with Smart Balance and lemon zest.
Pumpkin Gratin with Pecorino Romano cheese. Topped with crispy fried sage leaves.
Ready for a good meal!
Some White Zin that our guest Jean brought.
My friend Kisha all ready for some good eats!
Cheers! Happy Thanksgiving!
I am thankful for FOOD!
My plate ended up much fuller than I’d meant for it to! But so goes Thanksgiving.
Bellies were full, Beatles records were playing, and there was still another course to come. Dessert, of course!
It isn’t Thanksgiving without a pie.
My mom made a rich, mouth-watering Dark Chocolate Pecan Pie. It was like pecan pie meets brownie. Sooooo good!
I made a hot Cranberry Apple Crisp (recipe here ).
Very yummy with vanilla frozen yogurt.
That’s it! Such a great holiday. So much delicious food. Too much food… meaning we’ve got leftovers to last several meals. Time to get creative with leftovers! Speaking of which, the turkey and Maple-smoked cheddar sandwich I had for lunch today was out of this world!
How was your Turkey day?
Did you make anything you don’t usually make, or put any twists on traditional dishes? Or do have traditional dishes you make every year?
How are you putting leftovers to use?
Well, I am off to get some leftover cranberry apple crisp for dessert. Good night, all!