(Serves 8-12)
Thanksgiving is less than a week away! This recipe is an oldie but goodie. I’ve been making this, and many variations of it, for years. When I take it to a gathering, there are never leftovers. When we are invited to holiday meals and I ask what I can bring, this is often the request. Even the people that don’t like vegetables like these. The recipe is very forgiving and can easily be adjusted to suit your tastes and the size of the group you have. Any ratio of vegetables you like will work, turnips or rutabagas, and rosemary work well in this dish too. The best part is that it’s an easy and healthy holiday side dish that can be made in advance and warmed before dinner. Just what we all need whether we are making the entire feast or bringing a side to a potluck. Enjoy!
Happy Thanksgiving!
You Will Need:
- 1 very large sweet potato
- 2-3 very large parsnips
- 3 large carrots, I like using rainbow
- 1 medium celery root
- 3 ribs celery
- About ½ – ¾ pound Brussels sprouts
- 1 very large shallot (or a small onion)
- 2 tablespoons fresh thyme leaves, plus more for topping
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- Olive oil
- Kosher salt and black pepper
- A couple of tablespoons of chicken stock, white wine, or olive oil to moisten for reheating as needed
Instructions:
The day before:
- Preheat oven to 400 degrees.
- Clean, peel, and chop the vegetables into small cubes/chunks that are somewhat uniform in size. Trim, remove the outer leaves and cut the Brussels sprouts in half.
- Stem and lightly chop the thyme leaves, set aside.
- Place the vegetables in a large mixing bowl and toss with olive oil, just until coated.
- Add the thyme, poultry seasoning, garlic, and a liberal amount of salt and pepper and toss again.
- Spread the vegetables out over 2 sheet pans in a single layer. Yes.. 2 pans. Do not overcrowd or the veggies will steam and not brown. Take the time to flip the Brussels sprouts so that the cut sides are flat on the pan.
- Roast for 25-30 minutes until the vegetables are slightly brown on the edges.
- Remove from oven, stir and season again, if necessary. Let cool on the pans.
- Transfer the pre-roasted vegetables to a 9×13” baking pan, cover and refrigerate.
When it’s time for dinner:
- Allow the pan to come to room temperature for a bit.
- Add a tiny splash of olive oil, chicken stock, or white wine to the pan and gently stir. Just enough to keep things moist. Cover the pan with foil.
- Heat for about 30-35 minutes in a 350-degree oven, just until heated through.
- Top with more thyme leaves just before serving.
