Your non-food gardening Thanksgiving guests might not jump up and down with excitement – or even RSVP – if you tell them that root vegetables will be the theme for this years’ side dishes! So don’t tell them. Just tell them that they’re in for a sensory extravaganza! We’ll even throw in a butternut squash and a Swiss chard recipe.
|Recipe from Real Simple Magazine.|
Try this trick and you’ll never go back to sweet potato casserole unless it’s for dessert. Peel and cut sweet potatoes into long wedges or 2” chunks. Toss with olive oil to cover and spread on foil covered cookie sheet. Liberally sprinkle on Montreal Steak Seasoning (no kidding!) and bake at 400 F for about 30-40 minutes or until lightly browned and caramelized. OMG, the combination of sweet, spicy, and tangy just can’t be beat.
Beet Rosti with Rosemary (subtitle: the way I can make it without disaster)
Beets have made a big comeback in the last few years. No longer are they reserved for pickling and hard boiled eggs. Beet Rosti is a thick pancake, cooked on a low temperature until the beet sugar caramelizes and a crunchy crust forms. It doesn’t exactly replace the cranberry relish on your Thanksgiving table but the color hits the mark. Erica Smith adapted her recipe from Mark Bittman. Another option is Apple-Beet Salad. It is light and crisp with apples and spices.
Jon Traunfeld’s Sweet Potato Pie
This pie is always a winner at HGIC. His secret is using Japanese red sweet potatoes. But don’t let their name fool you. The flesh is yellow and very sweet. It has a more substantial texture than typical supermarket sweet potatoes.