Aaron is already smacking his lips in anticipation of turkey day. What's a vegetarian to do? Actually, I love Thanksgiving. Thanks to the wealth of scrumptious "sides" I have never left a Thanksgiving spread hungry. Recently, Aaron and I found this delicious recipe. It gets high marks and we thought some of you might be interested as well.
Harvest Vegetable Medley
1 lb small Brussels sprouts, trimmed
1 butternut squash, halved, cut into chunks (about 1.5 lbs)
1 head cauliflower, seperated into 2 inch florets (1 lb)
1 lb fingerling potatoes halved
4 medium leeks, white parts only, trimmed and cut lengthwise
1/2 lb baby carrots
1/2 lb parsnips trimmed and peeled
24 cloves garlic peeled and halved plus 3 garlic cloves minced
4 tbs olive oil
1 Tbs chopped fresh sage, plus 24 leaves
1 tbs chopped fresh rosemary
2 small red bell peppers quartered
Adjust oven rack to lowest position. Preheat oven to 450. Bring saucepan of water to boil. Add Brussels and cook 3 minutes or until bright green. Drain, rinse under cold water, then pat dry.
Toss squash cauliflower potatoes leeks carrots parsnips garlic cloves 3 tbsp olive oil chopped sage sage leaves and rosemary n large roasting pan. Season with salt and pepper and spread into single layer. Roast 25 minutes, tossing veggies twice. Add bell peppers, Brussels, minced garlic and remain 1 Tbsp oil. Roast 15 minutes more or until vegetables are broned on edges and tender. Season with salt and pepper.
This goes really well over stuffing and with veggy gravy on top. Yum Yum!
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