But that is easy enough to enjoy even on a busy weeknight. I'm kicking things off today with these amazing orange glazed carrots, I think you guys are going to love them now because this is a special occasion. I have given these carrots the royal treatment.
I've peeled them really nicely and I've left a little bit of the stem intact, which I think looks extra beautiful. This is a bit precious, but if you're ever going to get this fussy.
Make Ready Your Stove
I'm going to add two cloves of garlic that I've just smashed. No need to mince your garlic in this recipe because all we're really trying to do is extract its delicious flavor.
Once you can start to smell that garlic, which is almost immediately, you can get your carrots into the pan, and then it is time to start adding even more flavor. In this case, I'm going to do that by adding a few sprigs of fresh rosemary. You have the option to use different herbs here.
Some time would work. Some sage would be really lovely. But I always think that Rosemary is beautifully complemented by our next ingredient, orange and lots of it.
So I'm going to start by zesting my orange into the pan. Then we are going to add orange juice into our pan.
So the idea here is that we're basically going to be steaming our carrots in some orange juice and they're going to get infused the flavor of that rosemary and that garlic sort of sweet, savory combination that you guys know I love so, so much.
And then I'm just going to top this off with a splash of water. I'm going to pop the lid on my skillet, reduce my heat to medium, and let those carrots steam away until they are tender. Now, based on the size of these carrots, that's going to take about eight to 10 minutes.
But if your carrots were in smaller pieces, it may happen a little sooner to finish these off. I'm just going to toss my carrots in a good drizzle of honey for a little bit of sweetness and some salt and pepper.
I'm going to let them cook for another two minutes or so just until that honey starts to caramelize. And that's it. These carrots are ready to serve. Guys, I promise you, once you've tasted these carrots, you'll never want to eat them any other way again.
They are really, really flavorful and of course, have those classic holiday flavors of orange and rosemary. This is a must-try, I must say.
Next, I'm going to be adding a twist on a classic Thanksgiving side dish, roasted Brussels sprouts.
Now, if you're not a Brussels Sprouts fan, this might actually be the recipe that changes your mind, mostly because it involves bacon and maple syrup. So, you know, it can't possibly be that I've got my Brussels sprouts trimmed and chopped and I'm just going to pour them into a small roasting pan.
But instead of adding a little drizzle of olive oil like I would normally do, I am going to top my Brussels sprouts with some finely chopped bacon. We're going to be roasting our Brussels sprouts with the bacon.
Which is going to impart a ton of beautiful, smoky, salty flavor into them. Veggies never tasted so good. Trust me, since my bacon is quite salty as it is, I'm not going to add any additional salt to this dish, but I am going to season these with just a little sprinkle of garlic powder.
I'm going to get these guys into the oven at 400 degrees Fahrenheit for about twenty to twenty-five minutes. And then it will be time to top this with a few tablespoons of maple syrup, some freshly cracked black pepper, and then finish it off with some chopped pecans, which add a great crunch to this dish.
We're going to get these back into the oven for another 10 minutes or so or until everything is nice and browned and caramelized and you've got a nice crispy layer of pecans on top.
And there you have it, my dear. These beautiful Brussels will have all your guests just bacon for more.
And finally today, I'm sharing a slightly more surprising side dish that I think will become a family favorite. And no time there, my roasted pears and parsnips. And if you're not familiar with parsnips, you are in for a treat.
They are really, really tasty. They basically look a lot like white carrots and they are slightly sweet the way carrots are.
But they also have a nice peppery finish and a really beautiful earthiness that is wonderfully paired with pears.
We're just going to start by chopping our parsnips and placing them on a nonstick baking sheet. To that, I'm going to add some pear.
Now I'm using Bosc pears, but of course, any type of pear will do if you love pears. As much as I love Paris.
I'm just going to cut the core out of my pears and then chop them up in a similar size and shape so everything grows nice and evenly. We're just going to toss this all with a little bit of olive oil.
Then we'll hit it with some salt and pepper and some fresh time. We're going to get the pears and the parsnips into the oven at 400 degrees Fahrenheit and let them roast up until they start to get nice and soft and caramelize, let's say, between 25 and 30 minutes.
In the meantime, we are going to mix up a really tasty, sweet, and tangy dressing. I've got some Dijon mustard hanging out in a bowl here, too, that I'm adding a few tablespoons of apple cider vinegar. You always had the option to use Mosaddeq vinegar in this. That would be really good as well.
Then I am also going to add a little bit of honey, we're going to whisk that yumminess together. And just before that mixture is done roasting, we're going to pull it out of the oven, pour our sauce over top and then get it back into the oven for another 5 to 10 minutes or until the flavors have a chance to develop and everything is nice and caramelized and golden. I think it is fairly apparent that this is one heck of a side dish. Guys, I really hope you will give this one a try for yourself.