This Thanksgiving Sandy made an unbelievably delicious selection of side veggies to have with our turkey. She gave each one of them a distinctive flavor, yet managed to have them compliment each other. As you can see, she also paid close attention to color both in the vegetables themselves and the dish in which they were served. Well done! (that extra goodie is homemade cranberry mold which can be found on the blog)

Glazed Carrots

1 Lb. carrots
2 Tbsp. butter
2 Tbsp. honey
1 Tbsp. lime (or lemon)
Salt and pepper
Parsley

Boil carrots in salted water until tender. Drain and put back in pan with butter, honey, and lime juice. Cook until glaze coats carrots. Season with salt and pepper and parsley.

Roasted Beets

Approx. 1 Lb. fresh beets
3 Tbsp. olive oil
2 Tbsp. good balsamic vinegar
1/2 cup orange juice
Salt and pepper
1 1/2 Tsp. fresh thyme leaves

Cut beets into 1 1/2″ chunks. Place beets in roasting pan with olive oil, fresh thyme leaves, salt and pepper. Roast beets for 35-40 minutes at 400 degrees, turning two times, until beets are tender. Remove from oven and toss with vinegar and orange juice. Season with salt and pepper.

Brussel Sprouts

6 slices bacon, chopped
1 shallot, chopped
1 Lb. Brussel sprouts
1 cup chicken broth
Salt and pepper

Brown bacon, remove from skillet and drain on paper towel. Add shallot to skillet and sauté 1-2 minutes. Add sprouts and coat in oil. Season with salt and pepper. Cook 2-3 minutes until sprouts begin to soften. Add broth, bring to a boil then lower to a simmer, cover and cook for about 10 minutes. Top with bacon bits.

Wine served: 2005 Blagny, 1er Cru Burgundy