One would assume that the turkey would be the main star of a thanksgiving dinner – and as majestic and delicious as it might be, let’s be honest, some of our favourite meals are the side dishes. The test of a good side dish is not only how well it compliments the main course, but if it can be eaten on its own. This dish takes some of the season’s most delicious root vegetables and turns them into something irresistibly good!
Here’s how to make it:
Ingredients:
1 pound red onions, each cut into 8 wedges
1 pound purple sweet potatoes, cut into 3/4-inch cubes
1 pound small multicolored carrots, cut on an angle into 2-inch-long pieces,
1/4 cup olive oil, divided
1 pound turnips, each cut into 8 wedges
1 pound parsnips, cut on an angle into 2-inch-long pieces
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons balsamic vinegar
1/4 cup pure maple syrup
1 tablespoon chopped fresh thyme leaves
Cooking spray
Preparation:
Preheat your oven to 450°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.
Add your onions, purple sweet potatoes, any purple carrots if you have, and 2 tablespoons olive oil in a large bowl; toss to coat, and arrange in a single layer on a prepared baking sheet.
In the same bowl, combine turnips, parsnips, remaining carrots (not purple), and remaining 2 tablespoons olive oil, and toss to coat; arrange in a single layer on the other prepared baking sheet. Sprinkle both baking sheets of vegetables evenly with salt and pepper.
Bake all your purple vegetables at 450°F, without stirring, until tender, about 25 minutes. Bake the turnips, parsnips and carrots at 450°F, without stirring, until tender and lightly caramelized, 30 to 35 minutes.
While vegetables bake, combine vinegar and syrup in a small saucepan over medium-high. Bring to a boil, without stirring, and cook until mixture is thickened, 6 to 8 minutes. (You should have about 1/2 cup of liquid.) Remove from heat, and cool to room temperature; sauce will thicken to syrupy consistency upon cooling.
Arrange roasted vegetables on a platter, and drizzle with balsamic syrup. Sprinkle with fresh thyme, and serve immediately.
These vegetables have such a delicious earthy flavour but the beautiful balsamic syrup glaze is what enhances them and takes them to a whole other level. You won’t be able to resist this beautiful side dish – perfect for a Thanksgiving dinner or just on its own if you were in the mood for some roasted Autumn vegetables. If you make this recipe and want to share with us, tag us on Instagram @stokesstores and use the hashtag #StokesMoments.