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Maple Thyme Roasted Brussel Sprouts,Carrots and Parsnips

Last of the fall vegetable recipes since they are becoming scarce. These were great! Great with the scalloped potatoes…

Maple Thyme Roasted Brussels Sprouts, Carrots, and Parsnips

Ingredients

  • 2 cups chopped, peeled parsnips, cut into ½” chunks (about 3 medium)
  • 2 cups chopped, peeled carrots, cut into ½ ” chunks (about 3 medium)
  • 4 cups brussels sprouts, trimmed and halved or quartered, depending on size
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 375 degrees. Place the oven racks on the lower and upper thirds of the oven.
  2. Divide the vegetables between two large rimmed baking sheets in a single layer.
  3. Place the olive oil, maple syrup, thyme, salt, and pepper in a small bowl and whisk to combine. Drizzle half of the mixture over each pan of vegetables and toss well to coat. Place one pan on the upper rack and one on the lower rack, and roast for 15 minutes. Switch the pans from upper to lower and vice versa, and roast 10-15 minutes more or until caramelized and softened.
  4. Serve and enjoy!

Roasted veggies

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Roasted Summer Squash with Sweet Peppers and Onions

 You are probably wondering why I am using summer squash now that it is Fall. Well, the truth is that northern type squash, which I love, are not normally available in Yucatan. What is “normal” are patty pan squash which are quite small but are available most of the year here. Recently I found a package of these so-called summer squash at a local grocery chain. So, here goes…

Roasted Summer Squash with Sweet Peppers and Onion

This recipe can be easily doubled, using 2 baking sheets and rotating the pans to allow for even cooking. And, yes, we eat the rinds, since there are lots of nutrients..

  • 1 large yellow squash  or smaller summer squash [about 2 cups] unpeeled
  • 1 large zucchini squash [about 2 cups] unpeeled
  • 1 medium purple onion
  • 1/2 cup sliced sweet red pepper
  • 1/2 cup sliced sweet orange pepper
  • 2 Tbsp olive oil
  • 1 Tbsp fresh thyme
  • 3/4-1 tsp garlic salt
  • black pepper to taste
  1. Preheat the oven to 450°F. Spray a baking sheet liberally with cooking spray.
  2. Cut the yellow squash and zucchini into 1/2-inch-thick pieces.
  3. Thinly slice the onion and cut the peppers into strips.
  4. Place all of the veggies into a medium size mixing bowl.
  5. Drizzle the veggies add 2 tablespoons of olive oil.
  6. Sprinkle with the seasonings, add 1 tablespoon of fresh thyme, 3/4-1 teaspoon of garlic salt and freshly ground black pepper to taste. Mix well.
  7. Spread the vegetables in a single layer on the prepared baking sheet.
  8. Place the pan into the oven and bake for 20 minutes. Stir. In the first 20 minutes, the vegetables will release a lot of moisture.
  9. Bake for another 15 minutes, then stir again.
  10. Increase the oven temperature to 475°F and bake for an additional 5 minutes, or until golden.

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Turkey Divan

With US Thanksgiving fast approaching, as well as Christmas (44 days), thoughts turn to turkey. I have previously posted a great recipe for preparing turkey which originated with Emerill Lagasse — check out Funky Brined Turkey elsewhere on the blog. Its awesome and I have used it for many years. AFTER US Thanksgiving and Christmas, there will undoubtedly be some leftover turkey. You could make pot pies, but who wants to fiddle with a crust? Turkey Divan is the perfect answer for leftovers!! The following recipe was adapted from Anna Olsen, Food Network Canada.

FYI, if you don’t have leftover turkey, just head down to the deli and get a precooked roasted turkey breast and either bring it home to slice or have the butcher cut thick pieces. Don’t use turkey lunch-meat!!! You could also substitute chicken… enuf said…hope you enjoy this one.

Turkey Divan by Anna Olsen Food Network Canada
Ingredients (my changes in red as always)

3 cup fresh broccoli, cut into florets (and peeled stem pieces)
4 Tbsp. butter
1 medium onion, diced into ½-inch pieces
1 red bell pepper, diced into ½-inch pieces
5 Tbsp. all-purpose flour
2 tsp Dijon mustard
2 tsp chopped fresh savory (I could not find any here)
1 tsp each thyme and oregano
2 tsp finely grated lemon zest
2 cup chicken stock
½ cup half-and-half cream
½ cup dry white wine
2 cup Jarlsberg cheese or Manchego if in Mexico
salt & pepper
1 lb. cooked turkey breast meat (not luncheon meat), sliced
2 Tbsp. chopped Italian parsley
½ cup dry breadcrumbs
1 Tbsp. olive oil
Directions
1. Blanch broccoli in boiling salted water (or steam) until just tender, then shock in ice water to halt cooking. Drain broccoli and set aside.
2. Preheat oven to 400 F.
3. In a large sauté pan with sides melt butter over medium heat. Add onions and sauté until almost translucent, about 4 minutes.
4. Add diced pepper and sauté 3 minutes more. Sift flour over vegetables and cook, stirring constantly, for about 4 minutes, until a faintly nutty aroma is emitted, but flour does not brown.
5. Stir in mustard, savory and zest. Stir in chicken stock, ½ cup at a time, blending well after each addition (this will prevent lumps). Bring liquid up to a simmer, then stir in cream.
6. Return to a simmer and stir in wine. Reduce heat to low and stir in 1 ½ cups Jarlsberg or Manchego cheese until melted. Season to taste.
7. Stir in broccoli and turkey, adjust seasoning if necessary, stir in parsley and pour into an 8-cup casserole dish.

This can be prepared to here and refrigerated until before dinner when you can apply the topping before baking. I usually put the refrigerated dish on the counter to warm it up a little before baking.
8. Sprinkle top with remaining ½ cup cheese mixed with breadcrumbs and olive oil. Bake for 15 minutes, until sauce is bubbling along the sides.
9. Serve over cooked rice or buttered noodles.
10. Alternatively, the half-and-half cream can be replaced by ½ cup mascarpone cheese, for a more decadent version.

Serve it with a great Jasmine rice!