Thanksgiving Side Dish Recipe: Roasted Root Vegetables with Pomegranate Molasses and Rosemary

Does anyone at your Thanksgiving dinner table get visibly excited over root vegetables? I've eaten a lot of Thanksgiving dinners, and I've never heard anyone exclaim, "Ooh, look! Roasted rutabagas! My favorite!"

We know potatoes and usually love them. We know beets and usually hate them. But many of other root vegetables remain a mystery. Do you know the difference between rutabagas and turnips? (If you don't, read this post.) How about parsnips? Are you familiar with those?

Here's what I want you to do for this Thanksgiving dinner: Buy an assortment of root vegetables, including the enigmatic turnips and rutabagas. Roast them with a little olive oil, salt and pepper until they release their sugars and caramelize. Then drizzle them with pomegranate molasses, a uniquely tangy syrup made from pomegranate juice and sugar.  Serve them to your guests, but don't tell them about the pomegranate molasses. Then wait for someone to say, "Wow! These are delicious. May I have some more?"



Pomegranate molasses is most commonly found in Middle Eastern specialty stores. You can also buy it online. If you can't find any, then you can make your own pomegranate molasses. Elise of Simply Recipes shows you how.

Roasted Root Vegetables with Pomegranate Molasses and Rosemary
Serves 6-8
Printable recipe.

1 rutagaba, peeled and diced, about 2 cups
2 turnips, peeled and diced, about 2 cups
1 large sweet potato, peeled and diced, about 2 cups
4 parsnips, peeled and diced, about 2 cups
4 carrots, peeled and diced, about 2 cups
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons pomegranate molasses
3 teaspoons chopped fresh rosemary, divided
4 tablespoons pomegranate arils, divided

1. Preheat oven to 400 degrees F. In a medium bowl, toss diced vegetables with olive oil, salt, and pepper. Spread vegetables in a single layer on an aluminum lined baking sheet (for easy clean up). Roast for 20 minutes. Stir and continue roasting for another 20 minutes. Remove from oven.

2. Drizzle pomegranate molasses over the vegetables, and stir until well coated. Sprinkle with 2 teaspoons rosemary and stir gently. Roast for another 15-20 minutes or until vegetables are tender when pierced with a fork. Taste. Season with salt and pepper if desired. Toss in 3 tablespoons pomegranate arils and stir gently. Transfer to a serving bowl. Garnish with remaining teaspoon of chopped fresh rosemary and remaining 1 tablespoon pomegranate arils before serving.

You might also like these root vegetable recipes:
Pureed Roasted Parsnips recipe from Simply Recipes
Potato Root Vegetable Mash Up recipe from Blue Kitchen
Slow Roasted Root Vegetables recipe from Sarah's Cucina Bella
Saffron and Honey Glazed Root Vegetables recipe from ecurry
Baked Yams with Citrus Glaze and Toasted Pecans recipe from Food Blogga
Roasted Root Vegetables with Maple Sage Glaze recipe from Food Blogga

Thanksgiving Side Dish Recipe: Festive Stuffed Acorn Squash

It's already in full swing. Thanksgiving turkey mania. You know what I'm talking about. The endless, frenzied debate over how to cook the perfect turkey. With all the food magazines, cooking shows and turkey hotlines available, I know you'll find more information than you ever wanted on the bird. That's why I'm posting about Thanksgiving side dishes: They're much less controversial. You can't brine sweet potatoes or deep fry cranberry sauce. At least, I don't think you can.

Last year I shared four Thanksgiving side dishes with a twist: Perennial favorites like sweet potatoes and string beans got a makeover. They looked fabulous. But we can't make the same veggies this year. Well, except for the String Beans with Prosciutto, Pine Nuts, and Lemon. I have to make those again. Don't worry though. I've got a few new ones for you that won't disappoint.

Let's start with Festive Stuffed Acorn Squash. A robustly sweet and tangy filling of shallots, cranberries, prunes and pecans is nestled inside of a hot roasted acorn squash half. If you've just wrinkled your nose at the word "prunes," trust me, they're the ideal foil to tart cranberries. But if you just can't abide the thought of them, swap them for sweet Medjool dates. Everyone loves Medjool dates. 

Festive Stuffed Acorn Squash
Serves 4 or 8 if you slice each half in two
Printable recipe.

2 acorn squash
olive oil for brushing flesh
2 tablespoons butter
2 shallots, thinly sliced
1/2 cup fresh or frozen, unthawed cranberries
1/4 cup chopped prunes or soft dates, such as Medjool dates
4 tablespoons dry white wine
6 tablespoons water

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1 tablespoon finely chopped pecans

1. Preheat oven to 375 degrees F. Line a large baking sheet with aluminum foil for easy clean-up. Slice acorn squash in half and remove seeds. Brush flesh with a bit of olive oil and place flesh side down on prepared baking sheet. Cook 35-45 minutes, or until tender when pierced with a fork.

2. In a medium skillet, melt butter. Add shallots and saute 3-5 minutes, until soft. Add cranberries, prunes, wine, water, salt and black pepper. Cook until cranberries pop and the sauce slightly thickens, about 5 minutes. Remove from heat. Taste. Season with additional salt and pepper, if desired.

3. Divide filling equally among the four squash halves. Sprinkle with chopped pecans and serve hot.

You might also like these roasted vegetables for Thanksgiving from Food Blogga:
Roasted Brussels Sprouts and Pears
Roasted Kabocha Squash with an Orange Honey Glaze
Honey Roasted Sweet Potatoes with Pomegranate Glaze
Roasted Acorn Squash with Medjool Dates and Toasted Almonds

Here are more delicious stuffed acorn squash recipes:
Moroccan Style Stuffed Acorn Squash recipe at Eliza's Domestica
Acorn Squash with Quinoa and Hazelnuts recipe at Savour-Fare
Maple Roasted Acorn Squash and Cornbread Stuffing recipe at Karina's (gluten-free) Kitchen.

Thanksgiving Side Dish Recipe: Roasted Brussels Sprouts and Pears

What exactly is the root of all this antipathy toward Brussels sprouts?

Is it the color? Sometimes it's not easy being green. Or yellowish-green.

Is it the smell? You know what I'm talking about. Boil Brussels sprouts on your stove top for 10 minutes and the neighbors will begin to wonder which farm animal you recently adopted.

Is it your mother's fault? If she served mushy, water-logged, brown Brussels sprouts when you were a kid, it's not your fault that you hate them.

Let me attempt to ingratiate Brussels sprouts with you, especially since many of you will likely be cooking and/or eating them next week on Thanksgiving.

Though Brussels sprouts have been around since ancient times, they are named after the city of Brussels in Belgium, where they have been cultivated (and appreciated) since Medieval times. Brussels sprouts are members of the brassica family, so they're related to broccoli, cabbage, cauliflower, and kolrabi, none of which are going to win any popularity contests. That's why Brussels sprouts taste like cabbage and are sometimes referred to as "mini cabbages."




5 Tips for Liking Brussels Sprouts:

1. Select brightly colored Brussels sprouts that are free of black spots or other blemishes, which indicate they are old.

2. Choose smaller Brussels sprouts, which tend to be nuttier in flavor and less "cabbagy" tasting.

3. DO NOT overcook them. Overcooked Brussels sprouts release more sulfur, which causes that smell. You know the one.

4. How you cook Brussels sprouts makes a big difference in how they taste. First par-boil Brussels sprouts and "shock" them. Partially boil the sprouts for 2-3 minutes, then plunge them into a bowl of ice water; this will stop the cooking process and maintain the sprouts' vibrant color. Then you can saute them on the stove top or roast them in the oven.

5. If you are invited to someone's house for Thanksgiving this year, offer to make the Brussels sprouts, so you don't have to suffer Aunt Maude's sadly boiled, mealy sprouts for another year. Everyone will be thankful for that.

And for you food bloggers out there, here's a secret for building traffic. Come up with a killer Brussels sprouts recipe. Believe it or not, of all the posts I have written, one that continually elicits reader emails is Brussels Sprouts with Toasted Breadcrumbs and Lemon. Many people have emailed me thank you notes, saying that this "sunny" version of Brussels sprouts has become their new favorite. I even had one woman say she subscribed to my feed because of that recipe.

So there you have it, a way to build blog traffic and reader subscribers with Brussels sprouts. I wonder if Problogger knows about this.



Roasted Brussels Sprouts and Pears
Makes 6 servings
Print recipe only here.

Sweet honey and pears act as a foil to the earthy Brussels sprouts. It's a simple yet elegant dish that is ideal for a holiday dinner.

2 pounds Brussels sprouts, trimmed and halved
2 large Bartlett or Bosc pears, unpeeled, and thinly sliced
2 teaspoons extra virgin olive oil
3 tablespoons honey
2 teaspoons lemon juice
zest of 1/2 lemon
2 teaspoons fresh minced ginger
4 sprigs fresh thyme, plus extra for garnish
salt and several cranks of freshly ground black pepper
1/4 cup lightly toasted walnuts, chopped

Preheat oven to 400 degrees F. In a large saucepan boil Brussels sprouts for 2 minutes; drain.

In a large bowl, combine all ingredients (except walnuts) and toss until vegetables are well coated. Lay vegetables in a single layer on a tin-foil lined baking sheet (for easy clean-up). Roast for 20 minutes, turning once, or until vegetables have a few brown spots.

Place cooked vegetables in a serving dish. Drizzle with a little extra virgin olive oil. Sprinkle with toasted walnuts and some extra salt and thyme. Serve immediately.

Don't forget to check out the previous three traditional Thanksgiving side dishes with a twist:

Roasted Acorn Squash with Honey-Lime Glazed Pepitas





Olive Oil, Caramelized Onion, and Sage Sweet Potatoes





String Beans with Prosciutto, Pine Nuts, and Meyer Lemon

• Jeanne's Sauteed Brussels Sprouts
• Joey's Sauteed Brussels Sprouts with Sweet Wine
• Kalyn's Sauteed Brussels Sprouts with Balsamic, Parmesan, and Pine Nuts
• The Expatriate's Kitchen Crispy Brussels Sprouts

I'm sending this to Siri of Siri's Corner who is the hosting this week's Weekend Herb Blogging.

Thanksgiving Side Dish Recipe: Roasted Acorn Squash with Honey-Lime Glazed Pepitas

American Thanksgiving. It's all about the big bird. Or is it?

Every year it's the same thing: Cooks everywhere spend countless hours debating the merits of free-range, organic, grass fed, wild, and frozen turkeys. Then when they finally decide on a turkey, they spend even more hours debating how to cook it: Will brining make the meat succulent? Should it be basted every hour? And what about the stuffing? Every family has that relative who insists on stuffing the turkey. So should you stuff the turkey and risk salmonella poisoning for your guests or incur your Aunt Edna's wrath? These are not easy questions.

That is why my favorite part of Thanksgiving has always been the side dishes. You know them-- the perennial favorites such as cranberry sauce, sweet potatoes, winter squash, string beans, and Brussels sprouts. Probably like most of you who celebrate Thanksgiving, I expect these dishes to grace the Thanksgiving table every year, but sometimes they need a little spicing up.

Starting today, and for the next four weeks, I will share a recipe for a favorite Thanksgiving side dish with a twist. Think of it as your old favorites going for a make-over; they'll still be your favorites but only better.



Rather than traditional butter, brown sugar, and cinnamon, this acorn squash has some Latin flare. A tangy, spicy lime and honey glaze contrasts deliciously with naturally sweet acorn squash, while peanuts and pepitas add earthiness and crunch. This sauce also works wonderfully on butternut squash and sweet potatoes.

As for all those questions regarding turkeys, just call one of the dozen or so turkey hotlines that are there to help you with your bird. But really, how much turkey talk can one take?

Roasted Acorn Squash with Honey-Lime Glazed Pepitas
Makes 8 servings
Print recipe only here.

2 acorn squash, seeds removed, and cut into 8 equal wedges
2-3 teaspoons olive oil for brushing squash
1/4 cup unsalted peanuts
1/4 cup unsalted pepitas**
juice of 1/2 lime
1/4 teaspoon lime zest
3 tablespoons quality honey
1 tablespoon water
1/4 teaspoon cider vinegar
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
salt, to taste


Preheat oven to 400 degrees F. Line a baking pan with tinfoil (for easy clean up). Brush the flesh of the squash with olive oil and roast flesh side down for 40-45 minutes, or until tender.

In a small skillet over medium heat, add peanuts and pepitas. Heat until golden brown and they begin to pop. Remove from heat.

In a small bowl, combine lime juice, lime zest, honey, water, vinegar, cayenne pepper, cumin, and salt. Whisk until smooth. Just before you're ready to serve the squash, add the sauce to the pan of toasted peanuts and pepitas. Heat on medium until the sauce begins to bubble and becomes syrupy, about 2 minutes. Remove from heat and drizzle over the cooked squash. Serve immediately.

**Pepitas is the Spanish name for pumpkin seeds and are used often if Mexican food. They're available at Mexican markets, specialty markets such as Whole Foods, and many supermarkets. Pumpkin or sunflower seeds make good substitutes.

You might also like:

Roasted Root Vegetables with Maple Sage Glaze





Roasted Acorn Squash with Medjool Dates and Toasted Almonds





Butternut Squash Risotto with Rosemary, Walnuts, and Blue Cheese




I'm sending my acorn squash to Jeanne of Cook Sister who has chosen for the love of gourd for this month's WTSIM.

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