thanksgiving recipes side dishes
In a big bowl, toss the carrots and parsnip items with the brussels sprouts, butternut squash, shallots, thyme sprigs and 1/four cup of the olive oil. Season generously with salt and pepper.
Preheat a fuel grill to excessive warmth (about 425°). Place 2 perforated grill pans straight on the grate to warmth for about 10 minutes. Divide the greens between the grill pans and grill over excessive warmth, stirring and turning sometimes, till they're tender and evenly charred in spots, about 50 minutes. Alternatively, roast the greens in a big roasting pan in a 425° oven, stirring them sometimes.
In the meantime, in a small skillet, warmth 1 tablespoon of the olive oil. Add the pine nuts and prepare dinner over low warmth, stirring consistently, till they're evenly browned, about 2 minutes. Add the butter and garlic and prepare dinner, stirring, till the pine nuts are browned and the garlic is golden, about 2 minutes. Let cool, then switch to a mini processor. Add the grated cheese and the remaining three tablespoons of olive oil and pulse to a chunky puree. Season the pine nut pesto with salt.
Switch the greens to a big bowl and toss with the pine nut pesto. Serve scorching or warm.
1 pound carrots, cut into 1-inch pieces
1 pound parsnips, cut into 1-inch pieces
1 pound brussels sprouts, halved lengthwise
One 2 1/2-pound butternut squash—peeled, seeded and cut into 1/2-by-1 1/2-inch pieces
2 large shallots, cut into 1/2-inch wedges
6 thyme sprigs
1/2 cup extra-virgin olive oil
Salt and freshly ground pepper
1/4 cup plus 2 tablespoons pine nuts
1 tablespoon unsalted butter
1 large garlic clove, thinly sliced
1/4 cup freshly grated Parmigiano-Reggiano cheese