Are you looking for a delicious new side dish to try?
This Fall Harvest Medley recipe is as tasty as it is beautiful.
I have been looking for a new vegetable side dish to make for my Thanksgiving dinner - I found it. I recently made this recipe for my family to test it out before making it for Thanksgiving, and it passed the test. Everyone loved it; it's colorful, very yummy and looks beautiful!
Don't shy away from the combination of ingredients. The sweet and savory apples pair brilliantly with the carrots, radishes and Brussels sprouts; all combined together with a perfect balance of herbs and simple spices to make a really delicious medley.
FALL HARVEST MEDLEY
Makes 8 servings
6 cloves garlic
3 shallots, quartered
2 (8-ounce) packages miniature rainbow carrots, cut in half
2 red apples, quartered
2 green apples, quartered
1 bunch radishes with green tops, trimmed and cut in half
1 pound Brussels sprouts, peeled, trimmed, and cut in half
4 sprigs fresh rosemary
1/4 cup olive oil
1/4 cup butter, melted
2 teaspoons kosher salt
1 teaspoon ground black pepper
1 tablespoon chopped fresh rosemary
Garnish: fresh sage, if desired
1. Prepare oven to 425 degrees. Line a rimmed baking sheet or baking dish with foil; set aside.
2. In a large bowl, combine garlic, shallots, carrots, all apples, radishes, Brussels sprouts, and rosemary sprigs. Add oil and butter, and toss to coat all vegetables. Season vegetables with salt, pepper, and rosemary.
3. Bake for 25 to 30 minutes or until lightly browned and tender. Serve immediately. Garnish with fresh sage, if desired.
Recipe Source: The Cottage Journal Magazine, Autumn 2015, p.93
Note: As a side dish, I found this recipe would serve more than eight.
If you try this recipe, let me know what you think.