This week is all about Friendsgiving, the perfect way to start your end-of-year holiday partying! No stress, no drama, no gifts, just getting together with friends to enjoy lots of good food & wine. I’m sharing a Friendsgiving recipe every day – everything from the bird to the pie – and then on Friday I’ll have the complete party guide for you, including your grocery list & stress-free cooking instructions. Mid-November is the perfect time to have everyone over, partly to celebrate the holidays with friends, partly because you get two Thanksgiving dinners!
I’ve been adding rich, sweet maple syrup to everything lately – muffins, lattes, & oatmeal are the current favorites – and there are no signs of stopping. It lightly caramelizes these veggies with just a kiss of sweetness. Pure maple syrup can be a splurge, but it makes such a difference. This is definitely not the time for the super-sweet corn syrup pancake stuff; we want the real deal.
On the flip side, unless you’re just dying to use up some fancy balsamic, you can get away with the regular stuff; the blend of maple, rosemary, and thyme helps cover up any astringent notes. Splurge some, save some, and it all evens out.
You all know I’m a major advocate for leaving the skins on fruits and vegetables – the peel is where nearly all of the vitamins and good stuff are hiding, and it feels like such a waste to just throw that away. This dish is no exception: from squash to potatoes to beets, they all benefit from leaving the skin on. Unpeeled beets in particular keep their shape much better. Just give everything a good scrub and you’re ready to chop.
This dish is suited for vegetarian, vegan, gluten-free, paleo, and Whole30 friends, so just about everyone at the table will be able to enjoy!
Friendsgiving Recipes
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Perfectly Roasted Chicken |
Garlic Parmesan Mashed Potatoes |
Bourbon Pumpkin Pie |
Friendsgiving Party Guide |
Maple Balsamic Roasted Veggies
Ingredients
- 1 1/2 lb. acorn squash
- 1 1/2 lb. sweet potatoes
- 1 1/2 lb. beets
- 1 1/2 lb. brussels sprouts
- 1 red onion
- 2 T. fresh rosemary chopped
- 2 T. fresh thyme chopped
Maple Balsamic Glaze
- 1/4 cup balsamic vinegar
- 1/4 cup maple syrup
- 2 T. olive oil
- 1 T. kosher salt
- 1/2 T. black pepper
Instructions
- Preheat oven to 350°.
- Cut both ends off the acorn squash, sweet potatoes, and beets. Chop into bite-sized pieces (no need to peel) and combine in a large bowl.
- Cut the bottoms off the brussels sprouts and slice in half. Peel the red onion and slice into sixteen wedges. Toss with the other vegetables along with rosemary and thyme.
- Whisk together all ingredients for the maple balsamic glaze.
- Toss the vegetables with the glaze and roast at 350° for 25-30 minutes, until all vegetables are soft and cooked through.
Print Recipe
Friendsgiving Recipes
|
|
|
|
Perfectly Roasted Chicken |
Garlic Parmesan Mashed Potatoes |
Bourbon Pumpkin Pie |
Friendsgiving Party Guide |
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