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Thanksgiving for most begins with the turkey, a 20-plus pound gobbler roasted until golden brown.  Aunt Mary’s dressing may include savory sausage.  If you’re whistling Dixie, even the green veggies may be coated with lard. 

Most guest lists will include more than a handful of vegetarians and maybe even a few vegans in the crowd.   How do you extend hospitality to the holiday table?

Move Trends brings you some ideas and recipes to add a bit of green to your Thanksgiving menu.  The folks who fight over the turkey legs will enjoy some tasty vegetables.

Pass the Tofurkey?

Tip # 1: Roast a variety of seasonal root vegetables, a la The Barefoot Contessa, recipe to follow.  Brussel sprouts and cauliflower, two oft-neglected veggies, become succulent tossed in EVOO and roasted in the oven with a sprinkle of kosher salt.

Tip # 2: Recruit vegetarian guests to bring a favorite dish.  Who knows? Maybe it will end up on the permanent menu?

Tip # 3: Offer plenty of hors d’oeuvres.  Crudites and dip, hummus, cheese for non-vegans, and a few hot specialities will fill up the non-Turkey eaters before the feast.

Tip #4: Substitute.  Exchange vegetable broth for chicken broth in dressing, stuffing, or other dishes. 

Tip #5: Add a vegetarian casserole to the menu. Whole Foods’ website is filled with recipes featuring fall produce.  Harvest Stuffed Acorn Squash, Roasted Sweet Potatoes with Tempeh, and Green Apple and Butternut Squash Casserole are just a few of the options.

Try this recipe for Roasted Winter Vegetables, courtesy of The Barefoot Contessa and Food Network.

Roasted Winter Vegetables

(Serves

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash, peeled and seeded (about 2 pounds)

3 tablespoons good quality olive oil

1 1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons chopped flat-leaf parsley

Directions:

Preheat oven to 425 degrees F.

Cut carrots, parsnips, sweet potato, and butternut squash into 1 to 1 1/4 inch cubes. Vegetables will shrink during cooking so don’t cut too small.

Place cut vegetables in a single layer on 2 baking sheets. Drizzle with olive oil, salt, and pepper.  Toss well.  Bake for 25 to 35 minutes until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

-Beth Kramer, Move Trends Writer
E-mail: Beth.Kramer@move.com

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