What’s Fresh: November

By: Hannah Linnemeyer

It’s beginning to get chilly here in Iowa but that doesn’t mean there isn’t any locally-grown produce available. Parsley, garlic, onions, potatoes, sweet potatoes, squash, Swiss chard, Brussels sprouts, cauliflower, mushrooms, carrots, greens, parsnips, beets and turnips are some of the fresh ingredients you can work into those holiday recipes. If you are looking for a delicious Thanksgiving side dish to highlight your locally-grown vegetables…check out this recipe:

Root Vegetables with a Honey and Thyme Glaze

Root Veges

  • 2 lbs carrots
  • 1 lb beets
  • 1 lb parsnips
  • 6 sprigs of thyme
  • ½ cup olive oil
  • ½ cup raw honey
  • 1 tbsp balsamic vinegar
  •  salt & pepper to taste
  • Preheat oven to 425 degrees. Wash, peel, and chop vegetables into uniform pieces so that they cook at similar speeds. Mix the honey, olive oil, balsamic vinegar, and thyme in a bowl and toss with veges. Salt and pepper vegetables and lay them on a baking sheet lined with foil. Throw in the oven for ~30 minutes or until the edges begin to brown.

 

  • This dish is extremely versatile. You may interchange these for pretty well any of your fall harvest vegetables, from sweet potato to butternut squash. Just make sure to chop vegetables uniformly and adjust cooking time.