Photography + Food Styling by Karen Mordechai
It’s a busy pre-holiday week here at Sunday Suppers. We’re editing this week’s beautiful supper for all to enjoy, while preparing a charming and simple Thanksgiving meal. Nothing says I love you to family and friends like a thoughtful and delicious spread on the last Thursday in November. Sunday Suppers is here to help you through with some savory sides we’ve tested in our very own kitchen. We’re starting with the best elements of fall: roasted root veggies, slightly sweet and piping hot.
Maple and Sage Roasted Turnips + Carrots
2 tbsp butter 6 tbsp maple syrup 2 tbsp olive oil 2 tbsp chopped sage 2 sml bunches turnips 2 sml bunches sweet fall nantes (a small French carrot variety with the greens still on top!) Salt and pepper
Preheat oven to 400 degrees. Peel carrots. Half both carrots and turnips down the center and toss with olive oil and s + p. Roast at 400 degrees for 15-20 minutes. Over low/medium heat melt butter and combine melted butter, syrup, olive oil, and sage. Remove veggies and pour syrup mixture over veggies. Return to oven for 15-20 minutes or until syrup is bubbly and vegetables are tender. Serves 4-6 as a side dish.