Want to prepare a vegetable dish for Thanksgiving that doesn't compete with the turkey for oven space and even better, can be prepared the day ahead? 
Try roasting vegetables! You can slice them up to three days prior to cooking, then seal them in a plastic food storage bag and store them in the frig. Roast them either the morning of Thanksgiving or the day before. They are almost better when they are reheated in the microwave.
I prepared these one year when guests were with us for Thanksgiving. Six months later the same people were back for a barbecue and asked me for the recipe. I had completely forgotten about the roasted vegetables, but they were quick to remind me. This has become somewhat of a signature dish for me. You can easily switch out vegetables - I usually add red peppers.
Herb Roasted Vegetables
5 cups cut-up assorted fresh fall vegetables, such as carrots, onions, parsnips, rutabagas and turnips
1/3 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1/3 cup KRAFT 100% Grated Parmesan Cheese
1/3 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1/3 cup KRAFT 100% Grated Parmesan Cheese
PREHEAT oven to 450°F. Toss vegetables with dressing and cheese.
PLACE vegetable mixture in lightly greased foil-lined 15x10x1-inch baking pan.
BAKE 40 to 45 min. or until vegetables are tender, stirring occasionally.
PLACE vegetable mixture in lightly greased foil-lined 15x10x1-inch baking pan.
BAKE 40 to 45 min. or until vegetables are tender, stirring occasionally.
Follow these links to more great roasted vegetable recipes:
Oven Roasted Root Vegetables
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=roasted%20vegetables&u3=1*ASC*2*25&wf=9&recipe_id=62577e_id=62577
Roasted Beets and Carrots
Angie's Oven Roasted Harvest Vegetables:
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=roasted%20vegetables&u3=1*ASC*2*25&wf=9&recipe_id=62577
Roasted Green Beans with Peppers and Onions:
Roasted Green Beans with Peppers and Onions:
3 comments:
I'm not sure that my family would eat parsnips, rutabagas and turnips...lots of young children at our house for Thanksgiving, which makes making the meal a real project! I feel like I'm always screaming "get away from the oven!" to the babies. Can you help with some kid-friendly side dishes?
Try a cheesy vegetable dish made in the microwave like this one:
Quick Cheesy Broccoli
4 cups broccoli florets (about 1 medium bunch)
3 Tbsp. water
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
MICROWAVE broccoli and water in microwaveable bowl on HIGH 5 min. or until broccoli is crisp-tender; drain.
TOSS broccoli with dressing and cheese. Serve immediately.
Thanks for the suggestions. I love to do things that I can make ahead becuase my oven only holds so much at at a time. Do you have any other side dishes for potatoes and things that I could make ahead and microwave?
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