Our Annual Thanksgiving Recipe Exchange!

For the last few years, Ace O’ Spades’ Gabriel Malor and I have made a point of exchanging recipes just before Thanksgiving — it’s a fun little way of finding something new to bring to the table. This year, Gabriel is offering a quick-and-easy recipe for Spiced Nuts, which he declares is something that can be put together “while watching kids!”

And my contribution this year: Roasted Parsnips and Apples:

To serve 4:
1 1/2 pounds parsnips (about 5 med-sized), peeled
1 pound Gala (or comparable) apples, cored and peeled
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons extra-virgin olive oil, not too light
1 tablespoon fresh sage, coarsely chopped (or dill, if preferred)

Move oven rack to upper part of oven and preheat to 475°F.

Cut parsnips and apples into quarters (lengthwise) and then into 2-inch pieces. Toss parsnips and apples with salt, pepper, olive oil and sage. Spread in one layer in a large shallow baking pan. Roast, turning occasionally, until parsnips and apples are tender and browned about 20 to 25 minutes.

What’s nice about this recipe is it can be prepared beforehand and very quickly reheated in the microwave, or you can serve it as a salad, at room temperature! I usually make this to serve with pork, but it goes well on the Thanksgiving table, too!

They’d go well with a Spiced Nuts appetizer, too!

How about it? You have a new (or old and beloved) recipe you want to share?


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