The Time is Now

It’s time.

To start thinking about Thanksgiving.

Seriously.

You should be planning your menu now.

And stocking up on canned pumpkin.

When you are racing around to seven different grocery stores on Thanksgiving Eve only to be met with empty shelves, do not say I didn’t warn you.

And don’t ask me to lend you any either.

Consider your pumpkin-less Thanksgiving a natural consequence.

Or you could just take my advice and begin your Holiday preparations now.

You might think all of this pumpkin talk would be leading up to some great winter squash recipe but you would be wrong.

Branch out this year and try a new vegetable recipe.

It’s Thyme.

Orange and Thyme Roasted Beets and Carrots

4 medium beets

2 large carrots

2 oranges

2 teaspoons olive oil

4 tablespoons fresh thyme, divided

salt + pepper

Preheat oven to 375 degrees.

Zest the oranges and set aside.

Squeeze juice into a small bowl and mix with olive oil.

Wash beets and trim the tops off.

Tidbit: Prepare beets on a plastic cutting mat to avoid staining a wooden cutting board.

Peel the beets.

Cut into thick slices.

Then cut into large chunks.

Wash, peel, and cut carrot into large chunks.

Place on a foil lined baking sheet.

Toss beets and carrots with orange juice and  half of the fresh thyme.

Tidbit: Run your fingers along the stem to remove the leaves. Discard the stem.

Sprinkle with salt and pepper.

Bake for 30 minutes.

Increase heat to 400 degrees and bake 10-20 minutes longer or until caramelized.

Toss with reserved zest and thyme.

Salt and pepper to taste.

Transfer to serving dish.

November marks the beginning of the second to last challenge of the 12 challenges of 2012.

This year I’m hoping to make at least one family’s Thanksgiving just a little bit easier.

I hope to raise enough money to provide a full Thanksgiving meal for a family in need.

My co-workers have already been donating generously so maybe we’ll get enough to help TWO families.

Thanks, guys!

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4 thoughts on “The Time is Now

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