Roasted Pear and Parsnip: https://inspiredentertainment.com/recipe/roasted-pear-parsnips/
3 More Pear Recipes: http://bit.ly/2yltZsn
1 tbsp dijon mustard
2 tbsp apple cider vinegar
2 tsp honey
6-8 parsnips, thickly sliced
3 pears, cored and diced
2 tsp thyme leaves
1 tsp honey (optional)
Oil
Salt and pepper to taste
In a small bowl, whisk together dijon mustard, apple cider vinegar and honey. Set aside. Place parsnips and pear onto a parchment-lined baking sheet and drizzle with oil. Season with thyme and salt and pepper. Toss well. Bake at 400ºF until tender and lightly golden, approximately 20-25 minutes. Remove from oven and drizzle over apple cider vinaigrette and return to the oven for another 3-5 minutes.
Enjoy!
Orange Glazed Carrots: https://inspiredentertainment.com/recipe/orange-glazed-carrots/
1 tbsp butter
2 garlic cloves, peeled and squashed with back of the knife
18-24 small carrots, peeled
2 rosemary sprigs
1 orange, zest and juice
1/2 cup watee
2-3 tbsp honey
Salt and pepper to taste
In a large skillet over medium-high heat, melt butter. Add garlic, carrots, rosemary, orange zest and juice. Add water to the bottom of the pan, season with salt and pepper to taste and cover with lid. Bring to a boil and cook for 7-10 minutes, or until carrots are tender. Remove lid drizzle over honey. Cook for another 2-4 minutes, or until remaining liquid has mostly evaporated and honey has lightly caramelized. If your carrots are still hard and water has evaporated, add more water as needed.
Enjoy!
Maple Pecan Roasted Brussels Sprouts: https://inspiredentertainment.com/recipe/maple-pecan-roasted-brussels-sprouts/
2 lbs brussels sprouts, trimmed and halved
½ cup bacon, diced
1 tsp garlic powder
2 tbsp maple syrup
¼ cup pecans, roughly chopped
Oil
Salt and pepper to taste
Place sprouts into an oven safe baking dish and top with bacon. Season with garlic powder and bake until tender, about 15-20 minutes. Toss with maple syrup, black pepper and pecans. Bake for another 5 minutes.
Enjoy!
Although I forgot to use the pecans and garlic, I brought all 3 side dishes to friends' Thanksgiving dinner today and they were well received! Thank you.
please made better combination ingredient.
OMG this kids..ri…les
maybe we can enjoy this dish in pairis.
to die for delish…. REALLY GOOD !!!!!!!
Since we don't celebrate thanksgiving day in my country, I'll be making some of these recipes for the Christmas season instead. Soo amazing that I could just eat these and be very satisfied!
Hello nice .. Cooking and u r beautiful.
Love all your Thanksgiving recipes
Parsnips and Brussels sprouts are not my favorites, but you made them look really good. I am going to make all of these!
Being originally from Vermont now in Florida parsnips are hard to find. Have to drive 20 miles each way to a Walmart, have never had with pears but will try on my next monthly trip.
If she would've said Canadian, she had a thumbs up from me….No just kidding, she's good.
Thank you 😊
Carrots ? How boring !!!! I'm not a rabbit, I'm a bear when it comes to Thanksgiving meal! Haha good effort tho.
Dear Sara Lynn,
Before expressing my gratitude I have got to say that I couldn't decide whether you were Canadian or American and now that I have the answer I think it's great to know that you are both.
Now the thank you part. Thank you so much for being the way you are. So nice and simple, and so beautiful as well.
I love the way you explain and how you always have something to share about either your experiences or your family.
Your recipes are so simple-minded yet so delicious. You've put expert cooking at the reach of people that assumed that it could only be accomplished if we were great chefs.
I personally know my way around the kitchen but with your videos, I can finally increase my understanding of cuisine and get to "cook" that knowledge.
Again, thank you so much for taking the time to teach us how to innovate.
I've got to go because I'm making Carrot Ginger Soup for dinner again.
Greetings from Argentina.
Great recipes!!!!
I'm
I would kill for a pear and gorgonzola pizza right now XD dang! … can't have any blue cheese because pregnancy 😛
U are as beautiful as your recipes
Where are your wooden spoons from??
I made the Brussels sprouts and the parsnip pears today. The sprouts were bomb and very easy to make. But the parsnips….I bought them last week so maybe they sat in the fridge for too long? They were so woody and tough. The dressing was so tart. Maybe I didn't make it correctly.