BRING YOUR VEGETABLE HARVEST TO THE THANKSGIVING TABLE
Roasted vegetables and other garden harvest dishes are essential for the Thanksgiving feast! It’s a celebration of our fall bounty, after all. Here are some creative and delicious recipes featuring harvest vegetables that you’ll love this November!
Roasted Pecan Cranberry Harvest Vegetables
This roasted harvest vegetable medley is the perfect blend of savory and sweet, with a hint of maple. Prepare the roasted brussels sprouts and squash simultaneously on separate pans to make it easier.
Ingredients:
Roasted Sprouts:
3 cups Brussels sprouts, halved with ends trimmed
3 tbsp olive oil
½ tsp salt
Roasted Squash:
1 butternut squash, cubed
2 tbsp olive oil
3 tbsp maple syrup
½ tsp cinnamon
Extra Fixings:
2 cups pecan halves
1 cup dried cranberries
3 tbsp maple syrup
Directions:
Preheat the oven to 400°F.
Toss the ingredients for the roasted sprouts together in a bowl, then spread across one baking sheet.
Toss the ingredients for the roasted squash together in the same bowl, then spread across another baking sheet. Roast them at the same time for 25 minutes, turning halfway through.
Remove the roasted vegetables from the oven, then turn the heat down to 350°F. Spread the pecans on a clean baking sheet and toast them for five minutes.
Combine the pecans, roasted harvest vegetables, cranberries, and remaining maple syrup in a bowl. Serve immediately.
Harvest Spinach & Kale Spanakopita Triangles
This delicious, cheesy Mediterranean appetizer will tide over your guests if the turkey needs an extra half-hour in the oven! It’s packed with nutrient-rich spinach and kale, so it’s a lot healthier than it seems.
Ingredients:
10 cups spinach, finely chopped
3 cups kale, finely chopped
4–5 cloves of garlic, minced
1 small onion, finely chopped
Zest of 1 lemon
1 tbsp Italian seasoning
1 tsp sea salt
½ tsp red pepper flakes
1½ cups crumbled feta cheese
1/2 cup melted butter
2 tbsp olive oil
1 package phyllo pastry, thawed
1 egg
Directions:
Line a baking sheet with parchment paper and preheat the oven to 375°F.
Add 1 tbsp of olive oil to a large frying pan, then fry spinach until wilted. Remove spinach and place in a mixing bowl. Cover the bowl and place it in the fridge.
In the same frying pan, add 1 tbsp of olive oil and 1 tbsp of salt, then fry the kale until wilted. Stir in the garlic, Italian seasoning, lemon zest, and red pepper flakes. Reduce the heat to low and begin preparing the spinach.
Remove the spinach from the fridge, and with your hands, squeeze out the excess moisture into the sink, being careful not to drop the spinach. Once the spinach is considerably less watery, add it to the kale and onion mix. Cook for 3 minutes.
Stir in the crumbled feta and egg.
Gently unroll the phyllo pastry, so you’ve got a stack of sheets lying flat. Be careful—it’s delicate!
Clear a workspace on your counter to roll up your pastries. Carefully place one sheet in front of you in landscape orientation. Using a meat brush, spread melted butter on the right half of the pastry sheet. Take the left side of the phyllo and fold it in half, so it meets the buttered side. Then, paint the right side of that folded sheet again, and fold the left side over once more, resulting in a long strip with four layers.
Take a heaping spoonful of the spinach and kale mixture and plop it on the pastry strip at the very bottom. Take the bottom left corner and fold it up and across, creating a diagonal fold. Take the bottom right corner and fold it up, creating a new straight edge at the bottom and a triangle-shaped dumpling. Keep folding up the triangle until you get to the end of the pastry strip. Seal the edge with melted butter, and place the finished triangle on your cookie sheet.
Keep making spanakopita triangles until you run out of filling. Once they’re all folded up, bake for 20 minutes until golden brown. Serve with tzatziki!
Danish Rødkål Cabbage with Bacon
This flavorful holiday dish is traditionally served at Christmas in Denmark, but we think it makes a fabulous Thanksgiving dish here in Indianapolis—especially with the addition of crispy bacon! You’ll love how the salty, smoky bacon flavor mingles with tangy, sweet and sour harvest cabbage.
Ingredients:
1 head of red or green cabbage, shredded
1 granny smith apple, peeled and chopped
½ cup apple cider vinegar
¼ cup packed brown sugar
¼ cup granulated white sugar
3 strips of bacon
½ cup onion, chopped
¼ cup water
2 tbsp white vinegar
½ tsp pepper
½ tsp salt
⅛ tsp ground cloves
Directions:
Combine the cider vinegar, white sugar, and brown sugar in a large mixing bowl and stir until dissolved. Toss the cabbage in the vinegar mixture until thoroughly coated, and let it sit for ten minutes.
Fry up the chopped bacon until crisp, remove from the pan, then pat dry on a paper towel. Keep the bacon drippings in the pan.
Saute the onion and apple in the bacon drippings until soft. Add the water, then the cabbage and vinegar mix. Turn the heat up a few notches and bring it to a boil. Reduce the heat to low, then place the lid on the pot and let it simmer for 30 minutes.
Stir in the remaining seasonings and bacon, and continue to cook with the lid off for five more minutes. Serve immediately.
We hope you enjoy these roasted harvest vegetable recipes as much as we do! Have a safe and happy Thanksgiving from all of us at Dammann’s Garden Company in Indianapolis!