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Truffled carrots rosti and other holiday dishes | Recipes

Truffled Carrots Rosti.  - Photo courtesy of Carol Dearth/Sizzleworks
Truffled Carrots Rosti.
— image credit: Photo courtesy of Carol Dearth/Sizzleworks

Ahh, the holidays are upon us. Time to up your game in the side dish department!

Here are a couple of my favorites. Plus links to lots more!

Truffled Carrots Rosti

2 pounds rainbow carrots, or small carrots, scrubbed, cut in half lengthwise

2 tablespoons olive oil, divided

1 tablespoon truffle oil (or more if desired)

Truffle salt

1 tablespoon minced chives

Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper; set aside.

Toss carrots with 1 tablespoon of the olive oil. Spread carrots on baking sheet; roast until soft and beginning brown at edges, about 15-20 minutes. Sprinkle with truffle oil and truffle salt; toss with chives. Serve hot.

Serves 6 to 8.

Braised Brussels Sprouts

1 pound Brussels sprouts

Salt

1 tablespoon butter

1 tablespoon extra-virgin olive oil

1 ounce pancetta, diced

One recipe Tuscan herbs (recipe follows)

Freshly ground black pepper

1 teaspoon honey

Choose a large pot, big enough to hold all of the Brussels sprouts. Add enough water to cover the sprouts and bring the water to a boil. Meanwhile, trim sprouts, removing the root ends and any bruised outer leaves. When the water begins to boil, add 1 teaspoon salt and the sprouts. Cook for 10 minutes, then drain well.

While the sprouts are cooking, heat a large skillet over medium-high heat. Add the butter and olive oil. When butter has melted and is sizzling, add the pancetta and onion if you are using that in place of the Tuscan herbs (do not add the herbs here). Cook until the pancetta begins to brown, 1-2 minutes. Add the drained Brussels sprouts, sprinkle the Tuscan herbs over and season with black pepper. Add the honey. Toss to combine. Add enough water to the skillet to come halfway up the sprouts, about ½ cup. Cover and cook 10 minutes, stirring occasionally, until all of the liquid has evaporated and the sprouts have begun to brown.

Serve hot.

Makes about 6 servings.

Make ahead note: You may make these several hours ahead. When ready to serve, just return the pan to the heat until sprouts are warmed through.

Tuscan Herbs

2 cloves garlic

3/4 teaspoon salt

1/2 teaspoon fresh rosemary

1/4 teaspoon chili flakes

1 teaspoon fresh parsley

On cutting board, smash the garlic. Sprinkle with salt and smash to a paste. Top with rosemary, chili flakes and parsley, mince until fine.

For all the help you may need for Thanksgiving meal preparation, check out this link for Thanksgiving help at tinyurl.com/hynfry7.

There, you can find: A timeline of how to get dinner together without having your hair on fire; how to brine, plus a link to brining video; how to roast a turkey, tips and timetable; how to carve your turkey; how to make perfect gravy video; delicious appetizers; marvelous mashed potatoes; roasted squash risotto (great for vegetarian diners); risotto video; braised beets; perfect pie pastry, plus filling recipes; pumpkin ginger panna cotta; pumpkin tartlets; cranberry ice – great for dessert or a gourmet palate cleanser; wondrous whipped cream.

About the author

Carol Dearth is the owner of Sizzleworks cooking school (14111 N.E. 24th St. in Bellevue). A Le Cordon Bleu graduate, Dearth is a Certified Culinary Professional designated by the International Association of Culinary Professionals. Dearth offers free recipes and tips at TheSizzleWorks.com/blog.

 

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