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Celebrate
the side
dish this
Thanksgiving

®

®

the sides have it

Turkey typically steals the show on

Thanksgiving. But this year, we’re celebrat
ing

the side dishe

CIDER-MAPLE
ROASTED ROOTS

Cider-Maple
Roasted Roots

VEGGIE ROSE TART

armagazine.com/
cider-maple-roasted-roots
1½
1½
⅔
2
2
2
2

pounds slender carrots with tops
pounds slender parsnips
cup apple cider
tablespoons apple cider vinegar
tablespoons pure maple syrup
tablespoons olive oil
teaspoons chopped fresh thyme,
plus more for garnish
1 teaspoon cracked black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper

TAKE NOTE

This showstopping
Veggie Rose Tart is
easier to make than it
looks. Just roll up thin
slices of gently cooked
rainbow carrots and
zucchini, then anchor
your veggie roses in
the cheesy filling.

COMING 11.12.17
Veggie Rose Tart

armagazine.com/veggie-rose-tart

1 sheet frozen puff pastry,
thawed
carrots, assorted colors
zucchini
egg, lightly beaten
(15-ounce) container
ricotta cheese (1¾ cups)
½ cup cubed fresh
mozzarella cheese
¼ cup grated parmesan cheese
1 teaspoon fresh thyme leaves,
plus more for garnish
1 pinch nutmeg
½ teaspoon salt
1 tablespoon olive oil
6
2
1
1

1. Preheat oven to 350°F. Press puff
pastry
4. Starting with a short end, roll
gently into bottom and sides of a 9-inch
round 1 vegetable strip tightly to form
a rosebud
tart pan; trim off excess. Line pastry
with
shape. Roll another strip of the opposite
parchment paper, then fill with ceramic
vegetable around the bud to make
a full rose
pie weights or dried beans. Bake until
lightly
shape. Nestle immediately in filling.
Repeat
golden, about 20 minutes.
with remaining strips, arranging roses
in a
2. Meanwhile, slice carrots and zucchini
decorative pattern over filling. [From
our
lengthwise into very thin (approximatel
y
kitchen: You’ll likely have some leftover
veggie
¹�₈-inch) strips using a mandoline or
vegetable strips—perfect for tomorrow’s
omelet or a
peeler. [From our kitchen: A peeler works
on
turkey-vegetable soup.] Brush veggie
roses
carrots, but not so much on zucchini.
We used and crust edges with olive
oil, then sprinkle
an Oxo mandoline set on the second
setting,
with remaining ¼ teaspoon salt.
which yielded a thickness of just under
¹�₈ inch.]
5. Bake until pastry is golden brown
and
Spread strips on a microwave-safe
plate and
veggie roses are tender, about 40 minutes.
microwave until just soft enough to
roll easily, [From our kitchen: The
top of the tart may look
1 to 2 minutes.
a bit watery when it first comes out
of the oven,
3. Remove pastry from oven, carefully
but don’t worry: That moisture reabsorbs
remove parchment and weights, and
increase quickly as it stands.] Cool
in pan on a wire rack
oven temperature to 400°F. Mix together
egg, 15 minutes. Garnish with additional
thyme.
ricotta, mozzarella, parmesan, thyme,
PER SERVING: 184 cal; 11.5g fat (5.3g
sat);
nutmeg, and ¼ teaspoon salt in a bowl.
Spoon 10.4g pro; 9.7g carb; 1.3g fiber;
314mg sodium;
onto crust and smooth out top.
2.7g sugars

1. Arrange racks in top and bottom
thirds of oven, then preheat to 400°F.
Line 2 large rimmed baking pans with
foil. Peel and trim carrots and
parsnips; slice each in half
lengthwise—or quarter lengthwise
if larger than 1½ inches in diameter.
2. Whisk together remaining
ingredients in a very large bowl. Add
carrots and parsnips and toss to coat.
(This can be made to this point up
to
1 day ahead and chilled, covered.)
3. Divide vegetables and liquid
evenly between prepared pans,
spreading in a single layer. Roast,
stirring twice and rotating pans
between top and bottom racks once,
until vegetables are tender and
browned and liquid has evaporated,
about 35 minutes. Garnish with
additional fresh thyme.
PER SERVING: 161 cal; 4.1g fat

(0.5g sat); 2g pro; 31g carb; 6.7g fiber;
211mg sodium; 15.1g sugars

DELICIOUS DISHES

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iNSiDE SUNDAY BESt

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