The holiday table is often overrun with a whole lot of beige: Potatoes, stuffing, rolls, gravy, and even the bird itself fall into the tedious tones of off-white, tan, and brown. While all are essential to the meal, a plate can seem lifeless when piled up with nothing else.
That's why it's important to bring other colors to the table: ruby red from cranberry sauce, green in the form of a salad or a big platter of Brussels sprouts, and orange—lots of orange. Whether it's winter squash, sweet potatoes, carrots, or even oranges themselves, here's how we're bringing the color orange to the table.
Caramelized Butternut Squash Wedges with a Sage Hazelnut Pesto by melissav
Roasted Carrots with Mustard Greens Gremolata by EmilyC
Molly Stevens' Roasted Fennel, Red Onion, and Orange Salad by Genius Recipes
Thanksgiving Root Vegetable Pie by Marian Bull
Roasted Acorn Squash with Maple and Red Pepper Flakes by Kendra Vaculin
Brown Butter-Roasted Sweet Potatoes with Arugula and Bacon by EmilyC
Carrots and Fennel Braised with Orange Zest and Honey by Viviane Bauquet Farre
Crispy Delicata Rings with Currant, Fennel, and Apple Relish by TheWimpyVegetarian
Maple Mashed Chipotle Sweet Potatoes by ashleyza
Pomegranate Roasted Carrots by Melissa Clark
Sweet Potato and Pancetta Gratin by cnevertz
Dashi Braised Kabocha Squash by savorthis
Maple Sweet Potato Cakes with Curried Greek Yogurt by foxeslovelemons
Butternut Squash Purée by Amanda Hesser
Roasted Sweet Potato and Apple with Pearl Onions and Crispy Sage by Kendra Vaculin
Steam-Roasted Carrots with Cumin by Kenzi Wilbur
Sweet Potato Bake by Ali Slagle
from Food52 http://ift.tt/1PERL8D
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