Happy Thanksgiving Ina!

  I've watched two Thanksgiving episodes of Barefoot Contessa this week and her meals come out so beautifully.  My mom is making the turkey and stuffing, my mother-in-laws is making a few veggie dishes.  I will be making riced potatoes, mac&cheese, since my husband and I don't eat turkey, but I am thinking about it, and for the cousins, rice crispy treats and polenta cake.  And for today's Ina recipe, roasted vegetables, her whole meal looks amazing, but I'm only doing the veggies this year.  I'm excited to decorate my table, I just got my parents wedding china (they're divorced) so I'm excited to do a fancier table than I'm use to.

Thanksgiving Oven-Roasted Vegetables


Ingredients
2 small fennel bulbs, tops removed

1 pound fingerling or small potatoes

1 pound Brussels sprouts, trimmed and cut in half

Good olive oil

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 425 degrees F.

Cut the fennel bulbs into 6 wedges each, cutting through the core to keep the wedges intact. Place on a sheet pan. Cut the potatoes in half lengthwise and place them on the pan with the fennel. Drizzle 3 tablespoons of olive oil over the fennel and potatoes and then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Toss with your hands.

Place the Brussels sprouts on a separate sheet pan and drizzle with 3 tablespoons of olive oil. Sprinkle with 1 teaspoon of salt and 1/2 teaspoon of pepper and toss with your hands.

Roast the vegetables in the same oven for 35 to 40 minutes, until the potatoes are tender, tossing once while cooking.

Combine the vegetables in a large serving bowl and sprinkle with salt and pepper. Serve hot.


Has anyone gotten her newest cookbook?  I flipped through it at Costco and I seemed like a lot of meat dishes, which isn't ideal for me.  I thought I might ask for it for Christmas.