Thanksgiving side dishes: Balsamic-Glazed Pearl Onions, Roasted Carrots and Parsnips and Glazed Acorn Squash Wedges
It was Balsamic-Glazed Pearl Onions (recipe from Food.com), Roasted Carrots and Parsnips and Glazed Acorn Squash Wedges (both recipes from Martha Stewart site). I made great shepherd’s pie from leftover vegetables, turkey and mashed potatoes.
Balsamic-Glazed Pearl Onions
2 cups frozen pearl onions
1 tablespoons olive oil
1/4 cup balsamic vinegar
1-2 tbsp water
1/2 teaspoon sugar ( optional or to taste)
salt and pepper
1 tablespoon butter
In a large skillet heat oil over medium-high heat, then saute the onions until lightly browned (about 5-6 minutes). Add in balsamic vinegar and water; simmer stirring occasionally until the onions are tender (about 12-15 minutes).
Transfer the onions to a bowl using a slotted spoon (reserve the liquid). Simmer the reserved liquid until thick and syrupy and reduced to about 1/2 cup. Season the liquid with salt and pepper and a little sugar if desired.
Transfer the onions back to the skillet and coat with the liquid. Add in the butter, stirring and heat slightly until the butter has melted. Transfer to a bowl.
Roasted Carrots and Parsnips
2 pound carrots, peeled and halved lengthwise
1 1/2 pounds parsnips, peeled and halved lengthwise (quartered if large)
2 tablespoons olive oil
Coarse salt and freshly ground pepper
1 tablespoon chopped fresh thyme
Preheat oven to 475 degrees. Arrange vegetables in a single layer on a rimmed baking sheet. Drizzle oil over vegetables, and lightly toss to coat evenly. Season with salt and pepper, and sprinkle with thyme.
Roast vegetables, turning occasionally, until they start to brown and are tender, about 30 minutes. Remove from oven; transfer vegetables to a serving platter, and serve immediately.
Glazed Acorn Squash Wedges
Vegetable oil, for baking sheets
3 acorn squashes (about 1 1/2 pounds each), halved, seeded, and sliced into 1-inch-thick crescents
Coarse salt and ground pepper
1/2 cup packed dark-brown sugar
Preheat oven to 400 degrees. Line two rimmed baking sheets with aluminum foil, and brush with oil. Lay squash pieces on baking sheets. Season with salt and pepper; sprinkle squashes evenly with half the sugar. Roast until sugar has melted, about 5 minutes. Remove baking sheets from oven. Using tongs, turn over pieces. Season with salt and pepper; sprinkle evenly with remaining sugar. Roast until tender, about 20 minutes.