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    These flawless roasted veggies are about to give your most delicious (read: indulgent) Thanksgiving sides a run for their money.

    This recipe is fresh out of the kitchen from our recent Thanksgiving cooking class with kitchen queen and cookbook author Pamela Salzman. Take a peek at our annual co-hosted gathering at designer Jenni Kayne’s home here, where you’ll find two more fab turkey day dishes.

    Traditional Thanksgiving sides are notoriously the richest part of the meal — think mashed potatoes, gravy, gooey casseroles and stuffings. This recipe wrangles in an explosion of flavor with totally clean ingredients. Load up your plate with this planty perfection, snuggle in a few slices of turkey and you’re golden.

    Serves 8


    1 lb parsnips, peeled and cut on the diagonal into 1½” pieces
    1 lb carrots, peeled and cut on the diagonal into 1½” pieces
    1 ½ lbs delicata squash, unpeeled, halved, seeded and cut into ½” slices
    1 lb baby turnips or radishes, trimmed and halved
    8 baby apples (about ½ lb), halved (leave the stem – looks pretty)
    4 large shallots, peeled and quartered
    3 Tbsp unrefined, extra-virgin olive oil
    1 Tbsp chopped fresh rosemary
    1 ½ tsp sea salt + a pinch of salt for the glaze
    ¾ tsp freshly ground black pepper
    1 cup unsweetened apple cider or apple juice
    ½ cup apple cider vinegar
    ¼ cup water
    2 Tbsp bourbon, such as Maker’s Mark
    1 Tbsp chopped fresh flat-leaf parsley, cilantro, or chives


    Preheat the oven to 425 degrees and line 2 sheet pans with parchment paper.

    Toss the vegetables in a large bowl with the olive oil, rosemary, salt and pepper. Arrange the veggies on the baking sheets in one layer and bake for 35-40 minutes or until vegetables are tender and browned, stirring after 20 minutes.

    Meanwhile, bring the apple cider, vinegar, water, bourbon and a pinch of salt to a boil in a medium saucepan over high heat. Boil, stirring occasionally, for about 20 minutes, or until reduced to ¼ cup. It should have the consistency of aged balsamic vinegar.

    Transfer the roasted vegetables to a large platter and drizzle with the cider-bourbon sauce. Sprinkle with fresh herbs.

    Find more holiday hosting inspiration here.

    From our friends


    1. So do you eat the rind of the delicata squash?

      Cathy | 11.14.2017 | Reply
      • Yes! That’s my favorite thing about delicata squash; you don’t have to peel it!

        Jackie | 11.14.2017 | Reply
    2. This looks great! Would McIntosh apples work?

      Lisetta | 11.16.2017 | Reply

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