Everyone knows the best flavors of Thanksgiving dinner come on the side...and for dessert.
To help you rock out T-day, we've got recipes for everything but the turkey—think cranberry sauce, roasted root veg, stuffing, and pumpkin pie—from San Francisco chefs and restaurants including Tartine's Liz Prueitt and Three Babes Bakeshop. Gobble gobble!
Vadouvan Carrots a la Mark Jeffers (Ritz-Carlton)
Ingredients
2lbs baby carrots cut in half
2 Tbsp Onion Powder
1 Tbsp Ground Cloves
2 Tbsp Vegetable Oil
2 Tbsp Fenugreek Seeds
1 Tbsp Curry Powder
1 Tbsp Ground Cumin
1 Tbsp Ground Cardamom
1 Tbsp Ground mustard seeds
1 Tbsp Ground Turmeric
1 Tbsp Ground nutmeg
¼ cup Honey
Preparation
1. Peel carrots and cut in half.
2. Places spices in a large pan and toast until fragrant but not burned.
3. Mix honey together with toasted ground spices in a separate mixing bowl.
3. Season carrots with spice mixture and honey, place in a baking pan and roast for 35 mins in a 350 degree oven.
This article was originally published in November 2017.
