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Tag: roasted carrots

November 13, 2026

Maple-Dijon Roasted Brussels Sprouts and Carrots

Caramelized Brussels sprouts and tender carrots are tossed in a tangy maple-Dijon glaze and finished with toasted pecans and fresh parsley. This easy Thanksgiving vegetable side serves six to eight and can be prepped the day before.

American, European, French, Roasting, Side Dish, Vegetables

by Mr. Sam

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A Thanksgiving table can tell you a great deal about the people who set it. There may be a turkey in the middle, but the dishes around it often tell the better story. A grandmother’s stuffing, a neighbor’s tamales, or a pie made from a recipe card stained with butter can carry generations of family history. The holiday has a more complicated history. In the autumn of 1621, English settlers at Plymouth and members of the Wampanoag nation shared a harvest gathering that lasted three days. The Wampanoag had their own traditions of giving thanks long before the settlers arrived. Centuries later, the gathering became known as the “First Thanksgiving,” a founding story that left out the dispossession and violence Indigenous peoples experienced as colonization expanded. The federal holiday took shape much later. In 1863, during the Civil War, Abraham Lincoln proclaimed a national day of thanksgiving and asked Americans to remember those who had lost loved ones in the conflict. In 1941, Congress established the fourth Thursday in November as the federal holiday. Today, Thanksgiving means different things to different people. Some drive hours to see relatives. Others gather with friends, serve meals in their communities, or feel the absence of someone who used to sit at the table. In Plymouth, Indigenous people and their allies have observed a National Day of Mourning since 1970, honoring Native ancestors and drawing attention to the enduring effects of colonization. Perhaps the most generous thing we can bring to Thanksgiving is attention. We can listen to the stories our families tell and make room for the histories we were seldom taught. We can thank the person who cooked, call the friend who is spending the day alone, or pull up another chair. Gratitude takes on a different weight when somebody else can feel it.

Before anyone sits down, the kitchen smells of butter, sage, and a turkey just out of the oven. Its skin is golden and crisp, and the first slices are usually gone before the platter makes it to the table. A pitcher of warm gravy follows close behind, ready for the turkey and the well someone has already made in a mound of mashed potatoes. I always look for the stuffing. The best spoonful has a little of everything, from the crunchy corners of toasted bread to the soft middle fragrant with onion, celery, and sage. Cranberry sauce, bright and tart, cuts through the richness of the gravy. Some families simmer whole berries with orange zest, while others slide the sauce straight from the can and slice it along the ridges. Either way, somebody will ask for it before the plate makes a full turn around the table. The side dishes are where families put their own stamp on dinner. One table might have green bean casserole with crisp fried onions and sweet potatoes crowned with toasted marshmallows. Another might have baked macaroni and cheese, collard greens, cornbread dressing, or tamales. And there is always a good reason to reach for a warm roll, especially when a little gravy remains on the plate. By the time dessert comes out, somebody has already said they couldn’t possibly eat another bite. Then the pumpkin pie gets sliced. Its custard smells of cinnamon and ginger, and a spoonful of whipped cream softens the spice. Pecan pie offers a sticky sweetness and a good crunch, while apple pie is especially welcome if it’s still warm enough to melt a scoop of vanilla ice cream. The next day, there’s one more pleasure waiting in the refrigerator. A turkey sandwich with leftover cranberry sauce might be the best bite of all.

Autumn: A Season of Change Autumn, also called fall, is the season between summer and winter. In the Northern Hemisphere, it generally lasts from September through November. It is a time of cooling temperatures, shorter days, harvests, and striking changes in the natural world. One of autumn’s most recognizable features is the changing color of leaves. As daylight decreases and temperatures fall, many deciduous trees stop producing chlorophyll—the substance that makes leaves green. Shades of yellow, orange, red, and brown then become visible. Eventually, the leaves fall, helping trees conserve energy during winter. Autumn is traditionally associated with the harvest. Apples, pumpkins, squash, corn, cranberries, sweet potatoes, and root vegetables are gathered during this season. These ingredients appear in comforting dishes such as soups, stews, pies, breads, and casseroles. Cinnamon, nutmeg, cloves, and ginger contribute to autumn’s familiar flavors and aromas. Wildlife also responds to the approaching winter. Birds migrate to warmer regions, squirrels collect and store food, and some animals begin preparing for hibernation. The natural world gradually becomes quieter as plants enter dormancy. The season is celebrated through apple picking, pumpkin carving, hayrides, harvest festivals, bonfires, and scenic walks. Major autumn occasions include Halloween and Thanksgiving in the United States. Autumn often creates feelings of warmth, reflection, and nostalgia. Crisp air, colorful landscapes, fallen leaves, warm drinks, soft blankets, and glowing fireplaces encourage people to slow down and enjoy the comforts of home. At the same time, autumn reminds us that change is natural. Its beauty comes partly from its briefness—a brilliant transition between the abundance of summer and the stillness of winter.