A refreshing alternative from heavy holiday eating.
As autumn sneaks up on us, so does the season of eating. If you’re seeking a tasty dish that captures the essence of the fall, or if you are looking for an inspiring vegetarian Thanksgiving platter, read on. Our marinated autumn vegetables can be a meal for two or a side dish for many. It can also be enjoyed with poultry, Salmon or Branzino
The line-up features fennel bulb, Brussels sprouts and apple. The marinade is lemon juice, extra virgin olive oil, thyme and oregano (the lemon juice also helps the apples retain their natural brightness). Colorful and delicious, the light green hues are balanced by the red apple, which also adds a complimentary sweetness to the mélange. As the fennel roasts, the festive scent awakens the senses and could lure your family and guests off of the couch and into your kitchen.
Preparation note: the lemon marinade is intended to be used just before cooking. Extended marinating has a tendency to make the dish somewhat tart.
Ingredients
- 12 small to medium Brussels sprouts, trimmed
- ½ cup lemon juice
- 2 Tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 2 medium fennel bulbs, tops removed, sliced top-bottom into quarters then once more into 1/8’s
- 2 apples, cored and divided into 8 pieces (red variety such as Fuji, Gala, Honeycrisps)
- ½ cup pecan halves, roasted separately
Instructions
- Pre-heat oven to 425 degrees F
- Pre-cook the Brussels sprouts by steaming for 8 minutes. Set aside until cool to the touch.
- Combine all of the ingredients (except the pecans) into a plastic bag. Shake to coat the veggies and marinate for 20 minutes.
- Remove vegetables from the bag and place in a casserole dish. Bake 25-30 minutes, stirring half-way through. (Roast the pecans in a separate cooking vessel, so they don’t get soggy from the roasted vegetables/juices).
- Toss together and serve.
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