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Roasting vegetables to be both fresh and familiar
By ALISON LADMAN
Tired of the same old sides at Thanksgiving? We decided to come up with something both fresh and familiar.
This dish of roasted vegetables starts with classics – onion, butternut squash and corn – but mixes it up with a can of chickpeas and halved red grapes. The chickpeas add a mild nutty flavor, as well as a pleasantly chew-crunchy texture. The grapes offer a gentle sweetness that works so well not only with the rest of the ingredients in this dish, but also with all the other traditional Thanksgiving offerings.
ROASTED GRAPE SUCCOTASH
Start to finish: 45 minutes (10 minutes active)
1 medium red onion, diced
2 cups peeled and cubed butternut squash (1/2-inch cubes)
16-ounce bag frozen corn kernels, thawed and patted dry with paper towels
15-ounce can chickpeas, drained, rinsed and patted dry with paper towels
2 cups red grapes, halved
Kosher salt and ground black pepper
Balsamic glaze, to serve
Heat the oven to 450 F. Line a large rimmed baking sheet with foil.
In a large bowl, combine the onion, squash, corn, chickpeas and grapes. Toss with several tablespoons of olive oil, enough so that everything is well coated. Sprinkle with salt and pepper, then spread evenly on the prepared baking sheet. Roast for 35 to 40 minutes, stirring several times, or until everything is browned and tender.
Pile into a serving dish and drizzle with balsamic glaze. Sprinkle with crumbled goat cheese. Serve hot.
Nutrition information per serving: 220 calories; 60 calories from fat (27 percent of total calories); 7 g fat (1.5 g saturated; 0 g trans fats); 5 mg cholesterol; 35 g carbohydrate; 5 g fiber; 13 g sugar; 6 g protein; 310 mg sodium.