Thanksgiving Veggies

Our Thanksgiving dinner menu is pretty fixed.  Our family liked the turkey traditional, without any fanfare, and the gravy is doomed to a similar fate.  Our stuffing is boring as well, were it not for the lovely, smoky bacon we get from Vande Rose Farms.  Where we go wild are desserts, of course, but vegetables as well.  Try a couple of the offerings below; they are easy to make and delicious!


  • 1 lb. baby Brussels sprouts or regular sprouts, halved
  • 6 slices smoky bacon, diced
  • 1 tbsp. butter
  • ¼ cup water

Melt the butter.  Add the bacon and cook until crisp.  Remove bacon and add sprouts.  Cook until fork tender but not mushy.  Drain remaining fat from the pan and deglaze with ¼ cup water.  Add the bacon and toss.  Season with salt and pepper and serve.


  • 1 lb. beets, peeled and quartered
  • 1 lb. carrots, peeled and chunked
  • 1 tbsp. olive oil
  • Salt, pepper

Put all the ingredients in a baking dish (we use foil; it's easier to clean).  Cover tightly with foil.  Bake at a 350F over 1 hour and check for doneness.  Cook further if needed.


  •  1 lb. peas, preferably freshly shelled, otherwise frozes petit pois
  • 2 fennel bulbs, trimmed (without the green leaves) and thinly sliced
  • 3 shallots, peeled and thinly sliced
  • 1 tbsp butter
  • 1 tbsp good olive oil

Melt butter and oil.  Sauté shallots and fennel until caramelized (brown but not burned).  Toss peas in.  If frozen, turn off the heat and let cook.  If fresh, cook, stirring for 5 minutes.  Season with salt and pepper.

Have a wonderful Thanksgiving with your family!