Carrots and turnips, a great side dish for the holidays or a family meal, gets updated with at topping of honey and butter coated pecans. Add this vegetarian side dish to your autumn, Thanksgiving, or Christmas dinner menu.
Hope you all had a good weekend! I spent mine being thankful that I don't have what the daycare children have...the run-of-the-mill cold and hand-foot-and-mouth. It's been a rough week in regards to the health aspect. Thank goodness for Airborne! I swear by that stuff! It does a great job of boosting my immune system. In fact, I have called out sick only ONE DAY in the 15 years of doing daycare and working in close contact with children. NO LIE!! That's not to say I don't get sick...I do, but many times the cold symptoms are gone within 24 hours. And when I am ill, I don't get to the point where I am non-functional.
Sorry to sound like a commercial (I am not being sponsored to say this), but I thought I would share one of my favorite products with you. Airborne doesn't work for everyone, but it works for me. How about you? What is your comfort item when you're not feeling well?
Unlike the cold or diseases that are prevalent and unwanted this time of year, carrots and turnips, a fall/winter fixture is always welcomed at my table. For me, the holiday menu is not quite complete without it. Here is my version—with honey pecans! Yum! It really dresses up the standard carrots and turnip and gives it presence (and extra delicious too!!). Since I still had a lot of pecans left from my Chocolate Crepe Cake with Pumpkin Mascarpone Cream Filling, I thought this is a perfect opportunity to use some up by sharing this recipe with you. It's not too early to plan for Thanksgiving. Yikes!
The recipe I have provided makes 4-6 servings. Double, triple, quadruple, decuple (meaning tenfold...isn't Wikipedia a great thing?) the recipe as needed for your size crowd. Let me know if you decide to give it a try!
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