Wednesday, October 7, 2009

Thanksgiving Recipe and Fall

I have been doing the change over from summer front door and mantle to fall. With the snow, I feel like I should be adding Christmas decorations, but that will come soon enough...My door wreath was looking a little ratty so I added some sunflowers, and it looks new again. I would like a new camera though- I have a small Sony and it just doesn't do the trick anymore- maybe for Christmas!

Our host for the October CGQC has asked us to post a Thanksgiving recipe. Since I am Canadian and we will be celebrating Thanksgiving this weekend this is one of the dishes we will make.

Honey Roasted Vegetables

12 small red potatoes
1/4 cup honey
3 tablespoons lime juice
2-3 cloves minced garlic
1/2 tsp salt
1/2 tsp ground pepper
1 tsp dried thyme
1/4 cup olive oil
2 zucchini cut into quarters
1 red pepper
2 large onions cut into 1/2 inch pieces
6 cubed sweet potatoes
6 carrots cut into 2 inch pieces

Make a marinade of honey, lime juice, garlic, thyme, salt, pepper and olive oil. Whisk well and marinade cut veggies for 15 minutes in 2 large zip lock bags. Make sure they are coated well.
Lay coated veggies into a sheet pan or glass dish (9X13) and bake at 450 degrees for 20-25 minutes.

Happy Thanksgiving, and enjoy!

1 comment:

joantufts said...

Yum Yum I love potatoes . This recipe sounds delicious... It will be on my Thanksgiving menu and your recipe is in the draw.
Merci Anne.

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