The food blogosphere is chock full o’ Thanksgiving posts right now…what to bake, what to cook, how to make it, when to make it, how to eat it as leftovers, how to set the table, how to clear the table, how to label your plates/bowls…it’s enough to make your head spin, right?
That’s why sometimes it’s better to be a guest 🙂
My first piece of advice – delegate. In our family, no matter who hosts, we all contribute pretty equally. It’s fair. It’s courteous. It keeps the peace.
My second piece of advice – simplify. Easy dishes can be just as delicious as complicated ones, with the upside of having a less stressed host. So, I bring you this dish. The flavors are great and it takes just a few minutes to prep. A bit different from the typical candied carrots offering, but just as good!
You deserve a break on Thursday.
Honey Roasted Fennel & Baby Carrots
1 fennel bulb, cut into chunks (fronds removed)
2 cups baby carrots
1/2 cup honey
1/4 cup extra virgin olive oil
salt & pepper
Preheat oven to 400 degrees. Combine all ingredients in a bowl and mix. Place on a baking sheet or in a roasting pan and cook for about 35-40 minutes, turning twice during that time.
Linked to: Side Dish Saturdays