Details for Better- Week 85 Teaser 11/9

®

®
®

Celebrate
the side
dish this
Thanksgiving

®

®

the sides have it

Turkey typically steals the show on

Thanksgiving. But this year, we’re celebrat
ing

the side dishe

CIDER-MAPLE
ROASTED ROOTS

Cider-Maple
Roasted Roots

VEGGIE ROSE TART

armagazine.com/
cider-maple-roasted-roots
1½
1½
⅔
2
2
2
2

pounds slender carrots with tops
pounds slender parsnips
cup apple cider
tablespoons apple cider vinegar
tablespoons pure maple syrup
tablespoons olive oil
teaspoons chopped fresh thyme,
plus more for garnish
1 teaspoon cracked black pepper
¼ teaspoon salt
⅛ teaspoon cayenne pepper

TTAKE
AK E N
NOTE
OTE

TThis
h i s showstopping
s ho w s t o pp i n g
V
Veggie
eg g ie R
Rose
o s e TTart
a r t iiss
eeasier
a s i e r ttoo m
make
a ke tthan
h a n iitt
llooks.
o o k s . JJust
u s t rroll
o l l uup
p tthin
hin
slices
sl
i ce s ooff ggently
e n t ly co
cooked
o ke d
rrainbow
a i n b o w ccarrots
arr o t s an
and
d
zucchini,
zuc
ch i n i , th
then
en an
anchor
ch or
yyour
o u r vveggie
eg g i e ros
roses
e s iinn
tthe
h e ccheesy
h e e s y ffilling.
illing.

COMING 11.12.17
Veggie
Vegg ie Rose
Rose Tart
Tar t

armagazine.co
arm
agazine.com/veggie-rose
m/veg gie-rose-tart
-tar t

1 sheet fr
frozen
ozen puff pastry
pastry,,
thawed
thawed
carrots,
carrots, assorted
assorted colors
colors
zucchini
egg,
egg, lightly
lightly beaten
beaten
(15-ounce) container
ricotta cheese (1¾ cups)
½ cup cubed fresh
mozzarella cheese
¼ cup grated parmesan cheese
1 teaspoon fresh thyme leaves,
plus more for garnish
1 pinch nutmeg
½ teaspoon salt
1 tablespoon olive oil

6
2
1
1

1. P
Preheat
reheat o
oven
ven tto
o 350°F.
350°F. P
Press
ress puff
puff pastry
pastr y
4
4.. S
Starting
t a r t i ng w
with
ith a sshort
hort eend,
nd, rroll
oll
gently into
gently
into bottom
bottom and
and sides
sides of
of a 9-inch
9-inch round
round 1 vvegetable
egetable sstrip
trip ttightly
ightly tto
o fform
orm a rrosebud
osebud
tart pan;
tart
pan; trim
trim off
off excess.
excess. Line
Line pastry
pastr y with
with
sshape.
hape. R
Roll
oll aanother
nother sstrip
trip o
off tthe
he o
opposite
pposite
parchment paper,
parchment
paper, then
then fill
fill with
with ceramic
ceramic
vvegetable
egetable aaround
round tthe
he b
bud
ud tto
om
make
ake a ffull
ull rrose
ose
pie weights or dried beans. Bake until
lightly
shape. Nestle immediately in filling.
Repeat
golden, about 20 minutes.
with remaining strips, arranging roses
in a
2. Meanwhile, slice carrots and zucchini
decorative pattern over filling. [From
our
lengthwise into very thin (approximatel
y
kitchen: You’ll likely have some leftover
veggie
¹\₈-inch) strips using a mandoline or
vegetable strips—perfect for tomorrow’s
omelet or a
peeler. [From our kitchen: A peeler works
on
turkey-vegetable soup.] Brush veggie
roses
carrots, but not so much on zucchini.
We used and crust edges with olive
oil, then sprinkle
an Oxo mandoline set on the second
setting,
with remaining ¼ teaspoon salt.
which yielded a thickness of just under
¹\₈ inch.]
5. Bake until pastry is golden brown
and
Spread strips on a microwave-safe
plate and
veggie roses are tender, about 40 minutes.
microwave until just soft enough to
roll easily, [From our kitchen: The
top of the tart may look
1 to 2 minutes.
a bit watery when it first comes out
of the oven,
3. Remove pastry from oven, carefully
but don’t worry: That moisture reabsorbs
remove parchment and weights, and
increase quickly as it stands.] Cool
in pan on a wire rack
oven temperature to 400°F. Mix together
egg, 15 minutes. Garnish with additional
thyme.
ricotta, mozzarella, parmesan, thyme,
PER SERVING: 184 cal; 11.5g fat (5.3g
sat);
nutmeg, and ¼ teaspoon salt in a bowl.
Spoon 10.4g pro; 9.7g carb; 1.3g fiber;
314mg sodium;
onto crust and smooth out top.
2.7g sugars

Look for the Better Every Week
section each Sunday

1. Arrange racks in top and bottom
thirds of oven, then preheat to 400°F.
Line 2 large rimmed baking pans with
foil. Peel and trim carrots and
parsnips; slice each in half
lengthwise—or quarter lengthwise
if larger than 1½ inches in diameter.
2. Whisk together remaining
ingredients in a very large bowl. Add
carrots and parsnips and toss to coat.
(This can be made to this point up
to
1 day ahead and chilled, covered.)
3. Divide vegetables and liquid
evenly between prepared pans,
spreading in a single layer. Roast,
stirring twice and rotating pans
between top and bottom racks once,
until vegetables are tender and
browned and liquid has evaporated,
about 35 minutes. Garnish with
additional fresh thyme.
PER SERVING: 161 cal; 4.1g fat

(0.5g sat); 2g pro; 31g carb; 6.7g fiber;
211mg sodium; 15.1g sugars

DELICIOUS DISHES

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