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 For more food you’ll love, subscribe to Allrecipes® at BHG.com/Mag for $5.99/ 6 issues, or search at Allrecipes.com .