Here’s a brilliant method for the most flavorful roasted vegetable side dish for a Thanksgiving or holiday meal: Season them with The Spice Hunter’s Original Turkey Brine and add the pan drippings from your brined, roasted turkey. You can cut the vegetables into any sizes you like, but it’s best to keep them all relatively uniform in size so that they cook evenly, so aim for about the size of the halved Brussels sprouts. —Posie (Harwood) Brien
pan drippings, reserved from brined and roasted turkey
carrots, peeled and cut into chunks
baby new potatoes
parsnips, peeled and cut into chunks
Brussels sprouts, halved
The Spice Hunter Original Turkey Brine
In This Recipe
Pour the pan drippings into a large cup or bowl and let them cool before skimming off the fat. Reserve 1/4 cup of the fat, then measure out 1/2 cup of the pan dripping liquid.
Preheat the oven to 400°F.
Spread the cooled fat from the pan drippings onto two baking sheets (half-sheet pans). Toss together the vegetables with The Spice Hunter Original Turkey Brine and divide the vegetables between both baking sheets.
Drizzle the 1/2 cup of liquid evenly over both baking sheets.
Roast for about 50 to 60 minutes or until the vegetables are golden and soft.