Roast Vegetables With Turkey Brine Seasoning

November  6, 2020
1 Rating
Author Notes

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

Test Kitchen Notes

This recipe is shared in partnership with The Spice Hunter. —The Editors

  • Prep time 15 minutes
  • Cook time 1 hour
  • Serves 4 to 6
  • 1 cup pan drippings, reserved from brined and roasted turkey
  • 1 pound carrots, peeled and cut into chunks
  • 1/2 pound baby new potatoes
  • 1 pound parsnips, peeled and cut into chunks
  • 1/2 pound Brussels sprouts, halved
  • 2 tablespoons The Spice Hunter Original Turkey Brine
In This Recipe
  1. 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.
  2. Preheat the oven to 400°F.
  3. 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.
  4. Drizzle the 1/2 cup of liquid evenly over both baking sheets.
  5. Roast for about 50 to 60 minutes or until the vegetables are golden and soft.

See what other Food52ers are saying.

I like warm homemade bread slathered with fresh raw milk butter, ice cream in all seasons, the smell of garlic in olive oil, and sugar snap peas fresh off the vine.