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To coordinate timing, start the Roasted Roots during the last 30 minutes of turkey roasting. When the turkey is removed from the oven to rest, increase the temperature and finish roasting the root vegetables.
3 lb. (total) potatoes and root veggies (such as beets, turnips, carrots, parsnips, parsley root, or large radishes), peeled and cut into 2-inch pieces
2 large shallots or small onions, peeled and sliced into wedges, with roots attached
¼ cup EVOO
2 tsp. lemon zest
2 tsp. orange zest
2 tbsp. fresh rosemary, finely chopped
¼ cup dry white wine
¼ cup turkey or chicken stock
Adjust an oven rack to the top third position and preheat to 350°. In a large bowl, combine all the vegetables, EVOO, both citrus zests, and rosemary. Season with salt and pepper. Arrange on a sheet pan in a single layer. Pour the wine and stock over the veggies.
Roast veggies for 30 minutes. Remove veggies from oven and flip. Increase oven temperature to 425°. Return baking sheet to oven and roast for another 15 minutes, until veggies are tender and caramelized.