Veggie Upgrade Recipes

Photo by Terry Brennan, food styling by Lara Miklasevics

Easy but impressive recipes can ramp up flavor at meals throughout the season of celebration, including veggie sides. While the holidays often call for dishes that are a little extra special, that doesn’t mean they have to be more expensive. With a few little twists, it’s easy to elevate everyday ingredients like carrots or sweet potatoes into something worthy of a party with these recipes by cookbook author Kristin Donnelly, who created them for Real Food. And if you’re looking for an alternative main dish, a twist on pork roast with a fruity chutney is also included here, plus tips for roasting your favorite veggies and a gremolata that can turn any veggie into a deliciously unexpected dish.

Roasted Carrots with Dried Apricots, Pistachios, and Salted Yogurt

Makes 8 to 12 Servings | Recipe by Kristin Donnelly

Roasted carrots get dressed up with a dusting of warm spices and sprinkles of plump apricots and crunchy pistachios. Spreading out the carrots on a bed of salted yogurt not only creates a gorgeous presentation but also provides a sauce that people can scoop onto their plates with the carrots. This is one of those substantial side dishes you could serve as more of a vegetarian main dish. Plus, it’s as good at room temperature as it is warm. –K.D.

3 pounds real baby carrots (not bagged) or other carrots cut into 5×1-inch lengths
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cinnamon
¼ teaspoon cloves
Kosher salt and freshly ground black pepper, to taste
½ lemon
¼ cup dried apricots (or cherries)
½ cup shelled pistachios, roughly chopped
1 cup full-fat plain Greek yogurt
½ cup flat-leaf parsley leaves, roughly chopped

1. Heat the oven to 425°F. Line two large baking sheets with parchment paper.
2. In a large bowl, toss the carrots with olive oil, cumin, coriander, cinnamon, and cloves, and season generously with salt and pepper. Spread carrots out on baking sheets.
3. Roast, rotating the baking sheets halfway through and shaking the carrots, for 20 to 30 minutes, until the carrots are nicely browned and tender. Remove the carrots from the oven, squeeze the lemon juice over the carrots, and toss. Let the carrots cool slightly.
4. Meanwhile, in a small bowl, cover the apricots (or cherries) with boiling water and let stand until plumped and cool enough to handle, about 10 minutes. Remove the fruit from the hot water and roughly chop.
5. In another small bowl, whisk the yogurt to loosen it and season with salt to taste.
6. Spread the yogurt on a platter and arrange the carrots on top. Scatter the sliced fruit and chopped pistachios on top, sprinkle with parsley, and serve.

Photo by Terry Brennan, food styling by Lara Miklasevics

Sweet Potatoes with Pecan-Cilantro Gremolata

Makes 8 Servings | Recipe by Kristin Donnelly

Gremolata is traditionally an Italian garnish of parsley, garlic, and lemon zest. This riff swaps in cilantro and orange zest and adds toasted pecans for crunch. You can sprinkle the gremolata over the sweet potatoes here or many types of roasted vegetables. (See below for more ideas.) –K.D.

1 cup pecans
4 large sweet potatoes, halved crosswise, then cut into ½-inch wedges
3 tablespoons extra-virgin olive oil
1 teaspoon salt, plus more for the gremolata
½ cup packed chopped cilantro
Zest of 1 orange
1 small garlic clove, minced 

1. Heat the oven to 350°F. Spread out the pecans on a small baking sheet and toast until lightly browned and fragrant, 3 to 4 minutes. Transfer to a work surface and let cool.
2. Increase the oven temperature to 425°F.
3. In a large bowl, toss the sweet potatoes with the olive oil and 1 teaspoon salt. Line 2 rimmed baking sheets with parchment paper, if desired. Spread out the sweet potatoes on the sheets, changing the position of the pans halfway through, until tender and browned in spots, about 30 minutes.
4. While the sweet potatoes roast, chop the pecans. In a bowl, toss the pecans with the cilantro, garlic, orange zest, and a small pinch of salt.
5. When the sweet potatoes are done, transfer them to a platter. Sprinkle them with half the gremolata and serve the rest alongside.

Photo by Terry Brennan, food styling by Lara Miklasevics

Go-to Gremolata

Try serving the gremolata with these other roasted vegetables. –Kristin Donnelly

Broccoli: Cut into 2-inch florets and roast until browned on the edges and just tender, 15 to 20 minutes.

Brussels sprouts: Cut in half lengthwise (or quarter them with large). Roast until browned and crisp at the edges, about 30 minutes.

Carrots: Keep small carrots whole or cut large carrots in half crosswise and lengthwise. Roast until tender and browned in spots, 20 to 30 minutes.

Cauliflower: Cut into 1-inch pieces and roast until browned on the bottom and tender, about 30 minutes.

Winter squash: Cut into wedges, chunks, or slabs and roast until browned on the outside and tender within. Roasting time will depend on the size of the pieces.

Roasted Veggie Rules

1. You can roast multiple types of vegetables together (at 425°F), but make sure you cut them so they’re the same size.
2. A light coating of oil on the vegetables helps them cook faster but also prevents them from drying out.
3. Season the vegetables with salt to help bring out their sweet flavors.
4. Vegetables roasted on the bottom of the oven will brown faster. When roasting multiple pans, make sure you switch their position halfway through.
5. Stir or flip the vegetables once or twice as they roast to help them brown more evenly.

Pork Tenderloin with Gingery Pear Chutney

Makes 6 to 8 Servings | Recipe by Kristin Donnelly

Bosc pears hold their shape beautifully in this maple-sweetened chutney, which gets studded with dried cherries and yellow mustard seeds. While you can serve the pork and chutney warm, both are also delicious chilled, so if you like, you can make the entire dish ahead. (Try the Sweet Potatoes with Pecan-Cilantro Gremolata alongside this dish.) –K.D.

For the Chutney
2 tablespoons neutral oil, such as canola
1 large shallot, halved and finely chopped (about ½ cup)
3 inches fresh ginger, peeled and finely chopped (about ¼ cup)
1 teaspoon yellow mustard seeds
2 whole cloves
4 Bosc pears, peeled and chopped into bite-size pieces
½ cup dried cherries
¼ cup apple cider vinegar
3 tablespoons maple syrup
Zest of 1 lime, plus 2 tablespoons fresh juice
3 tablespoons water
1 teaspoon fine salt
⅛ teaspoon freshly ground black pepper

For the Pork
2 (2-pound) pork tenderloins
1¼ teaspoons fine salt
¼ teaspoon freshly ground pepper
2 tablespoons neutral oil, such as canola, divided

1. Make the chutney: In a large saucepan, heat the oil over medium heat. Add the shallot and ginger and cook, stirring, until softened but not browned, 2 to 3 minutes. Add the mustard seeds and cloves and cook until fragrant, about 30 seconds. Add the pears, cherries, vinegar, syrup, lime zest and juice, water, salt, and pepper and bring to a bare simmer. Cook, stirring frequently, until the pears are tender and infused with the flavors, about 20 minutes. Turn off the heat and let cool to warm.
2. Heat the oven to 350°F. Season the pork all over with the salt and pepper.
3. In a large, heavy skillet, heat 1 tablespoon of the oil over medium-high heat until shimmering. Add one of the pork tenderloins and cook until well browned on the bottom, about 4 minutes. Flip and cook until browned on the other side, about 4 minutes longer. Transfer to a baking sheet or a roasting pan, and brown the remaining pork tenderloin.
4. Transfer the pan to the oven and bake the pork until the thickest part of each tenderloin registers 145°F, 15 to 20 minutes. Transfer the pork to a carving board and let rest.
5. Slice the pork and serve with the chutney.

Cook’s Note:
To make ahead, you can refrigerate the whole cooked pork tenderloins overnight. Slice before serving. You can refrigerate the pear chutney for up to 3 days.

Nutrition Information
• Roasted Carrots with Dried Apricots, Pistachios, and Salted Yogurt (per serving): Calories: 170, Fat: 9g (Sat: 1.5g), Cholesterol: <5mg, Sodium: 170mg, Carb: 19g, Fiber: 5g, Sugar: 10g, Protein: 5g
• Sweet Potatoes with Pecan-Cilantro Gremolata (per serving):Calories: 210, Fat: 16g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 330mg, Carb: 15g, Fiber: 4g, Sugar: 3g, Protein: 3g
• Pork Tenderloin with Gingery Pear Chutney (per serving): Calories: 370, Fat: 11g (Sat: 1.5g), Cholesterol: 110mg, Sodium: 750mg, Carb: 29g, Fiber: 3g, Sugar: 20g, Protein: 36g

Hungry for More?

Cheesy Thanksgiving Recipe Twists: This holiday, mix things up with a fresh take on green bean casserole, sweet potato gratin, a fruity dessert option, and more that all include a touch of delicious cheese.

A New Side of Holiday Dinner: Whether you are hosting or contributing to the meal, mix up the side dishes a little with fresh takes on the classics—or serve both.