If your family, like ours, is ready on occasion for something different from the “same ‘ole, same ‘ole” when it comes to your side dishes, this Saturday Evening’s recipe, Roasted Carrots and Mushrooms with Thyme, is one you may want to try, especially if you like carrots and the flavor of Thyme. This was the second side that was a new recipe we tried (recently we shared the other one, which was a Brussels sprouts recipe) for Thanksgiving in 2011 in an effort to break away from the usual, traditional Thanksgiving menu options.
I wasn’t crazy about the flavors, but The Lucky Wife really liked them a lot. The Well-Fed Son and Daughter didn’t seem as crazy about them, but as their palates mature they may come around!
You will find the recipe over at Kalyn’s Kitchen. You can see what other ideas we considered for Thanksgiving on our Pinterest board. Follow us on Pinterest if you’d like to see regularly what great recipes (and other ideas) we come across on a day-to-day basis.
About the Author
Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.
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