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Thanksgiving is all about the harvest and celebrating its bounty. In that spirit, what could be more appropriate than the bounty of the Market, brought to your dinner table. The recipes I have gathered here were chosen because they use ingredients I saw available from our vendors this past week and that will be available this coming Saturday, the last of the season for the BRFM. Seasonal, local, chemical-free, and fresh from the Market — now that is something to be truly thankful for!

Jewel Roasted Vegetables

Recipe from Ellie Krieger, Cooking Channel


  • 4 medium beets
  • 3 tablespoons olive oil, divided
  • 1 1/2 lbs. carrots
  • 1 1/2 lbs. Brussels sprouts
  • 8 large garlic cloves
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon freshly chopped thyme leaves 


  1. Preheat the oven to 375 degrees F.
  2. Put the beets into a small baking dish and rub them with 1 tablespoon of oil. Cover the dish with foil and put into the oven for 30 minutes.
  3. In the meantime, peel and cut the carrots into 1-inch pieces, trim the Brussels sprouts and halve them lengthwise, and peel the garlic cloves. Put the carrots, Brussels sprouts and garlic cloves into a large baking dish and toss with the remainder of the oil. Sprinkle with salt and pepper.
  4. After the beets have been cooking for 30 minutes add the large pan of vegetables to the oven and cook everything for 1 hour more, stirring the vegetable mixture once or twice.
  5. Remove the beets from the oven and transfer them to a cutting board to cool. Stir the thyme into the carrot and Brussels sprouts mixture and let it continue to cook for another 10 minutes while the beets are cooled and cut. When the beets are cool enough to handle, about 5 minutes, peel them and cut them into 1-inch pieces. Remove the other vegetables from the oven, toss with the beets, season with salt and pepper, to taste, and serve.  Serves 6.

With jewel roasted veggies gracing your table, you have a great start to a delicious feast. Round out the menu with these mouth-watering dishes using ingredients fresh from the Market and you will have a meal worthy of the holiday!

Stuffed Sweet Potatoes with Sweet & Spicy Walnuts

Creamy Cauliflower and Parsnip Soup

Stuffed Squash

Cheesy Mushroom and Broccoli Casserole

Garlic Roast Potatoes

Brussels Sprouts, Kale, and Celery Root Gratin

Apple and Onion Stuffin’ Muffins

Spinach Gratin

Pickled Root Vegetable Salad

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Four and Twenty Blackbirds Salted Caramel Appel Pie

No-Bake Pumpkin Creme Brulee

For more recipes, search our recipe archive using keyword “Thanksgiving”.

Photos from the Cooking Channel (top, left, and right) and the Food Network (center).