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Thanksgiving Recipe: Maple-Roasted Carrot Salad || You're a veggie enthusiast and who can blame you, given their vibrant beauty and flavors? Serve up this Ina Garten salad.

Thanksgiving Recipe: Maple-Roasted Carrot Salad || You're a veggie enthusiast and who can blame you, given their vibrant beauty and flavors? Serve up this Ina Garten salad.

This is an oldie but goodie. Of course it is-- it's an Ina Garten recipe and she's amazing. I've made this side dish for so many Thanksgivings I can't keep track anymore, but it's always a big hit. These caramelized shallots are packed with so much flavor: deeply developed sweet and savory flavors

This is an oldie but goodie. Of course it is-- it's an Ina Garten recipe and she's amazing. I've made this side dish for so many Thanksgivings I can't keep track anymore, but it's always a big hit. These caramelized shallots are packed with so much flavor: deeply developed sweet and savory flavors

Roasted carrots, goat cheese and cranberries come together in this vibrant fall salad from Ina Garten.

Roasted carrots, goat cheese and cranberries come together in this vibrant fall salad from Ina Garten.

The 3 Kitchen Tools Ina Garten Can't Live Without

The 3 Kitchen Tools Ina Garten Can't Live Without

Ina Garten’s Parmesan-Roasted Broccoli 4 to 5	pounds broccoli (note: if you like to slice and roast the stalks too, you won’t need to buy quite as much) 4	garlic cloves, peeled and thinly sliced Good olive oil 1 1/2	teaspoons kosher salt 1/2	teaspoon freshly ground black pepper 2	teaspoons grated lemon zest 2	tablespoons freshly squeezed lemon juice 3	tablespoons pine nuts, toasted 1/3	cup freshly grated Parmesan cheese 2	tablespoons julienned fresh basil leave

Ina Garten’s Parmesan-Roasted Broccoli 4 to 5 pounds broccoli (note: if you like to slice and roast the stalks too, you won’t need to buy quite as much) 4 garlic cloves, peeled and thinly sliced Good olive oil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 3 tablespoons pine nuts, toasted 1/3 cup freshly grated Parmesan cheese 2 tablespoons julienned fresh basil leave