Twist Thanksgiving Tradition with Root Veggie Kabobs
Hard to believe with this balmy weather we’ve been experiencing out here in the Midwest, but really, truly, Thanksgiving is around the corner. But even though there’s a chill somewhere heading our way, don’t pack up the grill. Break out of the traditional root vegetable recipe box and break out the grill one last time this season with some unique kabobs as a Thanksgiving side dish.
I confess: I’m on a personal quest to generate a little respect for root vegetables. Easy to grow and store and with a decent serving of nutients, sometimes root crops need a little spiffying up with a dash of flavor and presentation value to earn some appeal.
Kabobs make a particularly easy dish as all the marinating and prep work can be done beforehand. All you need is to quickly roast them on the grill before serving. Make a hearty batch as this flavorful tak approach to root crops adds up to tasty leftovers. Grilled beets, turnips and rutabagas taste surprisingly good cold and also work great on an open-faced sandwich with grilled cheese on top.
