Roasted root vegetables with maple oregano vinaigrette

We're not sure how this is possible, but Thanksgiving is just around the corner.

To make a memorable holiday dinner (in a good way, not the Christmas Vacation kind), the side dishes should be just as good as the main star, turkey. Instead of just glazing the carrots, jazz up those carrots and parsnips in a way that your guests have probably never experienced before.

Roasted root vegetables and apple

5 medium carrots, cut into quarters

5 medium parsnips, cut into quarters

1 spartan apple, cored and cut into thick slices

2 tbsp canola oil

salt and pepper, to taste

Preheat oven to 400 degrees.

Place carrots, parsnips and apple in a large roasting dish. Drizzle with oil and season liberally with salt and pepper. Cook until the vegetables and apple are fork tender and nicely caramelized, about 18-20 minutes.

Remove from oven and reserve.

Maple oregano vinaigrette

1 lemon, zested and juiced

4 tbsp good quality olive oil

2 tbsp good quality maple syrup

1 tbsp roughly chopped fresh oregano

1/4 tsp fine salt

Place all ingredients in a medium bowl and whisk to combine. Reserve.

Makes 2/3 cup vinaigrette.

Hummus and potato puree

3 red potatoes, peeled and cut into large cubes

1 cup prepared hummus

1/4 cup half and half cream

1 tbsp unsalted butter

3 tbsp finely chopped fresh parsley

fine salt, to taste

coarsely chopped toasted almonds or hazelnuts, optional

Place potatoes in a medium pot, cover with water and bring to a boil over high heat. Cook until potatoes are very tender, approximately 10 minutes.

Strain the potatoes, let cool slightly and transfer to a food processor or blender. Add remaining ingredients and puree until very smooth.

Return to pot, season to taste with salt and pepper and keep warm on stove until ready to assemble.

Assembly:

Place hummus parsley puree in a large serving dish. Toss roast vegetables gently with vinaigrette to combine. Place dressed vegetables on top of hummus puree and garnish with nuts if desired. Serve warm.

(Note: separate components can be made up to 6 hours ahead, then reheated and assembled when ready to serve.)