With all those Mashed Potatoes and Yam and Turkey you need some good veggies. Here is a good verity of Fall vegetables with some seasoning and glaze. The kids MIGHT like as well. Good luck with that.
1 pound parsnips, peeled, halved lengthwise, and cut crosswise into 2-inch pieces
1 pound carrots, peeled, halved lengthwise, and cut crosswise into 2-inch pieces
¾ pound Brussels sprouts, trimmed and halved lengthwise
1 medium red onion, peeled and cut in 8 wedges
2 tablespoons of canola oil, divided
¾ teaspoon salt
¼ teaspoon fresh ground black pepper
½ cup pure maple syrup, divided
¼ cup water
1 tablespoon chopped fresh thyme
2 tablespoons sherry vinegar
½ cup chopped toasted pecans
Garnish: fresh thyme sprigs
In a large mixing bowl, toss together parsnips,carrots, Brussels sprouts, red onion, 1 tablespoon salt and pepper. In a 12" Dutch oven heat remaining 1 tablespoon oil over 12 to 14 charcoals. Add parsnip mixture; cook until lightly browned, about 3 to 5 minutes, stirring occasionally, Stir in ¼ cup maple syrup, ¼ cup water, and thyme. Cover and remove some charcoals down to 9, and add 12 to 15 on lid. Cook until tender, about 20 minutes, stirring occasionally. Stir in vinegar and remaining ¼ cup maple syrup. Cook for 5 minutes. Sprinkle with pecans. Garnish with thyme. Serves 8.