In a small bowl, combine the shallots and remaining 1 tablespoon vinegar.Īdd the root vegetables, marinated shallots (including the vinegar), nuts and parsley to the farro.ĭrizzle with 1/3 cup olive oil and toss gently to combine. Set aside to cool to room temperature, gently stirring occasionally, for 15 to 20 minutes. While the vegetables roast, heat a pot of water to boiling on high.ĭrain thoroughly and transfer to a large bowl stir in 1/4 cup of the vinegar and season generously with salt and pepper. Remove from the oven and set aside to cool to room temperature for 15 to 20 minutes. Roast for 20 to 25 minutes, until browned and tender when pierced with a fork. Spread on a sheet pan in a single, even layer. In a large bowl, combine the root vegetables, sage and thyme.ĭrizzle with 2 tablespoons olive oil, season with 2 teaspoons salt and 1/4 teaspoon pepper toss to thoroughly coat. Increase the oven temperature to 450 degrees Fahrenheit. Transfer the nuts to a cutting board and coarsely chop. (If using almonds, no need to remove the skins.) If using hazelnuts, when the nuts are cool enough to handle, transfer to a clean kitchen towel.Ĭover with the sides of the towel and rub back and forth to loosen the skins.ĭiscard the skins. Transfer to a bowl and set aside to cool slightly, tossing the nuts occasionally. Toast hazelnuts in the oven for 12 to 15 minutes, or almonds for 15 to 17 minutes, until lightly browned and fragrant. Spread the nuts on a sheet pan in a single, even layer. Preheat the oven to 350 degrees Fahrenheit. Stir in the crispy bacon and 2 teaspoons apple cider vinegar. Transfer to a paper towel–lined plate, leaving any fat in the pan.Īdd the Brussels sprouts season with salt and pepper.Ĭook on medium high, stirring occasionally, for eight to 10 minutes, until browned and slightly softened. In a large pan, cook the bacon for four to five minutes on medium, until browned and crispy. Trim 1 pound Brussels sprouts quarter lengthwise.
(Note: Blue Apron has been a sponsor of NPR programming.) NPR's Michel Martin got together with Christopher Sorensen, the culinary director for Blue Apron, to whip up a few Thanksgiving-friendly meals and to talk about getting comfortable in the kitchen this holiday season.īelow are the recipes for meals Martin and Sorensen made, which come from the meal-kit delivery service's recently released cookbook. Whether you're the star chef of the family or you're assigned dish duty, the odds are pretty good you've got that all-important Thanksgiving dinner on your mind.Īlong with the fun - and let's be honest, the occasional tension - that comes with getting together with friends and family, the cooking itself can be overwhelming for many people.
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