best thanksgiving ever time. We're getting you ready for it. No one better to help us do it than our good friend, "gma" food correspondent, emeril lagasse. Here with some tasty sides, including one... See More
best thanksgiving ever time. We're getting you ready for it. No one better to help us do it than our good friend, "gma" food correspondent, emeril lagasse. Here with some tasty sides, including one you voted for. And we're going to get to this one. It was neck and neck. Really neck here. We had candied sweet potatoes, that was neck and neck with the brussels sprouts. But the brussels won. We have taken the pancetta out. The reason for that is, if you added the onions first, the water and the onions wouldn't crisp. Yeah. Just remember that. Okay. After that, we add onions. And we're going to caramelize them, which is what I have right here. We got to go slow, right? Exactly. Very good, george. I've been doing this job a while now. You're absolutely right. And they burn. They don't caramelize. What we want to do, is we want to get the sugar out of them. Now, we take the brussels sprouts and some olive oil. Am I wrong to think -- you see them on menus everywhere. Once upon a time, this was the one vegetable that our parents couldn't get us to eat. Now, you can't get enough. Now, you can get them in salads. Chopping them and doing all kinds of things with them. Once these get -- you want medium heat. And no flipping. We're going to add the onions to this. George, if you add the pancetta for me in there. Please. Got it. Just beautiful. What we're going to do is just -- so easy. You can either do this, to continue on a stove. Or you can put them in the oven for five or ten minutes. You can get them to this stage. Take them out. And you can put them in a casserole for five to ten minutes. Okay. 350. I see a roasted butternut squash. Here's another one. Butternut squash. We cleaned it and roasted it with salt and pepper. Cut it in half? You can add root vegetables. Parsnips, carrots. I like to add some carrot and parsnip to that. And we have a little creme fresh. You can use sour cream. And I love the beat salad. You take tinfoil, roast the beats. Maybe 40 minutes. Clean them with a little paper towel. Take the skin off. Cut them in half. This is local greens, walnuts, cried cherries and a little sherry vinaigrette. America, great voting out of you. Go to goodmorningamerica.Com on
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