Let's cut to the chase, here.
If you show up at a relative's tomorrow, immediately immersed in the smell of a glorious turkey over which they've been slaving all day, and you are toting something that involved opening a can of soup in the "recipe," you're an asshole.
I'm sorry.
It's 2013. We're past this. Make something with fresh produce (I grabbed these at the last farmer's market of the year at Dewey Square yesterday. Le sadz) and interesting ingredients and not the same casserole nonsense people have had in their arms while ringing doorbells since 1971.
If your family is adventurous with their food and not too terrified of spice, this is a great call. If not, the forthcoming "Italian" Brussels sprouts, baked with prosciutto, parmesan and ricotta, are a delicious call, too.
Just, whatever you do, don't show up empty handed, or with something that sucks.
Your family will thank you.
Happy Thanksgiving!!





Chipotle Roasted Carrots
Serves 6-8 As a Side

What they're Made of:

• 2 bunches heirloom carrots in various colors (if available, regular carrots are just fine, too), scrubbed and drained
• 2 T olive oil
• 1 T molasses
• 2 chipotle peppers in adobo sauce, minced small 
• 1 T of the adobo sauce from the chipotle peppers
• 1 pomegranate, seeds removed and 2 T of juice reserved
• Fresh tarragon (optional)

How they're Made:

• Preheat oven to 375 
• In a bowl, combine olive oil and minced chipotles with a bit of the adobo sauce and stir. Drizzle in the molasses and combine
• On a rimmed baking sheet, drizzle the carrots with the olive oil/adobo/molasses, sprinkle with a fair amount of salt and fresh ground black pepper. Use your hands to really mix them around and get all the carrots coated. 
• Roast the carrots until fork-tender, about 30 minutes
• In the meantime, combine the remaining tablespoon of adobo with the pomegranate juice 
• Remove carrots from oven and drizzle with adobo and pomegranate juice. 
• Sprinkle with pomegranate seeds and fresh tarragon, if you like!