Tasty Thanksgiving Side Dishes
Thanksgiving is about family and yummy food! There are so many that it’s hard to decide which ones to make. Here are a few that are super tasty and everyone will love.
1) Sweet Potato Casserole:
3 cups cooked and mashed sweet potatoes
⅔ cup sugar
½ cup butter, softened
2 eggs, lightly beaten
1 teaspoon vanilla
⅓ cup milk
⅓ cup butter, melted
1 cup brown sugar
½ cup flour
1 cup chopped pecans
1. Boil and mash sweet potatoes
2. Beat in sugar, butter, eggs, vanilla and milk until smooth and creamy.
3. Put in 9×13 greased pan
4. To make topping, combine topping ingredients together in a small bowl. Stir and mix to combine. Crumble topping over sweet potatoes
5. Bake at 350 for 30 minutes.
2. Green Bean Bundles with Bacon and Brown Sugar
8 thick bacon slices
6 Tbs. (3/4 stick) unsalted butter, melted
1 1/2 tsp. kosher salt
3/4 tsp. roasted garlic powder
1 1/2 lb. green beans, trimmed and blanched
1/4 cup firmly packed light brown sugar
1. Preheat an oven to 350°F. Line a baking sheet with parchment
2. In a large non-stick fry pan over medium heat, cook the bacon 4 to 6 minutes, in batches until the slices are just beginning to brown along the edges but are still very underdone and pliable. Transfer to a paper towel-lined plate and let cool, then cut each slice in half crosswise.
3. In a small bowl, whisk together the butter, salt and garlic powder.
4. Divide the green beans into 16 equal portions, about 6 beans each. Gather each portion into a neat bunch and wrap a half slice of bacon around the center to hold the beans together. Place the bundles on the prepared baking sheet with the loose ends of the bacon underneath. Sprinkle the brown sugar evenly over the bundles and drizzle with the butter mixture.
5. Roast 20 to 25 minutes or until the bacon is cooked through and browned. Let stand for 3 to 5 minutes. Transfer the green bean bundles to a warmed platter and serve immediately. Serves 8 to 10.
3. Honey Roasted Carrots
1) 3 lbs carrots, peeled and sliced on a bias to 1 1/2-inch long pieces (slice thicker portions into halves) *
2) 3 Tbsp. olive oil
3) Salt and freshly ground black pepper
4) 3 Tbsp. honey
5) 1 1/2 Tbsp. apple cider vinegar
6) 2 1/2 Tbsp. chopped fresh parsley
7) 1 Tbsp. fresh thyme leaves
Preheat oven to 400 degrees. Place carrots in a mound on a 17 by 12-inch rimmed baking sheet. Drizzle with olive oil and season with salt and pepper and toss to coat evenly. Spread into an even layer. Roast in preheated oven 20 minutes then remove from oven. In a small bowl stir together honey and apple cider vinegar. Drizzle carrots with honey mixture and toss well to coat evenly. Return to oven and roast about 10 to 20 minutes longer. Remove from oven, toss again and sprinkle with fresh parsley and thyme. Serve warm.
*Thicker carrots are preferred. If thin, reduce roasting time as needed.
4. Easy Garlic Parmesan Knots
– 1/4 cup unsalted butter, melted
– 2 tablespoons freshly grated Parmesan
– 3/4 teaspoon garlic powder
– 1/2 teaspoon dried oregano
– 1/2 teaspoon dried parsley flakes
– 1/4 teaspoon salt
– 1 (16-ounce) tube refrigerated buttermilk biscuits
– Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with non-stick spray.
– In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
– Halve each of the 8 biscuits, making 16 pieces. Roll each piece into a 5-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
– Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture. Place into oven and bake until golden brown, about 8-10 minutes.
– Serve immediately, brushed with remaining butter mixture.
5. Cranberry Apple Pecan Wild Rice Pilaf
1 1/2 cups low-sodium chicken broth
1 1/2 cups apple juice
1 tablespoon Dijon mustard
3 tablespoons butter, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 bay leaf
1 cup wild rice blend, rinsed and drained
1/2 large onion, diced
1 Fuji or honey crisp apple, chopped
3 garlic cloves, minced
2 teaspoons apple cider vinegar
1/2 cup dried cranberries
1/2 cup chopped pecans, toasted
Bring broth, apple juice, Dijon mustard, 1 tablespoon butter, salt, pepper, dried thyme, oregano, parsley and bay leaf to a boil in a large non-stick skillet. Add rice, cover and reduce heat to low (dial should be just above lowest LOW setting). Simmer 45-60 minutes or until rice is tender and almost all of the liquid has been absorbed, checking rice for doneness at 45 minutes. Once cooked, drain rice and leave in fine hole strainer.
To the now empty pan, melt 2 tablespoons butter over medium heat. Increase heat to medium high and add onions and apples; sauté for 5-7 minutes, or until onions and apples are tender. Add garlic and sauté for 30 more seconds.
Return rice to skillet along with cranberries, pecans and apple cider vinegar. Toss to evenly combine. Season with additional salt and pepper to taste. Garnish as desired.