Thanksgiving Side Dish Recipe Roundup
November 20, 2019 | by b davis
For most families, Thanksgiving is a time for traditions. Traditional company, traditional décor and traditional food. This year, I wanted to try out some untraditional side dishes to wow my guests.
Bang Bang Brussels Sprouts
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons sweet chili sauce
- 1 tablespoon Sriracha
- Juice of 1 lime
- 3 cloves garlic, minced
- 2 pounds Brussels sprouts, trimmed and halved (quartered if large)
- Salt and black pepper to taste
- Preheat oven to 425°.
- In a small bowl, whisk together oil, sweet chili sauce, Sriracha, lime juice, and garlic.
- On a large baking sheet, toss Brussels sprouts in sauce until fully coated and season generously with salt and pepper.
- Roast until Brussels are slightly charred and tender, 20 to 35 minutes. (watch closely)
I know a lot of people who cringe at Brussels sprouts, but this dish is sure to change their minds!
Sweet Potato Poutine
- One 20-ounce bag frozen sweet potato fries
- 1/3 cup packed light brown sugar
- 4 tablespoons (1/2 stick) unsalted butter
- 1 tablespoon whipping cream
- 3/4 teaspoon pure vanilla extract
- 2 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- Marshmallows (as many as you want)
- Prepare the fries according to the package directions. Keep the oven on after they are done baking.
- Meanwhile, combine the brown sugar, butter, cream, vanilla and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, stirring to dissolve the sugar. Once the sauce comes to a full and rolling boil, cook for 1 minute more. Remove from heat and keep the sauce warm.
- Whisk together the granulated sugar and cinnamon in a large bowl. Toss the hot baked fries in the cinnamon sugar until evenly coated. Pile them into an 8- to 9-inch heatproof serving dish and scatter the marshmallows over the top. Return fries to the oven. Bake until the marshmallows soften and just start to brown on top, about 5 minutes. Drizzle with the warm brown sugar sauce before serving.
No peeling or dicing required with this take on the sweet potato casserole.
Green Beans with Lemon and Garlic
- 2 1/2 pounds green beans
- 2 tablespoons olive oil
- 2 clove garlic
- 1 1/2 teaspoons freshly grated lemon peel (or more if you love the taste of lemon)
- 3/4 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- In 12-inch skillet, heat 1 inch water with 1 teaspoon salt to boiling over high heat. Add green beans and heat to boiling. Reduce heat to low and simmer for 5 to 10 minutes, until beans are tender-crisp. Drain green beans and set aside.
- In same skillet, heat oil and garlic 1 minute over medium heat. Add lemon peel, pepper, and 1/2 teaspoon salt, and cook 1 minute longer. Return beans to skillet and cook until beans are hot.
This is a much lighter version of the green bean casserole, and can be made the day before.
Recipe adapted from: https://www.goodhousekeeping.com/food-recipes/a5090/green-beans-lemon-garlic-1382/
B Davis is a local mom with two kids, a girl and a boy. She is a stay at home mom who loves to find and cook new meals, keep the kids busy with free events, and binge watch lots of TV shows. In her free time, she likes to catch up with her mom friends, go on dates with her husband, and volunteer at her church.