Thanksgiving Sides Your Family Will Love

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Still trying to decide what to serve with your Thanksgiving turkey this year? Try some of these favorite side dishes that will make your Thanksgiving dinner sing.

 

 

Cranberry – Orange Sauce

¾ cup water

1 cup sugar

1 tablespoon grated orange zest

¼ teaspoon salt

1 (12 ounce) bag cranberries

2 tablespoons orange liqueur

Bring water, sugar, orange zest, and salt to boil in medium saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries, return to boil. Reduce heat to medium, simmer until saucy – slightly thickened, and about two-thirds of berries have popped open (about 5 minutes). Off heat; stir in orange liqueur. Transfer to bowl to cool to room temperature and serve.

 

Macaroni and Cheese

12 ounces of macaroni pasta

½ cup of butter

½ cup all-purpose flour

½ teaspoon ground red pepper

3 cups milk

2 cups shredded white cheddar cheese

1 cup shredded Monterey Jack

1 cup shredded fontina cheese

1 cup shredded asiago cheese

1 ½ cups soft breadcrumbs

½ cup chopped, cooked bacon

2 tablespoons melted butter

Preheat oven to 350 degrees. Prepare the pasta. Melt butter in a large pan over low heat. Whisk in flour and ground red pepper until smooth (about 1 minute). Gradually whisk in milk, cook over medium heat – whisking constantly (6-7 minutes). Reduce the heat. Add the cheeses together, keeping a cup and half in reserve. Add the mixture and the pasta in a baking dish. Top with the reserve cheese. Bake at 350 degrees for 35 – 40 minutes, or until bubbly and golden brown.

 

Balsamic Roasted Carrots and Parsnips

1 (4-oz) package of feta cheese

½ cup chopped dried sweet cherries

¼ cup chopped fresh parsley

1 teaspoon lemon zest

½ teaspoon dried crushed red pepper

4 tablespoons olive oil

1 ½ pound carrots

1 ½ pound parsnips

2 tablespoons brown sugar

3 tablespoons balsamic vinegar

Preheat oven to 400 degrees. Toss together the feta cheese, sweet cherries, parsley, lemon zest, and crushed red pepper and 1 Tbsp of olive oil into a bowl. Cut carrots and parsnips lengthwise into long, thin strips. Whisk together brown sugar, balsamic vinegar, and remaining 3 Tbsp olive oil in a bowl. Toss the carrots and parsnips and place on a lightly greased pan. Sprinkle with desired amount of salt and pepper. Bake at 400 degrees for 40 – 50 minutes until vegetables are tender and browned, stir every 15 minutes. Transfer to a serving platter and toss with feta cheese mixture.

 

Brussels Sprouts with Pancetta

2 Pounds Brussels sprouts – trimmed and halved

2 tablespoons olive oil

¼ teaspoon salt

¼ teaspoon pepper

6 pancetta slices

1 tablespoon Parmesan cheese

Preheat oven to 425 degrees. Toss together Brussels sprouts, olive oil, salt and pepper. Bake in pan for 17-20 minutes until Brussels are tender and lightly browned. Meanwhile, cook pancetta in a large skillet over medium heat until crispy. Remove and drain on paper towel. Crumble when cooled. Remove sprouts from oven and place in a large serving dish. Top with cheese and pancetta.

 

 © 2017 Jennifer Pollock, Broker/Associate Keller Williams Downtown, Denver, CO, Lic. Colorado