Creative Thanksgiving Sides

Put a spin on traditional Thanksgiving sides with these creative recipes!

Root Vegetable Mash

A flavourful twist on traditional mashed potatoes using seasonal fall vegetables celeriac, parsnips, and roasted garlic.

Root Vegetable Mash

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Description

A flavourful twist on traditional mashed potatoes using seasonal harvest vegetables and roasted garlic.

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Ingredients

Units USM Scale 1x2x3x

1 medium celeriac

3 parsnips

2 russet potatoes

2 cloves of garlic

3/4 cream

1/4 cup butter or olive oil

Salt and pepper to taste

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Instructions

1. Peel and chop the vegetables, place in a pot of salted boiling water, and boil for 12-15 minutes. Don’t be afraid to add lots of salt to the water – up to 1 tbsp. The parsnips will take slightly longer – so ensure they are chopped smaller than rest of the vegetables.
2. Make the garlic butter by melting your butter or olive oil in a small saucepan and using a microplane to grate in the garlic. Cook for about 5 minutes until fragrant.
3. Use a potato masher to mash root vegetables and mix in cream and butter. Feel free to add in herbs to taste. You can also use a food processor if you prefer and extra creamy texture.
4. Top with salt and pepper and enjoy!

Notes

*You can also try this by roasting a whole head of garlic in the oven

Smashed Brussels Sprouts

No more soggy Brussels sprouts – these crispy smashed Brussels sprouts are boiled and then mashed to roast with garlic and parmesan. Add bacon or pancetta to take it to the next level.

Creative Thanksgiving Sides

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Ingredients

Units USM Scale 1x2x3x

• 1 lb brussels sprouts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/3 cup parmesan cheese
• salt
• cayenne pepper (optional)

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Instructions

1. Preheat oven to 425 F
2. Chop the ends of the Brussels sprouts. Boil water with 2 tsp of salt and boil the Brussels sprouts for 10 minutes. They should be bright green and soft but not fully cooked, it’s important they do not get too mushy
3. Use a towel to pat them dry and toss them in a bowl with olive oil, salt, parmesan, garlic and cayenne pepper.
4. Lay out on a baking sheet. Use the bottom of a glass or mason jar to press each brussel sprout down until flat, and sprinkle with additional parmesan.
5. Bake for 30 minutes until the bottom is golden brown and enjoy!