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.
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Root Vegetable Mash
Description
A flavourful twist on traditional mashed potatoes using seasonal harvest vegetables and roasted garlic.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
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Creative Thanksgiving Sides
Ingredients
Units
Scale
- 1 lb brussels sprouts
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/3 cup parmesan cheese
- salt
- cayenne pepper (optional)
Instructions
- Preheat oven to 425 F
- 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
- Use a towel to pat them dry and toss them in a bowl with olive oil, salt, parmesan, garlic and cayenne pepper.
- 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.
- Bake for 30 minutes until the bottom is golden brown and enjoy!