Thanksgiving Sides

I must admit that I am exhausted from the topic intensity of my last two blogs. Thus, I figured that it was time for me to leave you all (and me) feeling nourished and happy with some of my favorite Thanksgiving side dishes. As traditional holiday meal ruts are common, everyone can use a little creativity crusading. If you have some ideas for some great recipes, please share as even I get into those ruts too! Enjoy the recipes, give thanks for all that you have and relish in your family, friends and food this week!

Broccoli Celery Root Slaw
SERVINGS: 8
INGREDIENTS:

- 1 broccoli stem, shredded
- 1 small celery root, peeled and shredded
- 1 large carrot, shredded
- 1/2 cup purple cabbage, finely shredded
- 1/4 cup flat leaf parsley, rough chop
- 2 tablespoons extra virgin olive oil
- 1 teaspoon rice vinegar
- 1 lemon, juiced
- 2 tablespoons country Dijon mustard

METHOD:

1. Combine all vegetables in large bowl.
2. Toss dressing ingredients in small bowl then add to vegetables and mix thoroughly.

Beet and Carrot Slaw
SERVINGS: 4
INGREDIENTS:
- 2 large red beets, grated
- 2 large carrots, grated
- 2 tablespoons ghee, optional
- 1/2 teaspoon brown mustard seeds
- 1/4 teaspoon asafetida
- 4 dry curry leaves, crushed
- 1 teaspoon red chili pepper flakes, or crushed chili pepper
- 1 large orange, juiced
- 2 limes, juiced
- 1/4 cup cilantro, rough chop
- salt, to taste

METHOD:

1. Grate beets and carrots and set aside. Can be done with a hand grater or a food processor.
2. In a small sauté pan, melt ghee on medium low then add all dried spices. Toast until aromatic (about 3 minutes). Add to small bowl with citrus and cilantro.
3. Right before serving, combine beets and carrots, add dressing and lightly toss. Add salt to taste.

Shaved Roasted Brussels Sprouts with Herbed Dijon
SERVINGS: 6
INGREDIENTS:
- 4 cups (about 1lb) brussels sprouts (whole), thinly sliced (shaved)
- 4 tablespoons extra virgin olive oil
- 1/4 teaspoon salt

- HERBED DIJON
- 1/2 tablespoon Dijon mustard
- 3 tablespoons extra virgin olive oil
- 2 tablespoons brown rice vinegar
- 1 tablespoon mirin
- 1/2 tablespoon fresh thyme, picked, minced
- 1/2 tablespoon fresh oregano, picked, minced

METHOD:

1. Preheat oven to 350˚.
2. Slice off bottom of sprouts, halve and thinly slice (shave). Place in roasting pan with olive oil and salt. Toss and spread sprouts evenly across pan.
3. Bake for 20-30 minutes, turning occasionally, until soft and crispy.
4. Prepare Herbed Dijon and toss with Brussels sprouts.

Roasted Butternut Squash Purée
SERVINGS: 6-8
INGREDIENTS:
- 1 medium butternut squash, halved and de-seeded
- 2 teaspoons extra virgin olive oil, to coat squash
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon curry powder
- 1 teaspoon fresh herbs, finely chopped
- 1 teaspoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 cup cooconut milk

METHOD:

1. Pre heat oven to 350˚.
2. Coat prepped squash in olive oil (1 teaspoon per half) and place face down on baking sheet (best to cover baking sheet with parchment or tin oil).
3. When done, let cool and scoop out squash. For first stage food, purée until creamy in a blender or food processor (may need a little water).

Drunken Roasted Root Vegetables
SERVINGS: 8
INGREDIENTS:
- 4 cloves garlic, minced
- 2 shallots, rough chop
- 1 large sweet potato, bite size pieces
- 1 medium celery root, bite size pieces
- 2 medium turnips , 1/2 moons
- 2 large red beets, bite size pieces
- 2 large sprigs rosemary, minced
- 6 sprigs thyme, whole
- 4 tablespoons extra virgin olive oil
- 1/4 cup white wine
- fresh ground pepper, to taste
- salt, to taste

METHOD:

1. Pre heat oven to 375˚.
2. Prep all vegetables and place in baking dish or on sheet pan. Add herbs and toss all with oil and wine. Make sure to mix well. Spread vegetables thinly across pan and roast in oven for 40 minutes. Remove thyme stems and salt and pepper to taste.

All recipes © 2012 Stefanie Sacks