Making Thanksgiving dinner is no simple task. From preparing the turkey, to whipping up appetizing sides, to making drinks and baking desserts, it seems like the list never ends! This Thanksgiving instead of stressing out over all that you have to do and rushing through the process last minute, prioritize and figure out what you want to make beforehand. Knowing what you want to make, how to make it and what you need to make it will give you more time to plan accordingly without rushing later on in an anxiety-filled craze to get things done.
Although the turkey might seem like the MVP of the Thanksgiving dinner table, delicious side dishes can also steal the show! Here are some great easy to make Thanksgiving sides that are sure to wow your guests and have them begging to bring home leftovers.
Roasted Brussels Sprouts
- 3 tbsp olive oil
- 2 small red onions (sliced into wedges)
- 2 pints Brussels sprouts (trimmed & halved)
- Salt & pepper (for taste)
Directions: Warm up your oven to 425 degrees. While the oven is preheating throw your onions and 1 tbsp of olive oil into a bowl, seasoned with salt and pepper. Then spread out your onions on a rimmed baking sheet. Roast them for approximately 15 – 20 minutes until translucent.
Next throw your brussels sprouts and 2 tbsp of olive oil into a bowl seasoned with salt and pepper. Add these to your baking sheet and mix them in with the onions. Roast these, tossing on occasion, for about 25 – 30 minutes, or until vegetables are tender and caramelized.
- 2 pounds of potatoes (peeled & cut)
- ½ stick of butter (cold)
- 1 – 1 ¼ cups of milk (warmed up)
- Salt & pepper (for taste)
- One Bunch of Scallions/Chives
Directions: Toss your potatoes into a large pot, cover them by 2 inches with salted water and bring to a boil. Turn down the heat and cook your potatoes until they are tender, this should take approximately 12 minutes.While potatoes are cooking, wash scallions and dice the stalks into small pieces. Once diced, put aside.
Drain your potatoes and mash them up in your large pot.
On low heat add butter to your potatoes and stir until melted in, as well as the scallions. Keep cooking your potatoes for another minute or so until stiff. Then gradually stir in your milk until you reach the right consistency. Lastly, add salt and pepper for taste.
Simply Delicious Green Beans
- 8 oz. Green Beans (frozen or fresh)
- 1 Cup Shredded Carrots
- 1 Medium Yellow Onion, Diced
- 2 tbsp. Olive Oil
- 1 tsp. Olive Oil (2nd Use)
- 1 tsp. Minced Garlic
- Salt & Pepper to Taste
Directions: Start off by cleaning your vegetables and preparing them as listed above. Get out a pan and heat up 2 tbsp of olive oil in the pan. Next add in all of your vegetables, drizzle a tsp of olive oil on top, and mix. If you are using frozen green beans you’ll want to thaw them, add those to the pan first, cover them, wait 5 – 10 minutes and then add in the other vegetables. Cook and cover for approximately 20 minutes, mixing periodically.
Roasted Carrots & Parsnips
- 1 ½ pounds parsnips
- 1 ½ pounds carrots
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp thyme
- Pinch of ground black pepper
Directions: Preheat your oven to 350 degrees and cut up your parsnips and carrots into pieces roughly the same size, approximately ¾ inch pieces. Spread out your parsnips, carrots, olive oil and spices into a single layer on a rimmed baking sheet. Roast the vegetables until tender, this should take about an hour to an hour and fifteen minutes. Toss them once or twice and if the vegetables begin to stick to the pan sprinkle on a little water and move them around a little to loosen them up.
Photo by Pat Herman via Free Images.
[Source: Martha Stewart.]