Another Side of Thanksgiving

kitchen_at_shomreiFor many people, Thanksgiving wouldn’t be Thanksgiving without the turkey. But there are people who either dislike turkey or don’t eat it because they are vegetarians or vegans. For them, the side dishes at the Thanksgiving feast become very important.

Typical Thanksgiving side dishes include mashed potatoes, sweet potato casserole with marshmallows, and the ubiquitous green bean casserole topped with packaged fried onions. However, if you are ready for a bit of a change from your favorite common veggies, read on.

Image by Starr Environmental  used with permission via Creative Commons: Attribution LicenseWinter Squash, Apple, & Beet Casserole (contributed by Ann Lippel)

INGREDIENTS
6 large beets – peeled, quartered and cooked
3 apples- unpeeled, seeded, halved
1½ cups Butternut Squash – peeled and cut into small cubes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1 tablespoon fresh rosemary, minced (or use 1 teaspoon dried rosemary)
Salt & pepper to taste

DIRECTIONS
1. Preheat oven to 400°.
2. In large bowl, combine all ingredients and toss well to coat.
3. Spray a large baking dish with cooking oil spray. Transfer the vegetable mixture into the baking dish. Cook for 35–40 minutes or until apples are soft but hold their shape.

14760573314_f4bdd22fc3_mPomegranate Roasted Carrots (serves 4) (contributed by Aileen Grossberg)

INGREDIENTS
1 pound carrots, peeled, trimmed and halved or quartered lengthwise ( or use baby carrots)
1 tablespoon extra virgin olive oil
1/4 tsp kosher salt
pinch of Turkish red pepper or cayenne
1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar
2 tablespoons chopped fresh cilantro, basil or parsley

DIRECTIONS
1. Preheat oven to 425°.
2. On a rimmed baking sheet, toss carrots with oil, salt and red pepper or cayenne.
3. Spread carrots out in a single layer.
4. Roast for 15 minutes, stir well and roast for 10 more minutes.
5. Then remove from oven and drizzle with pomegranate molasses.
6. Toss gently to coat the carrots.
7. Roast until the carrots are golden and soft, about 5 more minutes.
8. Garnish with cilantro, basil or parsley

NOTE: Pomegranate molasses is NOT the same as regular molasses. Do not substitute. Pomegranate molasses is available in Middle Eastern and gourmet groceries including Whole Foods and Fairway. But call first to make sure the product is in stock. It keeps very well in the refrigerator and is excellent in salads.

brussel sprouts photoWarm Brussel Sprout Slaw (contributed by Sarita Eisenberg)

INGREDIENTS
1 pound Brussel sprouts, shredded
2 tablespoons vegetable oil
1 teaspoon sesame oil
4 ounces diced hazelnuts, pecans or walnuts
¼ teaspoon pepper
4 ounces dried cranberries, diced

DIRECTIONS
1. Heat oils over medium high heat. Add nuts and cook 1-2 minutes, until lightly toasted.
2. Add brussel sprouts & pepper and cook 2-3 minutes, stirring constantly. Mix in cranberries.

ENJOY and HAVE A HAPPY THANKSGIVING!

 

Image by Starr Environmental used with permission via Creative Commons: Attribution License

Image by swong95765 used with permission via Creative Commons: Attribution License

Image by russelljsmith used with permission via Creative Commons: Attribution License

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