Side dishes for Thanksgiving
In addition to the green bean casserole, you might want to try one of the following side dishes this Thanksgiving. Happy Eating!
Roasted Brussels Sprouts with Bacon
1-1/2 lb. Brussels sprouts
1 small red onion, peeled and cut into 1/2 -inch wedges
3 Tbls. olive oil
1/2 tsp. salt
1/4 tsp. pepper
5 slices bacon, crisply cooked and crumbled
Heat oven to 400 degrees. Remove any wilted leaves from Brussels sprouts, and trim stem close to heads; cut in half. Spray 15- by 10-inch pan with sides with cooking spray.
Place Brussels sprouts and onion wedges in single layer in pan.
Drizzle evenly with olive oil. Sprinkle with salt and pepper; stir gently to coat.
Roast uncovered 25 to 30 minutes or until tender and lightly browned. Sprinkle with cooked bacon.
Classic Creamed Spinach
2 boxes (10 oz each) frozen spinach
1/4 c. butter
1 small onion, chopped
2 cloves garlic, finely chopped
3 Tbls. flour
2-1/2 c. whole milk
1 tsp. salt
1/8 tsp. pepper
Cook spinach as directed on box; drain well.
In 2-quart saucepan, melt butter over medium heat. Add onion; cook 4 to 5 minutes, stirring frequently. Add garlic; cook about 1 minute, stirring frequently, until onion is tender.
Stir in flour with whisk until mixture is smooth and bubbly, stirring constantly. Gradually stir in milk until mixture boils and thickens, stirring frequently. Stir in salt and pepper.
Stir in drained spinach; cook until thoroughly heated.
Slow-Cooker Cranberry Sauce
12 oz. fresh cranberries
1/2 c. fresh squeezed orange juice
1/2 c. water
1/2 c. brown sugar
1/2 c. white sugar
1/2 tsp. cinnamon
1 Tbls. Grand Marnier
Place all of the ingredients into a slow cooker and set the temperature to high. Cover and cook for 3 hours.
When it’s done, it should have a thicker texture. Let it cool a little before serving.