Five Fresh Veggie Sides For The Turkey

Five fresh veggie sides for the turkey. While I know Thanksgiving is meant to be a frenzy of high-fat fabulousness–and I would fight for that right to my death–it is nice to throw in a couple of sides that don’t completely turn your blood into liquid butter.  Here’s five fresh sides for the turkey you may not have considered…

turkey

Five fresh veggie sides for the turkey

best ever green beans

1. Jamie Oliver’s Best Ever Green Beans

Best Ever Green Beans (from Jamie’s Food Revolution, p. 222)

Serves 4-6

  • 1 1/4 pounds of green beans
  • pinch of Kosher salt
  • 3 cloves garlic, sliced
  • 1 1/2 Parmesan cheese, finely grated
  • extra virgin olive oil
  • 1/2 of a lemon
  1. Line up the green beans on a chopping board and cut off the stalks.
  2. Put the beans in a sauce pan of boiling water with a dash of salt and cook for about six minutes. Drain, reserving some of the cooking water, and set them aside to steam dry.
  3. Put the pan back on the heat, add the oil and the garlic. Stir. When the garlic starts to turn golden, add the beans and shake them around in the pan to coat them in the garlic oil.
  4. Add a small ladleful of the reserved cooking water, the parmesan cheese, and the lemon juice. Stir and simmer until the water and cheese start to form an oozy, sticky sauce. Remove from the heat and serve immediately.

 

 

rosemary roasted veggies

2. Rosemary Roasted Veggies – Love N’ Lemons

Ingredients

  • 2 cups butternut squash, peeled and cubed
  • 2 cups cauliflower florettes
  • 6-8 cipollini onions, sliced into wedges
  • drizzle of olive oil
  • drizzle of balsamic vinegar
  • 2 cloves chopped garlic
  • 2 tablespoons chopped rosemary
  • salt, pepper
  • another drizzle of olive oil
  • drizzle of maple syrup (or add dried cranberries)
  • 1/4 cup toasted pine nuts
  • 1/4 cup chopped parsley

Instructions

  1. Preheat oven to 425 degrees.
  2. Place butternut squash, cauliflower and cipollini onions on a large baking sheet. Drizzle lightly with olive oil, balsamic vinegar, and toss with chopped garlic, chopped rosemary and a few generous pinches of salt and pepper.
  3. Roast for 30-45 minutes or until the veggies are golden brown and tender. Check halfway through and give them a toss so they cook evenly on all sides.
  4. Remove veggies from the oven, drizzle with some more olive oil and a little maple syrup (or skip the maple and toss with a handful of dried cranberries). Toss with pine nuts and parsley.
  5. Taste and adjust seasonings. Add additional salt & pepper as needed, and serve.

Notes

if you place whole rosemary sprigs on the baking sheet (as pictured), take them out of the oven after 15 minutes so they don’t burn.

 

 

pan seared brussels sprouts

3. Pan Seared Brussels Sprouts With Cranberries & Pecans – Rachael Schultz

 

Ingredients
  • 1 pound brussels sprouts, de-stemed and halved
  • ⅔ cup fresh cranberries
  • ⅓ cup gorgonzola cheese, crumbled
  • ⅓ cup pecans
  • 1 cup barley, cooked
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Salt & pepper
Instructions
  1. Heat skillet with drizzling of olive oil over medium heat. Season brussels sprouts with salt & pepper and combine with cranberries in skillet.
  2. Cook sprouts and cranberries for 8-10 minutes, until berries begin to burst and sprouts become tender. Add balsamic vinegar and maple syrup. Stir to coat and remove from heat.
  3. Toss barley, sprouts, cranberries, and pecans in a large bowl. Top with gorgonzola and serve.

 

 

roasted cauliflower and mushrooms

4. Roasted Cauliflower & Mushroom Quinoa Salad w/ Balsamic Vinaigrette

Closet Cooking

Roasted cauliflower and mushrooms in a warm quinoa salad with a balsamic vinaigrette and creamy crumbled goat cheese.
Servings: 4-6

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients
  • 1/2 small head cauliflower, cut into florets
  • 8 ounces mushrooms, quartered
  • 1 tablespoon oil
  • 1/2 teaspoon thyme, chopped
  • salt and pepper to taste
  • 1 cup quinoa, well rinsed
  • 1 1/2 cups water or broth
  • 1/4 cup walnuts, toasted and coarsely chopped
  • 1/4 cup goat, feta or blue cheese, crumbled
  • 1/4 cup balsamic vinaigrette
  • 1/2 teaspoon thyme, chopped
Directions
  1. Toss the cauliflower and mushrooms in the oil, thyme, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F oven until they start to caramelize, about 20-30 minutes, flipping them half way through.
  2. Meanwhile, bring the water and quinoa to a boil, reduce the heat and simmer, covered, until the quinoa is tender and has absorbed the water, about 15-20 minutes, remove from heat and let sit for 5 minutes, covered.
  3. Mix everything and enjoy.

Option: Serve warm or cool over sauteed or fresh greens like spinach, kale, swiss chard or lettuce.
Option: Bulk the salad up with the addition of chickpeas.

 

 

squash salad with potatoes

5. Delicata Squash Salad With Roasted Potatoes & Pomegranate Seeds

The Year In Food

adapted from Eat Good Food
Yield: 4-6 servings

1.5 pounds small to medium potatoes (the recipe calls for fingerlings, but these are from the farm we visited)
1/3 cup plus 3 tablespoons olive oil
2 medium delicata squash
2 tablespoons minced shallots
2 tablespoons freshly squeezed lemon juice
2 tablespoons champagne vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
10 packed cups baby arugula (about 8 ounces)
seeds from one pomegranate (about 1 cup)
1 cup crumbled Feta (recipe calls for Parmesan)
Sea salt and freshly ground black pepper

Preheat oven to 425 degrees.

Slice potatoes lengthwise in halves or quarters depending on size. Arrange on a rimmed baking sheet, and drizzle 1 tablespoon of olive oil and 1/4 teaspoon of salt over the potatoes. Toss to coat. Roast until tender and browned, about 20-25 minutes, turning once.

While the potatoes roast, prepare the squash. Slice in half lengthwise, and remove seeds and membrane. Slice into thin half moons, 1/8-1/4 inch thick. Arrange on another rimmed baking sheet (you may need two baking sheets for the squash), drizzle with one tablespoon olive oil and another 1/4 teaspoon salt and toss to coat.

Remove potatoes from the oven and add the squash. Roast until tender and just beginning to brown, about 20 minutes. Remove from oven and set aside to cool.

Next, prepare the dressing. In a small bowl, whisk together the lemon juice, vinegar, mustard, honey and 1/8 teaspoon salt with the shallots. Drizzle in the remaining 1/3 cup olive oil and whisk until emulsified.

In a large salad bowl, combine the squash and the potatoes. Drizzle with about half the vinaigrette. Toss to combine.

Add the arugula, half the pomegranate seeds and half of the cheese. Gently toss. Add more vinaigrette if needed. (I did not use all of it.)

Top with the remaining cheese and pomegranate seeds. Serve.

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One response to “Five Fresh Veggie Sides For The Turkey”

  1. […] you’re the Challenged One in the kitchen like me, you might want to refer back to 5 Fresh Veggie Dishes To Make For Thanksgiving.  At least we’ll look sorta […]

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