Nixing the mashed potatoes and gravy might cause a small riot in your family, but you can still introduce some new flavors to the table this Thanksgiving without sacrificing beloved traditions. And the best part about these sides? They’re fast and easy!
Roasted Carrots an Brussels Sprouts
Revisit my article on roasted veggies in general if this combination doesn’t strike your fancy. Prepare carrots by peeling and slicing into thin rounds; trim Brussels sprouts and cut in half, lengthwise. In a bowl, combine your veggies, drizzle with olive oil and balsamic vinegar, and sprinkle with salt and black pepper. Spread the mixture onto a baking sheet and roast in the oven until they start to brown, turning occasionally. If you’re cooking your turkey at 375 degrees, the veggies should take about 25 minutes to cook.
Mashed Potatoes Plus
This is a great way to add some extra vitamins and minerals to the old favorite. While you’re boiling those white potatoes, steam 2 cups of cauliflower and 3 or 4 parsnips until very soft. Combine potatoes, cauliflower, and parsnips in a bowl and mash like normal, adding butter, milk, salt, and optional garlic. The kids will never know what hit ‘em.
Bonus points for presentation: mash an equal amount of sweet potatoes and season in the same way. Place the white and sweet mashed potatoes side-by-side in a large bowl and gently swirl together from the outer edge of the bowl with a spatula or butter knife.
Pasta has become as comforting as potatoes in America, and it’s so easy to make. Boil 3 cups of orzo (a small, rice-shaped pasta) according to package directions. In the last minute of boiling, toss in 2 cups of frozen peas, return to boil. And drain when orzo is tender. Toss the orzo and peas in a bowl with a drizzle of olive oil, the juice of one lemon, one crushed clove of garlic, and salt and red pepper flakes to taste.
Turkish Green Beans
Does the world really need another green bean casserole? This recipe preserves the nutrients and highlights the flavor of your beans. Works with fresh or frozen green beans; the canned variety get a little mushy.
See recommended articles, below, for more side ideas from Laramie Cooking Examiner’s archives.
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