Tired of the same old thanksgiving side dishes, yeah well so is your turkey! Lucky for you, I’ve got the recipes for sides dishes you need to make this holiday that will guarantee give your guests something to gobbling about! Get ready to let your side dishes shine with these recipes: Glazed heirloom carrots with walnuts and cranberries, roasted zucchini and potatoes topped with caramelized onions, oh, and a velvety smooth celery root purée.
Doesn’t that sound amazing? Let’s get cooking!
Glazed carrots with walnuts and cranberries
Servings: 6 people
Ingredients
- 4 lbs (2 dozen) Nantes carrots washed
- 1/3 cup salted butter melted
- 1/3 cup maple syrup
- 1/2 tsp flake salt
- 2 springs of fresh thyme
- 1/2 cup dried cranberries
- 1/2 cup walnuts
Instructions
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Scatter the carrots on a baking sheet and drizzle with the melted butter and maple syrup. Add a sprinkle of flake salt a bake at 375 for 15 min. Add the walnuts and cranberries and continue baking for 8 more minutes. Remove from the oven and transfer to a serving dish.
Roasted zucchini and potatoes topped with caramelized onions
Servings: 6 people
Ingredients
- 4 medium sized zucchinis cut into 1/2 inch rounds
- 12 new potatoes or 3 large russet potatoes cut into quarters
- 2 onions sliced
- 2 tsp butter
- 3 tbsp EVOO
- salt and pepper
Instructions
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Start by boiling the potatoes until they are cooked but still firm and then drain the water.
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Coat the bottom of a baking sheet with evoo and place the potatoes and zucchini on the sheet.
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Sprinkle with salt and bake at 375°F for 15-20 min or until golden brown.
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In a hot skillet add the butter, a light drizzle of evoo and the onions and let brown on medium-high heat until caramelized.
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FACT: did you know that onions are high in natural sugars? So no need to add extra sugar, they caramelize perfectly all on their own!
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Serve the zucchini and potatoes with a sprinkle of onions on top. Yum!
Celery root puree
So fragrant and velvety smooth… this side is a game changer!
Servings: 6 people
Ingredients
- 2 celery roots reserve the stalks for later
- 2 tbps butter
- 1/4 cup heavy cream
- 1 tsp milk
- 1 tsp flake salt
Instructions
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Start by washing and peeling the bulbs. Then cut it up into 2 inch pieces and put them into a large pot of cold water.
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Turn the stove on high and boil until the pieces have softened enough that a fork can easily prick and release the pieces without getting stuck. Donʼt over boil!
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Once cooked, strain the water and let it cool a few minutes.
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While still warm, place the pieces, butter, salt, milk and cream in a blender or food processor and blend on high for 2 min or until ultra smooth.
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TIP: if making ahead of time, you can reheat the puree in a pot over low heat.
Happy Thanksgiving from our table to yours!
Donʼt forget to share your photos and tag @stokesstores & @priscilaskitchen