In my opinion, some of these sides almost stole the show. Does that make them good or bad sides? Are they supposed to be playing supporting roles? Honestly, I’m not too worried about figuring out the answer to that question.
Goat Cheese Stuffed Pears
from Live Laugh Eat–>Click to find the recipe on Allie’s blog!
Parsley Smashed New Potatoes
from EatingWell
Ingredients:
2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered
2/3 cup low-fat plain yogurt
2 scallions, cut in half lengthwise and finely chopped
1/4 cup finely chopped fresh parsley
2 tablespoons butter, softened
3/4 teaspoon salt
White or freshly ground black pepper, to taste
Directions:
1. Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn’t boil dry. Add more boiling water as needed.)
2. Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl.
3. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Roasted Root Vegetables with Walnut Pesto
from Cooking Light
Ingredients:
Vegetables:
3 cups (1-inch-thick) slices carrot (about 1 pound)
3 cups (1-inch-thick) slices parsnip (about 1 pound)
3 cups (1-inch) cubed peeled turnip
3 cups trimmed halved Brussels sprouts (about 1 pound)
2 shallots, peeled and quartered
1 large onion, cut into 8 wedges
Cooking spray
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Pesto:
2 cups basil leaves
1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano
1/4 cup coarsely chopped walnuts, toasted
4 teaspoons extravirgin olive oil
2 tablespoons water
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1 garlic clove, peeled
Directions:
1. Preheat oven to 425°.
2. To prepare vegetables, place first 6 ingredients in a single layer on a jelly-roll pan coated with cooking spray. Lightly coat vegetable mixture with cooking spray. Sprinkle evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper; toss. Bake at 425° for 1 hour or until browned. Transfer vegetable mixture to a large bowl.
3. To prepare pesto, combine basil leaves and remaining ingredients in a food processor; process until smooth, scraping sides. Spoon basil mixture over vegetable mixture, and toss to coat.
Sweet Potato Biscuits
The biscuits were my least favorite side and the only recipe I can’t share because it came from a cookbook. These made me grateful for the Internet’s user reviews that make awesome screening devices for recipes.
What’s your favorite Thanksgiving side?
