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Turkey or Tofurkey Dishes!
A meal is simply not a meal without the sides. Try one of these refreshingly healthy holiday sides with your Thanksgiving meal.
- Maple-Ginger Glazed Sweet Potatoes
- Brussels Sprouts with Pecan Brown Butter
- Roasted Vegetables
- Spinach Rice Casserole
Maple-Ginger Glazed Sweet Potatoes
3 1/2 pounds medium sweet potatoes (about 6 potatoes)
1/3 cup maple syrup
1 2-inch piece fresh ginger root, peeled and chopped
6 tablespoons unsalted butter
Place potatoes in a large pot. Cover with cold water and bring to a boil; lower heat and simmer 30-35, until tender. Drain; set
aside to cool.
Place syrup, 1 tablespoon warm water, and ginger in a blender. Puree until nearly liquefied. Strain into a small saucepan. Add butter and bring to a simmer; cook
on low heat 3 minutes. Set aside.
Arrange oven rack 6 inches below broiler. Preheat to high. Peel potatoes
and cut into 1/2 - inch thick slices. Place on a baking sheet; drizzle
with maple butter. Broil until potatoes are hot and slightly caramelized,
about 3 to 5 minutes.
Brussels Sprouts with Pecan Brown Butter
3 pounds Brussels sprouts, trimmed, and an X cut into the base of each sprout
1/4 cup extra-virgin olive oil
4 tablespoons unsalted butter
3/4 cup chopped pecans
salt and freshly ground pepper
pinch of brown sugar
In a steamer set over boiling water, steam the Brussels sprouts, covered, 7 to 8 minutes, until just tender. Drain under cold
running water to stop them from cooking. (You can do this step a day in advance.)
In a large skillet, heat the oil and butter. Add nuts, cook over medium heat until golden brown. Add sprouts, salt, pepper, and sugar; sauté 1 to 2
minutes, until heated through.
Roasted Vegetables
2 pounds beets, peeled and quartered
1/2 cup olive oil, divided
1/4 cup chopped fresh rosemary
2 teaspoons coarse-grain sea salt, divided
1/2 teaspoon pepper, divided
2 pounds carrots with tops
4 shallots
2 pounds new potatoes, halved
8 small turnips, peeled and quartered
Place beet quarters on a 12-inch square piece of
aluminum foil. Drizzle with 2 tablespoon. oil; sprinkle with rosemary, 1/2 teaspoon
salt, and 1/4 teaspoon pepper. Fold up sides, forming a bowl; place bowl in
1 end of a large roasting pan.
Cut tops from carrots, leaving 2-inch stems. Scrape carrots, and set aside.
Cut an X in the top of 4 unpeeled shallots.
Toss together carrots, shallots, potato halves, turnip, remaining 6 tablespoon
oil, remaining 1 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Place on
opposite end of roasting pan.
Bake at 450 for 40 minutes or until vegetables are tender.
Spinach Rice Casserole
2 cups uncooked brown rice (long or short grain)
1 tablespoon butter or olive oil
2 cups minced onion
2 pounds fresh spinach, stemmed and finely chopped
1 teaspoon salt
4-5 medium cloves garlic, minced
1/4 teaspoon nutmeg
1/4 teaspoon cayenne
black pepper to taste
1/2 cup sunflower seeds
1 to 2 teaspoons prepared mustard (optional)
2 beaten eggs (optional)
1 cup lowfat milk (optional)
1 1/2 cups grated cheddar (optional)
paprika
Place rice in a medium sized saucepan with 3 cups water. Cover, bring to a boil, then lower to the slowest possible simmer. Cook,
covered and undisturbed, for 35-40 minutes. Remove from heat, transfer to a medium-sized bowl, and fluff with fork.
Preheat oven to 350. Oil a 9x13-inch baking pan.
Heat the butter or oil in a deep skillet. Add onion and sauté 5 to 8 minutes until soft. Add spinach, salt, and garlic, and cook about 5 minutes
more over medium heat, stirring frequently. Add this to the rice, along with the seasonings and half the sunflower seeds. Mix well.
Optional- Beat together eggs and milk and stir into the spinach-rice mixture, along with the grated cheese.
Spread into the prepared pan, sprinkle with the remaining sunflower seeds and dust with paprika. Bake uncovered for 35 to 40 minutes until heated through
and lightly browned on top.
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