BOURBONNAIS, IL – It is two days before Thanksgiving and you still have not thought about what side dish you are going to bring to Thanksgiving. Don’t worry we have you covered! We scoured Pinterest to find the best of the best three recipes (and easy!) that will surely make an impression on the family.
Simple Roasted Carrots (Gluten Free!)
(Here we have a recipe from healyeatsreal.com/ blog)
About 6-8 carrots
5 cloves garlic
3-4 tbsp olive oil
1 tsp. Italian seasoning
salt and pepper to taste
- Pre-heat the oven to 400°. Wash carrots and cut into thirds. Cut thicker parts into thinner slices. All pieces should be about the same size.
- Put carrots and peeled garlic into a bowl and add olive oil, Italian seasoning, salt and pepper and mix well so that the oil covers all the carrots and garlic.
- Spread carrots onto a baking sheet, you can line it with parchment paper or a silpat
- Cook in the oven for about 20 minutes or until carrots are tender and you can pierce them with a fork.
Bacon and Onion Brussel Sprouts
(Here we have a recipe from missinformationblog.com blog)
1 Bag of brussel sprouts about 25 of them stems cut and any bad leaves on the outside removed
5 Pieces of Bacon
1/2 Sweet Onion cut in quarter slices
2 Heaping Tablespoons of Country Crock Spread which has 0g trans fat
Salt to taste
Start to heat your pan on med low. Cut Bacon into 1/2 inch pieces and throw them in the pan. Once the fat starts to render throw in the onions. Cook until bacon is crisp and onion is softened.
Next add country crock spread. I used the one with added calcium and vitamin D. Veggies help complete a well-rounded, better-for-you Thanksgiving meal, and Country Crock helps make them even more delicious. We are trying to eat healthier and while this has bacon in it I didn’t want to double up on all the fat with using real butter.
Then add your sprouts and salt. Saute them until limp. I cooked mine about 15 minutes so they were like cooked cabbage, you might like them a little crisper it is up to you.
(Here we have a recipe from hgtv.com blog)
1-8 ounce container of sour cream
½ cup unsalted butter, softened
1-15 ounce can creamed corn
1-15 ounce can whole kernel corn (drained)
1-8.5 ounce package cornbread mix*
*I recommend using Jiffy Mix
1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine ingredients—sour cream, butter, creamed corn, corn niblets and cornbread mix.
3. Pour into a 1 quart casserole dish and bake for 40 minutes.
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