Thanksgiving is right around the corner and every year I make the feast, but this year I have a newborn and a toddler; getting busier every year with a growing family. So every year I try to think of ways to deliver the feast without all the work, like the year I made a Thanksgiving meal in 1 hour.
Herb roasted veggies is one of my quick side dishes, getting it done in 20 minutes or less. This time I used brussel sprouts and baby carrots both bagged and prewashed from the grocer. I pretty much buy most of my veggies bagged and prewashed. It makes all the difference in the world to a new mom. Ain’t nobody got time to wash and chop veggies!
Herb Roasted Carrots and Brussel Sprouts Serves: 3-4 Prep time: 5 mins Cook time: 15 mins Ingredients: 1 bag prewashed brussel sprouts 1/2 small bag baby carrots 1/2 tsp sea salt 1/2 tsp black pepper 1/2 tsp dried herbs 2 Tbs olive oil Preheat oven to 425 F Cut sprouts in half or in quarters for larger sprouts. Toss everything in a roasting pan ensuring all the veggies get good coverage of seasonings and oil. Roast in oven at 425 F for 15 minutes and flip veggies halfway through to cook evenly.
That’s it! It’s really just 5 mins of work while the oven does the rest so you can work on the other sides while this is going.
Try usung different veggies if you like, just make sure they are all somewhat the same size so they all cook evenly. Some other good veggies to use or to add on are broccoli, cauliflower, thinly cut squash, bell peppers, and smaller cubes of potato so they all cook in just 15 minutes. Enjoy!
Whenever I am making Thanksgiving dinner, I find it difficult to manage several casseroles and a big, giant turkey all taking up my oven real estate! There’s only so many racks and so much space. The more you are opening and closing the oven door – the longer it takes for that turkey to cook. The more things that are in the oven – the longer it takes for the turkey to cook. Changing temperatures for each side that goes in, as if it didn’t take long enough! Just leave the turkey to do it’s thing in the oven, and make all the sides on the stovetop. I’ve compiled a list of simple and easy sides to do up to a week before or on top of the stove to relieve the stress on your poor oven (and turkey).
Fig, Pomegranate and Haloumi Salad. This is great because it takes no oven or stove top space whatsoever! Substitute the haloumi with any cured meat such as prosciutto or salami. You can even make it early in the day, and just before serving, pour the vinagrette over it.
Creamy Stovetop Macaroni and Cheese. You didn’t think I was going all veggie this holiday did you? I need carbs! Especially ones that are doused in gooey, creamy cheese. Save time and skip the baking for this casserole. I find it gooey-er that way anyway. Want a crispy topping? Pan fry panko bread crumbs in a little butter until golden brown and sprinkle on top.
Butternut Squash Soup With Cheesy Croutons. This recipe is almost exactly how I make mine (that’s how I know it’s good!) Adding a crunchy, cheesy crouton is genius. I usually just dollop some sour cream and chopped herbs. And instead of sugar I use honey. This can also be made up to a week ahead and warmed up on the stove before serving.
Classic Cranberry Sauce. What’s Thanksgiving without cranberry sauce? This is the most simple and the best cranberry sauce. Add the juice of a lemon and it far outweighs any crans in a can. Make this up to a week ahead also.
There you have it! Feed My Sole’s Side Guide! What? Wondering where the stuffing and mashed potatoes are? Well…I was trying to cut down on my carbs but if you insist, here are a couple no-bake recipes that I recommend:
There you go! The-Ultimate-Feed-My-Sole-Thanksgiving-Side-Guide! I hope everyone has a joyous and happy Thanksgiving. I am thankful for every single day and all of you! Thank you for reading. Happy Eating!