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A holiday meal is the perfect time to dress up... yourself, and the vegetables. Whether made with frozen, canned or fresh vegetables, when combined with other delicious ingredients you'll serve sides that will have guests raving.
We all know Thanksgiving dinner is a big job and often stressful. So, for your convenience, any of these recipes can be prepared ahead, set aside or refrigerated then baked or heated through while the turkey rests. It's a relief to know that in the heat of the moment, when the meal has to come together for serving, you've got it covered.
Pecan-Cinnamon Crunch Sweet Potatoes
1/2 cup packed brown sugar
2 T. orange juice
2 tsps. vanilla extract
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. cinnamon
3 pounds sweet potatoes, peeled and cut into 1-inch cubes
1 cup dried cranberries
2 T. butter
Crunch Topping:
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 cup cold butter
1 cup chopped pecans
Directions: In large bowl, combine brown sugar, orange juice, vanilla, salt, ginger and cinnamon. Add sweet potatoes and cranberries; toss to coat. Transfer to 13×9-inch baking dish and dot with butter. Cover and bake in preheated 400-degree F. oven 30 minutes; stir gently. (At this point you could refrigerate, then when almost ready to serve sprinkle with topping and bake as directed below.)
In small bowl, combine flour, brown sugar, cinnamon and ginger. Cut in cold butter till mixture resembles coarse crumbs. Stir in pecans. Sprinkle crunch mixture over sweet potatoes. Bake, uncovered, 25 to 30 minutes longer, or till bubbly and sweet potatoes are tender. Serves 12.
Brussels Sprouts au Gratin
2-pounds Brussels sprouts, quartered
2 T. butter, melted
3/4 tsp. salt
1/8 tsp. black pepper
Cream Sauce:
1 large onion, finely chopped
3 T. butter
3 T. all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
1/8 tsp. white pepper
Dash ground nutmeg
Topping:
1/2 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese
Directions: In large bowl, combine Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to greased 13×9-inch baking dish. Bake, uncovered, in preheated 425-degree F. 25 to 30 minutes or till sprouts are tender, stirring occasionally.
Meanwhile, in large skillet, saute onion in butter till tender. Stir in flour till thoroughly blended and gradually add milk and cream, stirring constantly. Bring to boil; cook and stir about 2 minutes to thicken. Stir in white pepper and nutmeg. Pour over sprouts. Sprinkle with cheeses.
Reduce heat to 350-degrees F. and bake uncovered another 15 minutes till heated through and cheeses are melted. Serves 10.
Tip: If using baby sprouts, do not cut.
Slow Cooker Creamed Corn
1 1/2 packages frozen corn (24-ounces)
4-ounces cream cheese
1/3 cup butter
1/2 cup milk
1 T. granulated sugar, or to taste
Salt and pepper, to taste
Directions: Combine all ingredients in slow cooker. Cover and cook on LOW 4 to 6 hours or High for 2 to 4 hours, stirring occasionally. Serves 12.