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| Balsamic Maple Rosemary Roasted Veggies Via Bucket List Tummy |
Thanksgiving will be here before you know it! Every family has their traditions and their tried and true recipes for the holidays, but sometimes you want to try something different. We have found some great side dishes for your Thanksgiving meal in case you feel like doing something new this year. Enjoy!
Balsamic Maple Rosemary Roasted Veggies
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4 servings
Author: Sarah @ Bucket List Tummy
Ingredients:
5-6 large carrots, cut in 1 ½ inch thick slices
1 pound brussel sprouts, halved
1 cup cranberries
3 tbsp olive or avocado oil
1/4 cup maple syrup
2 tbsp balsamic vinegar
1 tsp sea salt
1 tsp black pepper
11/2 tsp rosemary, diced (about 1 sprig)
Instructions:
Preheat oven to 425 degrees.
Slice carrots and brussel sprouts and put aside. To a large bowl, add carrots, brussel sprouts and cranberries.
In small bowl, combine oil, maple syrup, balsamic vinegar, salt, pepper, and rosemary.
Place vegetables on large baking sheet and pour mixture over them.
Roast for 25-30 minutes, or until vegetables turn brown and tender
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| Corn Casserole Via Stuck on Sweet |
Corn Casserole
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
Author: Stuck on Sweet
Serves: 6
Ingredients:
1 8.5 ounce package cornbread mix (I used Jiffy)
1 cup sour cream (or 1 cup non-fat Greek yogurt for the healthy version)
1 stick (1/2 cup) unsalted butter, melted (or less for the healthier version)
1 15 ounce can creamed style corn (do not drain)
1 15 ounce can corn (drained)
2 eggs, beaten (or 3 egg whites for the healthier version)
1/8 teaspoon pepper
1/4 teaspoon salt
Other optional ingredients
chopped jalapeño
cheddar cheese
green pepper and onion
Instructions:
Pre-heat oven to 350 degrees and grease a 2½ quart baking dish or an 8x8 or 9x9 baking pan.
In a bowl mix together sour cream, corn, creamed corn, melted butter and eggs. Add cornbread mix, salt and pepper and stir.
Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it. It may take an additional 15 minutes if you double the recipe - it all depends on your oven.
Notes:
Recipe can be doubled - bake in a buttered 9x13 inch pan. Recipe can be made 1-2 days ahead - bake, cool completely then cover tightly and put in refrigerator. To re-heat, take casserole out of refrigerator and bring close to room temperature (will re-heat quicker), keep covered and put in a 300 degree oven for about 30 minutes, may take a little longer depending on how hot your oven gets. You can add other ingredients like jalapeño, cheddar cheese or green pepper to spice up the recipe - although these would be great additions, my family enjoys it best without them!
Source: Slightly adapted from All Recipes
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| Crispy Vegetable Roast Via Hello Fresh |
Crispy Vegetable Roast
5 Pounds Zucchini
5 Pounds Yellow Squash
5 Pounds Eggplant
5 Pounds Sweet Potatoes
5 Pounds Purple Potatoes
Olive Oil
1 Teaspoon Sea Salt
1 Teaspoon Black Pepper
1/2 cup Pomegranate seeds
Instructions:
Preheat oven to 375ºF. Slice all produce into thin rounds, rub with olive oil, and season with salt and pepper.
Arrange in a baking dish and bake until golden brown, about 60 minutes.
Top with pomegranate seeds and serve.
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