Tired of the same old Thanksgiving side dish recipes? It’s time to try spicy glazed carrots, roasted green beans and Brussels sprouts with pancetta.
It’s Thanksgiving! It’s time to devour almost anything and feel guilt free! However, just because it’s the time of the year where we eat extra slices of pie topped with ice cream, doesn’t mean we should forget our vegetables. These three recipes are extra special yet easy to throw together. They’re perfect for Thanksgiving or any holiday gathering.
Spicy glazed baby carrots recipe
Naturally sweet and lightly glazed carrots are paired with a just a touch of red pepper flakes. It’s the sweet and spicy combination your holiday table has been craving!
Yields 1 pound
- 1 pound baby carrots
- 1/4 cup water
- 1/4 cup brown sugar
- 1/4 cup apple cider
- 1/4 teaspoon kosher salt
- 1/4-1/2 teaspoon red pepper flakes
- In a high-sided saute pan, add all ingredients.
- Cook on medium heat until carrots start to soften and the liquid is cooked down and creates a nice thick glaze.
Do not overcook or the glaze will burn to the bottom of the pan.
Roasted green beans
Beans don’t just have to be steamed to be enjoyed. These gems are roasted, which gives them a slight carmelized taste and then topped with a handful of shredded Parmesan cheese. You will love these!
Yields 2 pounds
- 2 pounds green beans (ends trimmed)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
- 2 tablespoons shredded Parmesan cheese
- Preheat oven to 400 degrees F.
- On a large rimmed sheet pan add green beans, olive oil, salt and pepper. Toss with your hands to make sure everything is evenly covered.
- Bake for 25 minutes until you notice the beans are a bit shriveled and lightly brown.
- Immediately after pulling beans out of the oven, sprinkle with Parmesan cheese and serve warm.
Brussels sprouts recipe with pancetta
Shallot and crispy pancetta team up and play perfectly with the slight cabbage taste of the Brussels sprouts. It’s the perfect addition to your holiday spread!
Yields 1 pound
- 1 pound Brussels sprouts (end trimmed and cut in half)
- 2 tablespoons unsalted butter
- 4 ounced pancetta (chopped)
- 1 small shallot (diced)
- Kosher salt
- Fresh cracked pepper
- Blanch the Brussels sprouts in a pot of boiling water for four to five minutes and then drain.
- In a large skillet melt butter and add pancetta and shallot. Cook until the shallot is soft and the pancetta is crispy but not too brown.
- Add in blanched Brussels sprouts, sprinkle with kosher salt and pepper and cook until the sprouts just start to brown.