Recipes
Moderators: cellophane_star


Need a vegetable dish for Thanksgiving


Quote  |  Reply

I am hosting a Thanksgiving dinner this Saturday for my family and I'm all set except for the vegetable.  Normally I would go with a green bean casserole, or something similar but my husband's rule this year is that he's not sharing the oven (he does the turkey - totally worth sacrificing the oven for!!).  And he wants to serve the turkey within minutes of it leaving the toasty nest of the oven.  I am left with stove top or barbecue (which I will also be using for roasted potatoes).

So what to do for a vegetable side dish.  Any ideas out there?  I look to the collective genius of the CC community..........

24 Replies (last)

If you want to prepare ahead, you could do a yummy coleslaw.  If you want something warm, what about grilled vegetables with a balsamic reduction?

One of my favorites is: saute up some onions and garlic in a pan, add in fresh green beans, a little salt and pepper and that's it! You could add those crunchy fried onions on top if you wanted it to be more like a traditional green bean casserole.....

#3  
Quote  |  Reply

Mashed yams or sweet potatoes, or my favorite, brussel sprouts!

Creamed corn is delicious!  So are the mashed sweet potatoes mentioned above!  I can't believe people are already organizing for Thanksgiving!  I am not that motivated!

#5  
Quote  |  Reply

It's this weekend in Canada!

Original Post by trikki:

It's this weekend in Canada!

 Well that explains it!  And here I was feeling like I was behind and it's only October! Smile

Here's a thought, why not just steam some veggies in the microvave??? It's not very festive, I know, but it's an idea. . .

And Happy Thanksgiving!

I am not planning on having any veggies for thansgiving.

But if you have a slow cooker you could do your veggies in that for the day.
My crock pot is going to be full of baked beans.

#9  
Quote  |  Reply
Original Post by spoiled_candy:

I am not planning on having any veggies for thansgiving.

But if you have a slow cooker you could do your veggies in that for the day.
My crock pot is going to be full of baked beans.

 No veggies at all, what's with that? I don't know what I would do on thanksgiving without yams and brussel sprouts.

Sweet potatoes, cranberries and pumpkin pie.  I eat veggies all year round.  Three days a year I can skip them, Easter, Thanksgiving and Christmas.
There is so much food on the table that no one touches them and it is a waste of food.

Don't worry, the boogers eat enough fruits and veggies that going without for three days is not going to hurt them.

#11  
Quote  |  Reply

I wasn't talking about the health factor....I was talking about the yummy factor!

#13  
Quote  |  Reply
#14  
Quote  |  Reply

Sauteed green beans - get a pan that can handle high heat, add ~1 tsp oil per generous serving of beans (I wouldn't do more than 4 or 5 servings at a time), turn it way the heck up, and add in the beans. Make sure there are some nice charred spots on them. If your beans are pretty thick, after they've picked up some good color, you can add in 1/4 c of water (careful - it'll splatter) and steam them for a few minutes with the lid on. Once they're done, salt and pepper them, and add in any other seasonings - I like garlic, red pepper flakes, almonds and a little soy sauce. Depending on your seasonings, you could add them at different times, but garlic would burn at the heat I use to sear the beans.

roasted root veggies. 

parsnips, carrots, celery, potatoes.  rinse under water after you peel and cut them. put them i a zip-lock bag toss in salt pepper garlic and what ever other spices you like. shake like crazy.  dump on cookie sheet. roast at 400 till tender.  (by rinsing the seasoning sticks without the use of oil.)  but you can use the I can't believe it's not butter spray. 

No spray used 110.78 calories makes 4 servings

9 oz carrots,    9 oz celery (1 bunch) ,    14 oz parsnips (the whole 1 lb bag after peeled and trimmed)

Steam Brussels Sprouts... Then transfer the finished product to a sautee pan that has sauteed shallots, olive oil, garlic, lemon juice & a bit of cooked down white wine... mix all together over medium heat until the sprouts are nicely coated... and then serve away! This is a delicious way to get these little cabbages down! ha ha!

 

*Spices to add: salt, pepper, thyme

Honestly, I would just make the shoepeg pie (green bean casserole) a day ahead in a glass  dish and microwave it while your hubby is using the oven.

I was never much of a fan of Brussels sprouts (truth be told I nearly choked to death on one as a child when I tried to swallow it whole...my parents always made us eat our veggies!) BUT this recipe is the most delicious warm veggie dish ever!! And Brussels sprouts seem so appropriate for Thanksgiving.

Per pound of sprouts, you will need 1 orange, 2 tsp Grand Marnier, and 2 tsp butter. The oranges should be juiced and zested.

You must have fresh, not frozen sprouts, if you can get them still on the stalk and cut them off yourself, even better. Clean and trim them, cut each one in half and cut a little slit in the core end of each half. Heat a large frypan on medium-high heat and coat with cooking spray. Throw in the sprouts and cook for a few minutes, stirring occasionally, until you see them browning a bit. Then put in the Grand Marnier and let it evaporate. When it is mostly evaporated, put in the orange juice and zest, stir it all up and put a lid on it. Let the sprouts steam in the juice for about 3 minutes, really it depends on the size...small sprouts need very little time, larger ones will need a bit more and may requuire a splash of water to keep the steaming going longer...just try them as you go, they should be fork-tender but still bright green and have some crispness to bite. The liquid should be all evaporated by the time they are done, at this point put in the butter, some cracked pepper and sea salt, and toss to coat.

Heaven. I bought some super-fresh Brussels sprouts yesterday, I am going to have them for dinner tonite, not waiting for turkey day! 

Original Post by giasbash6260:

Steam Brussels Sprouts... Then transfer the finished product to a sautee pan that has sauteed shallots, olive oil, garlic, lemon juice & a bit of cooked down white wine... mix all together over medium heat until the sprouts are nicely coated... and then serve away! This is a delicious way to get these little cabbages down! ha ha!

 

*Spices to add: salt, pepper, thyme

 Those sound really good too!! Maybe I will venture into a new Brussels sprout recipe...

We always have butternut squash with our Thanksgiving dinner.  There are a TON of ways to prepare it.  I tend to prefer the butter and brown sugar method (not so healthy), but type it into a search engine and see what looks good.

24 Replies (last)
Advertisement
Advertisement