GretchRuns Thanksgiving : Part 3 [Sides]
Happy Saturday everyone! I hope you're all having a great weekend.
Today I'll be sharing part 3 of my Thanksgiving series. I'll be talking about side dishes, and the format of today's post will be a bit different. I'm going to be sharing one dish that I made, which is actually a combination of two side dishes that I found online. The first dish is Roasted Brussels Sprouts and Butternut Squash. The recipe called for dried cranberries, but I only had fresh. Inspiration struck and I thought of making a cranberry sauce to dress the roasted veggies. I have to say that the dish turned out amazingly well. The veggies are nice and crisp from being baked in the oven, and the sauce is a little sweet, a little tart, and completely delicious.
I hope you enjoy my side dish creation! I'll also be sharing a few recipes that are really easy and quick to make, and would be fun side dishes for your Thanksgiving meal! Make sure you come back next week for the grand finale of the series! If you missed the first two parts, I shared some dessert and drink ideas. Enjoy!
Veggies:
2 lb butternut squash, cubed
2 lb Brussels sprouts, trimmed and halved lengthwise
Olive oil
Salt
Pepper
Sauce:
1 cup cranberries
1/4 cup sugar
1 teaspoon lemon zest
2 tablespoons water
1 tablespoon dijon mustard
1 1/2 tablespoons rice wine vinegar
2 tablespoons olive oil
Salt
Pepper
Preheat oven to 400 degrees.
Place butternut squash and sprouts on a large baking sheet.
Toss with olive oil and season with salt and pepper.
Bake in oven for 20-30 minutes, flipping veggies every 10 minutes.
While veggies are baking, start sauce:
Pour cranberries into a saucepan along with sugar, lemon zest and water.
Heat over low/med heat for about 10 minutes, stirring constantly.
Remove from heat when cranberries burst and sauce is thickened.
In a small bowl, mix mustard and vinegar.
Slowly whisk in oil until mixture is emulsified. Add salt and pepper.
Once cranberry sauce is cooled, add to mustard mixture and stir together.
Once veggies are done baking, remove carefully into a large bowl.
Mix in cranberry mustard sauce, and enjoy!
What's your favorite Thanksgiving side dish?
What are your holiday plans?
Today I'll be sharing part 3 of my Thanksgiving series. I'll be talking about side dishes, and the format of today's post will be a bit different. I'm going to be sharing one dish that I made, which is actually a combination of two side dishes that I found online. The first dish is Roasted Brussels Sprouts and Butternut Squash. The recipe called for dried cranberries, but I only had fresh. Inspiration struck and I thought of making a cranberry sauce to dress the roasted veggies. I have to say that the dish turned out amazingly well. The veggies are nice and crisp from being baked in the oven, and the sauce is a little sweet, a little tart, and completely delicious.
I hope you enjoy my side dish creation! I'll also be sharing a few recipes that are really easy and quick to make, and would be fun side dishes for your Thanksgiving meal! Make sure you come back next week for the grand finale of the series! If you missed the first two parts, I shared some dessert and drink ideas. Enjoy!
2 lb butternut squash, cubed
2 lb Brussels sprouts, trimmed and halved lengthwise
Olive oil
Salt
Pepper
Sauce:
1 cup cranberries
1/4 cup sugar
1 teaspoon lemon zest
2 tablespoons water
1 tablespoon dijon mustard
1 1/2 tablespoons rice wine vinegar
2 tablespoons olive oil
Salt
Pepper
Preheat oven to 400 degrees.
Place butternut squash and sprouts on a large baking sheet.
Toss with olive oil and season with salt and pepper.
Bake in oven for 20-30 minutes, flipping veggies every 10 minutes.
While veggies are baking, start sauce:
Pour cranberries into a saucepan along with sugar, lemon zest and water.
Heat over low/med heat for about 10 minutes, stirring constantly.
Remove from heat when cranberries burst and sauce is thickened.
In a small bowl, mix mustard and vinegar.
Slowly whisk in oil until mixture is emulsified. Add salt and pepper.
Once cranberry sauce is cooled, add to mustard mixture and stir together.
Once veggies are done baking, remove carefully into a large bowl.
Mix in cranberry mustard sauce, and enjoy!
Here are some other side dish suggestions:
What's your favorite Thanksgiving side dish?
What are your holiday plans?
oh my gosh, those veggies look amazing. yum!
ReplyDeleteThanks Kristen!
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