– 2 oz. (4 Tbs.) unsalted butter, softened
– 2 tsp. finely grated lemon zest
– 1-1/2 tsp. lightly chopped fresh thyme
– 1/2 tsp. honey
– Kosher salt
– 1/4 cup extra-virgin olive oil
– 1-3/4 lb. Brussels sprouts, trimmed and quartered or cut into 6 wedges if very large (about 6 cups)
– Kosher salt
– 1/2 cup lower-salt chicken broth
5. Let the nuts cool for about 10 minutes.
8. Put the finely chopped nuts, butter, lemon zest, thyme, honey, and 1/4 tsp. salt in a small bowl and mix with a spatula until well combined.
10. Heat the oil in a 12-inch skillet over medium high heat.
13. Add the broth and immediately cover the pan.
17. Transfer the sprouts to a warm serving dish and garnish with the reserved hazelnuts.
Sweet Potato Casserole (from Southern Food)
What You Need (I triple the recipe and make one batch without the nut topping):
– 3 cups mashed sweet potatoes
– 1 cup brown sugar
– 2 eggs, lightly beaten
– 1 teaspoon vanilla
– 1/2 cup milk
– 1/2 cup melted butter
– 1/2 cup brown sugar
– 1/3 cup flour
– 1/3 cup melted butter
– 1 cup chopped pecans
What You Do:
1. Combine first 6 ingredients.
2. Pour into a buttered 1 1/2 to 2-quart casserole dish.
3. Mix remaining ingredients together and sprinkle over top.
4. Bake at 350° for 30 to 40 minutes, until hot and browned.
Here is a look at the carrots while they are cooking. I’ll have to get the recipe from my mom to post.Most important of the sides (although they were all delicious), was the cranberry sauce. A happy new addition to our Thanksgiving dinner.
Honey-and-Spice Cranberry Sauce (from Epicurious)
What You Need:
– 1 12-ounce bag cranberries
– 1 3/4 cups apple cider or juice
– 3/4 cup honey
– 2 cinnamon sticks, broken in half
– 1 tablespoon grated orange peel
– 6 whole cloves (for next year, I’m going to use less cloves for a more mild flavor)
– 1 bay leaf
– Pinch of salt What You Do:
1. Combine all ingredients in heavy large saucepan.
2. Bring to boil over medium heat.
3. Simmer until berries burst and sauce thickens, stirring occasionally, about 15 minutes. I ended up simmering for a bit longer than this to get the right thickness, maybe 20-30 minutes.
4. Remove cinnamon sticks, cloves and bay leaf.
5. Refrigerate sauce until cold. (Note: Can be made 3 days ahead. Cover and keep refrigerated.)
Stay tuned for the most important part of the meal, stuffing, turkey, and desserts!