Vegetables

8 Easy Thanksgiving Side Recipes

I like easy, and maybe you do, too? Here are 8 Easy Thanksgiving Side Recipes that don’t require much fuss. Most of them you can make ahead and just reheat before serving.8 Easy Thanksgiving Side Recipes

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Autumn Roasted Vegetables With Feta Cheese and Red Grapes

autumn-roasted-veggies-with-feta


Baked Scalloped Potatoes With Cheese

Baked Scalloped Potatoes With Cheese
Bourbon Pecan Mashed Sweet Potatoes

Bourbon Pecan Mashed Sweet Potatoes


Creamed Corn Casserole

Creamed Corn Casserole
Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese

Roasted Brussels Sprouts With Balsamic Vinegar and Parmesan Cheese


Cranberry Orange Relish

Cranberry Orange Relish
Roasted Garlic Mashed Potatoes

Roasted Garlic Mashed Potatoes
Roasted Sweet Potato Wedges with Maple and Cinnamon

Roasted Sweet Potato WedgesEnjoy and Happy Thanksgiving!

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Autumn Roasted Vegetables With Feta

Autumn Roasted Vegetables with Feta Cheese and Red Grapes makes a beautiful warm salad or side item. It’s easy, healthy, naturally gluten-free and tastes amazing.

autumn-roasted-veggies-with-fetaNote: This post contains Amazon affiliate links.

I kept this very simple by using golden beets, Brussels sprouts and small golden potatoes for the veggies. You could really use any type of beet or potatoes. I just like the sweeter version of tartness that the golden beets seem to give off when roasted. As for the potatoes, whatever you have on hand is fine. Sometimes I’ll use the tri-colored small round potatoes or fingerling potatoes. Here, I had some small golden potatoes on hand.

autumn-roasted-veggies-with-feta

The process is simple: peel the beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; you can leave them whole if they’re small. Go ahead and throw the veggies on a large roasting pan, salt them with some sea salt and drizzle with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered. Feel free to line your pan with foil or parchment paper for easier cleanup. Lastly, season them with some herbs. Here, I had some dried oregano and rosemary on hand, so that’s what I used.

autumn-roasted-veggies-with-feta

Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness. Serve and enjoy!

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Autumn Roasted Vegetables With Feta
 
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Autumn Roasted Vegetables With Feta - an easy and healthy warm salad or side dish, naturally gluten-free.
Author:
Serves: 2-4 servings
Ingredients
  • 3-4 Golden beets, peeled and sliced
  • 2 large potatoes, peeled and sliced
  • 2 cups Brussels sprouts, stems cut and removed
  • ½ cup feta cheese, crumbled
  • ½ cup red grapes, cut in half
  • Extra virgin olive oil
  • Sea salt
  • Herbs, such as dried oregano and/or rosemary
Instructions
  1. Pre-heat oven to 375° F. Line large roasting pan with foil. Set aside.

  2. Peel beets and potatoes and slice them. Cut off the tips of the Brussels sprouts and cut in half length-wise if the sprouts are large; leave them whole if they're small.

  3. Put the vegetables on the prepared roasting pan; spread out evenly.

  4. Salt the veggies and drizzle them with olive oil. Toss them bit, either by hand or with a large spoon, making sure all the veggies are covered with oil.

  5. Lastly, season them with some herbs, such as oregano and/or rosemary.

  6. Roast in the oven for approximately 40 minutes or until veggies are at your tenderness preference.

  7. Remove from oven and garnish with crumbled feta cheese and red grapes for a touch of sweetness.

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Bourbon Pecan Mashed Sweet Potatoes

These Bourbon Pecan Mashed Sweet Potatoes are sure to be a favorite for your fall holidays and beyond.

Bourbon Pecan Mashed Sweet PotatoesNote: This post contains Amazon affiliate links.

Here’s a healthier version of the classic sweet potato casserole of yesteryear. Remember the gooey marshmallows on top and the overly sugary taste? I could never figure out why it was on the table as a side item at Thanksgiving when it clearly belonged on the dessert table! As a kid, I loved that casserole.

But now? No way! So unhealthy and full of sugar. But I still love sweet potatoes, so here’s a healthy alternative to last century’s sugary potato casserole offering.

Bonus: this recipe can and should be customized to your tastes. I seriously considered writing the recipe as “a pinch of this, a dash of that…” since it really does need to be created according to your tastes. I made the effort and actually wrote down particular portions and amounts, but please note these are guidelines.

Bourbon Pecan Mashed Sweet Potatoes

So here’s how you put it together; it’s so simple. Peel, chop, and boil the sweet potatoes until just tender. Do not overcook; otherwise, the whole thing will be just too watery and won’t hold together well. Drain the potatoes, return to pot and start adding the ingredients as you mash. (Full instructions included in the recipe details down below.)

And here’s the crucial part – you must taste as you go. For example, you might like a more pronounced bourbon flavor; just add a little more. You might think it doesn’t need the addition of maple syrup; so don’t add it. You might want a little more cinnamon to shine through; add a dash more…you get the idea.

A word on the pecans: I like a smattering of pecans in my sweet potatoes, but someone else in the house wants a smattering of sweet potatoes with his pecans. ::ahem:: So my answer is to garnish heavily on top with the nuts, and he can dig in from there, while I go for the ‘taters underneath.

And of course, you can always leave them out altogether. Your choice, your ‘taters. Enjoy!

Bourbon Pecan Mashed Sweet Potatoes

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You may also like:
Roasted Sweet Potato Wedges with Maple and Cinnamon
Baked Scalloped Potatoes with Cheese
Roasted Garlic Mashed Potatoes
Loaded Baked Potato Salad

Bourbon Pecan Mashed Sweet Potatoes
 
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Bourbon Pecan Mashed Sweet Potatoes
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Serves: 4-6 servings
Ingredients
  • 3 medium organic sweet potatoes, peeled and cut into chunks
  • 2-3 Tablespoons butter, more or less to taste
  • 2 Tablespoons organic maple syrup, more or less to taste
  • 2 -3 Tablespoons of bourbon whisky, more or less to taste
  • 1 teaspoons vanilla extract
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground ginger
  • ⅛ tsp ground cloves
  • Pinch of salt
  • ½ cup chopped pecans
Instructions
  1. Place the sweet potato chunks in a large pot, cover with water and bring to a boil.

  2. Cook until tender, about 15 minutes. Do not over cook.

  3. Drain the cooked sweet potatoes and return them to the pot on the stove.

  4. Turn off the burner heat.

  5. Add the butter to the pot and let it melt just a bit before beginning to mash with a potato masher.

  6. Add salt, vanilla and bourbon and continue mashing, tasting as you go.

  7. Add maple syrup, cinnamon, ginger and clover and mix.

  8. Pecans: either add into the potatoes, reserving a little for garnish, or just add the entire chopped pecans as a topping/garnish.

  9. Serve immediately while hot.

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Dutch Oven Balsamic Chicken And Vegetables

Savory Dutch Oven Balsamic Chicken And Vegetables are a fall and winter favorite!

Dutch Oven Balsamic Chicken And VeggiesNote: This post contains affiliate links for products on Amazon.

I used a dutch oven for this meal, but you can also use a large baking/casserole dish if you prefer. Just make sure it’s large enough to hold all the ingredients without spilling over because you’ll need to cover it tightly with foil.

Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom. Then pile on the veggies. I used a bag of tri-colored potatoes, a few rainbow carrots, and one large sweet onion. I chopped them into large chunks and seasoned them with salt and pepper. I also added a few cloves of garlic, rough-chopped. Look how pretty they are!

Dutch Oven Balsamic Chicken And Veggies

Add 1 cup water or white wine, and 1/3 cup balsamic vinegar to the pot. Lastly, add some herbs – I used about 1 tablespoon of an Italian seasoning blend. Fresh herbs would be amazing if you have them on hand. Put the lid on and bake for an hour at 350°.

Dutch Oven Balsamic Chicken And Veggies

About half way through I added some frozen peas to the pot and checked the liquid levels. You may or may not need to add a little more wine or water. Depending on how tender you like your veggies, continue cooking for another 30 to 40 minutes.

When ready, serve up this deliciousness!

Dutch Oven Balsamic Chicken And Veggies

If you’re a balsamic vinegar lover, you might want to add just a dash more of that yumminess to the final product. Enjoy!

Dutch Oven Balsamic Chicken And Veggies

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Dutch Oven Balsamic Chicken And Vegetables
 
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Dutch Oven Balsamic Chicken And Vegetables
Author:
Serves: 2-4
Ingredients
  • 2-4 boneless chicken breasts
  • 1 bag (1.5 lbs) tri-colored potatoes
  • 4-5 large carrots
  • 1 large sweet onion,
  • 2 cloves garlic
  • 1½ cups frozen peas
  • 1 cup white wine (or water)
  • ⅓ cup balsamic vinegar
  • 1 Tablespoon Italian Seasoning
  • Salt and Pepper, to taste
Instructions
  1. Equipment: Dutch Oven or large baking/casserole dish

  2. Preheat oven to 350° F.

  3. Lightly oil the bottom of your dutch oven with olive oil. Nestle 2-4 boneless chicken breasts in the bottom.

  4. Wash and scrub potatoes. Cut in half and add to pot.

  5. Wash carrots. Cut off ends. Peel if desired. Chop into large chunks and add to pot.

  6. Peel and chop onion and garlic cloves into large chunks and add to pot.

  7. Salt and pepper generously.

  8. Add 1 cup water or white wine, and ⅓ cup balsamic vinegar to the pot.

  9. Lastly, add Italian seasoning blend.

  10. Put the lid on and bake for 30 minutes.

  11. Carefully remove dutch oven and/or lid and add frozen peas to the pot. Also check liquid level and add more wine or water if needed.

  12. Continue baking for another 30-40 minutes, depending on how tender you want your vegetables.

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Savory Dutch Oven Balsamic Chicken and Vegetables
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