Though the holidays may look a little different this year, sharing joy, gratitude, and a home-cooked meal on Thanksgiving Day are traditions we can all enjoy. We reached out to some of our foodie friends to round up some easy, scrumptious Thanksgiving side dishes and desserts, just in case you need a little cooking inspiration!
- 3 - 4 sweet potatoes
- 1 (6-oz) block Roth’s original Havarti cheese, grated
- About half a cup salted pepitas
- Honey, to drizzle
- Extra virgin olive oil (about a Tbs.)
- Coarse salt
- Preheat your oven to 400.
- Snip the ends off the sweet potatoes, then cut in half crosswise, then once more lengthwise, until you get good sized wedges. Arrange them in a baking sheet and drizzle with the oil and a sprinkle of coarse salt. Get it all coated and seasoned with your hands. Roast the potatoes for an hour.
- Now flip the oven to broil and sprinkle the Havarti cheese over the roasted potatoes. Stick it under the broiler from 1-3 minutes, until the cheese is melted, browned and bubbly.
- Garnish with a sprinkle of salted pepitas, along with a drizzle of honey and serve immediately!
- Serves 4-6.
- (I ended up using only 3 potatoes, but if you can cram in 4, go for it!)
Laura Lea's Tahini Sprouts with Dates & Pistachios
- 2 pounds brussels sprouts, base and any brown/holey leaves removed and sliced in half vertically (if they are particularly large, slice into thirds or quarters. We want 1” pieces)
- 2 teaspoons avocado oil
- ¾ teaspoon sea salt, plus more to taste
- 2 tablespoons fresh lemon juice (approximately 1 lemon)
- 1½ tablespoons runny tahini
- 2 teaspoons maple syrup
- 1 teaspoon miso paste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon cumin
- ¼ teaspoon turmeric powder
- ⅓ cup roasted salted pistachios, roughly chopped, plus more for garnish*
- ½ cup pitted medjool dates, roughly chopped (approximately 4-6)*
- ⅓ loosely packed cup thinly sliced fresh mint, plus more for garnish (approximately ⅓ ounce)
- Preheat oven to 400 degrees F and line a baking sheet with nonstick parchment paper. NOTE: depending on the size of your brussels sprouts, you may want to use 2 baking sheets. You don’t want them to crowd the baking sheet, or they won’t crisp up.
- In a large heat-proof mixing bowl, combine brussels sprouts pieces, avocado oil and ½ teaspoon sea salt. Toss to coat, then spread evenly onto baking sheet(s). No need to clean the mixing bowl.
- Roast brussels sprouts for 35 minutes, or until tender and crispy around the edges.
- In the same mixing bowl, combine remaining ¼ teaspoon sea salt, lemon juice, tahini, maple syrup, miso paste, paprika, garlic powder, onion powder, black pepper, cumin and turmeric and 2 tablespoons water. Whisk until it forms a sauce. If it isn’t pourable consistency, add 1-2 more tablespoons of water (I usually add 1).
- When brussels sprouts have finished roasting, add to the mixing bowl with the sauce and toss to evenly coat. Fold in pistachios and dates. Serve however you like, adding fresh mint and chopped pistachios for garnish.
Kara Dykert's Roasted Carrots with Tahini and Pomegranate
- 1 1b heirloom carrots
- 2 Tbsp olive oil
- 1 tsp sea salt
- 1 tsp cumin
- 1/4 cup tahini
- 1/4 cup water
- juice of 1 lemon
- 1/4 cup pomegranate seeds
- Preheat your oven to 400.
- Peel your carrots and slice them lengthwise. Place on a baking sheet and drizzle with olive oil, sea salt, and cumin. Toss to coat.
- Roast in the oven for 45 minutes or until carrots are tender and edges begin to golden.
- Meanwhile, in a bowl whisk together the tahini, water, lemon, and a pinch of salt.
- When carrots are cooked through, remove from the oven and transfer to a plate.
- Drizzle the whole plate with tahini sauce and sprinkle with pomegranate seeds.
Maria Lichty's Cinnamon Streusel Baked Apples
For the brown butter streusel topping:
- 8 tablespoons butter, cut into tablespoon pieces
- 1 teaspoon pure vanilla extract
- ½ cup packed light brown sugar
- ½ cup all-purpose flour
- ¾ cup old-fashioned oats
- ½ cup chopped pecans or walnuts
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt
For the apples:
- 5 medium Honeycrisp apples (can use Fuji, Jonagold, or Granny Smith)
- 2 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- ¾ cup hot water
- Vanilla ice cream for serving, optional
- Salted caramel sauce for serving, optional
Preheat oven to 375 degrees F.
Place butter pieces in a medium skillet. Melt the butter over medium heat, swirling it in the pan occasionally. The butter will foam and pop, so be careful. Continue to swirl the pan often. Remove pan from heat once the butter starts to brown and smells nutty. There will be small brown bits on the bottom. The butter should be an amber color. Pour butter into a medium bowl.
Add the vanilla extract and brown sugar to the brown butter. Stir until smooth. Add the flour, oats, pecans, cinnamon, nutmeg, and salt. Stir until combined. Set aside.
- Cut the apples in half from stem to end. Use a melon baller or small spoon to scoop out the apple core and seeds. Dig deep enough so there is a little room to "stuff" the apples with the filling. Remove the apple stems.
Pour the hot water in a large cast iron skillet or baking dish. Arrange the apples in the baking dish with the flesh facing up. Sprinkle brown sugar and cinnamon evenly over the apples. Divide the streusel topping between the apples, pressing down so it doesn’t fall out.
Cover the pan with aluminum foil and bake the apples for 20 minutes. Remove from the oven and carefully remove the foil. Bake for 30-40 more minutes or until the apples are soft and the topping is golden brown. You want the apples to be soft, but not mushy.
Remove from the oven and serve warm with vanilla ice cream and salted caramel sauce, if desired.
We’re wishing you and your loved ones a Happy (and safe) Thanksgiving and are so grateful for you.
-The ABLE Team