It’s almost Turkey time and that means it’s time for me to once again re-vamp my Thanksgiving menu. I see this as an opportunity to let my creative juices flow and play around with different flavor combinations. The usual sides like mashed potatoes and stuffing are delicious, but why not think outside of the box (literally)? It’s a good time of year to utilize seasonal ingredients like squash, potatoes, brussel sprouts and cabbage (just to name a few). Here are recipes for two side dishes that have become a staple on my family’s Thanksgiving table. If you try them, please let me know what you think! Your family may just start to crave veggies (or at least that would be my hope). Enjoy!
Braised Cabbage and Apples
Serves 8-10
2 ounces bacon, diced
1 small yellow onion, diced
1 head red cabbage, sliced thin
Salt and pepper, to taste
1/2 cup red wine
1/2 cup low sodium chicken broth
1 cinnamon stick
2 tsp brown sugar
1 TB apple cider vinegar
1 granny smith apple, cored and diced
Method:
1. Heat 1 TB olive oil in a large pot over medium high heat. Add the bacon and cook 1 minute (until fragrant). Add onions and cook 1-2 minutes longer, until onions are translucent.
2. Add the cabbage and saute for 5 minutes. Season with salt and pepper. Add the the wine, broth, cinnamon stick, sugar and vinegar. Mix well, cover and braise until cabbage is almost tender, 35-40 minutes.
4. Add the apples; cover and braise 5 minutes longer.
Roasted Brussel Sprouts with Dijon Vinaigrette
Serves 8-10
1 1/2 lb. brussel sprouts, halved
Salt and pepper, to taste
Vinaigrette:
1/4 cup olive oil
2 TB dijon mustard
1 TB apple cider vinegar
2 tsp brown sugar
Method:
1. Preheat oven to 400.
2. Lay brussel sprouts in a single layer on a baking sheet. Season with salt and pepper, drizzle with olive oil and bake 30-35 minutes, stirring occasionally.
3. While still hot, combine brussel sprouts with the dijon vinaigrette in a large mixing bowl. Adjust seasonings as needed.
Have a great holiday!