3 Savory Sides for the Holidays

When you think of Thanksgiving, you think of the food. Also, what you’re thankful for that year, but food is on the list so it counts, right? You think of the classic savory side dishes like Stuffing, Green Bean Casserole, and Stuffing, but there are so many other sides to serve! Keep reading for 3 new savory recipes to try for Thanksgiving this year.

Roasted Cranberry-Walnut Brussels Sprouts

Ingredients:

• 1 lb. Flav-R-Pac Brussels Sprouts (#6381), thawed and chopped in half
• 2 Tbsp Redstone Garlic Infused Olive Oil (#2437)
• Regal Coarse Sea Salt (#1147) and AP Course Black Pepper (#1028), to taste
• 1/2 cup Redstone 18 Year Aged Traditional Balsamic Vinegar (#2439)
• Daily’s Deep Applewood Smoked Thicked Sliced Bacon (#8464)
• 1/2 cup Kirkland Walnut Halves & Pieces (#1293)
• 1/3 cup AP Sweet Dried Cranberries (#9205)

Instructions:

1. First, preheat oven to 450F.
2. Then, toss the Brussels Sprouts in garlic-infused olive oil, salt, and pepper. Place in the oven and bake for 20 minutes or until fork tender.
3. Meanwhile, add the balsamic vinegar to a small saucepan and bring to a boil. Let simmer for about 8 minutes or until thickened, but still pourable. Set aside.
4. In a separate pan, fry the bacon. Once done, chop into bite-sized pieces and toss with the cranberries and walnuts.
5. Remove the pan from the oven and stir in the bacon mixture.
6. Before serving, drizzle with the glaze. Enjoy!

Adapted from: https://www.tasteofhome.com/recipes/cranberry-walnut-brussels-sprouts/

Savory Mashed Sweet Potatoes

Ingredients:

• 1 bag Bright Harvest Country Style Sweet Potato (#5968)
• 3 Tbsp Kirkland Sweet Cream Butter (#1723)
• 1/2 carton Gossner Foods Shelf-Stable Whipping Cream (#1696)
• 2 tsp Regal Coarse Sea Salt (#1147)
• 1/3 cup SupHerb Farms Fresh Frozen Green Onion (#1864)
• 1 tsp Kirkland Minced Garlic (#1289)

Instructions:

1. Bring a pot of salted water to a boil. Add the sweet potato and boil for 30 minutes, or until the potatoes are tender. Drain the water, reserving a couple Tbsp for mashing.
2. Then, use a Zyliss Stainless Steel Potato Masher (#1795) to mash the potatoes until you reach desired consistency.
3. Now, add the cream, butter, garlic, salt, and pepper. Taste to see if you need to add more. If it tastes good, then mix in the green onions.
4. Transfer to a serving bowl and add a slab of butter to the center. Enjoy!

Adapted from: https://cookieandkate.com/savory-mashed-sweet-potatoes/

Roasted Mini Corn on the Cob

Ingredients:

• 10 pieces Bird’s Eye Extra Sweet Mini Corn on the Cob (#4655), thawed
• 2 tsp Kirkland Minced Garlic (#1289)
• 1 Tbsp fresh parsley, chopped
• 1 tsp fresh rosemary and thyme, chopped
• Regal Coarse Sea Salt (#1147) and AP Course Black Pepper (#1028), to taste
• 10 Medallion Interfolded Foil Sheets (#2351)

Instructions:

1. First, preheat the oven to 425F.
2. Then, melt the butter. Add the minced garlic, parsley, rosemary, thyme, salt, and pepper and stir until thoroughly combined.
3. Use a basting brush to spread the butter on each cob, then place into the center of a foil sheet. Wrap the foil around the cob, then place on a baking sheet. Repeat with all cobs.
4. Now, bake for 20 to 25 minutes, turning halfway through, or until the corn is soft.

Comments

1. Orange & Herb Roasted Chicken - Alisons Pantry Delicious Living Blog - […] Roasted Mini Corn on the Cob […]
2. Pumpkin Fluff Dip - Alisons Pantry Delicious Living Blog - […] & Artichoke Dip Caramel Cream Cheese Dip Savory Mashed Sweet Potatoes SharePinTweet0 Shares 0Shares  Share  on Facebook  Share  on Twitter…