Easy Thanksgiving Side Dishes November 16, 2016 08:54
Short on time? Easily add loads of flavor with our dip mixes, you'll be glad you did! Make ahead mashed potatoes, honey ginger carrots and tuscan roasted root vegetables.
Honey Ginger Carrots
2-3 pounds carrots, washed peeled and sliced into 1/2 inch discs
1 sprig fresh thyme
1/4 stick butter
2 Tbsp Honey Ginger Garlic Rub
Melt 1/4 stick of butter in small saucepan and add the 2 Tbsp honey ginger garlic rub. Stir to combine. Set aside.
Bring medium pot of water to boil. Add cut carrots & sprig thyme, cover and boil for 8 - 10 minutes or until just barely tender (don't overcook). Drain carrots, remove thyme sprig and toss with seasoned butter. Optional - add squeeze orange juice or fresh ground black pepper.
Garlic Chive Mashed Potatoes (can be made ahead)
4 - 6 pounds yellow potatoes (or russet) washed, peeled and cut into cubes
1 cup heavy cream
1/2 stick butter
2 Tbsp Healthy Gourmet Kitchen Garlic Herb dry seasoning mix
Fill large stock pot 3/4 full of water and bring to boil.
While you are peeling potatoes, place in bowl of cold water to rinse starch. Before adding to boiling water rinse cut potatoes two more times.
Placed cubed potatoes into boiling water and boil 12 to 15 minutes or until tender.
Drain potatoes and rinse with hot water to remove starch. Run potatoes through food mill or use a potato "ricer" over a bowl. Heat butter in small saucepan until melted. Add dry seasoning mix.
Add butter/seasoning to potatoes and fold with spatula until combined. Cool, cover and refrigerate. 2 - 4 hours before you plan to serve potatoes, heat heavy cream almost to boiling. Add heated heavy cream to mashed potatoes then place in crock pot (rub butter on sides) on low setting for up to 4 hours. Stir before serving.
Tuscan Roasted Root Vegetables
2 red onions peeled and cut into thin wedges
2 sweet potatoes washed and cut into 1 - 2 inch chunks
1 butternut squash washed, peeled and cut into 1 - 2 inch chunks
2 parsnips washed, peeled and sliced into 1 inch discs
1/4 cup olive oil
1 jar Tuscan salt
Add Tuscan Salt to olive oil, stir to combine. Place prepared vegetables in large baking dish, toss with olive oil mixture using your hands to distribute the oil onto the vegetables.
Bake in preheated 350F oven for 50 minutes or until vegetables are tender, turning the vegetables over once.