All about the sides!

Every year about this time I start to think about the sides I am going to prepare for Thanksgiving. I watch the Food Network, I read the magazines and I even experiment in my kitchen. The one thing I have found is that the side dishes are a really big deal! If you ask someone what their favorite dish is at the Thanksgiving table I guarantee they will mention a side dish first! So, each year I make the tried and true recipes but I try to add a new one! So this year I am focusing on the fall produce!

My first dish is all about Brussels Sprouts. These poor precious little veggies have been the bane of many a kitchen table for years. All because someone told our mother’s that BOILING them was the way to go! Well, that could not be more wrong! Doing it that way created a mushy stinky bitter veggie that caused children to cry and fuss at the table! Well, not anymore! After visiting California a few years ago I was served the most delicious roasted Brussels sprouts dish ever! It changed my opinion forever! Here is my ode to this darling little veggie!Autumn Roasted Brussels Sprouts
2 lbs. fresh brussel sprouts, trimmed and cut in half
1/4 lb. applewood smoked bacon, cut into pieces
2 shallots, chopped
3 tablespoon olive oil
1/4 cup dried cranberries
1/2 cup pecans, roasted and rough chopped
4 ounces goat cheese, crumbled
sea salt and pepper

Preheat oven to 425 degrees and place brussel sprouts, bacon, shallots and olive oil in a medium sized bowl. Toss till well coated. Sprinkle with sea salt and pepper. Place on a well greased roasting pan and put in oven. Roast for 25 minutes or until brussel sprouts are are fork tender. Remove pan and allow to cool slightly. Toss brussel sprouts, cranberries and pecans together. Place in bowl and top with crumbled goat cheese.

My second side dish I am adding is a candied version of carrots. When my son was little he loved carrots and called them “sweet carrots.” Now I have taken my usual method and have combined the flavors of orange. Truly a taste explosion! It is also a beautiful dish to serve!

Orange Glazed Carrots

1 pound baby carrots
4 tablespoons salted butter
4 tablespoons brown sugar
1/2 juice of lemon
2 smashed garlic cloves
1/4 cup orange marmalade
1/2 teaspoon fresh rosemary chopped
1 orange, zested

Bring a pot of water to a boil. Place carrots in boiling water. While carrots are boiling prepare an ice bath in a large bowl. Once carrots are cooked through but still have some crunch remove from water with a slotted spoon and place into the ice bath. Remove from ice and place in a medium sized bowl. In a medium sized skillet over medium heat melt butter and add in brown sugar, lemon juice, 1/2 teaspoon fresh rosemary, smashed garlic and orange marmalade. Allow this to cook till brown sugar is melted and bubbly. Pour sauce over carrots and toss till all of them are coated. Place in a serving dish and top with orange zest.