Thanksgiving Side Dishes: Vegetables

   Last week we talked about turkey, aka the main character on the Thanksgiving table. This week and next week I want to talk about the other dishes on the table, that are just as important, sides. Side dishes are what I typically remember most about holiday meals and are what bring happy thoughts to my mind. I love corn, stuffing, green beans, and rolls, I look for them every year.

A meal would not be complete without the veggies. Some traditional and maybe not so traditional ideas would be.

Creamed Corn- One of my all time favorites, It can be the kind that is cooked down from fresh corn that gets mushy add some butter, sugar, salt and pepper and you have a wonderful dish. Or it can be the kind with frozen corn cooked in cream with salt pepper and butter. Either way will work for me I love it any way I can get it, and look forward to it at all my family gatherings.

Corn Pudding is also a popular way to make corn for the Thanksgiving table. Here is a good recipe from Food Network

Brussels Sprouts- not often found with my family but many people like them. They can be wonderful tossed in butter or roasted.

Broccoli and Cauliflower- Both of these when roasted and sauced have the potential of great flavor, if you don't like them  on their own, Many times they are baked into a casserole and served right next to the green beans. Cauliflower recipe from Ann Burrell and Alton Browns Broccoli casserole  both look delicious.

Green Beans- and finally we have my all time favorite green! I love green beans cooked in just about any way. My favorite lately has been roasted with garlic sometimes called green fries. But I will eat french style warmed up from a can if I'm in the mood. If you google green bean recipes you will find oh so many different kinds. Let us not forget the famous green bean casserole. That is one traditional item that not many leave off and with so many variations why would you want to.

Served here with Creamy Herb Chicken from THM

Fresh Green Beans

   A couple weeks ago I went to the Conway Farmers Market, and came out with some great looking green beans! I wasn’t completely sure wit what they would go in but for $3 I could not pass them up. 

Here is what I did with them.

First I cleaned them up. I washed them to get off all the dirt and germs.  Cut the ends off. I tried to make sure they were all about the same size.

Roasted Vegetables

  My latest love in the kitchen has been roasting, especially vegetables. Roasting brings out a whole new flavor to the vegetables, many that I would not eat any other way.

   I have been roasting vegetables on Sundays to use for my lunches throughout the week.  It is an easy tasty way to eat healthier at lunch. I have used a variety of different types; my most common are turnips, potatoes, onions, carrots, bell peppers, and sweet potatoes.