Thanksgiving is a foodie’s paradise. When else can you stuff yourself to the brim without getting any funny looks? Instead of people judging others, it’s encouraged to eat until you bust. If you want to take your holiday eating to the next level this year, give these side dishes a try. You’ll be the hit of Thanksgiving.
Maple Bacon Carrots
The name alone makes your mouth water. How could you not love maple bacon carrots? Want to love them even more than you already do? Get this. This dish only takes five minutes to prep.
Let’s start with the ingredients. You’ll need:
- 12 peeled medium carrots
- 12 strips of bacon
- Maple syrup
- Black pepper
Turn the oven to 400 degrees. Then, take out your carrots and wrap each one in its own strip of bacon. Put the bacon on a large baking sheet, making sure the ends are down. Brush the maple syrup on the bacon and put on some pepper.
Pop it in the oven for 10 minutes. Take it out and give it a second coating of maple syrup. Then, put it in for 15 more minutes and get ready for your house to smell divine.
Cream Cheese Mashed Potatoes
Love mashed potatoes but can never get them rich and creamy enough? Change that with this recipe for cream cheese mashed potatoes.
- 3 pounds of russet potatoes, peeled and cubed
- 8 ounces of cream cheese, softened and cubed
- 4 tablespoons of butter
- 1//2 cup of milk
- Black pepper
Put the potatoes in a large pot of water and bring it to a boil. Add in some salt for seasoning. Cook the potatoes until they are soft, and then drain the water. Put the potatoes back in the pot, throw in the cream cheese, and mash it together with a potato masher.
Then, put the butter and milk in a saucepan. Melt it together and pour it on top of the potatoes. Combine everything and add in salt and pepper.
Put the potatoes in a serving bowl, add additional salt and pepper, and put the chives on top. You have a side fit for royalty.
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Holiday Roasted Vegetables
Sick of salads? Go with this recipe for holiday roasted vegetables instead. It’ll shake things up and make the holiday even tastier than before.
- ¾ pound of Brussels sprouts, halved and trimmed
- 2 large carrots, peeled and sliced
- 1 tablespoon of balsamic vinegar
- Extra-virgin olive oil
- 1 teaspoon of chopped rosemary leaves
- 1 teaspoon of chopped thyme leaves
- ½ cup of roasted pecans
- ½ cup of dried cranberries
Flip the oven to 400 degrees and put the veggies on a sheet pan. Toss the veggies with olive oil until each piece is coated. Then, toss with the balsamic vinegar. Add salt and pepper, and put the herbs in the pan, making sure they’re evenly distributed. Throw it in the oven and bake until the veggies are tender. It will take between 20–25 minutes. Take it out of the oven, toss in the pecan and cranberries, and serve it.
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