Kitchen

[dottyf]

Hi!

I am in need of a vegetable side dish for Thanksgiving! I have done green beans in the crockpot, green bean casserole and a salad in the past. I was hopefully looking for something different that doesn't require a ton of work.

Love these posts, Any suggestions would be appreciated!

Thanks!!

i

[glmama]

Hi-Ina Garten has a spinach casserole-type dish that I made last year that was really good. Food Network.com and search Ina Garten Spinach.

[HonnyBrown]

I'm making a Maple Braised Butternut Squash with Thyme. My son devours it. I buy the precut squash from the market because peeling and cutting a butternut squash is a chore.

• 6 tablespoons (3/4 stick) butter
• 1 3- to 31/2-pound butternut squash, cut lengthwise in half, peeled, seeded, cut into 1-inch cubes
• 1 1/4 cups low-salt chicken broth
• 1/3 cup pure maple syrup
• 1 tablespoon minced fresh thyme
• 1 teaspoon coarse kosher salt
• 1/4 teaspoon (or more) black pepper

Melt butter in heavy large deep skillet over high heat. Add squash; sauté 1 minute. Add broth, syrup, thyme, salt, and 1/4 teaspoon pepper; bring to boil. Cover, reduce heat to medium, and cook until squash is almost tender, 8 to 10 minutes. Using slotted spoon, transfer squash to large bowl. Boil liquid in skillet until thickened, 3 to 4 minutes. Return squash to skillet. Cook until tender, turning occasionally, 3 to 4 minutes. Season with more pepper, if desired.

I'm also doing roasted vegetables.

[PamelaSue72]

I am making Ina Garten's Roasted Winter Vegetables as a side dish.

Roasted Winter Vegetables (originally from the Barefoot Contessa)

1 pound carrots, peeled

1 pound parsnips, peeled

1 large sweet potato, peeled

1 small butternut squash, peeled and seeded (about 2 pounds)

3 tablespoons olive oil

1-1/2 teaspoons kosher salt

1/2 teaspoon fresh ground black pepper

2 tablespoons chopped flat leaf parsley

Preheat the oven to 425 degrees F.

Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1-1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.

Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well.

Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.

Sprinkle with parsley, season to taste, and serve hot.

Edited to attempt to fix formatting issues. (Editing didn't work)

[HonnyBrown]

PamelaSue, thanks for the tip to cut and store onions the night before Thanksgiving! I use a lot of onions on a regular day. Thanksgiving will be "onions on steroids!"

[PamelaSue72]

You're very welcome! I know it's a pain to chop, chop, chop onions, especially lots of onions at one time. But on T-Day, when you're rushing around, you will be glad you did!

[Vamp]

I like simple vegetable dishes, like steamed or sauteed green beans with a bit of olive oil, garlic, and lemon. You can also sprinkle with your favorite spices (like Italian blend) or parmesan cheese if you want a little more flavor.

[beach-mom]

I made this for a holiday dinner once and everyone loved it, so I keep making it for my own family, but mostly during the holiday season!

Scalloped Vegetable Casserole

6 c. broccoli florets

6 c. cauliflower florets

2 c. sliced carrots

1/2 c. butter

1 c. chopped onion

2 cloves garlic, minced

1/3 c. all-purpose flour

1 1/2 c. milk

1 c. sour cream

1- 8 oz. pkg Italian 6 cheese blend, divided

1 1/2 tsp. salt

1 tsp. ground pepper

1/2 c. crushed Ritz crackers

Combine vegetables in a large Dutch oven and add water to cover. Bring to a boil over meduim high heat; reduce heat and simmer for 8 min. or until vegetables are tender. Drain vegetables and return to Dutch oven.

Preheat oven to 350 degrees. Spray a 3 qt. baking dish * with cooking spray.

In a large saucepan melt butter over medium heat. Cook onion and garlic for 5 minutes. Add flour, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until mixture is thick and bubbly. Add sour cream, stirring to combine. Add 1 1/2 c. cheese, salt, and pepper. Add whole mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.

Top casserole with crushed crackers and remaining 1/2 c. cheese. Bake for 30-40 minutes or until hot and bubbly.

* I used a 9 x 13 inch baking dish. I also used Smart Balance instead of butter and 2% milk. It was still delicious!

(I got this recipe from one of Paula Deen's Christmas magazines.)

[dottyf]

Thank you very much, love all the suggestions!!

[luvdoodles]

On 11/18/2014 beach-mom said:

I made this for a holiday dinner once and everyone loved it, so I keep making it for my own family, but mostly during the holiday season!

Scalloped Vegetable Casserole

6 c. broccoli florets

6 c. cauliflower florets

2 c. sliced carrots

1/2 c. butter

1 c. chopped onion

2 cloves garlic, minced

1/3 c. all-purpose flour

1 1/2 c. milk

1 c. sour cream

1- 8 oz. pkg Italian 6 cheese blend, divided

1 1/2 tsp. salt

1 tsp. ground pepper

1/2 c. crushed Ritz crackers

Combine vegetables in a large Dutch oven and add water to cover. Bring to a boil over meduim high heat; reduce heat and simmer for 8 min. or until vegetables are tender. Drain vegetables and return to Dutch oven.

Preheat oven to 350 degrees. Spray a 3 qt. baking dish * with cooking spray.

In a large saucepan melt butter over medium heat. Cook onion and garlic for 5 minutes. Add flour, stirring constantly, for 2 minutes. Gradually whisk in milk. Cook, whisking constantly, for 3 minutes or until mixture is thick and bubbly. Add sour cream, stirring to combine. Add 1 1/2 c. cheese, salt, and pepper. Add whole mixture to vegetables in Dutch oven, stirring gently to coat. Spoon mixture into prepared baking dish.

Top casserole with crushed crackers and remaining 1/2 c. cheese. Bake for 30-40 minutes or until hot and bubbly.

* I used a 9 x 13 inch baking dish. I also used Smart Balance instead of butter and 2% milk. It was still delicious!

(I got this recipe from one of Paula Deen's Christmas magazines.)

This sounds really good and pretty easy. My mother asked me to bring a veggie. I am going to try it at home first in case I mess up. Thanks for sharing.