Today’s recipes are two great non-traditional side dishes for your Thanksgiving dinner. First up is a cranberry and pecan brussels sprouts recipe that I have made over and over since the first time I made it. This recipe is the perfect amount of tangy, sweet, and healthy! Next up is a Parmesan cauliflower gratin I first made in a vegetarian Thanksgiving cooking class at Spork Foods in LA. I wanted to try a non-vegetarian version and I succeeded the first time I tried. The brussels sprouts dish is a great green veggie side dish and the cauliflower gratin is a great addition or substitute for the heavy mashed potatoes. Follow the recipes below for two great side dishes to accompany your turkey on turkey day!
Cranberry and Pecan Brussels Sprouts
1 pound brussels sprouts (1 1/2 – 2 if not using barley)
2/3 cup fresh cranberries
1/3 cup gorgonzola or bleu cheese, crumbled
1/3 cup pecans
1 tablespoon honey
1 tablespoon balsamic vinegar
EVOO
Salt and pepper to taste
Destem and halve brussels sprouts
Heat a skillet to medium heat
Once skillet is hot, add oil and brussels sprouts and season with salt and pepper
Sauté brussels for 5 minutes
Add cranberries
Sauté brussels and cranberries until cranberries begin to burst, approximately 8-10 minutes
Stir in balsamic vinegar and honey
Once honey is combined and balsamic has reduced, add pecans
Add mixture to bowl and stir in cheese
Original recipe: http://rachelschultz.com/2012/12/15/pan-seared-brussels-sprouts-with-cranberries-pecans/
Parmesan Cauliflower Gratin
1 TBSP EVOO (I used Safflower oil)
1 large head of cauliflower
2 cloves garlic
3 TBSP butter
3 TBSP flour
1 TSP can sugar
1/4 Cup Parmesan cheese
2 TBSP lemon juice
1 TBSP white wine vinegar (I used apple cider vinegar)
2 cups milk (I used homemade almond milk–recipe HERE)
1 bay leaf
1/4 TSP thyme
1 TBSP Dijon mustard
Dash of nutmeg
Salt and Pepper to taste
1/2 Cup breadcrumbs, 1 TSP EVOO (I used Safflower oil), Dash of cayenne, salt, and pepper
2 TBSP Parmesan Cheese
Preheat oven to 375
Heat a large skillet over medium heat
Cut cauliflower into florets and mince garlic
Add 1 TBSP EVOO and sauté garlic and cauliflower for about 5-7 minutes, or until golden
Add butter to a sauce pot at medium heat
Add flour, and stir to create a roux
Stir for approximately 1 minute then whisk in salt, pepper, sugar, Parmesan, lemon juice, vinegar, and milk
Whisk bay leaf, thyme, mustard, and nutmeg over medium heat until sauce has thickened, about 5 minutes
In a small bowl, combine breadcrumbs, oil, cayenne, salt, and pepper (some of you may want to omit the oil, but make sure you add it…this actually allows the breadcrumbs to get nice and crispy on top of your gratin!)
Add cauliflower to EVOO sprayed oven-safe pan
Pour sauce over cauliflower and stir to coat
Top with breadcrumb mixture and extra Parmesan cheese
Bake in oven for 30-35 minutes, or until top is golden and center is bubbling
Serve and enjoy!
I hope you like these side dishes and give them a try for your Thanksgiving menu. You can also try my mashed cauliflower recipe in THIS post.
Stay hungry…