There is nothing I love more than some good Thanksgiving food! Today I am going to list some of my favorite side dishes & their recipes.
Corn Casserole OR Corn Pudding
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 stick butter, melted
1 to 1 1/2 cups shredded Cheddar
Preheat oven to 350 degrees F.
In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.
Brown sugar glazed carrots
16 ounces of carrots
2 tablespoons of butter
1/3 cup brown sugar (packed)
1 cup water
salt to taste
black pepper to taste
Combine the carrots with the butter, brown sugar, and water in a medium saucepan. Stir to blend the ingredients thoroughly.
Bring the mixture to a boil over high heat. Reduce the heat to medium-low and continue boiling (uncovered) for about 20 to 25 minutes or until carrots are tender and the liquid has evaporated. Check and stir frequently to avoid scorching. Add more water, as needed. The liquid will boil down and the water will evaporate, leaving the carrots cooked and glazed with the brown sugar syrup.
Season the carrots to taste with salt and pepper.
Cinnamon roasted sweet potatoes and apples
2 medium sweet potatoes (4 cups) cut into cubes
2 medium apples (about 2 cups) cut into cubes
3 tablespoons coconut oil melted and divided
1 teaspoon of sea salt
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F.
Grease a large baking pan, set aside.
In a large bowl, toss cubed sweet potatoes with 2 TBS of melted coconut oil. Stir until coated.
Add sea salt and stir until evenly distributed.
Bake in the preheated oven for 20 min, stirring halfway through, until sweet potatoes just barely start to brown.
While the sweet potatoes are baking: stir the remaining 1 TBS of coconut oil into the apples. Add maple syrup and cinnamon and stir to combined.
After 20 minutes, or the sweet potatoes have begun to brown, remove the sweet potatoes from oven and add the apple mixture and stir to combine.
Return to the oven and bake for 20 more minutes, stirring halfway through.
Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!
16 ounces of carrots
2 tablespoons of butter
1/3 cup brown sugar (packed)
1 cup water
salt to taste
black pepper to taste
Combine the carrots with the butter, brown sugar, and water in a medium saucepan. Stir to blend the ingredients thoroughly.
Bring the mixture to a boil over high heat. Reduce the heat to medium-low and continue boiling (uncovered) for about 20 to 25 minutes or until carrots are tender and the liquid has evaporated. Check and stir frequently to avoid scorching. Add more water, as needed. The liquid will boil down and the water will evaporate, leaving the carrots cooked and glazed with the brown sugar syrup.
Season the carrots to taste with salt and pepper.
Cinnamon roasted sweet potatoes and apples
2 medium sweet potatoes (4 cups) cut into cubes
2 medium apples (about 2 cups) cut into cubes
3 tablespoons coconut oil melted and divided
1 teaspoon of sea salt
2 tablespoons pure maple syrup
1 teaspoon ground cinnamon
Preheat oven to 425 degrees F.
Grease a large baking pan, set aside.
In a large bowl, toss cubed sweet potatoes with 2 TBS of melted coconut oil. Stir until coated.
Add sea salt and stir until evenly distributed.
Bake in the preheated oven for 20 min, stirring halfway through, until sweet potatoes just barely start to brown.
While the sweet potatoes are baking: stir the remaining 1 TBS of coconut oil into the apples. Add maple syrup and cinnamon and stir to combined.
After 20 minutes, or the sweet potatoes have begun to brown, remove the sweet potatoes from oven and add the apple mixture and stir to combine.
Return to the oven and bake for 20 more minutes, stirring halfway through.
Once the sweet potatoes and apples are browned and the maple syrup has caramelized on them remove them from the oven and serve immediately!
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