THE MOST UNDERRATED THANKSGIVING FOODS
When you think of Thanksgiving food, the first dishes that pop into yourmind are probably turkey, mashed potatoes, and green bean casserole. They’re a part of nearly every Thanksgivingmeal. Andwhile these delicious foods are something you don’t want to skip, there are dishes your table is sorelymissing—dishes that don’t get the respect they truly deserve. This Thanksgiving, why not take a look at a fewother options? Soup This is one dish that rarely hits the Thanksgiving table. But try a butternut squash or broccoli cheddar soup and you’ll be surprised just how “at home” it feels among the rest of your spread. It’s perfect to serve ahead of the main course, as the final touches are put on the turkey, or when the green bean casserole needs a fewmoreminutes in the oven. Brussels sprouts These tiny greens often get overlooked during Thanksgiving, but with the right accompaniment, they canmake for an extremely tasty and nutritious dish. For example, try roasting halved Brussels sprouts with dried cranberries and bacon, drizzledwith a raspberry balsamic vinaigrette. Sausage Put a creative spin on your traditional Thanksgiving dishes and try using sausage in the stuffing. An Italian sausage, for instance, adds a kick of flavor to any stuffing, homemade or from the box. You can also experiment with other kinds of sausage to find the flavors that best complement your stuffing. Use a sweet sausage when you need something to pair with a stuffing that incorporates apples.
Cranberry sauce This Thanksgiving staple rarely gets the attention it deserves.While it’s easy to buy a can of cranberry sauce, you do your guests a culinary disservice by going this route. Instead, make your own cranberry sauce. There aremany recipes online, and all you need are some fresh or frozen cranberries, orange juice, and sugar tomake the best cranberry sauce of your life.
CHIPOTLE-ROASTED CARROT SALAD
These spicy, tangy carrots make a healthy Thanksgiving side that doesn’t skimp on flavor. Plus, you can do most of the work in advance and assemble the finished dish on the big day.
30 small carrots (2–3 bunches), tops removed and carrots scrubbed 2 chipotle peppers in adobo, minced 1 teaspoon adobo sauce from the chipotle can
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2 tablespoons extra-virgin olive oil 4 ounces watercress, stems trimmed Plain Greek yogurt, for serving Kosher salt and fresh ground pepper, to taste
1 tablespoon molasses
1. Heat oven to 350 F. In a rimmed baking sheet, toss carrots with chipotle peppers, molasses, and olive oil. Season with salt and pepper, and roast for 30–35minutes. 2. Transfer carrots to a plate and let them cool completely. 3. Once cooled, toss carrots with adobo sauce. Lay across a platter, and top with watercress. 4. Serve alongside yogurt.
Inspired by cookeatpaleo.com
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