Eat All the Sides!

We are about to conclude our non-traditional week!  Sorry for the delay, we had some cookery up our sleeves this weekend and our poor hands and minds were a bit too tired for posting!  But, with the weekend behind us, we are ready to keep on with the Thanksgiving craziness!  We went a little veggie/healthy crazy with our non-traditional sides.  If you haven’t guessed it, we love things that are most likely terrible for us (see here and here), but sometimes you have to keep it light.  Your tummy will thank you this Thanksgiving!

eat all the sides


We had a plethora of wonderful vegetables to green (and orange) up our Thanksgiving table).  Brussel sprouts, rutabega, green beans, turnips, kale and sweet potatoes made for some amazingly flavorful dishes, jam packed full of vitamins and nutrients!

Buy It!

Roasted Root Vegetables, Kale and Brussel Sprouts

1 rutabega, halved and sliced thinly
1 turnip, halved and sliced thinly
1 sweet potato, sliced thinly
6 carrots, halved length wise
1 1/2 cups small to medium brussel sprouts, halved
1 leek, quartered
1 bunch kale
1 cup golden raisins
2 fresh sage leaves, chopped
4 sprigs thyme, chopped
2 sprigs rosemary, chopped
4 garlic cloves, minced
1/3 cup olive oil
Juice from one medium orange
1/4 cup honey
Salt and pepper to taste


Green Beans with Crispy Shallots, Toasted Walnuts and Maple Mustard Glaze

3 large handfuls of fresh green beans, ends trimmed
2 medium shallots, sliced thinly
1 cup walnut pieces, toasted
2 tablespoons dijon mustard
2 tablespoons maple syrup
1 tablespoon olive oil, plus more for frying


Sweet Potato, Quinoa and Green Chile Stuffing

1 large sweet potato, sliced and quartered
1 leek, sliced into rings
3 cloves garlic
1 can whole green chiles, reserve liquid
1 cup dried cranberries
1 teaspoon cumin
2 cups chicken broth
1 cup water
1/2 cups quinoa (rinsed)
Olive oil
Salt and pepper


 Make It!

Roasted Root Vegetables, Kale and Brussel Sprouts

Preheat the oven to 350°F.  Add all the vegetables, except kale, and raisins to a large bowl.  In a small bowl mix the oil, honey, garlic and spices.  Whisk together.  Cover the veggies with most of the mixture.  Reserve some for the kale.  Add the vegetables to a rimmed baking sheet.  Roast the vegetables until crisp tender, about 40 minutes.  Add the kale and roast again until kale is crisp.

Green Beans with Crispy Shallots, Toasted Walnuts and Maple Mustard Glaze

Layout two layers of paper towels and cover with thin layer of salt.  Lay out the shallots in a single layer, and cover with a light layer of salt.  Let sit for 10 minutes.  Remove excess moisture from shallots by pressing with a paper towel.  In a medium sauce pan, heat enough oil to thinly cover the bottom of the pan.  Add the shallots and fry until golden and crisp.  Drain on to paper towels and set aside.  Boil green beans until tender.  In a small bowl, mix the mustard, maple syrup and olive oil together.  In a large bowl add the green beans, shallots and toasted walnut pieces.  Cover with the maple mustard glaze and mix until thoroughly coated.

Sweet Potato, Quinoa and Green Chile Stuffing

In a large pot, add the broth and water.  Bring to a boil and add the quinoa.  Bring back to a rolling boil.  Cover and remove from heat.  Let stand for 15 minutes or until all moisture is absorbed.  In a cast iron skillet or large pan, heat olive oil.  Add the sweet potato chunks and cook until tender and caramelized.  Add salt, pepper and half of the reserved green chile liquid.  Add leeks and garlic.  Sautee until cooked through.  Add the quinoa, sliced green chile, cranberries, cumin and remaining green chile liquid.  Cook on low for a few minutes.

Serve it all together for one awesome alternative Thanksgiving dinner!

final dish


Drink It!

We drank our amazing hot mulled cider with this feast! Definitely give it a try.  If you don’t feel like something warm (or sweet) a nice pinot noir went very well with the dish!

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