There were a few recipes missing from my Thanksgiving post so I’m going to put them all in one place: here. I know Thanksgiving is pretty much a distant memory as we move closer to Christmas. It was only a little more than a week ago, guys. Seriously. A week. WTF?
Anyway, back to the point….
I don’t save my Thanksgiving sides for Thanksgiving only. I like them all the time. So go enjoy these at some other random time of the year and remember them for Thanksgiving next year. I suggest enjoying them for Christmas.
As you can see below, I’m totally all about the sides when it comes to a feast day. I’m posting about the roasted Brussels sprouts (upper right), cheesy cauliflower (left side), and cranberry sauce today. The other recipes for foods on my plate are linked from this post.
Roasted Brussels Sprouts
Salt and Pepper
If you can, buy your Brussels sprouts on a stalk. It’s cheaper and they’re usually fresher. Otherwise loose or by the bag is totally fine. If you do get a stalk, just cut off the Brussels sprouts with a paring knife. Of course, whichever way you buy them, give those Brussels sprouts a good washing.
Pre-heat your oven to something around 425 or 450 deg F. Get our a sheet pan and line it with foil. Split big Brussels sprouts in half, but the little guys can stay whole. You basically want everything to be around the same size so they roast evenly. Get those sprouts on your sheet pan.
Drizzle everything in a high heat safe oil, like grape seed oil. Throw on some of that minced garlic and season everything to taste with salt and pepper. Get the pan in the hot oven and roast until the sprouts are tender and the edges are a little crisp. Maaaaaybe… 10-15 minutes? I’m not sure. But watch them, don’t burn them. This is usually one of the last things you throw in to cook.
1 head of cauliflower, split into florets
1/4 – 1/2 cup mayonnaise
2-4 cups shredded cheese (I prefer cheddar or a cheddar blend)
Put your cauliflower florets into a pot with a little water and start them on the stove. You don’t want them overdone because you’re going to keep cooking them a little bit in the oven, so make sure to pull the cauliflower when it’s cooked but still crisp.
Meanwhile, get your oven preheated to something hot, like 450 deg F or you can just use the broil function if your heating element is above. Mix the mayonnaise with the cheese. WARNING: These proportions are super approximated! I absolutely have never measured this. I go by feel, and what you want to end up with the shredded cheese to end up stuck together without too much mayo.
Once the cauliflower is done, drain it and dump it into an oven safe pan. Spread the mayo-cheese mixture over the top and get that pan in the oven. Let it sit in there until the mayo-cheese mixture has melted over the cauliflower and browned slightly.
Alternatively, you can leave the cauliflower whole and steam the whole head. Put this in a square pan and top with your mayo-cheese mixture. You don’t have to spread it as much because once you get it in the oven, the mayo-cheese stuff will just melt over the whole thing, covering that cauliflower in mayo-cheesy goodness.
1 bag of cranberries
1/2 cup fresh squeezed orange juice
1/2 cup water
1 cup Maple Syrup (grade B) or 3/4 cup coconut palm sugar
zest from one orange
Get your everything into a pot and on the stove over medium heat. Bring that pot to a boil, then reduce the heat to low. Let the cranberries do their thing, stirring occasionally. The sauce will thicken a little bit once the cranberries burst. After simmering for 15-20 minutes, pour the sauce into a pretty bowl and let cool. Serve at room temperature.
I usually make this the night before because it’s easy to get done and pull from the refrigerator to come to room temperature before serving. You could make this the morning of your feast though.