Hope you have some fun Thanksgiving plans to look forward to. My favorite holiday of the year, I certainly am quite excited about it. Either way, wanted to pass along a couple of my favorite sides dishes. Please enjoy.Roasted Brussel Sprouts with Pancetta (Italian Bacon)
1 pound fresh Brussels sprouts, trimmed
1 tablespoon olive oil
4 ounces paper-thin slices pancetta, coarsely chopped
2 garlic cloves, minced
Kosher salt and freshly ground black pepper
1 cup low-sodium chicken broth
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with kosher salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve and enjoy.
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with kosher salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve and enjoy.
Butternut Squash with Pecans and Gorgonzola Cheese
4.5 pounds butternut squash
2 tablespoons olive oil
6 stalks fresh thyme or
1/2 teaspoon dried thyme
1 cup pecans, roasted in a dry pan for 4 minutes on medium heat
1 cup crumbled Gorgonzola cheese
Preheat the oven to 425 degrees F.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small. Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. Roast in the oven for about 30 to 45 minutes or until tender. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
Halve the squash, leaving the skin on, and scoop out the seeds, then cut into 1-inch cubes; you don't need to be precise just keep the pieces uniformly small. Put into a roasting tin with the oil and strip about 4 stalks thyme of their leaves, sprinkling over the butternut squash. Roast in the oven for about 30 to 45 minutes or until tender. Once out of the oven, remove the squash to a bowl and scatter over the pecans and crumble over the cheese tossing everything together gently. Check the seasoning and add the last couple of stalks of thyme torn into small sprigs to decorate.
Cranberry and Goat Cheese Side
2 cans of jellied cranberry sauce
1 8 ounce log of good goat cheese
Chopped walnuts, roasted
1 teaspoon of good olive oil
Kosher salt and pepper
Arugula for garnish
This dish really couldn't be simpler, but the flavor combination really works well. Arrange the arugula on a long serving dish. Sprinkle with olive oil, kosher salt and black pepper to taste. Slice the the cranberry jelly in each can into 10 slices. It can be easier to start from the middle and slice your way toward the sides. Arrange on a long serving dish. Slice the log of goat cheese into thick but uniform slices, and put one piece of cheese in between each cranberry slice. Toast the almonds in a dry skillet for a few minutes on medium heat, until you can smell their aroma. Roughly chop the almonds and sprinkle over the dish. Enjoy.
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