Today’s Fetching Friday shines the gather together spotlight on Thanksgiving to Christmas dinner side dishes.
New takes on classic and traditional Thanksgiving to Christmas dinner side dishes as delicious as these are sure to become must-have favorites at the holiday table.
Roasted Sweet Potato, Pear, and Onion
2 Bartlett pears, about 14 oz, cored and cut into wedges
2 small red onions, cut into wedges
2 small sweet potatoes (about 1 lb), cut into ½ inch-thick half-moons
6 sprigs thyme, plus more for serving
3 tbsp. olive oil
Heat oven to 425°F. On large rimmed baking sheet, toss pears, onions, sweet potatoes, and thyme with olive oil and 1 teaspoon each salt and pepper. Roast until golden brown and tender, 35 to 45 minutes.
Sprinkle with additional thyme if desired.
Rustic Mashed Red Potatoes with Parmesan
3 pounds small unpeeled red potatoes, roughly chopped
½ cup whole buttermilk 1 cup salted butter, softened
4 ounces herbed cream cheese (about ½ cup)
4 ounces Parmesan cheese, shredded (about 1 cup)
1 ½ teaspoons kosher salt
½ teaspoon ground white pepper
¼ cup chopped fresh chives
Place potatoes in a large Dutch oven with cold water to cover by 2 inches. Bring to a boil over medium-high; boil until potatoes are tender, about 25 minutes. Drain and return potatoes to Dutch oven over medium. Cook, stirring once, until potatoes dry out slightly, 30 to 50 seconds.
Place buttermilk and butter in a microwavable glass bowl, and microwave on high until warm, 30 to 60 seconds. Add warm buttermilk mixture, cream cheese, Parmesan, salt, and white pepper to potatoes, and coarsely mash with a potato masher to desired consistency. Sprinkle with chives just before serving.
Slow Cooker: Spoon potatoes into a 4 to 6 qt. slow cooker. Cover and cook on high until heated through, about 2 hours.
Oven: Reheat in a tightly covered baking dish at 350°F until heated through, about 1 hour.
Corn Salad with Bacon and Honey
4 slices bacon, chopped
1 medium shallot, chopped
1 Tablespoon fresh thyme
2 teaspoons sherry vinegar
3 cups frozen corn, thawed
1 teaspoon pure honey
Cook bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Transfer to a paper towel–lined plate with a slotted spoon; reserve skillet.
Add shallot and thyme to reserved skillet. Cook, stirring occasionally, until tender, 2 to 3 minutes. Add vinegar and corn. Cook, tossing until heated through, 4 to 5 minutes. Remove from heat and stir in honey and reserved bacon.
Oh my Melting Sweet Potatoes (with Maple-Pecan Sauce) goodness! Click on over to Dessert for Two and get the recipe for this delicious take on traditional sweet potatoes. Click here.
Winter Squash-and-Mushroom Medley
3 cups peeled, seeded, and chopped carnival squash
3 cups peeled, seeded, and chopped butternut squash
3 cups peeled, seeded, and chopped hubbard squash
2 (8-ounce) packages wild-mushroom medley
3 tablespoons unsalted butter, melted
3 tablespoons olive oil
¾ teaspoon coarse salt
¾ teaspoon ground black pepper
Garnish: fresh thyme
Preheat oven to 425°. Line a large rimmed baking sheet with aluminum foil.
In a large bowl, mix together carnival, butternut, and hubbard squash and mushrooms. Add melted butter, olive oil, salt, and pepper, and stir to combine. Place on prepared baking sheet. Roast for 25 to 30 minutes, or until tender and brown. Garnish with thyme, if desired.
Pressure Cooker Sweet-and-Sour Cabbage
6 cups shredded red cabbage
2 cups chopped apples
¼ cup cider vinegar
¼ cup water
3 tablespoons packed dark brown sugar
1 tablespoon canola oil
1 ½ teaspoons dried thyme, crushed
¼ teaspoon salt
¼ teaspoon black pepper
Dash ground allspice (optional)
In a 6-qt. electric or stove-top pressure cooker combine all of the ingredients.
Lock lid in place. Set electric cooker on high pressure to cook 2 minutes. For stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 2 minutes. Remove from heat. For both models, quickly release pressure. Open lid carefully. Stir before serving.
Honey Garlic Butter Roasted Carrots
2 pounds carrots, rinsed
5 tablespoons butter
4 garlic cloves, minced
2 tablespoons honey
¼ teaspoon salt
¼ teaspoon fresh ground pepper
Chopped fresh parsley, for garnish
To prepare the honey garlic butter roasted carrots recipe:
Preheat your oven to 425°F (220°C). Lightly oil a baking sheet and set aside. Quarter the carrots lengthwise, keep them attached near the base of the stem.
Melt butter over medium heat in a saucepan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. Make sure not to burn the garlic. Remove from heat and stir in honey and whisk to combine.
Arrange carrots on the prepared baking sheet and brush them with the honey garlic butter sauce. Toss carrots to coat them evenly and arrange them in one layer. Sprinkle with salt and pepper and bake for 15 minutes, or until carrots are tender.
Remove roasted carrots from oven and transfer to a serving plate. Adjust seasoning if necessary. Garnished with fresh chopped parsley.
Delicious sets a fetching holiday table, and these Thanksgiving to Christmas dinner side dishes will bring the c’est si bon.