@harrywwallace Replying to @MissDior1989 Excited to share some terrific ideas for side dishes this Thanksgiving! 🦃 I love a mix of traditional and new dishes, and I’ve got more recipes coming your way VERY soon. Let me know if yall want to make this a series and we can do appetizers, desserts and cocktails too! Recipes from this video are below: (Quantities listed are larger than what I shared in the video!) Cream Cheese Corn 🌽 2 bags of frozen corn, one white and one yellow 1 brick of cream cheese 1/2 stick (4 Tbsp) of butter Salt and Pepper Root Vegetable Ratatouille 🍠🍅🐀 2 large zucchini, sliced thin 2 sweet potatoes, peeled and sliced thin 4 red potatoes, sliced thin 2 large parsnips, peeled and sliced thin 1/2 large onion, diced 1 Tbsp minced garlic 2 Tbsp tomato paste 14oz can of fire roasted diced tomatoes 1 tsp thyme, divided 1/2 tsp sage Pinch of crushed red pepper Salt & Pepper 2 Tbsp butter, melted Pecorino cheese Optional: Fleur de sel Sweet Potato Casserole 🍠🥘 4 large sweet potatoes, baked and peeled 1 1/2 cups brown sugar (light or dark) 2 tsp vanilla extract 1 Tbsp pumpkin pie spice 1/4 tsp freshly grated nutmeg Pinch of salt Optional: mini marshmallows to top #thanksgiving #thanksgivingrecipes #corn #sweetpotatocasserole #ratatouille #sidedishrecipe #easyrecipes #makeaheadmeals #holiday #cookwithme #comfortfood #vlog #LifeOnTikTok #TikTokPartner #entertaining #hosting ♬ original sound - Harrison
@lunchboxdadReplying to @MissDior1989 Excited to share some terrific ideas for side dishes this Thanksgiving! 🦃 I love a mix of traditional and new dishes, and I’ve got more recipes coming your way VERY soon. Let me know if yall want to make this a series and we can do appetizers, desserts and cocktails too! Recipes from this video are below.
Cream Cheese Corn
Ingredients:
4 Tbsp butter
2 bags frozen corn (one white, one yellow)
8 oz cream cheese
Salt and pepper to taste
Instructions:
In a large saucepan over medium heat, melt the butter, and then add both bags of frozen corn. Toss the corn in the butter, and then add cream cheese, and season with salt and pepper. Cover, and allow the cream cheese to melt for several minutes before stirring together, and then serve.
Tips for Making Ahead:
Prepare the recipe all the way through and store the corn in an airtight container in the refrigerator for up to 3 days in advance. Reheat in a saucepan before serving.
Root Vegetable Ratatouille
Ingredients:
2 large zucchini, sliced thin
2 sweet potatoes, sliced thin
4 red potatoes, sliced thin
2 large parsnips, peeled and sliced thin
½ large onion, diced
1 Tbsp garlic, minced
2 Tbsp tomato paste
14oz can, fire roasted diced tomatoes
1 tsp thyme, separated
½ tsp sage
¼ tsp crushed red pepper
2 Tbsp melted butter
½ cup grated pecorino cheese
Salt and pepper to taste
Fleur de Sel (optional)
Instructions:
Begin by peeling the carrots, parsnips, and sweet potatoes. Slice all of the root vegetables and the zucchini into ⅛ inch-thin slices. You can use a mandoline if that’s easier. Set the veggies aside in a large mixing bowl. Meanwhile, in a saucepan over medium heat, saute the onions for a few minutes until translucent, season with salt and pepper, then add the garlic and tomato paste. Cook the tomato paste for 3-5 minutes until it begins to darken and caramelize, then add the fire roasted diced tomatoes. Add the first ½ tsp thyme, the sage, and crushed red pepper, and gently smash the tomatoes with the back of a wooden spoon to create a jammy sauce.
Cover and let simmer for 7-10 minutes or until thick and slightly reduced. In a small saucepan or microwave safe bowl, melt the 2 Tbsp butter, then add the remaining ½ tsp thyme and ½ cup grated pecorino cheese. Pour the butter mixture over the sliced vegetables and toss to combine. Pour the tomato sauce in the bottom of a baking dish and spread evenly. Then, make stacks of alternating vegetables and arrange them upright in the baking dish, nestling them into the tomato sauce. Repeat until the dish is filled. Top with more grated pecorino cheese and roast at 425 degrees for about 35 minutes. Top with more cheese, black pepper and some flaky sea salt if desired.
Sweet Potato Casserole
Ingredients:
4 large sweet potatoes, baked and peeled
1 ½ cups brown sugar (light ot dark)
2 tsp vanilla extract
1 Tbsp pumpkin pie spice
⅛ tsp freshly grated nutmeg
Pinch of salt
Mini marshmallows to top (optional)
Instructions:
Begin by roasting the sweet potatoes at 400 degrees until very soft and tender, about 1 hour. Allow them to cool and then scoop the sweet potato flesh into a large mixing bowl. Add brown sugar, vanilla extract, pumpkin pie space, nutmeg and a pinch of salt, then stir to combine. Pour the mixture into a baking dish, cover and bake at 350 for about 35 minutes. Remove from the oven, uncover, and top with mini marshmallows. Return to the oven, and broil until the marshmallows are browned to your liking. Allow to cool briefly, and serve.
Tips for Making Ahead:
Complete the recipe all the way up until you would bake the casserole. Cover and refrigerate for up to 2 days in advance, and then on the day of your gathering, reheat in the oven at 350 for about 45 minutes, then top with marshmallows and broil.
