One-Hour Sheet Pan Thanksgiving Sides
All the Thanksgiving sides you need - made easy in one hour! Roasted garlic mashed potatoes, herbed squash, and maple mustard brussels sprouts. Perfect for a small gathering!
Foto: Pinch of Yum — Lindsay OstromBahan-bahan
- 1 butternut squash, peeled and diced, + olive oil and salt
- 1 teaspoon Simply Nature Organic Thyme Leaves
- 1 small onion, thinly sliced
- 1 package brussels sprouts, trimmed and cut + olive oil and salt
- 1/2 cup Southern Grove Walnuts
- 1/2 cup Southern Grove Dried Cherries
- 2 tablespoons Specially Selected 100% Pure Maple Syrup
- 2 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 1/2 pounds round potatoes + olive oil and salt
- 6 cloves garlic, + olive oil and wrapped in foil
- 1/4 cup Countryside Creamery Salted Butter
- 1/4 cup broth or milk
- 1/4 cup Friendly Farms Sour Cream
- kosher salt to taste (I used about 1 teaspoon)
- Butterball Turkey
- Chef’s Cupboard Stuffing Mix
- Sweet Harvest Whole Berry Cranberry Sauce
- L’oven Fresh Hawaiian Sweet Rolls
Langkah-langkah
Preheat oven to 425 degrees. Place squash and potatoes + seasonings on a sheet pan or roasting pan. Place brussels sprouts + seasonings on a sheet pan or roasting pan, cut side down. Roast squash and potatoes for 15 minutes. Add brussels sprouts to the oven; roast both pans another 20-30 minutes. During the last 5-or-so minutes, add the walnuts and cherries to the brussels sprout pan to get them nice and toasty.
Season to taste – this one is pretty much ready to go out of the oven!
Toss roasted brussels with maple syrup, olive oil, and Dijon mustard. Season to taste.
Pull the peels off the potatoes if you want – I don’t mind them so I usually leave them on. Mash potatoes by hand or use a stand mixer to mash until they break down. Add in roasted garlic, butter, milk or broth, and sour cream. Season to taste.
Serve up your beautiful spread of roasted garlic mashed potatoes, herbed butternut squash, maple Dijon brussels sprouts with whatever else you love on Thanksgiving!
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