That GIF tho. 😂
Guys. We’re officially ONE WEEK out from putting on our Buffet Pants and stuffing our faces with those we love most. And, in the spirit of Thanksgiving, I’m here to share THREE side dish recipes that my family makes every year that I love almost as much as I love my family or TV.
While the star of the show is supposed to be the Turkey, take any three of these dishes (or my Grandpa’s literally perfect stuffing that I shared last Thanksgiving!) and you’ll become everyone’s favorite Holiday Guest.
Grandma Rosie’s Mashed Potatoes
What You’ll Need:
- 2 Pounds Yukon Gold Potatoes peeled and diced
- 3 C Whole Milk
- 3 T Butter
- Grab your potatoes and start peeling! (Does anyone else hate peeling potatoes too?! I always grab my computer and throw on Netflix or YouTube while I peel my life away!)
- Once your potatoes are peeled, dice them up.
- In a large pot cover potatoes with 3 C of whole milk. Bring to a simmer over medium-high heat, stir frequently until potatoes are tender, about 20 minutes. (Be sure that your milk never comes to a full boil.)
- Strain potatoes, but reserve the milk. Mash potatoes directly in the pot, adding reserved milk for desired consistency. Stir in 3 T of butter and season with salt and pepper.
These potatoes are seriously SO easy and so dang yummy!
The next recipe is a staple of my Dad’s. The first time he ever brought it to a family gathering (I believe it was Christmas Eve at my Grandma’s) the entire family fell IN LOVE and now he brings them to every family function. They’re usually gone within seconds, and it’s honestly the only way I’ll eat carrots. (I really don’t like carrots. I can’t stand the taste of them!) He originally found the recipe in Bon Appetite Magazine, but has changed it a bit and made it his own over the years.
Dad’s Maple Glazed Carrots
What You’ll Need:
- 4 ½ C Water
- 4 Pounds Carrots (peeled, cut on sharp diagonals into ¼ inch think ovals) About 11 Cups
- 10 tablespoons (1 ¼ sticks) Unsalted butter (you’ll need them broken up throughout the recipe)
- 3 tablespoons granulated white sugar
- 1 ½ teaspoons coarse salt
- 6 tablespoons Pure Maple Syrup
- 3 tablespoons packed dark brown sugar
- 2 tablespoons chapped fresh Italian parsley
- Combine water, carrots, 4 tablespoons of butter, granulated white sugar and coarse salt in a heavy pan. Bring to boil.
- Reduce heat; cover and simmer until carrots are just tender when pierced with a knife, about 10 minutes.
- Drain. (We like to do this ahead of time. We’ll get the carrots ready about 3 hours ahead of time. Just let them stand at room temperature until you’re ready to cook them the rest of the way!)
- Melt remaining 6 tablespoons of butter in large nonstick skillet over medium-high heat.
- Add maple syrup and brown sugar and stir until sugar dissolves.
- Add carrots and cook until heated through, about 5 minutes.
- Season with salt and pepper.
- Transfer carrots to a large bowl and sprinkle with parsley.
I promise, these will be a MASSIVE hit with everyone in your family as well!
The final recipe is literally the only way I’ll eat a sweet potato. If you know anything about me, you know I’m a firm believer in Sweet Potatoes being one of the worst foods ever. Like HOW DO YOU PEOPLE EAT THEM ALL THE TIME. Harry Styles said it best…
Now, if you’re like Harry and I (literally the only time I’ll ever be able to use THAT in a sentence) this recipe is for you! Bring the spicy rather than the sweet to your Thanksgiving table with these Roasted Sweet Potatoes and Brussels Sprouts. (These are a weekly staple for Trev and I! He found a similar recipe on Pinterest, but we of course, made it our own!
Roasted Sweet Potatoes and Brussels Sprouts
What You’ll Need:
- Sweet Potatoes (We usually use about 4. However, if you’re cooking for a large group, I’d do more!)
- Brussels Sprouts (We usually get 2, 16 oz bags. Again, use more for more people!)
- 2 to 3 Tablespoons of Olive Oil
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 3/4 teaspoon Smoked Paprika
- 1/4 teaspoon Dried Oregano
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon Black Pepper
- Preheat your oven to 425.
- Start by cubing your sweet potatoes and quartering your Brussels sprouts. Once they’re cut up, put them in a large Tupperware bowl that you can put a lid on.
- Now, pour in your olive oil and start adding in your spices! We honestly just sprinkle away until we get it exactly how we like it. We’ve made them so many times, we know just about how many sprinkles it takes of each one. However, you can totally use the measurements above if you want just the right combination!
- Then, put on the lid and start shaking! Shake until all your veggies are completely covered.
- Put your veggies on a baking sheet and put in the oven for 15 minutes.
- After 15 minutes, flip your veggies over so they don’t burn! Then cook for 15 more minutes.
- Take them out, and serve!
What are your favorite Thanksgiving Side Dishes?! Also, don’t forget to serve a festive drink! Check out this one I did with Shari’s Berries last week!
Alright loves. I’m off to work! I hope everyone has a fantastic weekend! We are celebrating Thanksgiving with Trev’s family and hopefully decorating our place for Christmas! Eeeek! I’ll be back Sunday with a weekend round up!