If you’re staying home for Thanksgiving, maybe you’ll have to go without your aunt’s sweet potato casserole, your mom’s pumpkin pie, or another favorite recipe. Why not try something new this year? Here are a few easy recipes to try. Maybe one will be your new favorite!
Honey Balsamic Glazed Brussels Sprouts
Not sure how you feel about Brussel sprouts? A spoonful of honey will make you a believer.
- 1 pound Brussels sprouts, cleaned and halved
- 2 tablespoons extra-virgin olive oil
- 1/2 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon dijon mustard
- 2 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- In a large skillet over medium heat, heat oil. Add Brussels sprouts, cut side down, and cook undisturbed, 3 to 4 minutes, until golden on the bottom.
- Add ¼ cup water and cover. Let Brussels sprouts steam until tender, 3 minutes. If the skillet seems dry, add more water a tablespoon at a time.
- Remove sprouts from skillet and set aside on a plate.
- Add vinegar, honey, mustard, and garlic and whisk to combine. Bring to a simmer and cook until thick and syrupy, 6 to 8 minutes.
- Return sprouts to pan, toss to coat, and heat through, 2 to 3 more minutes.
- Season with salt and pepper and serve immediately.
Yields 4 servings. Prep time 10 minutes. Total time 30 minutes.
Butternut Squash Soup
In addition to being delicious, butternut squash is actually a cold weather superfood. In fact, while it contains more carbohydrates than other vegetables (like leafy greens), it provides an abundance of health benefits due to its richness in vitamins, antioxidants, and fiber.
- 3 tablespoons extra-virgin olive oil
- 1 onion, thinly sliced
- 4 cloves garlic, smashed
- 2 fresh sage leaves
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 2 medium canned plum tomatoes
- 1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced
- 4 cups low-sodium chicken broth or water
- 1 teaspoon balsamic vinegar
- 2 tablespoons freshly grated Parmesan, optional
- Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes.
- Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes.
- Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes.
- Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes.
- Set aside to cool slightly.
- Working in batches, puree the soup in a blender, or with an immersion blender.
- Return the soup to the pot and reheat over medium heat. Stir in the vinegar.
- Serve the soup in warm bowls with a touch of parmesan cheese if desired.
Nutrition: Serving: 1 cup: Calories: 155cal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Fiber: 1g
Yields 6 1-cup servings. Prep time 10 minutes. Total time 50+ minutes.
No pecan or pumpkin pie this year? Here’s a fresh take on dessert. This recipe gets a five-star review!
- 4 large baking apples, such as Honeycrisp
- 4 tablespoons (1/2 stick) butter, softened
- 1/2 cup brown sugar
- 3/4 teaspoon cinnamon
- 1/4 cup chopped pecans
- Preheat the oven to 375 degrees F.
- Wash and core apples, leaving enough of the core at the base of the apple to contain the filling.
- Combine the butter, brown sugar, cinnamon and chopped pecans in a small bowl. Roll log shapes of the mixture and press enough into each apple to fill the core.
- Fill a 2-quart baking dish with about 3/4 cup water, or enough to cover the bottom. Place the apples upright in the dish. Bake until the apples are soft and the filling is browned, 1 hour.
Yields 4 servings. Total time 1 hour 20 minutes, Active time 20 minutes.
Source: Trisha Yearwood for Food Network