Let’s be real: On Thanksgiving, tasty sides can steal the show.
News4’s Megan McGrath is sharing her tips and tricks for classic vegetable sides with a modern, extra delicious twist. But they’re still simple, quick and easy.
Her green bean recipe swaps the conventional mushroom soup and crispy onions for blue cheese and hazelnuts. It yields a zippy, crunchy veggie side that will stand out on a crowded table.
Or, take a minimum effort, maximum “yum” approach and toss carrots in tarragon. You’ll spend more time accepting compliments than cooking.
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Green Beans with Blue Cheese and Hazelnuts Recipe
- 1 pound thin, fresh green beans, French style
- 1 cup chopped hazelnuts
- 1 cup blue cheese (I use Stilton), crumbled
- 1 tablespoon olive oil
- salt and pepper
- Bowl of ice water
Sauté hazelnuts in about 1 tablespoon olive oil until brown. If using whole hazelnuts, pound them into pieces first. Set aside.
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Boil green beans until they begin to soften but still have crunch. When done, throw the beans into a bowl of ice water to stop the cooking and preserve the color. Drain.
Add blue cheese to a skillet over medium heat. When the cheese starts to melt, add the beans, and toss to coat. Transfer cheesy beans to a platter and top with hazelnuts.
Tarragon Carrots Recipe
- 1 pound carrots
- 1/2 stick butter
- 1 tablespoon dried tarragon
- salt and pepper
Boil the carrots until tender and drain. Melt butter in a skillet, add tarragon, salt and pepper and carrots. Toss to coat.
Savory Sweet Potato Casserole Recipe
- 4 pounds sweet potatoes, about 5 large
- 1 large onion, cut to medium dice
- 1-2 tablespoons olive oil
- 2 eggs, beaten
- 1/2 cup whole milk
- 1 1/2 cup melted butter, divided
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 cups fresh bread crumbs made from day-old, crusty bread
- 1/2 cup parmesan cheese
- 2 tablespoons fresh sage, chopped
- 1 tablespoon fresh thyme, removed from stems
Prick sweet potatoes with a knife and place on a baking sheet. Bake at 350° until soft when pierced — about 1 hour. Cool and peel off the skins. Set aside.
Sauté chopped onion in 1 to 2 tablespoons of olive oil. Cook low and slow until the onion caramelizes to an amber color. Set aside.
In a bowl, add sweet potatoes, beaten eggs, milk, 1 cup melted butter, 2 teaspoons salt and 1 teaspoon pepper. Mash together manually or use an immersion blender (that works best) to combine. Fold in the caramelized onion after blending.
Spread sweet potato mixture into a greased casserole dish.
Make fresh bread crumbs using day-old, crusty bread. I use a food processor, but you can use a blender or hand chop. Add the remaining 1/2 cup melted butter, sage, thyme and parmesan, plus a pinch of salt and pepper. Sprinkle bread crumb mixture on top of the sweet potatoes and cover with aluminum foil. Bake at 350° for 30 minutes, remove foil and bake another 15-20 minutes until the crumbs brown and the sweet potatoes are warmed through.
